If you’re on the hunt for a cozy, vibrant soup that’s bursting with flavor yet surprisingly simple to make, then you’ve landed in the right spot. I absolutely love this Roasted Red Pepper Tomato Soup Recipe because it’s smoky, creamy without any cream, and packed with fresh veggies roasted to perfection. Whether you need a comforting lunch or a quick dinner, this soup will become your go-to in no time. Stick around—I’m sharing all my best tips so you’ll nail it the first time you make it!
Why You’ll Love This Recipe
- Rich, Roasted Flavor: Roasting the peppers, tomatoes, and onion gives this soup a smoky depth you just can’t get with raw ingredients.
- Simple Ingredients: You only need a handful of pantry staples and fresh produce to whip this up anytime.
- Creamy Without Cream: It’s naturally creamy and smooth thanks to blending roasted veggies, so it’s perfect if you want a dairy-free soup.
- Versatile and Delicious: Whether served hot or chilled, it’s a crowd-pleaser that feels homemade and special.
Ingredients You’ll Need
These ingredients team up beautifully to deliver that signature roasted, tangy flavor with a bit of herbaceous warmth. I always suggest using ripe tomatoes and fresh, firm red bell peppers for the best taste, and high-quality olive oil helps pull everything together.
- Red bell peppers: Fresh and firm peppers roast perfectly to give that smoky base flavor.
- Tomatoes: Look for ripe and juicy tomatoes to balance the slight tanginess and sweetness.
- Onion: Adds natural sweetness and depth when roasted.
- Garlic cloves: Roasting them in the skin softens the garlic and makes it mellow but still punchy.
- Tomato paste: This intensifies the tomato flavors and adds richness without watering down the soup.
- Balsamic vinegar: Just a splash wakes up the soup with tang and complexity.
- Dried basil: This herb rounds out the flavor with a subtle, aromatic touch.
- Water or stock: Use vegetable or chicken stock for extra flavor, or just water if you want it lighter.
- Olive oil: Helps to caramelize the veggies and gives body to the soup.
- Salt and pepper: To season to taste—don’t be shy as roasting can mellow out flavors.
Variations
I love playing around with this Roasted Red Pepper Tomato Soup Recipe depending on what I have on hand or the vibe I want. Feel free to make it your own because it’s incredibly forgiving and flexible!
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce when blending—my family goes crazy for the extra heat!
- Creamier Texture: Stir in a bit of coconut milk or cashew cream at the end for a luscious finish.
- Fresh Herbs: Swap dried basil for fresh basil or thyme for a different aromatic touch.
- Vegan-Friendly: Use vegetable stock to keep it completely plant-based without losing flavor.
- Chunky Style: Blend just half the soup for a bit of texture instead of silky smooth.
How to Make Roasted Red Pepper Tomato Soup Recipe
Step 1: Prep and Roast Your Veggies
First things first, turn your oven’s broiler on. Slice the red bell peppers, tomatoes, and onion in half—removing stems, seeds, and the onion’s outer peel. Lay them out on a baking tray and drizzle with olive oil, then sprinkle generously with salt and pepper. Getting your hands in here to rub the oil and seasoning onto both sides is key to even roasting and flavor. Wrap your garlic cloves in foil—they don’t need peeling, and this little foil bundle will help them roast gently next to your other veggies. Roast everything for 25-30 minutes until the edges are nicely charred. This charring adds that delightful smoky taste we’re after!
Step 2: Steam and Peel the Bell Peppers
Once your peppers come out of the oven, immediately transfer them with tongs to a glass bowl and cover with plastic wrap. This steams the peppers and loosens their skins, making peeling super easy. I like to set a timer for 20 minutes, but don’t rush this step—it makes such a difference in texture and taste.
Step 3: Peel the Rest and Blend
When the tomatoes, onions, and garlic have cooled enough to handle, peel away their charred skins—this should be straightforward thanks to the roasting and steaming. Don’t forget to squeeze the garlic cloves out of their skin; they’ll turn buttery and sweet inside. Toss all the prepped veggies into your Vitamix or high-powered blender, then add tomato paste, balsamic vinegar, dried basil, and water or stock. Blend on high until perfectly smooth. The motor’s friction will warm the soup too, but you can blend a few extra minutes if you want it piping hot.
Pro Tips for Making Roasted Red Pepper Tomato Soup Recipe
- Don’t Skip the Steaming: Letting the peppers steam under plastic wrap makes peeling a breeze and ensures your soup isn’t bitter.
- Use a High-Powered Blender: It gives the soup its creamy texture without adding cream or extra fat.
- Adjust Liquid Gradually: Add water or stock little by little to reach your preferred thickness—you can always thin it out.
- Season at the End: Taste the soup after blending and tweak the salt and pepper; roasting can lessen your initial seasoning.
How to Serve Roasted Red Pepper Tomato Soup Recipe
Garnishes
When I serve this soup, I love topping it with fresh basil leaves and a sprinkle of hemp seeds for texture and a little nuttiness. A drizzle of good-quality olive oil or a spoonful of vegan sour cream also adds richness and contrast. Plus, peppery black pepper freshly cracked on top never hurts!
Side Dishes
Pairing this soup with crusty bread—preferably something freshly baked or toasted with garlic butter—is my favorite go-to. Grilled cheese sandwiches, a simple salad with lemon vinaigrette, or even roasted veggies work wonderfully to round out the meal.
Creative Ways to Present
For entertaining, try serving this soup in hollowed-out mini bread bowls or rustic mugs. Garnish with a swirl of pesto or a pinch of smoked paprika for added flair. I once served it with a sprinkling of toasted pine nuts and fresh microgreens for a restaurant-worthy look!
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen after a day, so leftovers can be even better. Just give it a quick stir before reheating.
Freezing
This Roasted Red Pepper Tomato Soup Recipe freezes beautifully. I pour portions into freezer-safe containers or zip-top bags, label them, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking. If it thickens too much, just add a splash more water or stock to loosen it. Avoid microwaving for too long to keep the flavors bright.
FAQs
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Can I use canned tomatoes instead of fresh ones?
Absolutely! Canned tomatoes work in a pinch—just drain them well and roast as usual. You might want to reduce the added water or stock since canned tomatoes can be juicier, adjusting for your preferred soup consistency.
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Is this soup spicy?
No, this Roasted Red Pepper Tomato Soup Recipe is naturally mild, focusing on smoky and tangy flavors. You can easily add a little heat with red pepper flakes or hot sauce if you like a spicy kick.
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Can I make this soup without a high-powered blender?
You can, but the texture won’t be quite as smooth. Try blending in smaller batches or use an immersion blender. You might need to blend longer or strain for extra creaminess.
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How long does this soup keep in the fridge?
Stored properly in an airtight container, it stays fresh and tasty for up to 3 days. I recommend reheating it thoroughly and enjoying within that time frame to savor the best flavors.
Final Thoughts
My love for this Roasted Red Pepper Tomato Soup Recipe started the first time I roasted those veggies and blended them into something so simple, yet so comforting and flavorful. It’s the kind of soup that feels like a warm hug in a bowl, perfect for sharing or keeping all to yourself. I truly hope you give it a try—you’ll find it’s a beautiful, easy-to-make recipe that fits any time you want a delicious, nourishing meal. Trust me, once you make it, it’ll become one of your kitchen favorites too!
Print
Roasted Red Pepper Tomato Soup Recipe
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and healthy Roasted Red Pepper and Tomato Soup that combines the smoky flavors of charred vegetables with the richness of tomato paste and a hint of balsamic vinegar. This easy-to-make soup is roasted to perfection in the oven, then blended until smooth for a comforting bowl of classic homestyle goodness.
Ingredients
Vegetables
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
Additional Ingredients
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1 1/2 cups water or stock
- 3 tbsp olive oil
- salt and pepper, to taste
- olive oil, for drizzling
- black pepper, for seasoning
- hemp seeds, for garnish (optional)
- fresh basil, for garnish (optional)
Instructions
- Preheat Oven and Prepare Vegetables: Turn on the top broiler in your oven. Slice the red bell peppers, tomatoes, and onion in half, removing seeds and stems from the peppers, stems from the tomatoes, and the outer peel from the onion. Place all prepared vegetables on a baking tray.
- Season Vegetables: Drizzle the veggies with olive oil and season generously with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the vegetables to ensure even coating.
- Prepare Garlic: Chop the bottom end off 4 to 5 garlic cloves without peeling them, then wrap them in a small piece of aluminum foil. Place the foil-wrapped garlic on the baking tray among the vegetables.
- Roast Vegetables: Roast the vegetables and garlic under the broiler for 25 to 30 minutes until the surfaces, especially the tops, are charred blackened for a smoky flavor.
- Steam Bell Peppers: Using tongs, transfer the roasted bell peppers to a glass bowl and cover it with plastic wrap. Let them steam for about 20 minutes, which will loosen the skins for easy removal.
- Peel and Prep Roasted Veggies: Once cooled enough to handle, peel the skins off the tomatoes, onion, and bell peppers, removing the garlic cloves from their skins by squeezing them out.
- Blend Soup: Transfer the peeled vegetables and roasted garlic to a high-powered blender such as a Vitamix. Add the tomato paste, balsamic vinegar, dried basil, and water or stock. Blend on high until the soup is smooth and well combined.
- Heat Soup (Optional): If you prefer your soup hotter, continue blending for an additional 4 to 5 minutes. The friction from the blender blades will heat the soup further.
- Serve and Garnish: Pour the soup into bowls and top with optional garnishes like hemp seeds and fresh basil for added texture and flavor.
Notes
- This soup is healthy, packed with roasted veggies, and easy to make in just one pan and blender.
- Use water or any preferred stock to adjust soup richness.
- Roasting the vegetables under the broiler adds a smoky, charred flavor integral to the soup’s profile.
- Peeling the vegetables after roasting ensures a smooth, refined texture without bitterness from skins.
- You can make the soup vegan and vegetarian by choosing vegetable stock or just water.
- The garlic is roasted in its skin to mellow and soften the flavor while preventing burning.
- Optional garnishes like hemp seeds add a nutty crunch and fresh basil adds herbal brightness.
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Sugar: 14 g
- Sodium: 353 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
