Roasted Red Pepper Tomato Soup

by Eat Well with Lex

Roasted Red Pepper Tomato Soup is like classic tomato soup with a toasty twist; tomatoes, peppers, onions, and garlic are oven-roasted and then blended to make a creamy, tangy soup with a subtle sweetness. This soup is hot, hearty, and ready in less than 1 hour.

For more delicious soup recipes, try my Instant Pot Broccoli Cheddar Soup and Curry Lentil Soup next.

A bowl of rich and velvety tomato soup with garnished with cream, olive oil and fresh basil

Roasted red pepper and tomato soup is a fresh, flavorful, silky smooth blend of roasted tomatoes, peppers, aromatics, herbs, and veggie broth. Roasting the main ingredients adds deep complexity to the flavor profile and makes this dish truly mouthwatering. This easy homemade soup is more tangy than spicy so the whole family can enjoy it!

Why This is the Best Roasted Red Pepper Tomato Soup Recipe

  • Vegetarian: Going meatless? This soup is satisfying without meat. Serve it with grilled cheese, crusty bread, or a side salad for a complete meal!
  • Comfort Meal: Soup is my go-to dish during the fall season. When the weather gets cool, nothing warms me up faster than a soothing bowl of roasted red pepper soup.
  • Flavorful: The sweetness of the tomatoes pairs well with the slight spiciness of the peppers. Throw in roasted garlic, onions, and some fresh and dried herbs and you have a yummy balance of smokiness.

Ingredients

  • Roma Tomatoes:
  • Red Bell Pepper: Once roasted, this star ingredient is sweet and smoky.
  • Yellow Onion: They caramelize when cooked for a more subdued, sweet taste.
  • Whole Head of Garlic: Roasted garlic adds a rich, savory flavor to the soup.
  • Olive Oil: Drizzle this over the prepared vegetables so they char up beautifully while roasting in the oven.
  • Fresh Basil Leaves: Add for a fresh pop of herby flavor.
  • Dried Herbs: dried oregano and dried thyme
  • Spices & Seasoning: smoked paprika, salt, and cracked black pepper
  • Vegetable Broth: This is a delicious liquid base for a vegetarian soup.
  • Heavy Cream: This is an optional ingredient but if you like your roasted red pepper tomato soup creamy then this is highly recommended.
an overview of all the ingredients for roasted red pepper tomato soup

How to Make Roasted Red Pepper Soup

Roast the Red Peppers and Tomatoes

Preheat the oven to 400 degrees F. Then wash the red bell peppers and tomatoes. Cut the red peppers in half and remove the seeds and stems. Slice the tomatoes in half.

Take a whole head of garlic and remove any loose, papery outer layers. Make sure the head is intact and not separating. Use a sharp knife and slice the top off the garlic head.

Place the red bell peppers, tomatoes, trimmed garlic head and chopped yellow onion on a baking sheet. Drizzle them with 2 tbsp of olive oil and sprinkle with basil, oregano, thyme, paprika, salt, and pepper.

Roast them in the oven for about 30-40 minutes or until the skin of the peppers and tomatoes begin to blister and char. Then remove the baking sheet from the oven and let the roasted red peppers cool slightly. Once they are cool enough to handle, peel the skin off the peppers. The skin should easily peel away.

Make and Blend the Roasted Red Pepper Tomato Soup

Transfer the skinless red peppers, tomato, and all the other roasted vegetables along with their juices to a pot, except for the garlic head.

Gently squeeze the bottom of each clove to release the garlic from the skin and the softened roasted garlic should easily pop out. If you have any struggles to get it out, you can use your hands or a knife to extract the cloves.

Pour in the vegetable broth with the fresh basil leaves and stir to combine. Bring the mixture to a simmer for about 5 minutes to allow the flavors to meld. Use an immersion blender to carefully blend the soup until smooth directly in the pot. Alternatively, you can transfer the soup in batches to a regular blender and blend until soup.

A step-by-step image of how to make roasted red pepper and tomato soup

Finishing Touches

If desired, stir in the heavy whipping cream to add richness to the soup. Taste and adjust the seasoning, adding more salt and black pepper if needed. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil and serve with toasted bread or my Smoked Cheddar Bacon Grilled Cheese.

Pro Tips

  • If you add milk to the soup, make sure it is at room temperature. Cold milk may separate when added to the hot broth.
  • Ensure the vegetables aren’t too close together on the baking sheet. If the pan is too crowded they’ll soften but won’t roast (which is a key element for flavor in this recipe).
  • You don’t have to blend the entire soup. You can blend half or less if you want a chunkier texture.

Recipe Variations

  • Coconut Milk: If you want a creamy soup without dairy, use coconut milk or even coconut cream for an equally rich, velvety smooth texture.
  • Fresh Herbs: Instead of basil leaves, try thyme, cilantro, parsley, or rosemary.
  • More Veggies: Some recipes add carrots and celery for even more nutrition.
  • Spicy: Add red pepper flakes for a kick of heat.

What to Serve with Roasted Red Pepper Soup

  • Toppings: Consider adding crouton, sour cream, Greek yogurt, shredded cheddar cheese, crumbled feta, or fresh herbs.
  • Grilled Cheese: Slice a gooey grilled cheese sandwich in half and dip it in the soup for a mouthwatering lunch.
  • Quesadillas: Cheese quesadillas are prime for sipping into a hot bowl of roasted pepper tomato soup.
  • Salad: Soup and salad is a classic for a reason. Serve it with a simple salad for a healthy meal.
  • Crusty Bread: Is it really a comfort meal without a hunk of hearty bread to soak up all that tomato flavor?

Can Roasted Red Pepper Soup Be Made Ahead?

This soup freezes and reheats well so feel free to make it in advance.

Storing Leftovers

Once the soup has cooled, store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, store it in the freezer for up to 3 months. To reheat, microwave or warm up on the stove over medium heat.

Common Questions

How do you get the bitter taste out of red pepper soup?

The best way to remove the bitter taste of red peppers is to roast them. Adding seasoning, blending the ingredients, and adding dairy also balances out or eliminates the bitterness.

Are roasted red peppers healthy?

Red peppers, whether raw or roasted, are packed with essential nutrients. They are an excellent source of vitamin C, vitamin A, vitamin B6, and folate. They are low in calories and high in fiber.

What can you add to tomato soup to make it taste better?

Roasted red pepper tomato soup is essentially an enhanced tomato soup. Roasting peppers, onions, and garlic, along with tomatoes enhances their natural sweetness, creating a well-balanced, savory taste.

More Comfort Meals:

Chicken Pesto Lasagna Roll Ups

Pesto Bruschetta Chicken

Creamy Tuscan Chicken (Marry Me)

DID YOU MAKE THIS RECIPE?

Leave a star rating and comment below to let us know your thoughts. You can also share the recipe on Instagram and tag @eatwell.withlex.

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup is like classic tomato soup with a toasty twist; tomatoes, peppers, onions, and garlic are oven-roasted and then blended to make a creamy, tangy soup with a subtle sweetness. This soup is hot, hearty, and ready in less than 1 hour.
Prep Time 5 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 8 Roma Tomatoes
  • 2 Red Bell Pepper
  • 1 Yellow Onion medium
  • 1 Whole Head of Garlic
  • 2 tbsp Olive Oil
  • 4 Fresh Basil Leaves
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • ½ tsp Smoked Paprika
  • 1 tsp Salt add more to taste
  • ½ tsp Cracked Black Pepper add more to taste
  • 2 cups Vegetable Broth
  • 1/4 cup Heavy Cream optional, for creaminess

Instructions
 

Roast the Red Peppers and Tomatoes:

  • Preheat the oven to 400 degrees F.
  • Wash the red bell peppers and tomatoes. Cut the red peppers in half and remove the seeds and stems. Cut the tomatoes in half.
  • Take a whole head of garlic and remove any loose, papery outer layers. Make sure the head is intact and not separating. Use a sharp knife and slice the top off the garlic head.
  • Place the red bell peppers, tomatoes, trimmed garlic head and chopped yellow onion on a baking sheet.
  • Drizzle with 2 tbsp of olive oil and sprinkle with basil, oregano, thyme, paprika, salt and pepper.
  • Roast in the oven for about 30-40 minutes or until the skin of the peppers and tomatoes starts to blister and char.
  • Remove the baking sheet from the oven and let the roasted red peppers cool slightly.
  • Once they are cool enough to handle, peel the skin off the peppers. The skin should easily peel away.

Make and Blend the Soup:

  • Transfer the skinless red peppers, tomato and all the other roasted vegetables along with their juices to a pot except the garlic head.
  • Gently squeeze the bottom of each clove to release the garlic from the skin and the softened roasted garlic should easily pop out. If you have any struggles to get it out, you can use your hands or a knife to extract the cloves.
  • Pour in the vegetable broth with the fresh basil leaves and stir to combine. Bring the mixture to a simmer for about 5 minutes to allow the flavors to meld.
  • Use an immersion blender to carefully blend the soup until smooth directly in the pot. Alternatively, you can transfer the soup in batches to a regular blender and blend until soup.

Finishing Touches:

  • If desired, stir in the heavy whipping cream to add richness to the soup.
  • Taste and adjust the seasoning, adding more salt and black pepper if needed.
  • Garnish with fresh basil leaves and a drizzle of extra virgin olive oil and serve with toasted bread or my Smoked Cheddar Bacon Grilled Cheese.
DID YOU MAKE THIS RECIPE?Share your creations on Instagram! Tag us @Eatwell.withlex and use #eatwellwithlex! Don’t forget to leave a star rating and comment.

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2 comments

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[…] more soup recipes, try my Instant Pot Broccoli Cheddar Soup and this Roasted Red Pepper Tomato Soup […]

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[…] more delicious soup recipes, try my Instant Pot Lasagna Soup, Roasted Red Pepper Tomato Soup, and Instant Pot Broccoli Cheddar […]

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