Are you ready for the only recipe for Roasted Tomato and Red Pepper Soup you will ever need? This soup is luscious and creamy and checks all the boxes for a nutritious and comforting meal.
I've had a lot of requests for a tomato soup and to be honest, I wasn't very enthusiastic about it. Don't judge me but Campbell's is the only tomato soup I've tried that I like. I find homemade versions to usually be too thick and acidic. So I set out to create my own version that has a perfect balance of flavours and textures. This Roasted Tomato and Red Pepper Soup checks all the boxes!
If you love tomato soups you might want to try my recipe for a refreshing Spanish Gazpacho Soup.
Why You Will Love This Recipe
Easy to Prepare: The recipe is clear and easy to follow, allowing both beginner and experienced cooks to create a delicious soup with minimal effort and readily available ingredients.
Health Benefits: Tomatoes and red peppers are rich in vitamins, minerals, antioxidants, and are high in fiber making this soup not only tasty but also nutritious.
Comforting and Hearty: This soup is comfort at it's finest, making it perfect for cooler seasons. It's a satisfying meal that can stand on its own or be paired with your choice of garnishes and sides for a complete meal.
Perfect for Meal Prep: This roasted tomato and red pepper soup makes perfect leftovers. It reheats beautifully and also freezes well. If it's tomato season where you are why not make a big batch and stock the freezer?
Tomatoes - I used a mix of tomatoes grown in my garden but any type or combination of tomatoes will work including grape or cherry tomatoes. For the least acidic and sweetest soup use fresh and in-season tomatoes. Over-ripe tomatoes are perfect too!
Red peppers - Roasted red peppers add to the sweetness and nutritional value of this soup. You can also omit the red peppers and substitute with extra tomatoes. Removing the skin after roasting results in a smoother texter and sweeter taste.
Fresh basil - A small amount of basil adds an extra layer of flavour. If you prefer a stronger basil taste, add chopped fresh basil to the finished soup. Fresh basil can also be substituted with ½ a teaspoon, or more to taste, of dried basil.
White Onion can be substituted with yellow, Spanish, sweet onions, or leeks.
Smoked paprika and dried chili flakes - These spices are optional but add extra flavour. Feel free to use sweet paprika if smoked isn't available. Spanish Smoked Paprika adds the best smoky flavour. Chili flakes add a little kick to the roasted tomato and red pepper soup.
Baking Soda helps balance the acidity in tomato soup, making it sweeter. It also helps to break down the tomato fibers, giving the soup a smooth texture. If you have tried my Creamy Carrot and Lentil Soup you will already be familiar with this trick.
Cream or Milk - Any cream or milk can be used, including dairy free. I chose half and half for a perfect balance of creaminess and fat content. Use heavy cream for an even creamier finish. Dairy can be omitted if desired.
Make it vegan - Use vegetable broth or water and omit the cream to easily convert this to a vegan version.
Add protein - To increase the protein of roasted tomato and red pepper soup, add ½ a cup of rinsed red lentils, increase the broth by 2 cups, and cook the soup for 20 to 30 minutes before pureeing.
Extra Vegetables - Roast additional vegetables such as carrots, sweet potatoes, or zucchini along with the tomatoes and red peppers to diversify the flavors and textures. Roasting time may vary depending on the vegetables chosen.
🔪How to Make Tomato and Red Pepper Soup
Step 1 - Place the halved tomatoes and red peppers on a baking sheet, cut side up, in a single layer. Lay a sprig of basil on top and roast until soft and skins are charred.
Step 2 - Place roasted peppers in a bowl and cover with plastic wrap to steam. This makes it easier to remove the skins.
Step 3 - Sauté the onions and garlic then add the spices.
Step 4 - Add the roasted tomatoes, chopped red peppers, broth and baking soda. Bring to a boil then reduce heat to a simmer.
Step 5 - Blend soup until smooth and transfer back to pot.
Step 6 - Stir in cream. Taste and adjust seasonings as needed.
For detailed instructions see the recipe card below.
Do you love roasted vegetable soups? Give my Roasted Butternut Squash and Fennel Soup a try.
Use ripe, flavourful vegetables - Soup is a perfect way to use up over-ripe tomatoes and peppers that might be past their prime for eating raw.
Peel the peppers - Removing the skin from the peppers results in a smoother texture. Steam them after roasting in a bowl covered with plastic wrap to make this job easier.
Don't rush the roast - Roasting the vegetables brings out the flavour so don't skimp on this step. The longer they roast the more concentrated the flavours.
Yes, you can use canned roasted tomatoes and roasted red peppers as a time-saving alternative. However, fresh ingredients will provide a sweeter and less acidic flavor. Add an extra ¼ teaspoon of baking soda to the recipe when using canned tomatoes.
Yes, an immersion blender can be used directly in the pot to blend the soup however, it may not be as smooth as with a traditional blender.
If the soup is too thin, let it simmer uncovered to reduce and thicken. If it's too thick, add more broth, water, or milk in small increments until you reach the desired consistency.
More Soup Recipes
Roasted Tomato and Red Pepper Soup
- 3 lbs tomatoes halved or quartered cores removed
- 2 large red bell peppers halved core and seeds removed
- 1 sprig fresh basil plus more for garnish optional
- 2 tablespoon olive oil divided
- 1 teaspoon salt
- 1 large white onion diced
- 3 large cloves garlic roughly chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon dried chili flakes optional
- 2 cups low sodium vegetable or chicken broth or water
- ¼ teaspoon baking soda
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper
- 2 teaspoon sugar
- ½ cup half and half cream or milk more to taste
- Fresh basil
- Yogurt or sour cream
- Shredded cheddar
- Hot sauce
- Preheat the oven to 425°F (218°C). Place the halved tomatoes and red peppers on a baking sheet, cut side up, in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt. Lay a sprig or 2 of fresh basil on top of the vegetables.3 lbs tomatoes halved or quartered, 2 large red bell peppers halved, 1 sprig fresh basil plus more for garnish
- Roast in the oven for 45 minutes to one hour, or until they're slightly charred and very soft.
- Remove from the oven and place red pepper halves in a bowl, covering tightly with plastic wrap to steam for a minimum of 10 minutes. Using your fingers, peel the skins off of the red peppers and roughly chop. Discard basil sprig.
- In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute or two.1 large white onion diced, 3 large cloves garlic roughly chopped
- Stir in the smoked paprika and chili flakes (if using). Add the roasted tomatoes and peeled peppers, including all their accumulated juices. Stir in the broth or water and baking soda, salt, pepper, and sugar. Bring to a simmer and continue simmering for 15 minutes to concentrate the flavors. Remove from heat and let cool for 10 minutes.½ teaspoon smoked paprika, ¼ teaspoon dried chili flakes, 2 cups low sodium vegetable or chicken broth or water, ¼ teaspoon baking soda, ½ teaspoon salt or more to taste, ½ teaspoon black pepper, 2 teaspoon sugar
- In a blender, puree the soup in batches until smooth. Return the pureed soup to the pot.
- Stir in the milk or cream to achieve your desired consistency. Adjust seasonings to balance the flavors.½ cup half and half cream or milk
- Reheat the soup gently if needed. Serve hot, garnished with fresh basil or any optional toppings you prefer.