Roasted Tomato Pepper Soup
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This homemade Roasted Tomato Pepper Soup is rich, flavorful and simple. It’s hearty, easy to make and perfect for meal prep. Serve with a side salad for a tasty lunch or light dinner.
I am definitely a soup person. Especially when the weather shifts to Fall. I love a bowl of soup for lunch or dinner. It’s not heavy, but filling. You know what I mean? It goes well with bread or a salad – the meal just feels balanced. My garden is growing the most beautiful tomatoes which inspired me to make this soup! I already have a tomato soup recipe on the blog – it’s simple and delish! So Roasted Tomato Pepper Soup it is!
Tomatoes, red peppers, onion and garlic are roasted until blistered. They’re then blended with spices and vegetable stock and simmered and finished with a little cream. Crusty bread or croutons are the perfect vessel to soak up all the goodness this soup offers!
Why You’ll Love This Recipe
- Homemade – This soup is so fresh, every bite bursts with flavor.
- Simple to make – there are few steps, but they’re easy steps and worth it!
- The flavor – it’s sweet, smoky, a little spicy and indulgent.
Ingredients for Roasted Tomato and Pepper Soup
- 8 medium ripe tomatoes, halved (Vine-ripened, cherry, Roma or plum. Or a mixture)
- 3 red bell peppers, seeded and quartered
- 6 cloves of garlic, unpeeled
- 1 yellow onion, chopped
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh thyme or 1/2 tsp dried thyme
- 1/2 teaspoon sugar
- 3-4 cups vegetable or chicken stock (start with 3 cups and adjust as needed)
- 1/2-3/4 cup heavy cream (use as much or as little to your liking)
- Handful of fresh basil + a few more leaves for garnish
Instructions
Tools You Will Need
- Blender or immersion blender – either will work! If you use a blender, you will blend the soup before adding it to the pot.
- Large Pot – Any large pot will work! The soup simmers for about 15 minutes.
Tips for Success
- Use ripe tomatoes for the best flavor.
- Roast the vegetables until the edges are charred – this has so much flavor!
- Check for seasoning – add more or less of what you like. This recipe does need salt to bring out the flavors.
Frequently Asked Questions
Can I used canned tomatoes to make roasted tomato pepper soup?
Yes! Use one 28 ounce can whole San Marzano tomatoes.
Can I make it vegan?
Yes! Skip the cream and use coconut milk for a dairy-free creamy texture.
How long does it last in the fridge?
Up to 4 days in an airtight container.
Can I freeze this soup?
Yes! Bring to room temperature then freeze in freezer bags or freezer friendly containers for up to 3 months. Thaw in the refrigerator overnight. It can be reheated in the microwave or on the stove.
Do I need to peel the tomatoes and peppers?
No. The blending will make the soup smooth. If you want an extra creamy texture, peel them after roasting but it’s not absolutely necessary. I prefer to peel the pepper skins since they’re a little tougher.
Final Thoughts
With soup season around the corner, it’s the perfect time to add this Roasted Tomato and Pepper Soup to your meal rotation. It’s homemade, simple to make, sweet, smoky and absolutely delicious. I love to pair it with crusty bread and a salad – this Italian Chopped Salad would be amazing! I love to keep a batch in the fridge to warm up whenever I need a warm, cozy bowl of soup. Enjoy!
Roasted Tomato Pepper Soup
Tomatoes, red peppers, onion and garlic are roasted until blistered. They're then blended with spices and vegetable stock and simmered and finished with a little cream. Crusty bread or croutons are the perfect vessel to soak up all the goodness this soup offers!
Ingredients
- 8 medium ripe tomatoes, halved (Vine-ripened, cherry, roma or plum. Or a mixture)
- 3 red bell peppers, seeded and quartered
- 6 cloves of garlic, unpeeled
- 1 yellow onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons salt (add more to your liking)
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh thyme or 1/2 tsp dried thyme
- 3-4 cups vegetable or chicken stock (start with 3 cups and adjust as needed)
- 1/2-3/4 cup heavy cream (use as much or as little to your liking)
- Handful of fresh basil + a few more leaves for garnish
- 1/2 teaspoon sugar
- Baguette or croutons for serving
Instructions
- Roast the Vegetables: On two large baking sheets, arrange halved tomatoes (cut side up), bell pepper (skin side up), unpeeled garlic cloves and chopped onions. You do not want to overcrowd the pan. Overcrowding will steam the vegetables instead of roasting them. I suggest using two pans to ensure they roast. You can switch the pans halfway through the roasting process if you have one oven to ensure they roast evenly.
Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme and smoked paprika. Roast for 35-40 minutes, or until the peppers are blistered and tomatoes are slightly caramelized.
Let cool then peel the skins from the bell peppers and squeeze the garlic from the skins. - Blend the soup: Transfer roasted veggies and garlic into a blender. Add a handful of fresh basil and blend until smooth. Work in batches if necessary. If you're using an immersion blender, add veggies, garlic and basil to a large soup pot along with the chicken stock and blend until smooth.
- Simmer the soup: Pour the mixture into a large soup pot over medium heat. Add 3 cups vegetable or chicken stock and bring to a simmer for 15 minutes. If you used an immersion blender, this step has already been done!
After the soup has simmered for 15 minutes, taste for seasonings. Add more salt, pepper and smoked paprika to your liking. Add sugar at this point to help balance the acidity. - Add the cream: Lower the heat and stir in the heavy cream. Heat through without boiling. If the soup is too thick, thin it out with more vegetable or chicken stock. Garnish with basil and serve with crusty bread or croutons. Enjoy!
Notes
Soup will last up to 4 days refrigerated. Soup can be frozen for up to 3 months - thaw overnight in the fridge.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 702Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 57mgSodium: 1270mgCarbohydrates: 94gFiber: 21gSugar: 24gProtein: 22g
Nutrition information is automatically calculated. Use as an approximation only.
