If you’re craving something cozy, vibrant, and packed with flavor, I absolutely love this Roasted Red Pepper and Tomato Soup Recipe. It’s incredibly simple, yet every spoonful bursts with smoky sweetness from the roasted veggies. When I first tried roasting the peppers and tomatoes before blending, the sweetness and depth completely won me over. Trust me, you’re going to want to keep this recipe close all year round!
Why You’ll Love This Recipe
- Bold, natural flavors: Roasting enhances the sweetness and smokiness of the peppers and tomatoes beautifully.
- Super easy: With minimal ingredients and one pan, it’s a perfect weeknight soup.
- Healthy and comforting: No heavy cream here — just wholesome veggies and a splash of balsamic vinegar for brightness.
- Flexible and forgiving: You can tweak the herbs, add stock or water, and adjust seasoning as you go.
Ingredients You’ll Need
The magic of this Roasted Red Pepper and Tomato Soup Recipe comes from simple, fresh ingredients that play so well together. Look for ripe tomatoes and vibrant red bell peppers for maximum flavor. A high-quality olive oil really makes a difference when roasting the veggies, so don’t skimp there!
- Red bell peppers: Choose firm, bright red peppers for sweetness and that beautiful roasted depth.
- Large tomatoes: Roma or vine tomatoes work well — they roast down nicely and give great body to the soup.
- Small onion: Adds subtle sweetness; roasting mellows it out perfectly.
- Garlic cloves: Roasting garlic softens its punch and adds rich flavor; no need to peel before roasting.
- Tomato paste: Concentrated tomato flavor boosts the soup’s richness and color.
- Balsamic vinegar: Just a splash balances the sweetness with tangy brightness.
- Dried basil: Brings herbaceous notes; feel free to swap with fresh basil if you have it.
- Water or stock: Stock adds extra depth, but water keeps it light and clean—both work great.
- Olive oil: For roasting and adding silky texture; go for extra virgin if possible.
- Salt and pepper: Essential for seasoning and bringing out all the flavors.
Variations
I love how flexible this Roasted Red Pepper and Tomato Soup Recipe is. Over time, I’ve played around with spices and add-ins — it’s your soup, so feel free to make it your own!
- Spicy twist: Add a pinch of red chili flakes or a little smoked paprika when blending for some smoky heat — my family goes crazy for this version on chilly nights.
- Herb swap: If you have fresh basil or oregano, toss those in instead of dried basil for an extra burst of freshness.
- Vegan creaminess: Stir in a splash of coconut milk or cashew cream after blending for a creamy texture without dairy.
- Chunky style: Blend just 2/3 of the soup for smoothness, leaving some veggies chunky for those who like a hearty bite.
How to Make Roasted Red Pepper and Tomato Soup Recipe
Step 1: Prep and Roast Your Veggies
First, preheat your oven’s broiler. Slice the red bell peppers, tomatoes, and onion in half — don’t forget to remove the seeds and stems from the peppers and tomatoes, plus the outer peel of the onion. Lay everything out on a baking tray, then drizzle generously with olive oil. I like to season with salt and pepper here too, rubbing the oil and seasoning on both sides with my fingers. For the garlic, just chop off the bottom ends and wrap 4-5 cloves in foil; you’ll space this out on the tray too. Roast the veggies for about 25-30 minutes, or until the tops get nicely charred (blackened bits are good—they add smoky flavor!). Keep an eye so they don’t burn completely.
Step 2: Steam and Peel the Bell Peppers
Use tongs to carefully transfer the roasted bell peppers to a glass bowl, then cover tightly with plastic wrap. Let them steam for about 20 minutes—that hot steam loosens the skins, making them a breeze to peel off. Once peeled, you’ll get smooth, sweet pepper flesh to blend in your soup without any bitterness from skins.
Step 3: Peel Other Veggies and Blend
When the tomatoes and onions are cool enough to handle, peel off their charred skins—they should slip right off. Squeeze the roasted garlic cloves out of their skins too; they should be soft and spreadable. Toss all the prepared veggies into your Vitamix or any high-powered blender. Add tomato paste, balsamic vinegar, dried basil, and about 1½ cups of water or stock.
Step 4: Blend until Smooth and Warm
Blend everything on high until silky smooth. If you want your soup hot, just keep blending for 4 to 5 minutes—the friction from the blender blades will warm it up nicely. I discovered this trick a couple of years ago and it’s perfect for a fast, no-cook heating method. Adjust salt and pepper to taste before serving.
Pro Tips for Making Roasted Red Pepper and Tomato Soup Recipe
- Don’t Skip the Steaming: Steaming the peppers after roasting makes peeling so much easier—you want that silky texture without bitter skins.
- Use a Hot Blender Trick: Blending longer to heat your soup is genius when you’re short on time and don’t want to dirty an extra pot.
- Balance the Acidity: A splash of balsamic vinegar brightens up the soup and balances the natural sweetness—don’t skip it!
- Avoid Over-Roasting: Keep an eye so veggies get charred but not burnt—the bitterness can spoil the soup’s delicate flavor.
How to Serve Roasted Red Pepper and Tomato Soup Recipe
Garnishes
I usually top the soup with a scattering of fresh basil leaves because they add a fragrant pop that pairs perfectly with the roasted flavors. Sometimes I sprinkle a bit of hemp seeds for a subtle nutty crunch and extra nutrition. A swirl of olive oil on top gives it that luscious, silky finish that I just adore.
Side Dishes
You can’t beat this soup alongside a warm, crusty baguette or my go-to grilled cheese sandwich. For a lighter option, a fresh green salad with lemon vinaigrette complements the smoky soup beautifully. On chilly nights, I pair it with garlic bread to soak up every last drop.
Creative Ways to Present
For gatherings, I like to serve the soup in rustic mugs or small bowls with a basil sprig and a dollop of cashew cream on top—it always gets compliments! Another fun idea is serving it in hollowed-out mini bell peppers for a colorful and conversation-starting presentation.
Make Ahead and Storage
Storing Leftovers
Leftover roasted red pepper and tomato soup stores beautifully in an airtight container in the fridge for up to 4 days. I find that the flavors actually deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating.
Freezing
This soup freezes really well, which makes it perfect for meal prep. I ladle portions into freezer-safe containers or bags and thaw them in the fridge overnight. When I’m ready, a gentle reheat on the stove keeps the soup tasting fresh and vibrant.
Reheating
To reheat, I warm the soup gently over medium-low heat on the stove, stirring occasionally to avoid scorching. You can also zap a single serving in the microwave, but be sure to cover it and stir halfway through. Adding a splash of water or stock while reheating helps maintain the perfect consistency.
FAQs
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Can I make this Roasted Red Pepper and Tomato Soup Recipe without a blender?
While this soup shines with a high-powered blender for that velvety smooth texture, you can use a regular blender or food processor in smaller batches. Just blend until smooth and strain if you want a lighter texture. Alternatively, use an immersion blender directly in the pot after roasting if you want a rustic, chunkier style.
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What can I substitute for dried basil in this soup?
If you don’t have dried basil on hand, fresh basil works wonderfully—just add a handful to the blender. You can also try oregano, thyme, or even a pinch of Italian seasoning. These herbs complement roasted tomatoes and peppers well and bring their own unique flavor profiles.
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How spicy is this Roasted Red Pepper and Tomato Soup Recipe?
This version is mild and naturally sweet with smoky notes from roasting. If you like it spicier, I recommend adding a pinch of chili flakes or smoked paprika either when roasting or blending. That way, you control the heat and get a nice balance with the sweetness.
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Is this soup suitable for a vegan diet?
Absolutely! This Roasted Red Pepper and Tomato Soup Recipe is vegan-friendly as written, using just veggies, olive oil, and seasonings. If you want to add creaminess, consider plant-based options like coconut milk or cashew cream to keep it vegan.
Final Thoughts
This Roasted Red Pepper and Tomato Soup Recipe has become my go-to whenever I want something healthy, comforting, and bursting with fresh flavor. It’s a simple, no-fail way to enjoy the best of roasted veggies with just a handful of ingredients. I hope you give it a try — there’s nothing like the warm, smoky richness that comes from roasting peppers and tomatoes yourself. Once you taste it, I’m sure it’ll be a staple in your kitchen too!
Print
Roasted Red Pepper and Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant and flavorful Roasted Red Pepper and Tomato Soup combines the natural sweetness of roasted bell peppers and tomatoes with aromatic garlic, fresh herbs, and a touch of balsamic vinegar. Perfectly blended into a smooth, comforting soup, this dish is easy to make, nutritious, and ideal for warming up any day.
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 drizzle)
- black pepper
- hemp seeds
- fresh basil leaves
Instructions
- Preheat and Prepare Vegetables: Turn the top broiler on in your oven. Slice the red bell peppers, tomatoes, and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes, and the outer peel from the onion.
- Arrange and Season: Place all the prepared vegetables on a baking tray. Drizzle them with olive oil and season with salt and pepper. Use your fingers to rub the oil and seasoning evenly on both sides of the veggies.
- Prepare Garlic for Roasting: Chop the bottom off 4-5 garlic cloves but leave the skins on. Wrap the garlic in aluminum foil and place it on the baking tray alongside the vegetables.
- Roast Vegetables and Garlic: Roast the veggies and foil-wrapped garlic under the broiler for 25-30 minutes until the top sides are charred black.
- Steam Roasted Bell Peppers: Use tongs to transfer the roasted bell peppers to a glass bowl and cover with plastic wrap to steam for about 20 minutes. This helps loosen the skins for easier peeling.
- Peel and Transfer Vegetables: When the other vegetables are cool enough to handle, peel off their skins. Remove the garlic cloves from their skin by gently squeezing them out. Transfer all peeled vegetables to a Vitamix or high-powered blender.
- Add Remaining Ingredients: Add the 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 completely smooth. The soup will be warm from the roasted ingredients. For a hotter soup, continue blending for 4-5 minutes to heat by friction.
- Serve with Garnish: Pour the soup into bowls and top with optional garnishes like a drizzle of olive oil, freshly cracked black pepper, hemp seeds, and fresh basil leaves.
Notes
- This roasted red pepper soup is healthy, easy to make, and requires minimal active cooking time.
- Using a high-powered blender such as a Vitamix helps achieve a perfectly smooth texture and can also warm the soup by friction.
- You can substitute water with vegetable or chicken stock for extra flavor.
- Adjust seasoning to taste before serving.
- Garnishes like hemp seeds add texture and nutritional value.
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- 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
