Easy Roasted Red Pepper and Tomato Soup Recipe

Introduction

This Easy Roasted Red Pepper and Tomato Soup is a vibrant, comforting dish perfect for any season. Roasting the vegetables brings out deep, smoky flavors that make this soup truly special. Ready in under an hour, it’s an ideal meal for busy weeknights or casual gatherings.

Ingredients

• 3 pounds tomatoes (fresh or 2 cans of 28 ounces San Marzano tomatoes)
• 2 red peppers, deseeded and cut into strips
• ⅓ cup olive oil
• 1 small onion, quartered
• 1 head garlic, cut in half
• 2 teaspoons kosher salt (or more to taste)
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional)
• 1 cup vegetable broth (or chicken stock)
• ¼ cup heavy cream (for serving)
• ½ cup fresh basil, torn (for serving)

Instructions

1. Step 1: Preheat your oven to 475°F (245°C).
2. Step 2: Cut the tomatoes in half and place them in a 9×13-inch casserole dish. Add the red pepper strips, quartered onion, and halved garlic head.
3. Step 3: Drizzle the olive oil evenly over the vegetables. Sprinkle with kosher salt, oregano, smoked paprika, and red pepper flakes if using. Toss gently to coat everything well.
4. Step 4: Roast in the oven for 35 to 40 minutes, stirring halfway through to ensure even cooking.
5. Step 5: Transfer the roasted vegetables along with their juices to a pot. Add the vegetable broth or chicken stock.
6. Step 6: Blend the mixture until smooth using an immersion blender directly in the pot or carefully transfer to a blender.
7. Step 7: Taste the soup and adjust seasoning with additional salt or spices if needed.
8. Step 8: Serve hot, garnished with a drizzle of heavy cream and torn fresh basil. Pair well with grilled cheese or toasted bread.

Tips & Variations

• For a vegan version, omit the heavy cream or substitute with coconut cream.
• Roast extra garlic for a milder, sweeter flavor.
• Add a splash of balsamic vinegar before blending for added depth.
• Use fresh herbs like thyme or rosemary if oregano isn’t available.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned San Marzano tomatoes are a great substitute and will still produce a flavorful soup. Just rinse them lightly if they’re overly acidic.

Is it necessary to peel the tomatoes?

Peeling is optional since roasting softens the skins significantly, and blending breaks them down further. If you prefer a smoother texture, you can peel them before roasting.

Easy Roasted Red Pepper and Tomato Soup Recipe

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★★★★★

4.4 from 120 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Easy Roasted Red Pepper and Tomato Soup combines the rich flavors of oven-roasted tomatoes, red peppers, and aromatic seasonings to create a comforting, creamy soup. Enhanced with a hint of smoked paprika and fresh basil, it’s perfect served warm with a drizzle of heavy cream and your favorite toasted bread or grilled cheese.

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Ingredients

Scale 1x2x3x

Vegetables:

• 3 pounds tomatoes (fresh or 2 – 28 ounce cans San Marzano tomatoes)
• 2 red peppers, deseeded and cut into strips
• 1 small onion, quartered
• 1 head garlic, halved

Seasonings:

• 2 teaspoons kosher salt (or more to taste)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional)

Liquids & Garnish:

• ⅓ cup olive oil
• 1 cup vegetable broth (or chicken stock)
• ¼ cup heavy cream (for serving)
• ½ cup fresh basil, torn (for serving)

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Instructions

1. Roast the veggies: Preheat your oven to 475°F (245°C). Cut the tomatoes in half if using fresh, then place them in a 9×13 inch casserole dish along with the deseeded red pepper strips, quartered onion, and halved garlic head. Drizzle evenly with olive oil and sprinkle the salt, oregano, smoked paprika, and optional red pepper flakes over the vegetables. Toss gently to coat everything evenly.
2. Bake: Place the casserole dish in the preheated oven and roast the vegetables for 35 to 40 minutes, stirring or tossing the veggies halfway through to ensure even roasting and caramelization.
3. Blend the soup: Once roasted, transfer the vegetables along with all their juices into a large pot. Add the vegetable broth (or chicken stock). Use an immersion blender directly in the pot to blend until smooth, or carefully transfer the contents to a blender and puree until creamy and uniform.
4. Adjust seasoning: Taste the soup and add additional salt or seasoning as desired to balance the flavors.
5. Serve: Ladle the hot soup into bowls, then garnish each serving with a drizzle of heavy cream and torn fresh basil leaves. This soup pairs wonderfully with grilled cheese sandwiches or toasted bread for a hearty meal.

Notes

• Use fresh ripe tomatoes for the best flavor; canned San Marzano tomatoes are a great convenient alternative.
• The smoked paprika adds a subtle smokiness, but you can omit it if unavailable.
• For a vegan version, replace heavy cream with coconut cream or omit it entirely.
• The red pepper flakes provide mild heat and can be adjusted or skipped based on your spice preference.
• Roasting the garlic whole softens its sharpness and makes the soup sweeter.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Keywords: roasted red pepper soup, roasted tomato soup, creamy tomato soup, homemade tomato soup, comforting soup, easy soup recipe, vegetarian soup, roasted vegetable soup