This Roasted Red Pepper and Tomato Soup is warm, light, and cozy, making it a perfect bowl of comfort for chilly fall days. Made with simple ingredients, you simply roast the vegetables, blend, and enjoy a comforting bowl every time.
After our tiresome, long road trip, I wanted something quick and comforting-that would still satisfy my family.
I've made this roasted red pepper and tomato soup and tried many variations(like this Red Pepper Gouda Soup). And this recipe always remains one of our favorites(more at spicy soup recipes), especially on busy days when I need to get dinner on the table quickly.
The red pepper's natural sweetness caramelizes while roasting, adding a depth of flavor and making this soup unique and delicious.
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Why You'll Love This Recipe
⭐️It's the ultimate & effortless soup.
⭐️It's perfect for meal prep-make it once and enjoy it for the rest of the week.
⭐️A customizable and comforting soup!
Ingredients
- Bell peppers: Once roasted, make sure to remove the skins for a silky, creamy texture. (Check the FAQ section for detailed instructions.)
- Tomatoes: Feel free to use plum tomatoes, Roma tomatoes, or cherry tomatoes, depending on availability.
- Onion: I used a sweet onion, but you can substitute it with a yellow or red onion, depending on your preference.
- Garlic: For the best flavor, it is highly recommended to use fresh garlic.
- Olive oil: I used olive oil, but you can swap it for avocado oil or another vegetable oil if you prefer.
- Vegetable broth: I used low-sodium vegetable broth, but you can use chicken or beef broth.
- Herbs: Fresh thyme pairs beautifully with the soup's flavor. You can also use dried herbs, such as oregano or basil.
- Smoked paprika (optional): Adds a smoky depth and warmth that enhances the roasted flavor.
- Whole Milk: I opted for whole milk to keep this soup on the lighter side, and it still turns out creamy and delicious. If you're in the mood for something extra rich, go ahead and swap in heavy cream. So use plant-based milk for the vegan version.
How To Make Roasted Red Pepper And Tomato Soup
- Roast peppers, tomatoes, onion, and garlic at 400°F for 25 minutes until charred and soft.
- Place the roasted red peppers in a bowl, cover them with a lid, and let them sit for 10 minutes. Then peel the roasted peppers and discard the seeds.
- Blend the mixture until smooth and creamy.
- Pour blended vegetables into a pot. Add broth, thyme, paprika, salt, and ground black pepper. Simmer gently for 15 minutes. Then stir in milk. Then serve warm with crusty bread or grilled cheese.
♨️How To Adjust The Heat Level
- This roasted red pepper and tomato soup tastes mild to NO heat.
- The smoked paprika adds warmth. The roasted red peppers become sweet and fruity.
- If you'd like to add more heat, you can sprinkle in some crushed red pepper flakes just before serving or add a dash of hot sauce.
The Leftovers
- This roasted red pepper & tomato soup isn't just for sipping; you can also enjoy it as a pasta sauce or even a pizza sauce.
- You can store the soup in the refrigerator for up to 4 days or freeze it for approximately 3 months.
- When reheating, warm it gently on the stovetop or in the microwave. Add a little water or broth to maintain its creamy texture.
FAQ
This soup pairs perfectly with toasted, crusty bread, such as a baguette, served alongside classic pairings like a grilled cheese sandwich or a fresh garden salad.
Yes, mini sweet peppers work just as well.
Yes, you can. However, note that roasted fresh tomatoes bring a smoky, charred flavor, which is the highlight of this roasted red pepper and tomato soup recipe.
Yes, peeling the skin off the roasted peppers is recommended. It gives the soup a creamier, smoother texture and also removes any bitterness that can come from the skins.
Absolutely. Substitute the whole milk with a plant-based option, such as soy, almond, or coconut milk.
📖 Recipe
Roasted Red Pepper And Tomato Soup
Ingredients
- 2 red bell peppers (medium size)
- 5 tomatoes (medium size) halved
- 1 onion (medium size) roughly chopped
- 3 cloves garlic peeled
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika optional, for extra depth
- ½ teaspoon ground black pepper to taste
- ½ teaspoon salt to taste
- ¼ cup whole milk heavy cream or coconut milk
Instructions
- Preheat oven to 400°F.
- Place whole peppers, halved tomatoes (cut side up), garlic cloves, and onion chunks on a baking sheet.
- Drizzle with olive oil.
- Roast for about 25 minutes or until peppers are charred and tomatoes are soft.
- Transfer the roasted peppers into a bowl, cover them, and let them sit for 10 minutes(the steam that's trapped inside will loosen the skins, making them easy to peel).
- Peel off the skins and remove seeds.
- Add roasted peppers, tomatoes, garlic, and onion to a blender (or use an immersion blender in a pot).
- Blend until smooth.
- Pour mixture into a pot, add broth, thyme, smoked paprika, ground black pepper, and salt.
- Simmer gently for 15 minutes to let flavors meld.
- Stir in whole milk. Transfer to a serving bowl and enjoy!
Notes
- Peel the red pepper's skin for a silky, creamy texture.
- Swap whole milk with heavy cream for richness or plant-based milk for a vegan option.
- Adjust the heat by adding crushed red pepper flakes or a splash of hot sauce.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months; reheat gently with a splash of broth or water.
- Use leftovers as a pasta sauce or pizza sauce for a quick and easy second meal.
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