Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is a recipe I come back to often because it’s one of those warming soups that delivers a great taste of summer in the dead of winter.

It’s simple, comforting, and the oven does most of the work for you. Roasting the tomatoes, red bell peppers, and garlic brings out their natural sweetness and gives the soup great flavor with minimal effort.

The soup is gently warmed over medium heat with the broth and roasted veggies. Once blended, it becomes extra smooth and rich without any cream. I like to finish it with a spoonful of pesto, some fresh mozzarella, and a few basil or parsley leaves. For a heartier meal, you can also serve this soup alongside my Parmesan-Encrusted Grilled Cheese Sandwiches.

For more easy, comforting soups, you might also enjoy my Classic Tomato Soup, Cream of Mushroom Soup with Crispy Leeks, Roasted Cauliflower Soup, or my Creamy Corn Soup (No Cream!).

 

Ingredients:

• Tomatoes: Use medium-sized vine-ripened tomatoes for structure, and the cherry tomatoes for a bit of natural sweetness. Cherry tomatoes are especially helpful for adding a boost of flavor when larger tomatoes are out of season and not as sweet.
• Red Bell Peppers: These roast beautifully and add a gentle sweetness that balances the tomatoes’ acidity. Other colors will change the flavor, so I wouldn’t recommend swapping.
• Garlic Cloves: Roasting the garlic sweetens and softens it, removing any sharpness so it blends right into the soup.
• Olive Oil: This helps the vegetables roast evenly and adds richness. With so few ingredients, a good olive oil really makes a difference.
• Yellow Onion: Sautéed in the pot before adding the soup, the onion provides a savory base.
• Vegetable Broth: This brings everything together and loosens the soup to the right consistency. You can also use vegetable stock for a deeper flavor.
• Salt and Freshly Cracked Black Pepper: I keep the seasoning simple and adjust at the end once the soup is blended.
• Pesto: A small drizzle on top adds freshness and a little richness without overpowering the soup.
• Fresh Basil or Parsley: Some fresh herbs are the final touch, giving the soup a bright, clean finish just before serving.

Why Roast Fresh Tomatoes for Soup?

• Roasting is the easiest and most reliable way to cook fresh tomatoes for soup. The oven concentrates their flavor, making them sweeter, especially when out of season. It also softens their skin.
• When tomatoes are out of season, I like adding cherry tomatoes to the mix because they tend to be sweeter year-round.
• Roasting them alongside the tomatoes and red bell peppers naturally balances the soup without added sugar.

Step #1: Roast the Vegetables

• Preheat the oven to 375F (190 °C). Place the tomatoes, red bell peppers, and garlic on a sheet pan.
• Toss with two tablespoons of olive oil and season with salt and pepper. Roast for 40 minutes, shaking the pan halfway through.
• Allow the vegetables to cool slightly before adding them to the pot. It’s a bit safer that way!

Do you have to peel the tomatoes?

I know there are different schools of thought on this, but I don’t see any need to peel the tomatoes before roasting them and adding them to a blended soup. Not only is it much easier this way, but I also find it tastes better, since your soup has a bit more body after its pureed when the skin is left on.

Step #2: Sauté the Onion

• Heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
• Add the onion and sauté until tender, translucent, and fragrant.
• Sautéing the onions beforehand will sweeten them up and bring out their best flavor.

Step #3: Simmer the Soup

• Add the cooled roasted vegetable mixture to the pot.
• Pour in the vegetable broth.
• Simmer, covered for 5 to 10 minutes, to allow the flavors to marry and heat together.

Step #4: Blend the Soup

• Transfer the soup to a blender and puree the veggies in batches until smooth.
• For the creamiest soups, I recommend a standing blender over an immersion blender.
• A standing blender is not only quicker but also less messy too!

Step #5: Season and Reheat

• Return the soup to a cleaned-out pot.
• Season with salt and freshly cracked black pepper to taste.
• If you want more tomato flavor, whisk in 1-2 tablespoons of tomato paste at this stage.
• Then gently warm the soup over medium heat and serve immediately.
• Or allow to cool, then refrigerate or freeze.

Step #6: Garnish and Serve

• Serve the soup in shallow bowls for a pretty presentation.
• Garnish each bowl with a few dollops of pesto, four to six torn fresh mozzarella balls, or parmesan cheese, and fresh basil or fresh parsley.
• Serve with my yummy (and easy!) garlic knots made with store-bought pizza dough and enjoy!

Substitutions and Variations

• To change up the flavor slightly, add a small pinch of dried basil, rosemary, or Herbs de Provence during the simmer for a subtle herbal note.
• For a heartier version, add another vegetable, such as a whole eggplant; the combination of roasted eggplant, tomato, and pepper is equally delicious!
• If you want a slightly richer finish, stir in a small splash of heavy cream, just until warmed through. It softens the tomatoes’ acidity and gives the soup a silkier texture without turning it into a cream-based soup.

How Long Will This Soup Keep in the Fridge?

The soup will keep well in the refrigerator for up to four days when stored in an airtight container, and the flavors actually improve a bit as it sits. It’s a great option for making ahead of time when you’re pressed for time!

Can This Soup Be Frozen?

Yes, this soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers, and freeze for up to three months before reheating gently over medium heat. I love using Souper Cubes for easy storage in my freezer. I’d highly recommend them!

Pro Tips 

• Roast the vegetables in a single layer in the pan, without crowding, so they cook and caramelize rather than steam.
• Let the roasted vegetables cool slightly before blending them. It will make blending them easier and keep the blender from building up too much steam.
• Blend in batches and don’t rush it. Giving the soup an extra 30 seconds in the blender makes a noticeable difference in how smooth and creamy it feels.
• Taste the soup after it’s reheated, not before. The flavor settles as it simmers, and you’ll get a more accurate read on the salt and pepper at the very end.
• Heat the soup to very hot just before serving; it will keep it from cooling off too much when you add the chilled pesto and cheese.