There is something truly magical about a bowl of warm, comforting soup that dances with vibrant flavors and colors. The Roasted Tomato and Red Pepper Soup Recipe is exactly that – a harmonious blend of sweet, smoky roasted red peppers and juicy, sun-kissed tomatoes brought together in a luscious, velvety soup. Every spoonful bursts with layered tastes that feel both familiar and exciting, making it the perfect dish to cozy up with on any day. This recipe is a celebration of simple, fresh ingredients elevated through the magic of roasting and careful blending, creating a soup that’s as beautiful as it is delicious.
Ingredients You’ll Need
What makes this soup so special is how it transforms just a handful of fresh, wholesome ingredients into something extraordinary. Each component plays a crucial role—whether it’s the rich sweetness of the tomatoes, the smoky depth of the red peppers, or the aromatic touch of garlic and basil, every ingredient contributes to the final symphony of flavors and textures.
- 2 pounds Fresh Tomatoes: Choose ripe Roma or heirloom varieties for the best natural sweetness and juiciness.
- 2 large Red Bell Peppers: These bring a smoky flavor and vibrant red color after roasting.
- 1 medium Onion: Finely chopped and sautéed to add a subtle sweetness and depth.
- 4 cloves Garlic: Minced to infuse the soup with a gentle earthy aroma.
- 4 cups Vegetable Broth: Low-sodium broth helps control salt levels while adding a mild, savory base.
- 2 tablespoons Olive Oil: Used for roasting and sautéing – it enhances flavor and texture beautifully.
- Salt: To taste, enhancing and balancing the natural flavors.
- Black Pepper: Freshly ground for a subtle kick and warmth.
- Fresh Basil: For garnish, adding a burst of herbal freshness and a pop of green color.
How to Make Roasted Tomato and Red Pepper Soup Recipe
Step 1: Preheat and Prepare
Start by warming your oven to 400°F (200°C), the perfect temperature to gently roast the vegetables and bring out their natural sweetness and smoky notes.
Step 2: Roast the Tomatoes and Peppers
Wash your fresh tomatoes and slice them in half, placing them cut side up on a baking sheet. Doing this helps them release their juices and caramelize as they roast. Then slice the red bell peppers in half lengthwise and arrange them cut side down next to the tomatoes. This simple setup means every piece cooks evenly while gaining that desirable char.
Step 3: Add Olive Oil and Seasoning
Drizzle everything with olive oil, then sprinkle with salt and freshly ground black pepper. This step is where you start layering the flavors— the oil helps with roasting, while salt and pepper bring out the best in the vegetables as they cook.
Step 4: Roast to Perfection
Slide the baking sheet into the oven and roast for 25 to 30 minutes. You want the vegetables to be soft, slightly shriveled, and have a gentle char. This roasting transforms them, intensifying their flavors and giving the soup its signature richness.
Step 5: Sauté Onion and Garlic
While the veggies roast, heat a large pot over medium heat and add a tablespoon of olive oil. Toss in the finely chopped onion and sauté until translucent and soft—about 5 minutes. Then add minced garlic and cook just for another minute. This step builds a flavorful base for your soup, with the onions providing subtle sweetness and the garlic gentle warmth.
Step 6: Combine and Simmer
Once the peppers have cooled a bit, peel off their skins (they should come off easily after roasting). Add the peeled red peppers, roasted tomatoes, sautéed onion, and garlic to your pot. Pour in the vegetable broth and bring the whole mixture to a gentle simmer. Let it cook for about 15 minutes so the flavors blend beautifully.
Step 7: Blend to Smoothness
Using an immersion blender, carefully blend the soup until it’s irresistibly smooth and velvety. If you prefer a bit of texture, you can pulse it a little less. At this stage, taste and adjust salt and pepper to perfectly suit your palate.
Step 8: Serve Warm and Garnished
Your Roasted Tomato and Red Pepper Soup Recipe is ready to enjoy. Ladle it into bowls and don’t forget a sprinkle of fresh basil for that finishing herbal touch that really brightens the dish.
How to Serve Roasted Tomato and Red Pepper Soup Recipe
Garnishes
Fresh basil leaves are a classic choice to complement your soup, adding a peppery and sweet aroma. A swirl of cream or a drizzle of good olive oil can also add richness and elegance. For a bit of crunch, toasted pumpkin seeds or crispy croutons make fantastic toppings that contrast the smooth texture.
Side Dishes
This soup pairs wonderfully with crusty bread – think fresh baguette or sourdough – perfect for dipping and savoring every drop. A light green salad with lemon vinaigrette balances the richness, while grilled cheese sandwiches turn the meal into a cozy comfort classic.
Creative Ways to Present
For a crowd, serve the soup in mini bowls or shot glasses as a delightful appetizer. You can also turn it into a stunning centerpiece for your meal by garnishing with thinly sliced roasted pepper strips or a sprinkle of smoked paprika for extra visual appeal and flavor depth.
Make Ahead and Storage
Storing Leftovers
Any leftover soup will keep beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors may deepen even more, making for a delicious second-day meal.
Freezing
This soup freezes wonderfully, which makes it a fantastic candidate for meal prepping. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months without losing its vibrant taste or texture.
Reheating
Reheat your soup gently on the stove over low to medium heat, stirring occasionally until warm. Avoid boiling to preserve the fresh flavors and ensure that creamy texture stays intact. Alternatively, microwave in short bursts, stirring each time until heated through.
FAQs
Can I use canned tomatoes instead of fresh ones?
Absolutely! While fresh tomatoes give the best flavor, high-quality canned tomatoes can be used in a pinch. Choose whole peeled or crushed canned tomatoes for a rich and robust taste. Just be sure to adjust seasoning accordingly.
Do I need to peel the tomatoes before roasting?
Peeling the tomatoes is not necessary because the roasting softens the skins so much that they blend smoothly into the soup. Just halve them and roast with the skins on to save time and preserve nutrients.
What if I don’t have an immersion blender?
You can carefully transfer the soup to a traditional blender in batches to achieve the same silky texture. Just be cautious with the hot liquid—vent the lid slightly and hold a kitchen towel over the top to avoid splatters.
Can I add cream or coconut milk?
Yes! Adding a splash of cream or coconut milk at the end adds a lovely richness and smoothness, perfect if you want a creamier soup. This also complements the natural sweetness of the roasted vegetables beautifully.
Is this soup suitable for vegans?
Definitely! This Roasted Tomato and Red Pepper Soup Recipe is naturally vegan, using only vegetable broth and plant-based ingredients. It’s a hearty and wholesome option that everyone can enjoy.
Final Thoughts
If you haven’t yet discovered the pure joy of this Roasted Tomato and Red Pepper Soup Recipe, now is the perfect time to try it. It’s a vibrant, nourishing dish bursting with flavor that feels both indulgent and wholesome. Whether you’re sharing it on a chilly evening or craving something fresh and comforting, it never fails to delight and satisfy. Dig in and savor every spoonful—you just might find a new favorite in this beautiful bowl of warmth.
Print
Roasted Tomato and Red Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato and Red Pepper Soup is a vibrant, comforting dish perfect for any season. Roasting fresh tomatoes and bell peppers intensifies their natural sweetness and smokiness, resulting in a rich and flavorful soup. Enhanced with sautéed onions and garlic, and simmered in low-sodium vegetable broth, this soup is smooth, nutritious, and garnished with fresh basil for a bright, herbaceous finish.
Ingredients
Vegetables
- 2 pounds fresh tomatoes (Roma or heirloom varieties, halved)
- 2 large red bell peppers (halved lengthwise)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
Liquids and Oils
- 4 cups vegetable broth (low-sodium)
- 2 tablespoons olive oil (divided; for roasting and sautéing)
Seasonings and Garnish
- Salt, to taste
- Black pepper, freshly ground, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Tomatoes: Wash the tomatoes and cut them in half. Place them cut side up on a baking sheet.
- Prepare Peppers: Cut the red bell peppers in half lengthwise and place them cut side down on the same baking sheet.
- Season for Roasting: Drizzle the tomatoes and peppers with 1 tablespoon of olive oil and sprinkle with salt and freshly ground black pepper.
- Roast Vegetables: Roast in the preheated oven for 25 to 30 minutes until the vegetables are soft and lightly charred.
- Sauté Onions: Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onions and sauté until translucent, about 5 minutes.
- Add Garlic: Add the minced garlic to the pot with onions and sauté for an additional minute to release its aroma.
- Peel Peppers and Combine: Remove the roasted vegetables from the oven. Peel the skins off the red peppers, then add the roasted tomatoes, peeled peppers, and any juices to the pot.
- Add Broth and Simmer: Pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for about 15 minutes to meld flavors.
- Blend Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Adjust Seasoning: Taste the soup and add more salt and freshly ground black pepper as needed.
- Serve: Serve the soup hot, garnished with fresh basil leaves for a fragrant and colorful finish.
Notes
- For a spicier kick, add a pinch of red pepper flakes during the sautéing stage.
- Use low-sodium vegetable broth to better control the salt content.
- Peeling the roasted peppers improves texture and removes bitterness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a creamy variation, swirl in a tablespoon of coconut cream or heavy cream before serving.
