This Roasted Red Pepper and Tomato Soup is one of my all-time favourite soup recipes. Sweet roasted red peppers paired with ripe, tangy tomatoes create the most vibrant, comforting bowl of soup. It’s extremely cozy, flavour-packed, and exactly what I crave when I want something nourishing but really, really satisfying.

The magic of this soup really happens in the oven. Roasting the peppers, tomatoes, onion, and garlic brings out their natural sweetness and adds incredible depth to the soup. Once everything is soft, caramelized, and slightly charred, it all gets blended into the silkiest, most comforting soup. If you’re not a fan of red peppers, you can always leave them out to create a simple roasted tomato soup recipe. Just swap in a few extra tomatoes to make up for it. This soup is perfect on its own, but it truly shines alongside a grilled cheese. That combo never misses. Want more soup recipes? Try my Easy French Onion Soup or my Stuffed Pepper Soup Recipe.

😍 Why You’ll Love This Roasted Tomato Soup

Deeply roasted flavour: Roasting the tomatoes, peppers, onion, and garlic brings out their natural sweetness and adds a rich, savoury depth you just can’t get from simmering alone.
Creamy but balanced: A splash of cream smooths everything out without overpowering the bright tomato flavour.
Simple ingredients: Everything starts on one sheet pan and blends together easily.
Classic and cozy: This soup pairs perfectly with grilled cheese or crusty bread. It’s reliable and comforting!

🍅 Ingredients To Make This Roasted Tomato Soup Recipe

Tomatoes: roma or plum tomatoes are ideal here. Roasting them concentrates their flavour, bringing out a natural sweetness while keeping that classic tangy tomato backbone.
Red peppers: roasted until soft and lightly charred, they add sweetness, colour, and depth that makes this soup extra comforting and vibrant.
Yellow onion: roasts down until tender and slightly caramelized.
Whole garlic bulb: that’s right, the whole thing! Roasted until soft and jammy, then squeezed straight into the soup for mellow, rich garlic flavour.
Olive oil: helps the vegetables roast evenly.

Balsamic vinegar: just a touch enhances the natural sweetness of the roasted vegetables.
Vegetable stock: brings everything together and lets you control the thickness of the soup. Start with less and add more as needed.
Heavy cream: adds that creamy, comforting finish and rounds out the acidity of the tomatoes and peppers.
Fresh basil: blended into the soup and sprinkled on top for brightness and freshness.
Black pepper: adds gentle warmth and balance.
Parmesan cheese: optional for serving, but highly recommended for a salty, savoury finish that pairs perfectly with this soup.

✔ How To Make This Roasted Red Pepper and Tomato Soup

Preheat your oven to 425°F. Half the tomatoes (or quarter if they are really big) and arrange them cut-side-up on baking sheet lined with parchment paper. Add the chopped red pepper and yellow onion. Next prepare the bulb of garlic by peeling and discarding the papery outer layers.

Using a sharp knife, cut 1/4 to a 1/2 inch from the top and ensure the garlic is showing and the bulb remains intact. Nestle the garlic in-between the tomatoes on the baking sheet, cut side up. Drizzle all ingredients (including the garlic) with olive oil, balsamic vinegar and a generous pinch of salt. Gently mix ingredients together, and spread evenly on the baking sheet.

Add a few basil stems to the top and bake for 45 – 60 minutes or until the tomatoes and peppers are slightly charred and very soft.

🤝 Sammy’s Tips for This Roasted Red Pepper and Tomato Soup

• Unless you have a high-powered commercial blender (like a Vitamix), tomato and pepper skins can remain fibrous. For a silky texture, roast the veggies for an extra 5–10 minutes until well-blistered. Let them cool slightly, then peel off the skins before adding them to your pot.

Transfer all ingredients to a large pot and be sure to squeeze out the roasted garlic. Add the vegetable stock (I recommend starting with 2 cups and adding more if you want a thinner soup), black pepper, fresh basil, and heavy cream.

Using an immersion blender, blend the soup until vert smooth. Alternatively, you can transfer to a large blender. Set the burner to a low/medium heat, and allow the soup to come to a light simmer for at least 10 minutes.

If you want a thinner soup, add an additional cup of vegetable broth. Taste here to see if it needs more salt. While the soup lightly simmers, prepare a grilled cheese sandwich and slice into crouton shaped pieces.

Dish up the soup, top with the grilled cheese croutons and a generous handful of parmesan cheese. Enjoy right away!

🗒 Variations

Make it spicy: Add a pinch of red pepper flakes or a small dash of cayenne when blending for a gentle heat that warms things up without overpowering the roasted flavours.
Extra herby: Blend in a bit of fresh thyme or oregano, or finish each bowl with extra fresh basil or chives for a bright, fresh contrast to the creamy soup.
Ultra-creamy: Stir in a little extra cream at the end for an even richer, more luxurious texture. This is especially good if you’re serving it with grilled cheese.
Chunky-style: If you prefer texture, blend only half the soup and leave the rest slightly chunky for a more rustic roasted tomato soup vibe.

🗒 Substitutions

Cream swap: Coconut milk, half-and-half, or even regular milk all work here. Just keep in mind that lighter options will create a thinner soup.
Stock options: Vegetable stock keeps this vegetarian, but chicken stock adds extra depth if that’s what you have on hand.
No basil: Fresh parsley works in a pinch, or you can leave the herbs out altogether and keep the focus on the roasted vegetables.

🍴 Leftovers? Lucky you.

Store the soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 30–45 seconds or warm gently on the stovetop for 2–3 minutes. To freeze, let the soup cool completely, portion it into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this roasted red pepper and tomato soup, then make sure to check out a few of my other favourites you may also love:

• Chicken Poblano Soup
• Sausage Tortellini Soup
• Buffalo Chicken Soup
• Dill Pickle Soup
• Dill Pickle Soup
• Chicken Pot Pie Soup
• Stuffed Pepper Soup Recipe
• Creamy Chicken Tortilla Soup

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this roasted tomato soup recipe (or any recipe of mine) don’t forget to leave a review.