This Roasted Red Pepper and Tomato Soup is ultra-cozy, comforting, and warming! Featuring sweet roasted tomatoes, smoky red peppers, and savory seasonings, it’s the perfect grilled cheese pairing. Top it with a swirl of cream and fresh basil for a nourishing and satisfying meal!
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Why This Recipe Works
I’m a sucker for a good soup and sandwich combo (hello, roasted tomato soup and grilled cheese!), but this roasted red pepper and tomato soup kicks things up a notch with the addition of bell peppers. It’s effortless to make, and you’ll end up with a big pot perfect for stocking your freezer for busy weeknights.
The roasting process amplifies the veggies’ natural sweetness, resulting in deeper, more complex flavors. And the best part? You just need basic pantry staples for the seasonings, like olive oil, oregano, and a dash of smoked paprika.
Trust me, this is a busy mom’s best friend! Whether you’re throwing it together for a quick family dinner or meal prepping for the week, the rich, velvety texture and smoky-sweet taste will have everyone reaching for seconds.
Ingredients
- Tomatoes: For a deep, rich flavor, I recommend canned San Marzano tomatoes or garden-fresh tomatoes. Cherry tomatoes can also be used for a sweeter twist.
- Red Peppers: Add a subtle sweetness and smoky flavor once roasted, balancing the tanginess of the tomatoes.
- Olive Oil: To roast the vegetables and impart a rich flavor. Use extra-virgin olive oil for the best results.
- Aromatics: Fresh garlic and onion (white or yellow) are soup necessities! Roasting these ingredients mellows their sharpness and brings out a sweet, earthy flavor.
- Seasonings: Oregano adds a warm earthiness, smoked paprika enhances the smokiness from the roasted peppers, and red pepper flakes impart a hint of spice.
- Vegetable Broth: You can use vegetable broth or chicken stock here. Chicken stock adds a richer flavor, while vegetable broth keeps the soup vegetarian-friendly!
- Garnishes: I love to add a drizzle of heavy cream for a luxurious finish, and fresh basil brightens the soup’s richness with a herbaceous, slightly sweet flavor.
Instructions
- Prep the Veggies: Place the halved tomatoes, red pepper strips, quartered onion, and garlic halves in a 13×9 casserole dish. Season them with olive oil, kosher salt, oregano, red pepper flakes, and smoked paprika for a flavor boost.
- Roast to Perfection: Roast the veggies at 475 degrees Fahrenheit until deeply caramelized, stirring halfway through to ensure even roasting.
- Transfer and Blend: Carefully transfer the roasted vegetables and their juices to a large pot. Add the vegetable broth, then blend everything until smooth using an immersion blender. If you’re using a standalone blender, work in batches to blend the soup.
- Serve: Check the seasonings and add more as needed. Ladle your roasted red pepper and tomato soup into bowls, then garnish with a drizzle of heavy cream, torn basil leaves, and a sprinkle of fresh cracked pepper. Serve with warm, crusty bread or grilled cheese for the ultimate comfort meal.
Substitutions & Variations
- Red Peppers: Substitute yellow or orange peppers for a slightly milder, sweeter taste.
- Broth: Try using an equal amount of mushroom or bone broth for a different flavor.
- Seasonings: Adjust the heat level by increasing or decreasing the red pepper flakes, or replace smoked paprika with regular paprika for a less smoky, more neutral flavor. Feel free to experiment with other seasonings, like thyme, rosemary, basil, or parsley!
- Heavy Cream: You can use half-and-half for a lighter alternative or coconut milk for a dairy-free version (that’s just as rich in flavor).
- Garnish Ideas: Swap basil with fresh parsley, cilantro, or chives for a different herbal note, or add a sprinkle of Parmesan for an umami-rich finish. A drizzle of balsamic glaze, a dollop of crème fraîche, or a sprinkle of croutons are also delicious options.
Storing & Reheating
If you have leftover roasted red pepper and tomato soup, keep these guidelines in mind.
- Fridge: Store the soup in an airtight container in the refrigerator for up to 4 days.
- Freezer: You can freeze the soup in portions for up to 3 months. Leave a little space at the top of your freezer-safe container, as the soup will expand when frozen.
- Reheating: Gently heat the soup on the stovetop over medium-low heat until warm. If the soup thickens too much, you can add a splash of broth or water to loosen it again.
Expert Tips
- Don’t Overcrowd: Leave some space between the vegetables in the dish so they roast evenly and develop a nice char. Overcrowding leads to steaming rather than roasting.
- Use San Marzano Tomatoes: These Italian tomatoes have a sweeter, less acidic flavor than other varieties, making them perfect for soup-making.
- Immersion Blenders Work Best: This method allows you to blend your roasted red pepper and tomato soup directly in the pot, reducing the need to transfer hot liquids to a blender (and the unavoidable mess that comes with it).
FAQs
Absolutely! You can roast the vegetables up to 3 days in advance and store them in the fridge until you’re ready to blend and serve.
If the soup is too thin for your liking, let it simmer uncovered for a few minutes to reduce and thicken it naturally. If it’s still too thin, add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the simmering soup.
Yes! Just be sure to work in batches and let the soup cool slightly before transferring it to avoid splattering hot liquid.
Related Recipes
If you enjoyed this roasted red pepper and tomato soup recipe, be sure to check out some more crowd-pleasing soups like these:
If you try this Roasted Red Pepper and Tomato Soup, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Roasted Red Pepper And Tomato Soup
Ingredients
- 3 pounds tomatoes, use what you have or 2 28 ounce cans of San Marzano tomatoes
- 2 red peppers, deseeded and cut into strips
- ⅓ cup olive oil
- 1 small onion, quartered
- 1 head garlic, cut in half
- 2 teaspoons kosher salt, or more to taste
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes, optional
- 1 cup vegetable broth, or chicken stock
- ¼ cup heavy cream, for serving
- ½ cup fresh basil, torn for serving
Instructions
Roast the veggies
- Heat the oven to 475°F.
- Cut the tomatoes in half and add to a 9×13 casserole dish along with the peppers, onion and garlic. Drizzle evenly with the olive oil and season with salt, oregano, red pepper flakes and smoked paprika. Bake for 35-40 minutes, tossing half way.
Make the soup
- Transfer the roasted veggies with their juices to a pot, then add the broth. Blend until smooth with an immersion blender or add to a blender and blend until smooth.
Serve and enjoy
- Taste the soup and adjust the seasoning to your liking.
- Ladle soup into a bowl, garnished with a drizzle of heavy cream and basil. Serve with grilled cheese or toast, and enjoy!
Kiki
Wow, what a delicious soup, it was so easy to make. I had garden tomatoes that needed to be used up and saw Lena’s recipe come up and had to try it right away. This is so delicious.
lena gladstone
Thanks so much for giving this recipe a try Kiki, I love to hear that it was enjoyed!