Roasted Red Pepper and Tomato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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
