Roasted Red Pepper & Tomato Soup Recipe is smooth, smoky, and rich—an irresistible bowl of comfort perfect for cozy lunches or light dinners.
Ingredients You’ll Need
Just a handful of simple, fresh ingredients are all it takes to coax out the extraordinary flavors in Roasted Red Pepper & Tomato Soup. Each element brings something essential: color, sweetness, smokiness, or depth—nothing is wasted, and every bit counts!
- Red bell peppers: Their natural sweetness intensifies when roasted, giving the soup its signature depth and gorgeous color.
- Tomatoes: Opt for ripe, juicy ones—they’ll roast up beautifully and add freshness and body.
- Onion: Just one, quartered; as it roasts, it mellows and helps tie together all the flavors.
- Garlic: Roasting brings out garlic’s sweet side and infuses the soup with irresistible fragrance.
- Olive oil: Helps everything caramelize in the oven and adds a lovely silky finish.
- Smoked paprika: This smoky spice is the secret to extra layers of warmth and complexity.
- Vegetable broth: The base that blends everything into a velvety, sip-able consistency.
- Salt and black pepper: To fine-tune all those flavors to perfection. Taste as you go!
- Fresh basil or cream: These make for an elegant garnish and a burst of flavor or creaminess.
How to Make Roasted Red Pepper & Tomato Soup
Step 1: Roast the Veggies
Begin by preheating your oven to 425°F (220°C). Arrange the halved bell peppers, tomatoes, quartered onion, and peeled garlic cloves on a baking sheet. Give everything a generous drizzle of olive oil and a pinch of salt and pepper. Roast for 25 to 30 minutes—the goal is tender, slightly charred, deeply fragrant veggies. This roasting step is where the magic happens, coaxing out blushes of sweetness and hints of smokiness that define Roasted Red Pepper & Tomato Soup.
Step 2: Blend Until Silky Smooth
Once those veggies have cooled just enough to handle, slide them into a blender along with the smoked paprika and your vegetable broth. Blend until completely smooth and creamy. You’ll notice the color turn a beautiful, vibrant hue—don’t be afraid to taste and adjust the seasoning here, adding more salt or pepper if you wish.
Step 3: Simmer and Season
Pour the blended soup into a large pot and bring it to a gentle simmer over medium-low heat. Keep an eye on it—just a soft bubble is all you need. This step helps meld the flavors even more and allows you to tweak the seasoning to your preference. Taste, season, and get ready to serve up comfort in a bowl.
Step 4: Serve and Enjoy
Ladle the hot Roasted Red Pepper & Tomato Soup into bowls. It’s time for the finishing touches: a scatter of freshly torn basil leaves, perhaps a swirl of cooling cream, or even a drizzle of good olive oil. That’s it! Your homemade, velvety soup is ready to be enjoyed.
How to Serve Roasted Red Pepper & Tomato Soup
Garnishes
Garnishes turn Roasted Red Pepper & Tomato Soup from simple to spectacular. Think fresh basil for a burst of color and fragrance, a swirl of cream or crème fraîche for eye-catching elegance, or a sprinkle of parmesan if you’re feeling a little extra. Crusty croutons or toasted seeds also add a lovely textural crunch.
Side Dishes
This soup loves a good companion! A classic grilled cheese is the ultimate partner for dunking, but a hunk of rustic sourdough or buttery garlic bread also hits the spot. To round out a meal, try pairing with a vibrant green salad or a platter of roasted veggies.
Creative Ways to Present
Get playful! Pour your Roasted Red Pepper & Tomato Soup into teacups for a party-worthy appetizer, or serve in hollowed-out bread bowls for a rustic vibe. Swirl in fresh pesto or chili oil for color contrast and a burst of extra flavor—it’s the little things that make a meal memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Red Pepper & Tomato Soup is a lifesaver on busy days. Let the soup cool to room temperature before transferring it to an airtight container. It will keep for up to four days in the fridge, and the flavors get even better after a night’s rest.
Freezing
This soup is a meal prep dream! Pour cooled soup into freezer-safe bags or containers, leaving a little space for expansion. It’ll happily chill in your freezer for up to three months—just thaw overnight in the fridge or gently on the stovetop when you need a cozy meal fast.
Reheating
To reheat, simply warm the Roasted Red Pepper & Tomato Soup gently in a saucepan, stirring occasionally until hot; you may want to add a splash of broth or water if it’s thickened in the fridge. Microwave reheating also works for individual portions—just heat in intervals, stirring in between, until piping hot.
FAQs
Can I use jarred roasted red peppers instead of fresh?
Absolutely! If you’re in a hurry, jarred roasted red peppers are a wonderful shortcut. Just drain them well and proceed as directed, though you may want to slightly reduce the olive oil since jarred peppers are often packed in oil already.
Is Roasted Red Pepper & Tomato Soup vegan?
Yes, when you stick with the ingredients listed, this soup is naturally vegan—just garnish with fresh basil instead of cream or opt for a plant-based cream if you like a swirl on top.
Can I make this recipe spicy?
Definitely. For a gentle kick, add a pinch of red pepper flakes to the veggies before roasting or blend in half a fresh chili with the other ingredients. Spice lovers, feel free to go bold!
What tomatoes work best?
Ripe, in-season tomatoes always shine brightest, but roma or plum tomatoes are great choices for their rich flavor and low moisture content, making the soup thick and hearty.
Can I thicken the soup if it’s too thin?
If your Roasted Red Pepper & Tomato Soup ends up a bit thinner than you prefer, let it simmer uncovered on the stove for a few extra minutes, or blend in a handful of cooked rice or beans for natural creaminess.
Final Thoughts
If you’re seeking a dish that delivers bold flavor with barely any fuss, you truly can’t go wrong with Roasted Red Pepper & Tomato Soup. It’s just the kind of recipe you’ll turn to again and again, bringing a splash of color and comfort to your table. Give it a try—I promise, one spoonful and you’ll be hooked!
Print
Roasted Red Pepper & Tomato Soup Recipe
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegan
Description
Roasted Red Pepper & Tomato Soup Recipe is smooth, smoky, and rich—an irresistible bowl of comfort perfect for cozy lunches or light dinners.
Ingredients
Vegetables
- 2 red bell peppers, halved and seeded
- 4 tomatoes, halved
- 1 onion, quartered
- 3 cloves garlic, peeled
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Liquid
- 3 cups vegetable broth
Garnish
- Fresh basil or cream, for garnish
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Arrange the halved red peppers, halved tomatoes, quartered onion, and peeled garlic cloves in a single layer on a baking sheet.
- Roast: Drizzle the vegetables with olive oil, ensuring they are well coated. Roast in the oven for 25–30 minutes, until the vegetables are softened and slightly charred on the edges, which enhances their natural sweetness and smoky flavor.
- Blend: Once the roasted vegetables are ready, transfer them to a blender. Add the smoked paprika and vegetable broth. Blend until the mixture is completely smooth. If you prefer a chunkier texture, pulse a few times instead of blending fully.
- Simmer and Season: Pour the blended soup into a large pot set over medium heat. Bring it to a gentle simmer, stirring occasionally. Taste and adjust the seasoning with salt and black pepper as desired.
- Serve: Ladle the hot soup into bowls. Garnish each serving with fresh basil leaves or a swirl of cream for a beautiful finish. Serve immediately and enjoy!
Notes
- For a spicier kick, add a pinch of chili flakes before roasting.
- You can substitute other peppers or tomatoes depending on what’s in season.
- For a creamier texture, stir in a splash of coconut milk or heavy cream before serving.
- This soup can be made ahead and reheated; the flavors deepen with time.
- Pairs well with grilled cheese or crusty bread for a heartier meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side-dishes
- Method: Roasting
- Cuisine: American, Mediterranean