If you’re craving a vibrant, comforting bowl of soup that celebrates the sunny flavors of summer’s best produce, this Roasted Red Pepper & Tomato Soup Recipe is exactly what you need. Combining the natural sweetness of roasted red peppers with the rich, tangy depth of slow-roasted tomatoes, this soup is a deliciously velvety treat that feels both fresh and soulful. Whether you’re looking to warm up after a long day or impress guests with an effortlessly elegant starter, this recipe brings layers of flavor with simple, wholesome ingredients that shine through every spoonful.
Ingredients You’ll Need
The beauty of this Roasted Red Pepper & Tomato Soup Recipe lies in how straightforward and thoughtful the ingredient list is. Each element contributes essential taste, texture, and color that together create a harmonious, mouthwatering dish.
- 4-5 large tomatoes: Choose ripe and juicy tomatoes to bring natural sweetness and acidity that balances the soup perfectly.
- 2 red bell peppers: Roasting these deepens their sugary flavor and adds a luscious smokiness to the soup.
- 3-4 garlic cloves, peeled: Garlic adds aromatic warmth and a subtle bite that enhances the overall savory profile.
- 1 small onion: When roasted, onions develop a gentle sweetness that builds a savory base.
- 1 tablespoon olive oil: Helps caramelize the vegetables, ensuring they roast evenly and brings richness to the soup.
- 2 cups vegetable broth: This keeps the soup light but flavorful—feel free to use homemade or store-bought for convenience.
- 1/2 teaspoon basil: Adds an herbal freshness that brightens the deep roasted flavors.
- 1/4 teaspoon ground thyme: Contributes subtle earthiness to the overall flavor complexity.
- 1/2 teaspoon kosher salt: Essential for balancing and enhancing all the natural flavors.
- Pinch of black pepper: Adds a gentle kick and depth to the warmth of the soup.
How to Make Roasted Red Pepper & Tomato Soup Recipe
Step 1: Prepare your oven and vegetables
Start by preheating your oven to 425 degrees Fahrenheit. This high temperature ensures the vegetables will roast beautifully, developing caramelized edges and intensified flavors that form the foundation of this Roasted Red Pepper & Tomato Soup Recipe.
Step 2: Cut and arrange the vegetables
Slice the tomatoes and onion into wedges—aiming for about 6 to 8 wedges per tomato depending on size. Halve the red bell peppers lengthwise, then carefully remove the stems, seeds, and white inner membranes. Arranging the vegetables skin side up for peppers and seed side up for tomatoes on your baking sheet is key to achieving perfect roasting.
Step 3: Season and roast vegetables
Drizzle all the prepared vegetables along with whole garlic cloves with olive oil right on your sheet pan. Season with kosher salt and fresh black pepper to taste. This simple seasoning allows the natural sweetness and smokiness to shine as they slowly roast to tender perfection over 40 to 45 minutes.
Step 4: Simmer the broth
While the vegetables are roasting, warm your vegetable broth in a large pot over medium-high heat. Add the basil and thyme to infuse gentle herbal notes into the broth, elevating the complexity of your soup’s base. Let it come to a gentle simmer just as the veggies finish roasting.
Step 5: Blend the roasted vegetables
Remove the sheet pan from the oven and allow it to cool briefly. For a smooth or slightly chunky texture, transfer the roasted ingredients in batches to a blender or food processor and pulse 10 to 20 seconds. Alternatively, toss the vegetables directly into the simmering broth and carefully blend with an immersion blender for convenience and control.
Step 6: Final simmer and serve
Once blended to your liking, bring the soup back to a gentle simmer on the stove. Give it a final taste to tweak seasoning if needed, then remove from heat. Your Roasted Red Pepper & Tomato Soup Recipe is now ready to be enjoyed warm and cozy, ideal for any time you crave a bowl of comfort.
How to Serve Roasted Red Pepper & Tomato Soup Recipe
Garnishes
Fresh basil leaves are a classic and vibrant garnish that perfectly complements the herbal notes in the soup. You can also grate a bit of Parmesan or add a dollop of creamy Greek yogurt to introduce a delightful tang and richness to each spoonful.
Side Dishes
Serve this soup alongside crusty artisan bread or a grilled cheese sandwich for a nostalgic, soul-warming meal. A fresh green salad dressed lightly with lemon vinaigrette also pairs beautifully, providing a crisp contrast to the smooth, smoky soup.
Creative Ways to Present
For a special dinner, pour the soup into small, rustic ramekins or mini bread bowls for charming individual portions. Sprinkle toasted nuts or seeds on top for an unexpected crunchy texture that keeps this Roasted Red Pepper & Tomato Soup Recipe exciting and memorable.
Make Ahead and Storage
Storing Leftovers
Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making it a perfect make-ahead meal for busy days.
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers, leaving some space for expansion, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If it becomes too thick, add a splash of vegetable broth or water to loosen the texture without sacrificing flavor.
FAQs
Can I use canned tomatoes instead of fresh ones?
Fresh tomatoes provide the best natural sweetness and texture for this Roasted Red Pepper & Tomato Soup Recipe, but in a pinch, good-quality canned tomatoes can work. Choose whole peeled tomatoes and drain some juice for a balanced consistency.
Is it possible to make this soup vegan?
Absolutely! This Roasted Red Pepper & Tomato Soup Recipe is naturally vegan as long as you use vegetable broth. Avoid dairy toppings or substitute with vegan alternatives to keep it plant-based.
What can I use instead of vegetable broth?
If you don’t have vegetable broth, you can use water with a bit of salt and herbs, or a mild chicken broth if you’re not strictly vegetarian. The broth choice affects depth, but the roasted veggies will still shine.
Can I roast the vegetables on a grill instead of an oven?
Yes, grilling the vegetables adds an extra smoky char that complements this soup beautifully. Just watch the veggies closely so they don’t burn and become bitter.
How thick or thin should the soup be?
This soup can be as thick or smooth as you like. Blend less for a chunkier texture or longer for a velvety finish. Adjust the broth quantity to reach your preferred consistency.
Final Thoughts
This Roasted Red Pepper & Tomato Soup Recipe is a shining example of how simple, fresh ingredients come together to create something truly special. It’s cozy yet vibrant, hearty yet light, and above all, comforting in every sense of the word. I wholeheartedly encourage you to try this recipe and savor the joy of roasting your way to a soup that will warm your heart and delight your taste buds.
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Roasted Red Pepper & Tomato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful Roasted Red Pepper & Tomato Soup, made by roasting fresh tomatoes, red bell peppers, garlic, and onion to bring out their natural sweetness. This vibrant soup is seasoned with basil and thyme and finished with a smooth blend for a perfect creamy texture without any cream. Ideal for a cozy meal, it serves six and brings a lovely depth of roasted flavor with every spoonful.
Ingredients
Vegetables
- 4–5 large tomatoes
- 2 red bell peppers
- 3–4 garlic cloves, peeled
- 1 small onion
Seasoning & Liquids
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat Oven: Preheat your oven to 425º F to prepare for roasting the vegetables.
- Prepare Vegetables: Cut the tomatoes and onion into wedges (6-8 wedges per tomato), then slice the red bell peppers in half lengthwise, removing stems, seeds, and white insides.
- Arrange & Season: On a sheet pan, arrange tomatoes, onion, peppers, and garlic cloves. Drizzle olive oil over everything, place pepper halves skin side up and tomatoes seed side up to ensure proper roasting, then season with salt and pepper.
- Roast Vegetables: Bake the vegetables in the oven for 40-45 minutes until they become soft and start to brown.
- Prepare Broth: While vegetables finish roasting, heat the vegetable broth in a large pot over medium-high heat and add basil and thyme. Bring to a simmer.
- Rest Roasted Veggies: Remove the sheet pan from the oven and let the roasted vegetables rest for 2-3 minutes.
- Blend Soup: Using a stand blender or food processor in batches, blend the roasted vegetables for 10-20 seconds depending on your desired chunkiness, then stir the blended vegetables carefully into the simmering broth. Alternatively, use an immersion blender directly in the pot to blend until smooth.
- Final Simmer & Serve: Bring the soup back to a simmer after blending, then remove from heat. Serve hot, optionally garnished with fresh basil.
Notes
- For a smoother soup, blend the vegetables longer; for a chunkier texture, blend briefly.
- If you prefer a richer flavor, drizzle a little extra virgin olive oil before serving.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian option.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Add a splash of cream or coconut milk after blending for a creamy variation.
