Roasted Red Pepper and Tomato Soup Recipe

Introduction

Warm up with this vibrant Roasted Red Pepper and Tomato Soup, a comforting blend of smoky and sweet flavors. Perfect for any day, this soup is both simple to prepare and deeply satisfying.

Ingredients

• 3 pounds tomatoes, fresh or 2 (28 ounce) cans of San Marzano tomatoes
• 2 red peppers, deseeded and cut into strips
• ⅓ cup olive oil
• 1 small onion, quartered
• 1 head garlic, cut in half
• 2 teaspoons kosher salt, or more to taste
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional)
• 1 cup vegetable broth or chicken stock
• ¼ cup heavy cream, for serving
• ½ cup fresh basil, torn for serving

Instructions

1. Step 1: Preheat your oven to 475°F. Cut the tomatoes in half and place them in a 9×13-inch casserole dish along with the red peppers, onion, and garlic halves.
2. Step 2: Drizzle the olive oil evenly over the vegetables. Sprinkle with kosher salt, oregano, smoked paprika, and red pepper flakes, if using. Toss everything gently to coat.
3. Step 3: Roast the vegetables in the oven for 35 to 40 minutes, tossing halfway through to ensure even cooking.
4. Step 4: Transfer the roasted vegetables along with their juices to a pot. Add the vegetable broth or chicken stock.
5. Step 5: Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a blender.
6. Step 6: Taste the soup and adjust seasoning with more salt or spices if needed.
7. Step 7: Serve hot, garnished with a drizzle of heavy cream and fresh torn basil. Pair with grilled cheese or toasted bread for a hearty meal.

Tips & Variations

• For a smoky depth, try roasting the garlic whole with the vegetables before blending.
• Substitute heavy cream with coconut milk for a dairy-free version.
• Add a splash of balsamic vinegar before blending to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze in portions for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned San Marzano tomatoes work perfectly and save time without sacrificing flavor.

Is this soup suitable for vegans?

To make it vegan, use vegetable broth and skip the heavy cream or substitute with a plant-based cream alternative.

Roasted Red Pepper and Tomato Soup Recipe

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★★★★★

4.7 from 710 reviews

A comforting and flavorful roasted red pepper and tomato soup featuring oven-roasted tomatoes, peppers, onions, and garlic blended into a rich, smooth soup, garnished with fresh basil and a drizzle of cream for a luxurious finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 pounds tomatoes (fresh or 2 28-ounce cans San Marzano tomatoes)
• 2 red peppers, deseeded and cut into strips
• 1 small onion, quartered
• 1 head garlic, cut in half

Seasonings & Liquids

• ⅓ cup olive oil
• 2 teaspoons kosher salt, or more to taste
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (optional)
• 1 cup vegetable broth or chicken stock
• ¼ cup heavy cream, for serving
• ½ cup fresh basil, torn for serving

Instructions

1. Roast the vegetables: Preheat the oven to 475°F. Cut the tomatoes in half and place them in a 9×13-inch casserole dish along with the deseeded red peppers, quartered onion, and halved garlic head. Drizzle all the vegetables evenly with olive oil, then season with kosher salt, oregano, smoked paprika, and optional red pepper flakes. Toss everything gently to coat and roast in the oven for 35-40 minutes, stirring halfway through to ensure even roasting.
2. Blend the soup: Once roasted, transfer the vegetables along with all their juices to a pot. Add the vegetable broth (or chicken stock) and blend the mixture until smooth using an immersion blender, or carefully transfer to a blender and purée until silky smooth.
3. Adjust seasoning and serve: Taste the soup and adjust the salt or seasoning as needed. Ladle the hot soup into bowls, garnish each serving with a drizzle of heavy cream and torn fresh basil leaves. Serve warm with grilled cheese sandwiches or toasted bread for a satisfying meal.

Notes

• You can substitute fresh tomatoes with canned San Marzano tomatoes for convenience and consistent flavor.
• Adjust red pepper flakes according to your spice preference; omit if you want a milder soup.
• The soup can be made ahead and reheated gently on the stovetop before serving.
• For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based alternative.
• Leftover soup freezes well for up to 3 months.

Keywords: roasted red pepper soup, tomato soup, roasted vegetable soup, easy vegetarian soup, comfort food soup