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A person holding a bowl of food, with Roasted Red Pepper Soup and Tomato
5 from 4 votes

Roasted Red Pepper and Tomato Soup

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Calories: 200kcal


  • 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


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
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