Roasted Red Pepper and Tomato Soup is one of those recipes that feels like a warm hug in a bowl—comforting, cozy, and just the right mix of smoky and sweet. It’s the kind of meal you crave when the weather turns crisp or when you need something soothing after a long day.
The beauty of this roasted red pepper and tomato soup lies in its simplicity. You roast all the veggies, blend them up, and voilà—a vibrant, healthy dish that looks and tastes like it came straight from a café. Whether you’re serving it for a quick weeknight dinner or a slow Sunday lunch, this soup is a crowd-pleaser that never disappoints. Plus, it pairs perfectly with a grilled cheese sandwich (you can check out my Tomato Spinach Grilled Cheese Bread Bowl for an easy match made in heaven).
Table of Contents
What is Roasted Red Pepper and Tomato Soup?
Roasted Red Pepper and Tomato Soup is a creamy, nutrient-packed blend of roasted bell peppers, juicy tomatoes, onion, and garlic. When these ingredients are roasted, they develop a deep, slightly smoky sweetness that gives the soup its signature flavor. This isn’t your average canned tomato soup—it’s richer, more layered, and loaded with antioxidants and vitamin C. The roasted red peppers add a natural sweetness that balances out the tang of the tomatoes, while balsamic vinegar and dried basil tie everything together with a hint of acidity and warmth. The result is a soup that’s smooth, velvety, and downright irresistible. It’s a staple in my kitchen because it’s healthy, dairy-free, and comes together quickly with minimal effort.
Reasons to Try Roasted Red Pepper and Tomato Soup
There are plenty of reasons this roasted red pepper and tomato soup deserves a spot in your weekly rotation. First, it’s ridiculously easy to make. You toss a handful of vegetables on a baking tray, let the oven work its magic, and blend everything into creamy perfection.
Second, it’s versatile—you can serve it hot or cold, make it vegan or add a drizzle of cream, and it still tastes amazing. It’s also a great way to sneak in extra veggies for picky eaters without them realizing it. And let’s not forget the health perks: loaded with vitamins A and C, this soup supports your immune system and gives your skin that natural glow. It’s low-calorie, gluten-free, and perfect for meal prep. Make a big batch, freeze half, and you’ll have healthy comfort food ready anytime.
Ingredients Needed to Make Roasted Red Pepper and Tomato Soup
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
- 6 ounces tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried basil
- 1 ½ cups water or stock
- 3 tbsp olive oil
- Salt and pepper to taste
For garnish: Olive oil, black pepper, hemp seeds, and fresh basil.
Instructions to Make Roasted Red Pepper and Tomato Soup
Ready to make this comforting classic? Let’s walk through this Roasted Red Pepper and Tomato Soup step by step so it turns out velvety, flavorful, and beautifully vibrant every single time. This guide keeps things easy—even if your week’s been a whirlwind. Grab your apron, and let’s get started.
Step 1: Prep and Roast the Vegetables
First things first, preheat your oven’s broiler to high. Line a large baking sheet with parchment paper for easy cleanup (you’ll thank yourself later). Slice the red bell peppers, tomatoes, and onion in half. Remove the seeds and stems from the peppers, take off the tomato stems, and peel the onion. Lay everything cut-side down on your tray. Drizzle generously with olive oil and sprinkle with salt and pepper. Use your hands to gently massage the oil into each piece—yes, it’s a little messy, but it helps everything roast evenly.
Once everything is arranged, slide the tray into the oven and let those veggies roast for about 25–30 minutes, or until the tops are slightly blackened. Don’t worry, that char is pure flavor—it gives your Roasted Red Pepper and Tomato Soup that irresistible smoky depth. If you love roasting veggies, you’ll also enjoy my Autumn Harvest Beef Stew, which uses a similar roasting technique for hearty flavor.
Step 2: Steam and Peel for Perfect Texture
Here’s where a little patience pays off. As soon as your veggies are roasted, use tongs to transfer the bell peppers into a heat-safe glass bowl. Cover tightly with plastic wrap and let them steam for about 20 minutes. This process softens the skins, making them easy to peel away—no special tools required. While you’re waiting, take a breath (or maybe start the dishes), then come back and gently peel the skin off the peppers, tomatoes, and onions once they’re cool enough to handle. This step might seem small, but it’s key to achieving that ultra-smooth, silky soup texture you’ll love.
If you’re short on time, check out my Creamy Vegan Potato Soup—it skips the peeling but still delivers a rich, satisfying finish.
Step 3: Blend Everything Smooth
Now comes the fun part—turning those gorgeous roasted veggies into your creamy masterpiece. Place the peeled peppers, tomatoes, onion, and garlic into your blender or food processor. Add the tomato paste, balsamic vinegar, dried basil, and water (or stock). Blend everything on high until smooth and creamy. Watch as the colors swirl together into that deep red-orange hue—it’s the heart of your Roasted Red Pepper and Tomato Soup step by step transformation.
If you prefer your soup piping hot, let the blender run for 4–5 minutes; the friction naturally heats it up without overcooking. Taste and adjust the seasoning with a little extra salt, pepper, or vinegar if needed. You can even toss in a pinch of red chili flakes for a touch of heat. For those who love creamy soups, try stirring in a spoonful of coconut cream or Greek yogurt at this stage—it adds a luscious finish without overpowering the roasted flavor.
For more ideas on ingredient swaps (like using jarred roasted peppers or canned tomatoes), check out my Hearty Italian White Bean Soup—it’s a great example of how flexible home cooking can be.
Step 4: Garnish Like a Pro
Once your soup is blended to perfection, pour it into bowls and get ready for the final flourish. Drizzle a little olive oil over each serving, sprinkle some hemp seeds or freshly cracked black pepper, and add a few basil leaves for color and freshness. This last step-by-step touch not only makes your dish Instagram-worthy but also enhances the aroma and flavor.
If you’re serving this for guests, consider pairing it with a side of crusty sourdough or a melty sandwich like my Tomato Spinach Grilled Cheese Bread Bowl. The combination is heavenly and turns a simple soup night into something special.
Step 5: Serve and Savor
Now, take that first spoonful and enjoy the smooth, roasted richness. Each bite of this Roasted Red Pepper and Tomato Soup step by step journey will remind you why simple ingredients, when treated with care, can taste absolutely incredible. It’s wholesome, warming, and ready in under an hour—perfect for busy evenings or lazy weekends.
For more cozy soups to keep your meal plan fresh, explore favorites like Thai Coconut Pumpkin Soup or Carrot and Lentil Soup. Both are quick, nourishing, and equally satisfying companions to this recipe.
What to Serve with Roasted Red Pepper and Tomato Soup
This soup pairs beautifully with a variety of dishes. A classic grilled cheese sandwich is a no-brainer, but if you’re feeling adventurous, try it with my Cheesy Broccoli Rice Casserole or a slice of Sweet Potato Pound Cake for a cozy fall lunch. It also works wonderfully as a starter for a bigger meal—think roast chicken, a side salad, or even a hearty grain bowl. And if you’re in the mood for more comforting bowls, you’ll love my Creamy Vegan Potato Soup or Thai Coconut Pumpkin Soup.
Key Tips for Making Roasted Red Pepper and Tomato Soup
Use dried basil for blending—fresh basil turns the soup an odd brown color. Stick with a clear vegetable stock if you use one; darker broths can change the soup’s bright hue. For busy nights, jarred roasted red peppers and canned tomatoes work just fine—just sauté the onion and garlic first to bring out that home-cooked depth. Taste as you go and adjust the seasoning; a splash more vinegar or a pinch of salt can make all the difference. And here’s my favorite trick: roast an extra batch of veggies to freeze. You’ll thank yourself on those nights when cooking feels like climbing Mount Laundry.
Storage and Reheating Tips for Roasted Red Pepper and Tomato Soup
This roasted red pepper and tomato soup stores like a dream. Pour leftovers into airtight containers and refrigerate for up to 4 days. If you’re planning ahead, freeze it in portions—mason jars or freezer bags work great—and it’ll stay good for about 3 months. To reheat, simply thaw overnight in the fridge, then warm it on the stove over medium heat, stirring occasionally. Avoid boiling, as it can dull the fresh roasted flavors. For a creamy twist, stir in a splash of coconut milk or cashew cream before serving.
FAQs
Can I make this soup without roasting the vegetables? Yes! Use jarred roasted peppers and canned tomatoes, then sauté the onions and garlic for 5 minutes before blending.
Can I make it creamy? Absolutely—add a splash of coconut cream or half-and-half after blending.
Is this soup vegan? It sure is, as long as you use vegetable stock.
Can I double the recipe? Totally. It freezes beautifully and tastes even better the next day.
Final Thoughts
Roasted Red Pepper and Tomato Soup is one of those dishes that feels like pure comfort in a spoon. It’s simple, nutritious, and full of flavor—everything a cozy meal should be. Whether you’re meal-prepping for the week or enjoying a slow evening at home, this soup promises warmth, health, and a touch of homemade love. For more comforting, healthy soups, explore my favorites like Carrot and Lentil Soup or Hearty Italian White Bean Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Roasted Red Pepper and Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blender
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
This Roasted Red Pepper and Tomato Soup is a healthy, vibrant, and flavorful dish made by roasting fresh vegetables and blending them until smooth. It’s an easy, nourishing soup perfect for any time of year.
Ingredients
- 4 red bell peppers
- 3 large tomatoes
- 1 small onion
- 5 garlic cloves
- 6 ounces tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- 1 1/2 cups water or stock
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Garnish:
- Olive oil
- Black pepper
- Hemp seeds
- Fresh basil
Instructions
1. Turn the top broiler on in your oven.
2. Slice red bell peppers, tomatoes, and onion in half. Remove seeds and stems from bell peppers, stems from tomatoes, and peel from onion.
3. Place vegetables on a baking tray. Drizzle with olive oil, season with salt and pepper, and rub the oil and seasoning onto both sides.
4. Roast the vegetables for 25–30 minutes, or until the top side is charred black.
5. Transfer the bell peppers to a glass bowl and cover with plastic wrap to steam for about 20 minutes.
6. When vegetables are cool enough to handle, remove the skins and transfer everything to a high-powered blender.
7. Squeeze the roasted garlic cloves out of their skins and add to the blender.
8. Add tomato paste, balsamic vinegar, dried basil, and water or stock to the blender.
9. Blend everything on high until smooth. Blend for an additional 4–5 minutes if you’d like the soup to be hotter.
10. Serve warm and top with optional garnishes: olive oil, black pepper, hemp seeds, and fresh basil.
Notes
Use dried basil in the soup to preserve its vibrant red color; reserve fresh basil for garnish.
Choose a clear vegetable stock if using one, to maintain the soup’s bright color.
You can substitute jarred roasted red peppers and canned tomatoes to skip the roasting step. Sauté onion and garlic briefly before blending.
Perfect for meal prep—blend and freeze for later use.
