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!
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.