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Home » Soup + Stew » Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 9, 2022
4.92 from 12 votes


Last Updated August 9, 2022 | 3 Comments

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This rich and creamy Roasted Red Pepper and Tomato Soup is an easy weeknight dinner made with roasted fresh tomatoes, sweet red bell peppers, onions, carrots, and garlic. Simple, delicious, and so much better than store-bought canned soup.

A person holding a bowl of food, with Roasted Red Pepper Soup and Tomato

Easy Roasted Red Pepper Tomato Soup

Tomato soup is one of those traditional, feel-good, must-have sick foods. My dad always made me tomato soup with grilled cheese sandwiches when I was sick, and I loved it. I loved the comfort of the whole thing. Now, whenever someone in my family needs the same feel-better comfort, I make them this roasted red pepper and tomato soup.

Healthier than store-bought canned soups that come packed with salt and sneaky hidden sugar, this homemade version is made with simple, fresh ingredients like tomatoes, red bell peppers, onions, and carrots.

Easily double or triple the recipe for extra leftovers and enjoy this silky, smooth, and delicious soup topped with homemade croutons, fresh cream, mozzarella cheese, or fresh basil leaves.

Soup bowl and two white mugs filled with roasted red pepper and tomato soup garnished with heavy cream and fresh cherry tomatoes.

How to Make Roasted Red Pepper Soup

1. Roast the red bell peppers: Set the oven to broil. Line a large baking sheet with aluminum foil and place the whole red peppers on the baking sheet. Roast for 10-15 minutes, rotating each bell pepper every five minutes for even cooking. Remove from the oven and wrap the peppers in aluminum foil. Allow them to steam in the foil for five minutes.

2. Roast the tomatoes: Set the oven to 400 degrees Fahrenheit. Roast the tomatoes on a parchment-lined baking sheet for 30-40 minutes, or until softened.

3. As the tomatoes are roasting, soften the vegetables: In a large pot, cook the onions in a little olive oil until softened. Add the carrots and garlic cloves, then reduce the stovetop to medium heat. Cook, stirring often, for an additional 5 minutes. Add the tomato paste, dried dill, and dried basil. Mix well.

4. Add the broth and simmer everything: Add the vegetable broth (or chicken broth) and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes. After 10 minutes, add the roasted bell peppers (charred skin and stems removed) and roasted tomatoes to the soup pot. Simmer for an additional 5 minutes.

5. Puree: Remove from heat and blend the soup until smooth and creamy. Season with salt and black pepper, to taste.

Time Saving Tip

If you’re short on time, you may make this recipe with store-bought roasted red bell peppers (these usually come in a glass jar packed in olive oil) and canned stewed tomatoes. This will eliminate the time needed for roasting the bell peppers and the tomatoes.

Baking sheet with three whole roasted red bell peppers

How to Make Creamy Tomato Basil Soup

Follow the instructions provided above (or those in the recipe card below). After the soup has been blended and returned to the soup pot, combine 1-2 tablespoons of tomato paste with a ladleful of the hot soup in a bowl. Whisk well to combine the tomato paste with the hot soup. Next, add the desired amount of heavy cream to the bowl and mix well to combine. Stir the creamy tomato pasted mixture into the soup pot. Cook over low heat until ready to serve.

Storage and Leftovers

Leftovers: Keep stored in an airtight container in the refrigerator for up to 4-5 days.

Freezing: Allow soup to cool before transferring it to freezer-safe containers. May be frozen for up to 4 months. Freeze before adding any cream or dairy for best results.

Reheat: Reheat leftovers in a small sauce pot over medium heat or in the microwave until heated through.

Large soup pot filled with roasted red pepper and tomato soup before being pureed.

How to Serve

I always serve this roasted red pepper and tomato soup recipe with a buttery grilled cheese sandwich. When this isn’t an option, crusty bread with butter is a fantastic alternative.

More Soup Recipes,

  • Bone Broth Recipe (How to Make Bone Broth)
  • Minestrone Soup
  • Homemade Chicken Noodle Soup Recipe
  • Creamy Chicken Tortellini Soup Recipe
  • Matzo Ball Soup
  • Instant Pot Butternut Squash Soup Recipe
  • Tomato Basil Soup Recipe
Soup bowl and two white mugs filled with roasted red pepper and tomato soup garnished with heavy cream and fresh cherry tomatoes.

Have you tried making this Roasted Red Pepper and Tomato Soup Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes. I always love to see what you’re cooking in the kitchen.

A person holding a bowl of food, with Roasted Red Pepper Soup and Tomato

Roasted Red Pepper and Tomato Soup

4.92 from 12 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This rich and creamy Roasted Red Pepper and Tomato Soup is an easy weeknight dinner made with roasted fresh tomatoes, sweet red bell peppers, onions, carrots, and garlic. Simple, delicious, and so much better than store-bought canned soup.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soup
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 3 red bell peppers
  • 2 tablespoon olive oil - divided
  • 8-12 Roma tomatoes
  • 1 yellow onion - diced
  • 3 carrots - chopped
  • 6 cloves garlic - minced
  • 4 oz tomato paste
  • 1 teaspoon dried dill
  • 2 teaspoon dried basil
  • 4-6 cups vegetable broth - (or chicken broth)
  • salt + black pepper - to taste
  • coconut milk or heavy cream - for serving
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Instructions
 

  • Preheat the oven to broil and line a large baking sheet with foil. Spray with non-stick cooking spray. Transfer the bell peppers to the prepared baking sheet and roast for 10-15 minutes. Rotate the bell peppers every 5 minutes to ensure even cooking. Once the peppers are charred and tender on each side, remove the peppers from the oven and carefully (the peppers will be hot) wrap them in the foil. Allow them to steam for 5 minutes.
  • Meanwhile, prepare the tomatoes. Set the oven temperature to 400 degrees f and line a large baking sheet with parchment paper. Slice the tomatoes in half lengthwise and lay them in a single layer cut-side-up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 30-40 minutes, or until soft and cooked.
  • As the tomatoes are roasting, heat one tablespoon of olive oil in a large pot over medium-high heat. Add the onions and cook for approximately 5 minutes, or until softened. Add the carrots and garlic to the pot. Reduce heat to medium and continue to cook for an additional 5-7 minutes, stirring frequently. Add the tomato paste, dried dill, and dried basil to the vegetables and mix well to combine. Finally, add the vegetable broth to the pot and mix well to combine with the vegetables Bring to a low boil, then reduce heat to low. Cover and simmer until the carrots are tender – approximately 10 minutes.
  • As the soup simmers, unwrap the bell peppers and remove the charred outer skin and their stems. Roughly chop and add to the pot.
  • When the tomatoes have finished roasting, remove from the oven and add to the pot.
  • Remove the soup from the stovetop and use an immersion blender or high-speed blender to puree the soup until smooth. Return to a simmer and season to taste. If the soup is too thick, add additional broth until the desired consistency is reached.
  • Serve drizzled with heavy cream or coconut milk, if desired.

Jessica’s Notes

  • Swap the roasted fresh tomatoes for 2 whole (28-ounce) cans of stewed tomatoes (like San Marzano tomatoes).
  • Can this soup be frozen for later use? I have not personally tried to freeze this soup, however, if you’d like to give it a try, wait to add any cream until just before serving.
  • Optional garnishes: red pepper flakes, fresh basil, heavy cream, coconut milk, parmesan cheese, homemade croutons, and crackers.
  • Vegetarian, vegan, gluten-free, and dairy-free

Nutritional Information

Calories: 200kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1213mg | Potassium: 1041mg | Fiber: 6g | Sugar: 18g | Vitamin A: 12420IU | Vitamin C: 145.3mg | Calcium: 81mg | Iron: 2.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Roasted Red Pepper and Tomato Soup, Roasted Red Pepper Soup
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

254 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Roxy says

    March 1, 2021 at 9:53 am

    hey…i’m a little short on tomoatoes (only have 6) – can i add extra tomato paste to make up? I’m excited to try this!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 1, 2021 at 9:58 am

      Canned crushed tomatoes would be a better substitute if possible. Otherwise, you can add tomato paste and dilute it with water to get your desired consistency 🙂

      Reply
  2. lorna says

    January 28, 2018 at 6:26 pm

    5 stars
    Just got done eating this soup, it was amazing on a cold winter night!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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