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roasted red pepper and tomato soup in the white serving bowl with the spoon, garnished with cream and herbs
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Roasted Red Pepper And Tomato Soup

This roasted red pepper and tomato soup is light, and flavorful. Easy to make, meal-prep friendly, and perfect with bread or grilled cheese!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 Servings
Calories 112kcal
Author Sujatha Muralidhar

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.
 

Nutrition

Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 1006mg | Potassium: 209mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2398IU | Vitamin C: 79mg | Calcium: 40mg | Iron: 1mg