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.
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.
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.
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.
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.
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.
Roasted Red Pepper and Tomato Soup
- 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
- 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.
- 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
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)