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Roasted Red Pepper & Tomato Soup

A warm and cozy spin off of tomato soup this Roasted Red Pepper and Tomato Soup boasts a big flavor from roasting the vegetables before putting them into the soup, perfect for a chilly night and pairing with your favorite grilled cheese sandwiches!

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A white bowl filled with roasted red pepper and tomato soup garnished with fresh basil and a toasted grilled cheese being dunked into the soup.

This post was updated August 24, 2021 with new photos, the recipe remains the same.

Fresh Tomato and Red Pepper Soup

I am so excited about this recipe I am sharing today, Roasted Red Pepper & Tomato Soup. This is one of my family’s go-to dinners. This soup is by far one of my son’s favorite meals, he will down 2 bowls of it before my husband and I even get halfway through one.

Because of my son’s affection for this dish I make it frequently and I have no problem doing so for two reasons. It is super easy and super healthy, a win-win for mom. A few veggies are chopped up and thrown on a sheet pan, roasted, and blended into soup, boom dinner.

To go alongside this soup I always make my Pesto Grilled Cheese, and these two are a match made in heaven.

Perfect for a weeknight, a cold autumn day, or just when you are in the mood for comfort food you can’t go wrong with this Roasted Red Pepper & Tomato Soup!

Overhead view of three bowls of roasted red pepper and tomato soup surrounded and garnished by fresh basil leaves.

Ingredients

  • Tomatoes – If you are using smaller tomatoes you will probably want 5, if you are dealing with huge fresh tomatoes 4 will suffice. When in doubt just use 5!
  • Red Bell Peppers – Grab two, they will be cut in half from top to bottom and laid out skin side up on the sheet pan so that they are able to truly get that blistered roast on them which adds so much flavor!
  • Fresh Garlic – Although you don’t want the garlic overpowering your soup feel free to add just a little more garlic if you are a big garlic fan, the garlic gets roasted so the flavor becomes much more mild.
  • Onion – Just one
  • Olive Oil – For roasting the vegetables so they don’t all stick together.
  • Vegetable Broth – I like to use Better than Bouillon Vegetable Base, that way you only need to make 2 cups worth
  • Basil – Dried basil for the soup and fresh basil for garnishing works best!
  • Thyme – A little bit of thyme for flavor, I have used both regular dried thyme and ground thyme and both work okay
  • Kosher Salt – As you are finishing your soup feel free to taste to see if you need to add more
  • Black Pepper – In both the soup and for garnishing I suggest freshly ground black pepper, it makes such a big difference for those finishing touches.

For a complete detailed list of the ingredients continue towards the bottom of the page.

All the ingredients needed to make roasted red pepper and tomato soup laying flat on a countertop.

Instructions

Preheat the oven to 425º F.

Cut the tomatoes and onion into wedges, you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way, remove stem, seeds, and white insides.

Add the cut tomatoes, onion, bell peppers, and garlic to a sheet pan, drizzle with the olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up, this will ensure proper roasting. Season with the salt and pepper.

Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.

Two photos showing the red peppers, tomatoes, onion, and garlic before and after roasting in the oven.

During the last few minutes of baking, prep the broth for the soup. Add the broth, basil, and thyme to a large pot and heat over medium-high heat until simmering.

Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.

For a Stand Blender: In 2 batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully stir into the broth. 

For an Immersion Blender: Add vegetables to the broth. Carefully blend with the immersion blender until smooth.

Bring back to a simmer, take off heat and serve. Best topped with fresh basil.

Two image collage the first photo of the vegetable broth with dried herbs and the second with the roasted vegetables added to the pot with the broth.
Two photo collage the first showing an immersion blender blending the soup and the second a pot of ready to eat tomato and red pepper soup.
White bowl filled with roasted red pepper and tomato soup topped with freshly cracked black pepper and fresh basil leaves sitting next to a plate of grilled cheese.

TIPS, TRICKS, & Questions:

  • This recipe takes 4-5 tomatoes depending on the size, during tomato season when I can get large beautifully homegrown tomatoes it takes only 4 but for non tomato season when you are using greenhouse tomatoes I would recommend 5 large tomatoes
  • I use Better Than Bouillion; Vegetable Base for my broth, I love this product and always keep it in the fridge
  • Depending on how chunky you like your soup will depend how long you blend it, I like it still somewhat chunky so I blend about 10-15 seconds, if you like it smoother you’ll want to blend longer, about 20-30 seconds depending on your blender/food processor
  • Amp up the flavor! Feel free to add milk/cream for a creamier soup
Close up of a white bowl of red-orange roasted red pepper and tomato soup garnished with cracked black pepper and fresh basil.

If you like my Roasted Red Pepper and Tomato Soup Recipe you might also like:

Close up of three bowls of tomato and red pepper soup on a countertop with basil leaves and spoon.

Roasted Red Pepper & Tomato Soup

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

A warm and cozy fresh take of tomato soup, with roasted red bell peppers, tomatoes, garlic, and onions this soup boasts a big flavor from roasting the vegetables before blending them into the soup!

Ingredients

  • 4-5 large tomatoes
  • 2 red bell peppers
  • 3-4 garlic cloves, peeled
  • 1 small onion
  • 1 tablespoon olive oil
  • 2 cups vegetable broth*
  • 1/2 teaspoon basil
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper

Instructions

    1. Preheat oven to 425º F.
    2. Cut tomatoes and onion into wedges, you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way, remove stem, seeds, and white insides.
    3. Add tomatoes, onion, pepper, and garlic to a sheet pan, drizzle with olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up, this will ensure proper roasting. Season with the salt and pepper.
    4. Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.
    5. During the last few minutes of baking, prep the broth. Add the broth, basil, and thyme to a large pot and heat over medium-high heat until simmering.
    6. Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.
    7. For a Stand Blender: In 2 batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully stir into the broth. For an Immersion Blender: Add vegetables to the broth. Carefully blend with the immersion blender until smooth.
    8. Bring back to a simmer, take off heat and serve. Best topped with fresh basil.

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Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 336mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

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Peace & Love

Lauren, The Schmidty Wife

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Sherry Fuller

Tuesday 3rd of November 2020

After I tasted the soup, I decided I wanted it to have a little more body, so I added two tablespoons of butter, about a third of a cup of milk, a teaspoon of sugar and more salt. Then I loved it. I think maybe my tomatoes were not flavorful enough since it is November. I probably should have used the vine ripened ones and used more since they are smaller.

Lauren Schmidt

Wednesday 4th of November 2020

That is really good feedback, thanks Sherry.

Shana

Thursday 27th of August 2020

Do you remove all the skins

Lauren Schmidt

Friday 28th of August 2020

Hi Shana, I find that most varieties have thin enough skin that they blend up without becoming a problem so I have always left the skins on. But you certainly could take the skins off, especially if you have a homegrown tomato with thicker skins. I hope that helps!

Cheyenne

Sunday 23rd of August 2020

I have so many garden tomatoes! But it’s still too hot for soup, can I freeze the tomatoes and thaw and roast at a later date?

Lauren Schmidt

Monday 24th of August 2020

I could not say for certain how well that would work unless I tried it myself BUT I do know that I have gotten many messages about how people make a large batch of this soup and then freeze it for a later day with much success. So I would advise to make the soup and then freeze it if possible.

Stacy

Thursday 6th of August 2020

I just made this today and it’s delicious, as well as so easy. I made it exactly as written.

Lauren Schmidt

Thursday 6th of August 2020

Thanks for taking the time to leave a comment Stacy! I am so glad you enjoyed it!

Reyne

Tuesday 4th of August 2020

Love this recipe! I have been using it for 3 summers now when my tomatoes come in heavy. I use it as a sauce throughout the year by freezing it in baggies!

Lauren Schmidt

Tuesday 4th of August 2020

Thanks for taking time to leave a comment Reyne! I know I am excited to make some of this over the next week too, so many tomatoes!

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