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.
Roast the red bell peppers: Set the oven to broil. Line a baking sheet with aluminum foil and place the whole red peppers on the baking sheet. Roast 10-15 minutes, rotating each bell pepper for even cooking. Remove from the oven and wrap the peppers in aluminum foil. Allow them to steam in the foil.
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.
As tomatoes are roasting, soften vegetables: In a large pot, cook onions in olive oil until softened. Add carrots and garlic cloves, then reduce to medium heat. Cook, stirring often, for an additional 5 minutes. Add tomato paste, dried dill, and dried basil. Mix well.
Add broth and simmer everything: Add vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook. After 10 minutes, add roasted bell peppers and roasted tomatoes to soup pot. Simmer for an additional 5 minutes. Remove from heat and blend soup until smooth and creamy.