Roasted Red Pepper and Tomato Soup
Creamy tomato and roasted red pepper soup.
This roasted red pepper and tomato soup is incredibly easy to make and yet it’s packed full of flavour. Just roast all of the veggies on a baking sheet in the oven, cook them with broth for a few minutes, and then blend it all up to create a rich and creamy soup!
I’ve made this soup multiple times and, regardless of what type of tomatoes and size of bell peppers I use, it always turns out perfectly. I’ve played around with plum tomatoes, heirloom tomatoes, tomatoes on the vine, and a combination of them, and had great results every time. Although some people remove the skin from the tomatoes and peppers once roasted, I don’t think it’s necessary and keeping them on adds a little bit of texture and provides a little boost of fibre as well. If want to make it extra creamy, you can add a splash of cream or milk once it’s blended but, whether you do or not, you’ll still have a rich and delicious soup that makes a wonderful meal for any cold or rainy day.
More Roasted Soup Recipes:
This roasted red pepper and tomato soup is healthy and incredibly easy to make! Plus it stores well in the freezer so you can make it ahead of time and you’ll have soup ready for days to come.
- 12 whole tomatoes, halved and seeded
- 3 red bell peppers, cored and quartered
- 1 bulb garlic, whole
- 3 tablespoons olive oil
- 1 onion, diced
- 1 teaspoon thyme
- 1/4 chili flakes (optional)
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the tomatoes (halved and seeded) and red peppers (cored and quartered) on the baking sheet. Drizzle the tomatoes and bell peppers with 1 1/2 tablespoons of olive oil and gently toss until all of the vegetables are coated.
- Slice the entire bulb of garlic in half widthwise, skin intact, add it to the baking sheet (cut side up) and drizzle with 1/2 tablespoon of olive oil. Transfer the baking sheet to the oven to roast for 40 minutes.
- With 10 minutes remaining, in a large pot on medium-high heat, warm the remaining tablespoon of olive oil, add the onion and cook for 5-6 minutes until tender and translucent. Add the thyme and chili flakes (optional) and cook for an additional minute until fragrant.
- Once the vegetables are roasted, remove the baking sheet from the oven, remove the garlic from the baking sheet, set aside and allow to cool slightly.
- Transfer the tomatoes and bell peppers directly to the pot with the onion, stir to combine with the onion mixture, add salt, and cover with broth.
- Once the garlic is cool enough to handle, squeeze cloves of roasted garlic out of the skin directly into the pot and stir to combine. Reduce heat to a simmer and allow to cook for 10 minutes.
- Once cooked, using an immersion blender or in batches using a bar blender, purée the soup until smooth. If you find the soup too thick just add a splash of broth or water until you’ve reached the desired texture. Taste and season with additional salt as needed, it may need a decent amount of additional salt depending on how salty your broth is.
- Once blended, the soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Serving Size: 1 serving
- Calories: 189 calories
- Sugar: 11 grams
- Fat: 12 grams
- Carbohydrates: 19 grams
- Fiber: 5 grams
- Protein: 5 grams
Keywords: creamy, easy, healthy