If you’re craving a soup that’s bursting with fresh flavors and a touch of smoky sweetness, you’re in the right place. This Roasted Red Pepper Tomato Soup Recipe is one of my absolute favorites — it’s cozy, vibrant, and surprisingly simple to pull together. When I first tried this, I was blown away by how roasting the veggies added a depth of flavor you just can’t get from regular tomato soup. Stick around, and I’ll walk you through every step so you can make it just like I do in my kitchen.
Why You’ll Love This Recipe
- Deep Roasted Flavor: Roasting the peppers, tomatoes, and onion brings out incredible smoky sweetness that really elevates the soup.
- Simple Ingredients: You don’t need anything fancy—just fresh veggies, some olive oil, and pantry staples to make a gourmet-tasting soup.
- Quick & Easy Prep: With about 10 minutes of hands-on time and a single roasting step, it’s perfect for busy weeknights.
- Versatile Serving Options: Whether you want it smooth and creamy or a bit chunky, you can tailor it to your preference easily.
Ingredients You’ll Need
The magic behind this Roasted Red Pepper Tomato Soup Recipe lies in the harmony of the roasted veggies blended with savory herbs and a splash of balsamic vinegar. Each ingredient plays a role in creating that perfect balance of smoky, tangy, and fresh flavors. When shopping, look for ripe, firm red bell peppers and tomatoes for the best taste.
- Red bell peppers: Choose shiny, firm peppers with vibrant red color for roasting—the fresher, the better for sweetness.
- Tomatoes: I prefer large, ripe tomatoes because they provide juicy pulp and natural sweetness.
- Onion: A small onion adds a gentle pungency without overpowering the soup.
- Garlic cloves: Roasting garlic softens the sharpness and adds lovely mellow depth.
- Tomato paste: This intensifies the tomato flavor and gives your soup a rich body.
- Balsamic vinegar: Just a splash brightens the soup and balances the sweetness beautifully.
- Dried basil: Adds an herby aroma that pairs perfectly with tomatoes and peppers.
- Water or stock: Stock gives extra savory notes, but water works fine if you want a lighter soup.
- Olive oil: Essential for roasting and finishing touches for smoothness and flavor.
- Salt and pepper: To taste, for seasoning and to bring all the flavors together.
- Optional garnishes (hemp seeds, fresh basil): Perfect for a bit of texture and a pop of color at the end.
Variations
One of the things I love about this Roasted Red Pepper Tomato Soup Recipe is how easy it is to tweak to your liking. Over time, I’ve played around with a few variations depending on what I have in my pantry or how I’m feeling that day. Feel free to get creative here!
- Spicy Kick: I once added a pinch of red pepper flakes during blending, and my family went crazy for the subtle heat it brought.
- Creamy Version: Swirling in a little coconut milk or cream just before serving makes it ultra silky and richer without weighing it down.
- Herb Swaps: Try fresh thyme or oregano instead of dried basil for a slightly different herbaceous note.
- Vegetable Stock: Using homemade vegetable stock adds an earthy depth that makes the soup feel even more comforting.
How to Make Roasted Red Pepper Tomato Soup Recipe
Step 1: Roast the Veggies to Perfection
Start by turning on your oven’s broiler and slicing the red peppers, tomatoes, and onion in half. Remove the seeds and stems to keep your soup smooth and seed-free. Place all those halves on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Don’t be shy—use your fingers to rub the oil and seasoning over every surface of the veggies. The garlic cloves, trimmed at the bottom but unpeeled, get wrapped in foil and tucked into a corner of the tray. Once everything’s ready, roast them for 25-30 minutes until the tops are beautifully charred. That char is what infuses the soup with smoky richness you’ll love.
Step 2: Steam and Peel for Creamy Texture
After roasting, use tongs to move the bell peppers into a glass bowl and cover it with plastic wrap. Let them steam for 20 minutes—this step loosens their skin and makes peeling a breeze. Meanwhile, once the other veggies cool enough to handle, gently peel off the skins. The garlic cloves will be soft inside their skins and slip out effortlessly. This process is the key to smoother soup without bitter bits.
Step 3: Blend Everything Together
Pop the peeled veggies, garlic, tomato paste, balsamic vinegar, dried basil, and water (or stock) into your Vitamix or high-speed blender. Blend it all on high until you get that gorgeous, velvety consistency. The cool trick I discovered is that the soup gets warmed up just from the friction if you blend it for 4-5 minutes, so no extra stove time needed if you like it hot. At this point, taste and adjust salt and pepper as needed.
Pro Tips for Making Roasted Red Pepper Tomato Soup Recipe
- Use High-Quality Olive Oil: It makes a noticeable difference in roasting and final flavor, so splurge a little here.
- Don’t Skip Steaming the Peppers: This step makes peeling easy; without it, the skin can be stubborn and bitter.
- Blend Long Enough to Heat: Vitamix blades create heat—blend 4-5 minutes for a nicely warmed soup without reheating on the stovetop.
- Adjust Water or Stock Gradually: Start with less liquid and add as needed for your preferred thickness.
How to Serve Roasted Red Pepper Tomato Soup Recipe
Garnishes
I love topping this soup with fresh basil leaves and a sprinkle of hemp seeds for a bit of crunch and nutrition. Sometimes I drizzle just a little extra virgin olive oil on top for richness. Cracked black pepper on the surface brightens the flavor and adds a mild bite that wakes up the palate perfectly.
Side Dishes
Pairing this soup with warm crusty bread or buttery grilled cheese sandwiches is a no-brainer in my house. For something lighter, I go with simple mixed green salads dressed with lemon vinaigrette to keep the meal balanced. It’s also fantastic alongside herb roasted potatoes or garlic breadsticks when you want a heartier spread.
Creative Ways to Present
For special occasions, I like serving this Roasted Red Pepper Tomato Soup in mini bread bowls—so fun and festive! You can also swirl a dollop of pesto or cream in a circular pattern for a restaurant-quality touch that impresses guests. Adding edible flowers or microgreens on top makes it look extra fancy without much effort.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 3 days. This soup actually tastes even better the next day, once the flavors meld more. Just give it a good stir before reheating to bring it back to life.
Freezing
I’ve frozen this soup multiple times with great results. Portion it out into freezer-safe containers or bags, leaving a little room for expansion. Thaw overnight in the fridge and reheat gently on the stove, stirring often. The texture holds up beautifully, making it a fantastic make-ahead meal.
Reheating
Reheat your soup over low to medium heat on the stove, stirring occasionally to prevent scorching. If it thickens too much, feel free to add a splash of water or stock to loosen it up. I find microwaving in short bursts with stirring in between works well too, especially on busy days.
FAQs
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Can I make this Roasted Red Pepper Tomato Soup Recipe without a broiler?
Absolutely! If your oven doesn’t have a broiler, you can roast the veggies at a high temperature (around 425°F or 220°C) on the top rack. Keep an eye on them so they char nicely without burning. Turning them halfway through roasting will help achieve even roasting and charring.
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What can I use instead of tomato paste?
If you don’t have tomato paste, you can substitute with tomato sauce, though it’s less concentrated. Use about three times the amount and cook the soup a bit longer to deepen the flavor. Another option is to reduce canned tomatoes before blending.
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Is this Roasted Red Pepper Tomato Soup Recipe vegan?
It certainly is! All the ingredients are plant-based, so it’s perfect for vegan and vegetarian diets. Just make sure to use vegetable stock if you choose to substitute water with stock.
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How long does the soup keep in the fridge?
The soup stays good in the refrigerator for about 3 to 4 days when stored properly in an airtight container. Always smell and check the soup before reheating to ensure freshness.
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Can I make this soup ahead of time?
Yes! I often make this soup a day in advance because the flavors develop beautifully after resting. Just reheat gently before serving with your favorite garnishes.
Final Thoughts
This Roasted Red Pepper Tomato Soup Recipe has become a cozy staple in my kitchen, especially on chilly days or when I want something comforting without too much fuss. I love how roasting transforms simple vegetables into something so luxurious and satisfying. Whether you’re making it for yourself on a quiet night or serving it up for family and friends, this recipe hits all the right notes—flavorful, fresh, and effortlessly delicious. Give it a try like I’m telling you over a cup of tea, and I promise it’ll become one of your go-to soups too!
Print
Roasted Red Pepper Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Red Pepper and Tomato Soup combines charred bell peppers and tomatoes with garlic and herbs to create a warm, comforting dish. Roasting the vegetables brings out their natural sweetness, while blending smooths the soup to perfection. Ideal for a nutritious and easy-to-make meal, this recipe is perfect for a cozy lunch or dinner.
Ingredients
Vegetables
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
Other 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
For Garnish
- Olive oil (optional)
- Black pepper (optional)
- Hemp seeds (optional)
- Fresh basil (optional)
Instructions
- Preheat the Oven: Turn on the top broiler in your oven to prepare for roasting the vegetables.
- Prepare the Vegetables: Slice the red bell peppers, tomatoes, and onion in half. Remove seeds and stems from the bell peppers, stems from the tomatoes, and the outer peel from the onion. Arrange all vegetables on a baking tray.
- Season the Vegetables: Drizzle the vegetables with olive oil and season with salt and pepper. Use your fingers to evenly rub the oil and seasoning onto both sides of the vegetables.
- Prepare Garlic: Chop the bottom off 4-5 garlic cloves without peeling them and wrap them in aluminum foil. Place the wrapped garlic on the baking tray among the other vegetables.
- Roast the Vegetables: Roast the veggies under the broiler for 25-30 minutes, or until the top sides are charred black.
- Steam the Bell Peppers: Using tongs, transfer the roasted bell peppers to a glass bowl and cover with plastic wrap. Let them steam for about 20 minutes to loosen their skins.
- Peel Other Vegetables: When cool enough to handle, remove the skins from the tomatoes and onion and transfer them to a high-powered blender. Squeeze the roasted garlic cloves out of their skins and add them as well.
- Add Remaining Ingredients: Add tomato paste, balsamic vinegar, dried basil, and water or stock to the blender with the roasted vegetables.
- Blend the Soup: Blend everything on high until smooth. The soup will be warm from the friction of blending. For hotter soup, blend for 4-5 more minutes to increase the temperature through blade friction.
- Serve and Garnish: Pour the soup into bowls and garnish with optional olive oil, black pepper, hemp seeds, and fresh basil to taste.
Notes
- This soup is healthy, easy to make, and packed with flavor thanks to the roasting and blending techniques.
- Using a high-powered blender like a Vitamix helps achieve a smooth texture and can even warm the soup without additional cooking.
- You can substitute water with vegetable or chicken stock for added depth of flavor.
- Adjust seasoning to your preference before serving.
- Optional garnishes add texture and freshness but can be omitted if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Sugar: 14 g
- Sodium: 353 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
