Roasted Red Pepper and Tomato Soup

Sharing is caring!

A rich and creamy tomato soup recipe featuring roasted red peppers (capsicum), garlic, and onion, finished with a touch of fresh basil and cream. This mildly spiced, hearty dish is perfect for warming up on a cool day and can be enjoyed either hot or chilled.

Roasted tomato and red pepper soup is a flavorful twist on classic tomato soup, featuring smoky roasted tomatoes, peppers, garlic, and onions for a rich, deep taste.

This roasted red pepper and tomato soup is a staple on our menu during the late summer and early fall when tomatoes and peppers are in abundance. It’s the perfect way to make use of a garden’s harvest.

Simple to prepare with pantry staples, this soup is ideal for a laid-back meal. Just chop the peppers, tomatoes, and onions into large chunks, add whole garlic cloves with the skin on, and roast them in the oven or on the grill for a deep, smoky flavor. Then blend them into a creamy delicious red soup.

I love using Sweet Palermo peppers for this soup. Their mild flavor, natural sweetness, and juicy texture make them a perfect choice. With a rich aroma that enhances their sweetness, plus thin skin and very few seeds, they create a smooth and flavorful taste experience.

Serve this creamy tomato and red pepper soup recipe with a butter-toasted slice of bread and a drizzle of fresh cream, sour cream, or coconut cream for an extra touch of indulgence.

Prepare a generous batch of this delicious soup during tomato season and freeze it for cozy winter meals.

Follow our step-by-step guide and video recipe to make this delicious roasted red pepper and tomato soup at home.

Why You’ll Love This Recipe

• Warm and Satisfying: Pair it with toast, a grilled cheese sandwich, or crispy breadcrumbs for a hearty, comforting meal.
• Rich and Flavorful: Roasted peppers and garlic add a smoky depth of flavor, making every spoonful delicious.
• Easy to Make: This simple tomato soup comes together with basic pantry ingredients and minimal effort.
• Versatile: Enjoy this creamy soup hot on chilly days or serve it chilled for a refreshing summer option. 

Tools You Need

• Knife
• Oven Roasting Tray
• Pot
• Immersion Blender or Blender

How To Make Red Pepper and Tomato Soup At Home

Ingredients & Substitutes

**A full ingredient list with exact amounts can be found in the recipe card below.**

Red Peppers: Use red bell peppers, Sweet Palermo peppers, or a mix of both. Any sweet, mild red pepper works well.

Tomatoes: Choose fresh tomatoes that are sweet with a lower water content. A mix of varieties like cherry tomatoes, grape, plum, or Roma tomatoes enhances the flavor.

Garlic: Roast a whole garlic bulb by cutting off the top, or use 8-10 individual cloves with the skin on.

Onion: Both white onion and red onions can be used. Choose one or a combination based on preference.

Olive Oil: High-quality extra virgin olive oil is drizzled over the ingredients for roasting.

Seasoning: Salt, freshly crushed black pepper, and a pinch of paprika add depth and a touch of heat.

Basil Leaves: Fresh basil is blended with roasted peppers and tomatoes, adding a vibrant, fresh flavor.

Liquid Base: Use chicken broth, vegetable stock, or plain water to make the soup, depending on your preference.

Garnish: Finish with a drizzle of heavy cream, sour cream, olive oil, or coconut cream for extra richness. Top with fresh herbs like basil or thyme leaves and a sprinkle of freshly ground black pepper for added freshness.

_{Step By Step} Instructions

Step 1: Preheat the oven to 220°C (428°F) for 10 minutes. Wash and dry the tomatoes and peppers, then cut them into large chunks. Peel and quarter the onions.

Step 2: Line a baking tray with parchment paper. Place the peppers and tomatoes skin-side up, then add the onions and whole garlic bulb. Ensure there is enough space between each piece for even roasting.

Step 3: Drizzle generously with olive oil and roast for 15-20 minutes, or until the vegetables are tender and the skins of the tomatoes and peppers are charred.

Step 4: Remove from the oven and allow the roasted vegetables to cool slightly.

Step 5: Once cooled, gently peel off the charred skin from the peppers.

Step 6: Transfer the roasted peppers, tomatoes, and onions to a blender. Squeeze the softened garlic from its skin and add it to the blender. Add 10-15 fresh basil leaves and 1 cup of broth or water, then blend until smooth.

Alternative: If using a hand blender (stick blender), place the roasted vegetables, garlic flesh, basil leaves, and broth or water in a large pot and blend until smooth.

Step 7: Pour the blended soup into a large pot over medium heat. Season with smoked paprika (or plain paprika), freshly crushed black pepper, and salt. Add more broth or water if needed, then bring to a gentle boil.

Serve: Enjoy hot with a dollop of sour cream, heavy cream, or a drizzle of olive oil.

Variations

• Vegan Version: Replace heavy cream with coconut cream and use water, coconut milk, or vegetable broth as the base.
• Tomato Paste Boost: If you’re short on tomatoes or the roasted tomatoes taste too tart, add a few tablespoons of tomato purée or tomato paste.
• Extra Roasted Veggies: Enhance the flavor by adding roasted carrots, leeks, or other vegetables.
• Nutty Twist: Blend the soup with roasted almonds or pine nuts for a nutty-rich flavor depth.
• Spices: Boost the flavor with spices like cayenne pepper, red chili powder, red pepper flakes, and garlic powder.

What to Serve with Roasted Red Pepper and Tomato Soup?

This comforting bowl of soup is the perfect companion to grilled cheese sandwiches, chili cheese toast, or simple quesadillas. For a dairy-free vegan option, try it with my hummus quesadillas. It also pairs beautifully with almost any green salad.

Storing and Reusing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. This pepper and tomato soup also freezes well for up to 3 months.

To freeze, pour the soup into a freezer bag and lay it flat for easy storage. Alternatively, freeze it in ice cube trays, then transfer the cubes to a freezer bag—this way, you can thaw just the amount you need.

Reheat thawed or refrigerated soup on the stovetop or in the microwave. You can also enjoy it cold as a refreshing, chilled soup.

Sharing is caring!