Skip to Content

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

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.

So 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, win win for mom. A few veggies are chopped up and thrown on a sheet pan, roasted, and blended into soup, boom dinner.

Roasted Red Pepper & Tomato Soup

To go along side 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 Roasted Red Pepper & Tomato Soup.

Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup


  • 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
Roasted Red Pepper & Tomato Soup with a grilled cheese being dipped in

Roasted Red Pepper & Tomato Soup

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

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


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


  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 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 from the oven and let rest 2-3 minutes.
  7. In 2 batches (as to not overcrowd) add the roasted vegetables to a food processor or blender**. Blend for 10-20 seconds depending on how chunky you like your soup. Stir into the broth.
  8. Bring back to a simmer, take off heat and serve immediately.


*I use Better Than Bouillion; Vegetable Base (8 oz)

**If you have an immersion blender add vegetables straight to the broth and then blend

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 84Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 337mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 3g

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!

Roasted Red Pepper & Tomato Soup

If you enjoyed this Recipe or any of my others let me know by using #theschmidtywife on social media!

And make sure you are following me on Instagram, Pinterest, and Facebook for all the latest recipes!

Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more soups? Check out my Slow Cooker Black Bean Tortilla Soup,  Homestyle Crockpot Chicken Noodle Soup or my Crockpot Minestrone

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.
Pesto Grilled Cheese stacked up with melting cheese and pesto
Pesto Grilled Cheese
Crockpot Rotisserie Chicken ready to be cooked
Crockpot Rotisserie Chicken

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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.


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!


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.


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!


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!