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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Adjust seasoning: Taste the soup and add additional salt or seasoning as desired to balance the flavors.
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