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

Scale

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

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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.