There’s something truly magical about a bowl of Roasted Red Pepper and Tomato Soup. It’s cozy, creamy, and bursting with vibrant flavor. By roasting the peppers and tomatoes, we unlock their natural sweetness and add a gentle smokiness that elevates this dish beyond a typical tomato soup. The roasted garlic and onions deepen the flavor even further, making every spoonful rich, comforting, and satisfying.

This soup is a perfect marriage of simplicity and sophistication. While it’s easy enough for a weeknight dinner, it also shines as a starter for a dinner party or holiday meal. With its bold red color and velvety texture, it’s as beautiful as it is delicious.

Why We Love This Recipe

We love this recipe because it’s healthy yet indulgent. Roasting the vegetables intensifies their natural flavors, so the soup tastes robust and complex without needing excessive cream or butter. It’s also packed with vitamins, antioxidants, and fiber, making it a nourishing choice.

Another reason we love it is its versatility. This soup can be served on its own with crusty bread, as a starter before the main course, or even as a light lunch paired with a grilled cheese sandwich. It’s also freezer-friendly, so you can enjoy it anytime.

Why It’s a Must-Try Dish

This is a must-try dish because it takes a humble tomato soup to a whole new level. If you’ve only ever had canned tomato soup, this recipe will completely change your perspective. The roasted vegetables create a depth of flavor that’s both comforting and restaurant-worthy. Plus, it’s a one-pot wonder that requires minimal effort yet delivers maximum taste.

Recipe Information:

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 4–6 bowls
• Calories: ~180–220 kcal per serving
• Course: Soup / Starter
• Cuisine: Mediterranean-Inspired / American

Ingredients

• 4 large red bell peppers, halved and seeded
• 6 medium ripe tomatoes, halved
• 1 large onion, quartered
• 1 whole garlic bulb, top sliced off
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 4 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1 teaspoon dried basil (or 1 tablespoon fresh)
• 1 teaspoon smoked paprika (optional, for depth)
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• Fresh parsley or basil, for garnish

Quick Directions

1. Roast peppers, tomatoes, onion, and garlic until tender and slightly charred.
2. Blend roasted vegetables with broth and seasonings until smooth.
3. Simmer soup, adjust seasoning, and stir in cream if desired.
4. Garnish with herbs and serve warm.

Step-by-Step Preparation Method:

Step 1: Roast the Vegetables

• Preheat oven to 400°F (200°C).
• Place peppers, tomatoes, onion, and garlic bulb on a baking sheet.
• Drizzle with olive oil, season with salt and pepper, and toss to coat.
• Roast for 30–35 minutes, until peppers are soft and skins are charred.

Step 2: Prepare the Garlic

• Once roasted, squeeze the softened garlic cloves out of their skins and set aside.

Step 3: Blend the Soup

• Transfer roasted peppers, tomatoes, onion, and garlic to a blender or food processor.
• Add 2 cups of broth and blend until smooth. (Work in batches if needed.)

Step 4: Simmer and Season

• Pour the blended mixture into a pot.
• Add remaining broth, basil, and smoked paprika.
• Simmer for 10–15 minutes to allow flavors to meld.

Step 5: Add Cream and Adjust

• Stir in heavy cream or coconut milk (if using).
• Taste and adjust seasoning with salt and pepper.

Step 6: Serve

• Ladle soup into bowls, garnish with parsley or basil, and drizzle with olive oil if desired.

How to Serve

• Serve with crusty bread or grilled cheese for a complete meal.
• Pair with a fresh green salad for a lighter option.
• Top with croutons, shredded Parmesan, or a swirl of cream for presentation.

Tips for this Recipe:

1. Char for flavor: Let the peppers and tomatoes get slightly blackened for smokiness.
2. Peel skins (optional): For extra smooth soup, peel skins off roasted peppers and tomatoes before blending.
3. Adjust texture: Add more broth for a thinner soup, or simmer longer for a thicker consistency.
4. Use ripe tomatoes: The riper the tomatoes, the sweeter and richer the soup.
5. Make ahead: This soup tastes even better the next day as flavors deepen.

Variations:

• Spicy Kick: Add roasted jalapeño or a pinch of chili flakes.
• Cream-Free: Skip cream for a lighter, vegan version.
• Roasted Carrot Twist: Add roasted carrots for extra sweetness.
• Herb-Forward: Use thyme or rosemary for an earthy variation.
• Cheesy Soup: Stir in a handful of shredded mozzarella or Parmesan.

Freezing and Storage

• Refrigeration: Store in airtight containers in the fridge for up to 4 days.
• Freezing: Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw in fridge overnight before reheating.
• Reheating: Warm on the stovetop over medium heat. Stir in extra broth if it thickens.

Special Equipment Needed

• Baking sheet
• Blender or immersion blender
• Large soup pot

FAQ:

Q1: Can I use canned tomatoes instead of fresh?
Yes, use high-quality canned whole tomatoes if fresh ones aren’t available.

Q2: Can I make this vegan?
Yes, use vegetable broth and coconut milk instead of cream.

Q3: Can I make this ahead of time?
Absolutely—this soup reheats beautifully and tastes better after resting.

Q4: How do I make it spicier?
Roast a chili pepper with the vegetables or add red pepper flakes.

Q5: Do I need to peel the peppers?
It’s optional—peeling gives a smoother soup, but blending well works too.

Conclusion

Roasted Red Pepper and Tomato Soup is a soul-warming, flavorful dish that’s as nutritious as it is delicious. With its smoky sweetness, creamy texture, and versatility, it’s a recipe you’ll return to again and again. Whether served as a light lunch, dinner starter, or cozy main dish with bread, this soup is a must-try for anyone who loves hearty yet healthy comfort food.