Roasted Red Pepper and Tomato Soup

This creamy roasted red pepper and tomato soup recipe is incredibly easy to make and packed full of flavor. Just roast all 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 that is sure to warm your heart on a cold day.

While tomato soup is often considered comfort food, and it is, it’s also very good for you. Tomatoes are most well-known for being a rich source of lycopene, a powerful antioxidant that gives tomato soup its bright red color, as well as vitamin C, potassium, folate, and vitamin K (1). Tomatoes have a very high water content, roughly 95% water, making them very hydrating and they contain small amounts of fiber as well. While tomato soup recipes will vary, generally speaking, tomato soup is a low-calorie and nutrient-rich dish, especially homemade versions.

What You’ll Need to Make the BEST Roasted Red Pepper Tomato Soup

Making a homemade tomato soup with roasted red pepper is much easier than you may think and only requires a few ingredients. Here’s what you need:

• Tomatoes: Fresh tomatoes are best for tomato soup. While plum tomatoes, cherry tomatoes, and heirloom tomatoes all work particularly well, any red tomato variety or combination of red tomatoes will work.
• Red Bell Peppers: Ripe red bell peppers are perfect for roasting and add a delightfully sweet flavor to the soup. If you’d like to skip the roasting, you can buy a jar of roasted red peppers instead.
• Onion and Garlic: An onion and an entire bulb of roasted garlic add an aromatic sweet and subtle flavor to the soup.
• Olive Oil: To add some healthy fat and give the soup a velvety texture.
• Broth: Using chicken or vegetable broth gives the soup an extra depth of flavor that water would simply not provide.
• Thyme, Chili Flakes, and Salt: Some herbs for fragrance, chili flakes for heat (although optional), and salt to balance out the seasoning.

To add a bit more flavor, additional fresh herbs and spices, such as fresh basil, fresh parsley, smoked paprika, or a dash of cayenne pepper for heat, would also make a great addition to the soup.

How to Make Roasted Red Pepper Tomato Soup

While pre-made soup is very easy to find in grocery stores, I’d argue soup is one of the easiest things to make at home. As long you can turn on the oven, cut veggies, and turn on the blender, you can easily make this fresh roasted red pepper tomato soup. Here’s what you’ll do:

1. Prep the tomatoes and peppers. Wash, core, and slice the fresh tomatoes and red bell peppers to prepare them for roasting.
2. Roast the veggies. Place the tomatoes, red bell peppers, and cloves garlic on a baking sheet, drizzle with olive oil, and roast until tender, sweet, and juicy.
3. Combine the soup ingredients. In a large pot, combine the roasted vegetables with the sautéed onion, herbs, and broth.
4. Simmer. Bring the soup to a boil and then allow it to simmer to help bring the flavors together.
5. Purée. When the soup is ready, using an immersion blender or bar blender, purée the soup until rich and creamy.
6. Season. Taste the soup and adjust the seasoning with salt and black pepper as needed.
7. Serve! Pour the soup into bowls and serve immediately.

I like to serve my soup with an extra drizzle of olive oil, a splash of heavy cream, and fresh basil.

Best Tomatoes to Use

When picking tomatoes for soup, there are so many different varieties to choose from. While almost all red tomatoes varieties work well, here are the best tomatoes for tomato soup:

• San Marzano Tomatoes (Plum): Arguably the most popular tomatoes for tomato soup, San Marzano tomatoes are less acidic, sweeter, and have a stronger taste than other varieties. San Marzano tomatoes are special because they are protected by Denominazione d’ Origine Protetta status, also known as D.O.P. or Protected Designation of Origin in English, which specifies the precise cultivar, processing method, and region in which the tomatoes can be grown in Italy.
• Roma Tomatoes (Plum): While also plum tomatoes, Roma tomatoes are considered everyday tomatoes and are more economical and widely available than San Marzano tomatoes. Roma tomatoes have a tangy garden-fresh flavor, which makes them ideal for soup.
• Cherry Tomatoes: Due to their small size, cherry tomatoes tend to have a more concentrated flavor profile than other tomato varieties, and their bright and sweet flavor makes for an extra sweet and fresh-tasting tomato soup.
• Heirloom Tomatoes: While there are many varieties and colors, heirloom tomatoes tend to have a very intense flavor, ranging from tangy to sweet, which makes them a delicious addition to tomato soup.

I’ve made this soup multiple times and, regardless of what type of tomato I use, it always turns out perfectly. I’ve played around with plum tomatoes, heirloom tomatoes, cherry tomatoes, tomatoes on the vine, and a combination of them, and successfully created a delicious soup every time.

How do you cut a red pepper for roasting?

To roast bell peppers in the oven, remove the core, and then either cut them in half or slice them into quarters lengthwise and place them cut side down on a baking sheet.

What to Serve with Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is a great source of micronutrients, fiber, and healthy fats, with low to moderate amounts of complex carbohydrates and protein. By serving with a more abundant source of fiber-rich complex carbohydrates and plant or animal protein you can create a more satiating, satisfying, and well-balanced meal. Serve your soup with:

• Grilled Cheese Sandwich
• Turkey Sandwich
• Tuna Salad Sandwich
• Steak and Brie Sandwich
• Hummus Sandwich
• Chicken Avocado Sandwich
• Crackers and Cheese
• Bread and Prosciutto
• Pita and Hummus

Quite honestly, the pairing options for tomato soup are endless and there are many more options to choose from. Just be sure to include bread or crackers in some way, shape, or form, because this soup is perfect for dipping!

Tips, Storage and Reheating

Boost the fiber. 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 fiber as well.

Make it creamy. If want to make it extra creamy, you can add a splash of heavy 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.

Storing. Once cooked, the soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer

Reheating. To reheat the soup from the fridge, place the soup in a saucepan on medium heat and heat for 5-7 minutes until warmed through. To reheat the soup from frozen, allow the soup to thaw, or defrost in a microwave-safe container for 5-10 minutes until thawed, before adding the soup to a saucepan on medium heat and heat for 5-7 minutes until warmed through.

More Red Pepper and Tomato Soup Recipes:

• Roasted Tomato and White Bean Soup
• Wild Rice and Vegetable Soup
• Italian Sausage Soup
• Roasted Red Pepper and Lentil Soup

Roasted Red Pepper and Tomato Soup

Author: Stephanie Kay

This roasted red pepper 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.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Soup
• Method: Roasted and Blended
• Cuisine: American

Print Recipe

Pin Recipe

Ingredients

• 12 whole tomatoes, cored and halved
• 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

Instructions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. 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 the vegetables are coated.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Nutrition

• Serving Size: 1 serving
• Calories: 189 calories
• Sugar: 11 grams
• Fat: 12 grams
• Carbohydrates: 19 grams
• Fiber: 5 grams
• Protein: 5 grams