A warm and cozy spin off of tomato soup this Roasted Red Pepper and Tomato Soup boasts a big flavor from roasting the vegetables before putting them into the soup, perfect for a chilly night and pairing with your favorite grilled cheese sandwiches!
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This post was updated August 24, 2021 with new photos, the recipe remains the same.
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Fresh Tomato and Red Pepper Soup
I am so excited about this recipe I am sharing today, Roasted Red Pepper & Tomato Soup. This is one of my family’s go-to dinners. This soup is by far one of my son’s favorite meals, he will down 2 bowls of it before my husband and I even get halfway through one.
Because of my son’s affection for this dish I make it frequently and I have no problem doing so for two reasons. It is super easy and super healthy, a win-win for mom. A few veggies are chopped up and thrown on a sheet pan, roasted, and blended into soup, boom dinner.
To go alongside this soup I always make my Pesto Grilled Cheese, and these two are a match made in heaven.
Perfect for a weeknight, a cold autumn day, or just when you are in the mood for comfort food you can’t go wrong with this Roasted Red Pepper & Tomato Soup!
Ingredients
- Tomatoes– If you are using smaller tomatoes you will probably want 5, if you are dealing with huge fresh tomatoes 4 will suffice. When in doubt just use 5!
- Red Bell Peppers – Grab two, they will be cut in half from top to bottom and laid out skin side up on the sheet pan so that they are able to truly get that blistered roast on them which adds so much flavor!
- Fresh Garlic – Although you don’t want the garlic overpowering your soup feel free to add just a little more garlic if you are a big garlic fan, the garlic gets roasted so the flavor becomes much more mild.
- Onion – Just one
- Olive Oil – For roasting the vegetables so they don’t all stick together.
- Vegetable Broth – I like to use Better than Bouillon Vegetable Base, that way you only need to make 2 cups worth
- Basil – Dried basil for the soup and fresh basil for garnishing works best!
- Thyme – A little bit of thyme for flavor, I have used both regular dried thyme and ground thyme and both work okay
- Kosher Salt – As you are finishing your soup feel free to taste to see if you need to add more
- Black Pepper – In both the soup and for garnishing I suggest freshly ground black pepper, it makes such a big difference for those finishing touches.
For a complete detailed list of the ingredients continue towards the bottom of the page.
Instructions
Preheat the oven to 425º F.
Cut the tomatoes and onion into wedges, you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way, remove stem, seeds, and white insides.
Add the cut tomatoes, onion, bell peppers, and garlic to a sheet pan, drizzle with the olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up, this will ensure proper roasting. Season with the salt and pepper.
Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.
During the last few minutes of baking, prep the broth for the soup. Add the broth, basil, and thyme to a large pot and heat over medium-high heat until simmering.
Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.
For a Stand Blender: In 2 batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully stir into the broth.
For an Immersion Blender: Add vegetables to the broth. Carefully blend with the immersion blender until smooth.
Bring back to a simmer, take off heat and serve. Best topped with fresh basil.
TIPS, TRICKS, & Questions:
- This recipe takes 4-5 tomatoes depending on the size, during tomato season when I can get large beautifully homegrown tomatoes it takes only 4 but for non tomato season when you are using greenhouse tomatoes I would recommend 5 large tomatoes
- I use Better Than Bouillion; Vegetable Base
for my broth, I love this product and always keep it in the fridge - Depending on how chunky you like your soup will depend how long you blend it, I like it still somewhat chunky so I blend about 10-15 seconds, if you like it smoother you’ll want to blend longer, about 20-30 seconds depending on your blender/food processor
- Amp up the flavor! Feel free to add milk/cream for a creamier soup
for my broth, I love this product and always keep it in the fridge
If you like my Roasted Red Pepper and Tomato Soup Recipe you might also like:
- Homestyle Crockpot Chicken Noodle Soup
- Simple Vegetable Rice Soup
- Chicken Rice Soup
- Egg Drop Soup
- Instant Pot Loaded Baked Potato Soup
Yield: 6 servings
Roasted Red Pepper & Tomato Soup
A warm and cozy fresh take of tomato soup, with roasted red bell peppers, tomatoes, garlic, and onions this soup boasts a big flavor from roasting the vegetables before blending them into the soup!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Ingredients
- 4-5 large tomatoes
- 2 red bell peppers
- 3-4 garlic cloves, peeled
- 1 small onion
- 1 tablespoon olive oil
- 2 cups vegetable broth*
- 1/2 teaspoon basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat oven to 425º F.
- Cut tomatoes and onion into wedges, you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way, remove stem, seeds, and white insides.
- Add tomatoes, onion, pepper, and garlic to a sheet pan, drizzle with olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up, this will ensure proper roasting. Season with the salt and pepper.
- Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.
- During the last few minutes of baking, prep the broth. Add the broth, basil, and thyme to a large pot and heat over medium-high heat until simmering.
- Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.
- For a Stand Blender: In 2 batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully stir into the broth. For an Immersion Blender: Add vegetables to the broth. Carefully blend with the immersion blender until smooth.
- Bring back to a simmer, take off heat and serve. Best topped with fresh basil.
Notes
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Nutrition Information:
Yield:
6Serving Size:
1 cup
Amount Per Serving:Calories: 70Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 336mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 2g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
