If you’re craving a comforting bowl that bursts with vibrant flavors and a touch of smoky sweetness, you will fall head over heels for this Roasted Red Pepper and Tomato Soup Recipe. Combining sweet roasted red peppers with juicy tomatoes, garlic, and aromatic herbs, this soup delivers a perfect balance of freshness and warmth in every spoonful. It’s incredibly easy to make, yet feels like a gourmet treat, making it a fantastic choice for cozy nights or impressing guests with minimal fuss.
Ingredients You’ll Need
What’s amazing about this Roasted Red Pepper and Tomato Soup Recipe is how simple the ingredients are, yet how essential each one is to building those gorgeous flavors. Fresh vegetables lend brightness and texture, while the herbs and seasoning bring all those comforting, savory notes that make homemade soup so satisfying.
- 4-5 large tomatoes: Choose ripe, juicy ones for sweetness and a vibrant color.
- 2 red bell peppers: Roasting these brings out their natural smokiness and depth.
- 3-4 garlic cloves, peeled: Adds a warm, aromatic base to the soup.
- 1 small onion: Provides sweetness and body when roasted alongside the peppers and tomatoes.
- 1 tablespoon olive oil: Helps with roasting and brings a subtle richness.
- 2 cups vegetable broth: Adds a light, flavorful liquid base for blending everything together.
- 1/2 teaspoon basil: Brings a fresh, herby note to brighten the soup.
- 1/4 teaspoon ground thyme: Offers an earthy, slightly floral undertone.
- 1/2 teaspoon kosher salt: Essential to bring out the flavors of all ingredients.
- Pinch of black pepper: For a gentle kick and to balance the sweetness.
How to Make Roasted Red Pepper and Tomato Soup Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425º F. This high heat will give the peppers and tomatoes that perfectly roasted char that enhances their flavor dramatically. Preparing your oven early sets you up for a seamless cooking experience.
Step 2: Slice Your Veggies
Slice the tomatoes into 6-8 wedges each, depending on their size, and do the same with the onion. Cut the red bell peppers in half lengthwise, then carefully remove the stem, seeds, and white membrane inside. This cleanup step ensures your soup remains smooth with no bitter bits.
Step 3: Arrange and Season
Place the tomatoes, onion, peppers, and garlic on a baking sheet. Drizzle everything with olive oil, making sure each piece is lightly coated to help with roasting and caramelization. Position the pepper halves skin side up and the tomato wedges seed side up so they roast evenly. Sprinkle with salt and pepper for a layer of seasoning that balances the sweetness.
Step 4: Roast to Perfection
Bake these beautiful veggies in the oven for 40-45 minutes. You’ll know they’re ready when the skins start to brown and they become wonderfully soft. The roasting develops deep, rich flavors that make this soup so irresistible.
Step 5: Prepare the Broth
While your vegetables are roasting, pour the vegetable broth into a large pot. Add basil and thyme, then heat over medium-high until it just begins to simmer. This gently infuses the broth with herbaceous notes that complement the roasted veggies perfectly.
Step 6: Rest and Cool
Once the roasting is done, take the pan out and let it rest for 2-3 minutes. This brief pause helps the veggies cool just enough to handle safely while their flavors settle—an important step for blending.
Step 7: Blend Your Soup
If you’re using a stand blender, work in two batches to avoid overcrowding; add roasted vegetables and blend for about 10-20 seconds depending on your desired chunkiness. If you have an immersion blender, add the veggies directly into the simmering broth and blend until velvety smooth. Stir the blended mixture into the broth to combine fully and get a luscious texture.
Step 8: Final Simmer and Serve
Return the soup to a gentle simmer to meld the flavors together. After a few minutes, take it off the heat and prepare to serve. This is the perfect time to taste and adjust seasoning if needed.
How to Serve Roasted Red Pepper and Tomato Soup Recipe
Garnishes
A simple sprinkle of fresh basil leaves on top offers an inviting pop of green and aromatic freshness. For added indulgence, a drizzle of good-quality olive oil or a swirl of crème fraîche can elevate the experience even more.
Side Dishes
This soup pairs beautifully with a crusty baguette or grilled cheese sandwich for dipping. A crisp green salad or roasted garlic bread also makes a lovely accompaniment, turning your meal into a comforting feast.
Creative Ways to Present
Serve this roasted red pepper and tomato soup recipe in rustic bowls with toasted croutons sprinkled on top for crunch. For a fun twist, ladle into hollowed-out mini bread bowls or mason jars for a charming presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover soup can easily be refrigerated in an airtight container for up to 3 days. This makes it a perfect option for quick lunches or light dinners in the following days without sacrificing flavor or freshness.
Freezing
This soup freezes wonderfully! Allow it to cool completely before transferring to freezer-safe containers. It will keep its flavor and texture for up to 3 months, making it ideal for meal prep or cozy days when you want a homemade meal in minutes.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. To avoid overcooking, warm just until heated through. Alternatively, an occasional stir in the microwave works well for single servings.
FAQs
Can I use jarred roasted red peppers instead of fresh?
Absolutely! While fresh roasting imparts the best flavor, jarred roasted red peppers can work in a pinch. Just drain them well before adding to avoid extra liquid and adjust seasoning to taste.
Is this soup vegan and gluten-free?
Yes! This Roasted Red Pepper and Tomato Soup Recipe is naturally vegan and gluten-free, especially when using vegetable broth without additives. It’s a clean and wholesome option for many dietary needs.
How can I make this soup creamier without dairy?
Add a splash of coconut milk or cashew cream during blending for a rich, creamy texture without dairy. These alternatives complement the roasted flavors beautifully.
Can I prepare the roasted vegetables in advance?
You can roast the vegetables a day ahead and store them in the refrigerator. When you’re ready to make the soup, just warm the broth and blend with the pre-roasted veggies to save time.
What is the best way to adjust the soup’s consistency?
If the soup feels too thick after blending, simply add more vegetable broth or water while warming it up until you reach the desired consistency. It’s easy to customize!
Final Thoughts
There is something so deeply satisfying about making soup from scratch, especially when it’s packed with the vibrant, comforting flavors found in this Roasted Red Pepper and Tomato Soup Recipe. It offers a delightful balance of smoky sweetness and herbaceous warmth that makes every spoonful feel like a cozy hug. Whether you’re a seasoned cook or a beginner, this recipe is an absolute winner to keep in your culinary repertoire. Give it a try—you might just find your new favorite go-to soup!
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Roasted Red Pepper and Tomato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Roasted Red Pepper & Tomato Soup is a flavorful and comforting dish made by roasting fresh vegetables to bring out their natural sweetness, then blending them into a smooth, aromatic soup. Perfect for a cozy meal, it’s seasoned with herbs like basil and thyme and enriched with vegetable broth for depth.
Ingredients
Vegetables
- 4–5 large tomatoes
- 2 red bell peppers
- 3–4 garlic cloves, peeled
- 1 small onion
Seasonings & Liquids
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat Oven: Preheat your oven to 425º F to get ready for roasting the vegetables, which enhances their flavors.
- Prepare Vegetables: Cut the tomatoes and onion into 6-8 wedges each depending on the size. Slice the red bell peppers in half lengthwise; remove the stems, seeds, and white inner membranes.
- Arrange and Season: On a sheet pan, place the tomatoes, onion, peppers, and peeled garlic cloves. Drizzle everything with olive oil. Position the pepper halves skin side up and tomatoes seed side up to ensure even roasting. Season with kosher salt and black pepper.
- Roast Vegetables: Bake the vegetables for 40-45 minutes until they are soft and show signs of browning, which indicates caramelization and depth of flavor.
- Heat Broth: While the vegetables are finishing roasting, add the vegetable broth, dried basil, and ground thyme to a large pot. Heat the mixture on medium-high until it reaches a gentle simmer.
- Rest Roasted Veggies: Remove the sheet pan from the oven and let the vegetables rest for 2-3 minutes to cool slightly.
- Blend Soup: Using a stand blender, work in two batches to avoid overcrowding: blend the roasted vegetables for 10-20 seconds depending on desired texture, then carefully stir this mixture into the simmering broth. Alternatively, use an immersion blender to blend the vegetables directly in the broth until smooth.
- Final Simmer & Serve: Return the soup to a gentle simmer, then remove from heat. Serve warm, garnished with fresh basil if desired.
Notes
- To make this soup vegan and dairy-free, ensure your vegetable broth contains no animal products.
- For a creamier version, add a splash of coconut milk or cream after blending.
- Adjust seasoning after blending to taste, adding more salt or pepper if needed.
- Use fresh herbs for garnish to enhance aroma and presentation.
- Storing leftovers in an airtight container in the refrigerator will keep the soup fresh for up to 3 days.
