Roasted Red Pepper and Tomato Soup
Cozy, creamy, and loaded with flavor, this Roasted Red Pepper and Tomato Soup is the ultimate comfort food. Made with roasted peppers, tomatoes, garlic, herbs and a splash of cream, this easy homemade soup is perfect for chilly nights. It’s ready in less than an hour and is a simple recipe the whole family will love!
If you’re craving something comforting but don’t want to spend hours in the kitchen, this roasted tomato and red pepper soup is a lifesaver on busy weeknights.
Everything roasts on one pan, then blends together to form a creamy, silky soup. If tomato soup recipes are your jam, then this red pepper version will become your new favorite.
The red pepper soup is also perfect for meal prep…you can make a batch at the beginning of the week and enjoy lunch or dinner when you’re ready to eat. Just heat, serve, and enjoy!
The best part? This creamy tomato soup recipe is easy to make. It comes together quickly and makes your kitchen smell amazing. It’s also easy to customize, depending on your tastes.
Serve this tomato and roasted red pepper soup with a touch of fresh basil and a grilled cheese sandwich for the ultimate meal.
Looking for more cozy favorites? This mushroom barley soup, unstuffed pepper casserole, and sheet pan chicken fajitas are on a regular meal rotation at my house! Head to this page for more simple soup recipes for dinner, like this loaded potato soup!
Ingredients Needed:
- Red bell peppers
- Roma tomatoes
- Yellow onion
- Olive oil
- Salt and black pepper
- Garlic
- Vegetable broth
- Seasonings
- Heavy cream
- Parmesan cheese
How to Make Red Pepper and Tomato Soup with Fresh Tomatoes:
- Roast: Place the peppers, tomatoes and onions on a large sheet pan and drizzle with olive oil, then season with salt and pepper. Roast until the veggies become tender and start to brown.
- Cook: As the veggies are roasting, cook the garlic cloves in some olive oil. Then add the vegetable broth, seasonings, and stir well to combine. Bring the liquid to a boil, then reduce heat to low and simmer.
- Add: Place the roasted vegetables into the broth and use an immersion blender to puree until it reaches your desired texture.
- Stir: Add the cream and parmesan cheese and mix well.
How to Store:
This dish will last in an airtight container in the refrigerator for up to 5 days.
- To freeze: this soup freezes beautifully! Pour cooled soup in a freezer-safe container or resealable freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: warm on the stovetop over medium heat until warmed through. You can also rewarm this soup in the microwave in 30-second intervals, until heated through.
What to Serve with Easy Tomato and Red Pepper Soup:
- Sandwiches: there’s nothing like grilled cheese sandwiches, and if you want to get fancy, you can try this pizza version. This pesto chicken sandwich or chicken bacon ranch panini would also pair wonderfully with this soup.
- Salad: a fresh green salad or this blueberry spinach salad are lighter sides that balances the richness of the soup.
- Garlic bread: This air fryer version or this oven cheesy bread are both easy and delicious.
Tips and Tricks:
- Roast for maximum flavor: don’t skip the roasting step! It brings out the natural sweetness of the peppers and tomatoes and adds a rich flavor.
- Blend carefully: I like to use an immersion blender, as it’s easy to use right in the soup pot. However, you can pour the soup into a regular blender and pulse.
- Adjust the creaminess: use heavy whipping cream for richness or half-and-half or coconut cream for a lighter soup.
- Make it spicy: a pinch of red pepper flakes kicks the flavor up a notch.
Looking for More Easy Soup Recipes? I’ve Got You Covered!
- Instant Pot Broccoli Cheddar Soup
- Easy Cheeseburger Soup
- Tomato Basil Soup
- Black Bean Soup
- Pesto Chicken Noodle Soup
- One Pot Lasagna Soup
- Creamy Cauliflower Soup
Roasted Red Pepper and Tomato Soup
Ingredients
- 3 large red bell pepper, (seeds removed and cut into quarters)
- 3 roma tomatoes, (halved)
- 1 white onion, (peeled and cut into quarters)
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 3 garlic cloves, (minced)
- 3 cups low-sodium vegetable broth, (chicken broth can also be used)
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy whipping cream, (or half-and-half)
- ¼ cup grated parmesan cheese
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Add peppers, tomatoes, and onion, cut sides up, to the sheet pan. Drizzle veggies with 2 tablespoons of olive oil and season with salt and pepper.
- Bake for 33-40 minutes, or until the vegetables become tender and start to brown. *Check on the tomatoes at the 30-minute mark, as they may cook quicker than the peppers and onions.
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add minced garlic and cook for 30 seconds to 1 minute.
- Add vegetable broth, basil, oregano, salt, pepper, and stir well to combine. Bring mixture to a boil, then reduce heat to low and simmer for 5-7 minutes.
- Once vegetables are done roasting, remove the pot from heat and place veggies into the broth. Use an immersion blender to puree until it reaches your desired consistency. *If you don't have an immersion blender, you can add the soup to a regular blender and blend in batches.
- Once soup is pureed, stir in cream and parmesan cheese. Taste and add more seasonings, if needed. Serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
- To freeze: this soup freezes beautifully! Pour cooled soup in a freezer-safe container or resealable freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: warm on the stovetop over medium heat until warmed through. You can also rewarm this soup in the microwave in 30-second intervals, until heated through.
- See my tips and tricks for making this Roasted Red Pepper and Tomato Soup above the recipe box.
