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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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!
If you are loving soup season try out Tomato Carrot and Lentil Soup, Vegetarian Gnocchi Soup, or Slow Cooker French Onion Soup.
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.
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.
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.
tips, tricks and 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.
If you like my Roasted Red Pepper and Tomato Soup Recipe you might also like:
- Roasted Butternut Squash & Carrot Soup
- Homestyle Crockpot Chicken Noodle Soup
- Simple Vegetable Rice Soup
- Chicken Rice Soup
- Egg Drop Soup
- Instant Pot Loaded Baked Potato Soup
Roasted Red Pepper & Tomato Soup
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
- Preheat oven to 425º F.
- 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.
- 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.
- Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.
- 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.
- 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.
Notes
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Nutrition Information:
Yield:
6Serving Size:
1 cupAmount 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.
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Just making your soup for the first time. Was wondering how well does it freeze?
It freezes really well! My cousin tells me she freezes a few batches of this soup every month! Thanks Mary!
I started making these as fritters but they were sticking like crazy! So I decided to make it like a stir fry 😋 I added some cayenne pepper and cheese to mine…and half the cooking time 😌😉
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!
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!
I just made this today and it’s delicious, as well as so easy. I made it exactly as written.
Thanks for taking the time to leave a comment Stacy! I am so glad you enjoyed it!
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?
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.
Do you remove all the skins
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!
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.
That is really good feedback, thanks Sherry.
My husband and I loved this soup. I want to make a larger portion and freeze it. Does it get watery if frozen?
I have not tried to freeze this soup, for the exact reason of a fear of it getting watery when reheating. You could certainly give it a try though, with the peppers and onions it might help keep it from getting too watery. If you try it I would love to hear how it goes!
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I love this recipe! What would the weight of tomatoes, as they vary from country to country!
This was delicious! We had grilled cheese & banana pepper naan bread to go along with it, so good!! Can’t wait to make It again!! ❤️
Great recipe Lauren! This was a good way to use a ton of end of season tomatoes that are all ripening at once. I doubled the recipe. After 2 nights eating this (with grilled cheese!), I put the remainder back on the stove and cooked it down into a thick sauce. I’m going to freeze for now, but I have a hunch this will make an amazing addition to a lasagna!
I’ve made this a couple times and it’s delicious! I learned the first time that I prefer taking the skin off the tomatoes before I cook them, but that’s a personal choice. Served with grilled cheese sandwiches it’s superb!
This is a great recipe! It’s a great diet food as it’s filling and so good. I mess up the low calorie count by adding a smidge cream at the end.