Roasted Red Pepper and Tomato Soup (2024)

This creamy roasted red pepper and tomato soup recipe is one of my favorite soups and so easy to make. Made with roasted tomatoes, red peppers, onions, garlic, and cream–see why this soup needs to be in your weekly rotation when the cooler weather starts to set in.

If you are in the mood for more tomato soup recipes, then check out my Tomato Bisque recipe. Looking for a comfy chowder? Then check out my Clam Chowder Bread Bowl!

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This creamy roasted red pepper and tomato soup screams fall, comfy feels, and sweatpants. It takes almost no effort on your part; simply roast the vegetables, blend, and there you have it–dinner is ready.

• Blender
• Baking Sheet
• Pot
• Pan

Ingredients You Will Need for Roasted Red Pepper and Tomato Soup

Skip the canned tomatoes this time around. Make roasted red pepper and tomato soup with fresh tomatoes for the best results.

• Tomatoes – Roasting tomatoes slightly caramelizes and sweetens them, yielding a rich flavor. Red tomatoes are used for this recipe and can be substituted with cherry tomatoes. Pictured are beefsteak tomatoes which also work well.
• Red bell peppers – I use two for this recipe, seeded and quartered.
• Head of garlic – The secret ingredient to get that creamy, savory flavor. Don’t worry, the flavor is not overpowering, but rather a beautiful balance of flavor as the garlic cloves roast with the vegetables, mellowing its flavor.
• Olive oil – Drizzled over the vegetables just before roasting.
• Heavy cream – ¼ cup of heavy cream is added for mouthfeel. If you prefer a dairy-free alternative, use coconut milk, but keep in mind, that this substitution may alter the taste.
• Vegetable stock – Added to thin the soup a bit.
• Fresh Basil – Added just before blending for a slightly sweet flavor as roasting basil can remove some of its flavor.
• Seasonings – Salt and black pepper.

How To Make Roasted Red Pepper and Tomato Soup

Are you ready to find out how to make the low-effort, high-reward soup of your dreams?

1. Preheat oven to 400°F
2. Add tomatoes, red peppers, onion, and garlic (cut side facing down) to a prepared baking sheet. Pour olive oil on top of vegetables and generously season with salt and pepper. Roast in the oven for 40-50 minutes or until slightly charred.
3. Allow to cool for 10 minutes, then add to a blender along with fresh basil, red chili flakes, cream, and vegetable stock. Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary. If you prefer a thinner soup, add more stock. Enjoy!
4. The soup is ready to serve after blending. If you would like to warm up the soup, pour it from the blender into a medium-sized pot over medium heat, do not bring to a boil. Serve with grilled cheese.

Garlic Confit Grilled Cheese

1. Butter one side of sourdough bread. Layer with the desired amount of gruyère and white cheddar cheese. Slather garlic confit on the other piece of sourdough bread and place on top of the cheese. Butter the side facing you.
2. Grill on medium to medium-low heat and both sides are toasted and cheese is melted.

Tips and Tricks

• If you prefer a thinner soup, add more vegetable broth.
• Don’t have a blender? You can use an immersion blender instead to puree the soup while its in the pot.

See Also

Roasted Red Pepper SoupBaking soda: from household staple to culinary hero | Jewish Chicago (The JUF Magazine) @ Jewish United FundBitter Broth? How to Prevent or Fix Bitter Vegetable Broth (Stock)For Silkier Soups, Add a Dash of Baking Soda | Cook's Illustrated

What to Serve with Roasted Red Pepper and Tomato Soup

• Grilled Cheese – What’s roasted tomato and red pepper soup without a decadent grilled cheese? It’s the pairing that goes so well together and it’s undoubtedly not the same experience without it. This cheesy, carby goodness calls for sourdough bread that’s buttered and toasted on one side, slathered with garlic confit on the other side of the bread, then sandwiched between gruyere and white cheddar cheese.
• Croutons – For a garlicky crunch with every spoonful, top your soup with croutons.
• Crusty Bread – Try toasted sourdough bread for dipping
• Salad – Soup and salad is a classic choice. Try a simple garden salad or this easy Caesar salad recipe.
• Cheese – Top the soup with crumbled feta cheese or shredded sharp cheddar cheese for more flavor.

Storage

This recipe serves about three people. If you find yourself with leftovers, ladle completely cooled soup into an airtight container and store it in the refrigerator for up to 5 days.

Looking for More Comfort Food Recipes

• Chicken Pot Pie
• Garlic and Mushroom Skillet Chicken
• Creamy Garlic Mushroom Pork Chops

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