This Roasted Red Pepper and Tomato Soup is a vibrant, comforting dish perfect for any season.
Bursting with sweet roasted vegetables and aromatic spices, it’s naturally plant-based, high in fiber, and low in saturated fat.
Quick to prepare and ideal for meal prep, it delivers satisfying flavor and nutrition in every creamy, wholesome bowl.
Roasted Red Pepper & Tomato Soup
Equipment
- 2 large rimmed baking sheets
- Parchment paper (enough to line 2 baking sheets)
- Large soup pot (6–8 quarts)
- Immersion blender or standard blender
Ingredients
- 8 –9 medium tomatoes about 5 pounds, cored and quartered
- 3 red bell peppers about 1 pound, seeded and quartered
- 2 small yellow onions cut into ¾″ wedges
- 2 tablespoons extra virgin olive oil divided
- 6 garlic cloves unpeeled
- 4 cups 32 ounces vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper optional
- Fine salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat Oven and Prepare Pans: Begin by preheating your oven to 375°F (190°C). Place oven racks in the upper third and middle positions to ensure even roasting. Line two large, rimmed baking sheets with parchment paper to prevent sticking and make cleanup easier. Having the oven properly heated before roasting ensures the vegetables caramelize beautifully.
- Prepare Tomatoes: Wash and core 8–9 medium tomatoes. Cut each tomato into quarters, ensuring each piece is roughly the same size for even cooking. Place the tomatoes on one of the prepared baking sheets. Drizzle with 1 tablespoon of extra virgin olive oil and gently toss to coat, making sure each piece has a light layer of oil. Arrange the tomatoes with the skin side facing down to help the flesh caramelize while the skin protects them from drying out.
- Prepare Peppers and Onions: Seed and quarter 3 red bell peppers, removing the core and membranes carefully. Cut 2 small yellow onions into wedges approximately ¾″ thick on the outer edges, keeping the layers intact for better roasting. Place the peppers and onions on the second baking sheet. Drizzle with 1 tablespoon of olive oil and gently toss to coat without breaking apart the onion wedges. Place the unpeeled garlic cloves directly on this sheet as well; roasting them in their skins mellows their flavor. Arrange the peppers with the skin side facing down for optimal caramelization.
- Roast Vegetables: Place the tomatoes on the upper rack and the peppers, onions, and garlic on the middle rack of the preheated oven. Roast for 35–45 minutes, checking occasionally. The vegetables should become tender, lightly golden on the edges, and emit a sweet, rich aroma. Rotate the pans halfway through if needed for even browning. Roasting slowly develops deep flavor that forms the base of the soup.
- Prepare Soup Base: While the vegetables are roasting, pour 4 cups (32 ounces) of vegetable broth into a large soup pot. Place over medium-high heat and bring it to a gentle boil. This warm broth will be used to simmer the roasted vegetables, helping their flavors meld together.
- Peel Garlic and Combine Ingredients: Once the vegetables are roasted, remove them from the oven. Carefully peel the garlic cloves—the skins should slip off easily after roasting. Add the peeled garlic, roasted tomatoes, red peppers, and onions into the pot of boiling broth. Sprinkle in ¼ teaspoon smoked paprika, a pinch of cayenne pepper if you enjoy a slight kick, and ¼ teaspoon salt.
- Simmer to Develop Flavor: Reduce the heat to medium-low and let the mixture simmer for about 10 minutes. Stir occasionally to help the flavors blend. Simmering ensures the roasted vegetables infuse the broth with a rich, smoky-sweet flavor, while the paprika and optional cayenne add gentle warmth and complexity.
- Purée the Soup: After simmering, remove the pot from heat. Using an immersion blender, carefully purée the soup directly in the pot until completely smooth. If you prefer, transfer the soup in batches to a standard blender, taking care to leave a vent for steam to escape. Blend until creamy and velvety, stopping to scrape down the sides as needed. This step transforms roasted vegetables into a luscious, cohesive soup.
- Taste and Season: Taste the soup and adjust seasoning as desired. You may want to add an additional ½ teaspoon of salt and a few grinds of black pepper. At this stage, you can also add optional enhancements like a splash of cream, half-and-half, or a handful of fresh basil for extra richness and depth.
- Serve or Store: Serve the soup warm in bowls, perhaps with a crusty piece of bread or a dollop of sour cream or vegan alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 6 months. Reheat gently over low heat to maintain the silky texture.
Notes
- This recipe yields about 12 cups of soup, making it perfect for meal prep or freezing for future use.
- Roasting the vegetables enhances their natural sweetness and creates a deeper, smoky flavor. Avoid skipping this step for best results.
- Garlic is roasted unpeeled to mellow its sharpness and develop a creamy, nutty flavor.
- Adjust spices such as cayenne and smoked paprika according to your heat preference.
- For a creamier version, stir in 2 tablespoons of heavy cream or ¼ cup of half-and-half at the end, or top each bowl with a dollop of sour cream or vegan alternative.
- Fresh basil can be added to the blender for a fragrant, herbal note; start with 5 leaves and add more to taste.
Chef’s Secrets To Maximize Flavor
To achieve a truly rich and flavorful soup, focus on roasting the vegetables until they are tender and lightly caramelized.
Leaving the tomato skin facing down and the red pepper skin down ensures the flesh softens without drying.
Use high-quality olive oil for tossing the vegetables; it enhances both aroma and taste.
When puréeing, do it in small batches if using a standard blender—this ensures an even, creamy consistency without splattering.
Don’t rush seasoning—tasting and adjusting salt and pepper at the end makes a noticeable difference in flavor depth.
Serving Suggestions For Every Occasion
This roasted red pepper and tomato soup is versatile and can be enjoyed in multiple ways.
Serve it hot with crusty bread, grilled cheese sandwiches, or homemade croutons for a comforting meal.
For a lighter option, pair it with a fresh green salad and a drizzle of balsamic glaze.
You can also swirl in a little cream, coconut milk, or vegan yogurt for a richer presentation.
Garnish with fresh herbs like basil, parsley, or chives to brighten the dish visually and flavor-wise.
Storage Tips To Keep Soup Fresh
Store your soup in airtight containers in the refrigerator for up to 4 days.
For longer storage, let it cool completely before freezing in freezer-safe containers or resealable bags for up to 6 months.
Portioning into single-serving containers makes reheating convenient. Reheat gently on the stove over low heat to maintain a smooth texture, stirring occasionally.
Avoid boiling after freezing, as this can separate the soup slightly, though gentle stirring restores consistency.
Frequently Asked Questions
1. Can I use canned tomatoes instead?
Yes! If fresh tomatoes are unavailable, use canned whole or diced tomatoes.
Roast them similarly to develop flavor, but reduce added salt since canned tomatoes can be slightly salty.
2. How can I make this soup creamier?
For a richer texture, add heavy cream, half-and-half, coconut milk, or a vegan cream alternative after blending. Stir gently and taste for seasoning.
3. Can I make this soup spicy?
Absolutely. Increase the cayenne pepper slightly or add a pinch of red chili flakes.
Start small and taste as you go to avoid overpowering the roasted flavors.
4. Is this soup freezer-friendly?
Yes! Cool the soup completely and store in airtight containers or freezer-safe bags.
Freeze for up to 6 months. Thaw overnight in the refrigerator and reheat gently before serving.
5. Can I add other vegetables?
Definitely. Carrots, zucchini, or roasted sweet potatoes can complement the tomatoes and peppers.
Adjust roasting time so all vegetables become tender without burning.
