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Roasted Red Pepper and Tomato Soup is one of my favourite soup recipes. Red peppers combined with perfectly ripe and tangy tomatoes makes for the most delicious, vibrant, and comforting soup variations.
The roasting process brings out a natural sweetness of the peppers which adds the most delicious depth of flavour to the soup; especially when combined with perfectly ripe tomatoes. If you aren’t a fan of red peppers, you can always leave them out to create a simple roasted tomato soup recipe. Though, I would recommend adding a few extra tomatoes in place of the peppers.
Roasted Red Pepper and Tomato Soup ingredients + substitutions
Here is a quick overview of the ingredients you’ll need to make my Roasted Pepper and Tomato Soup. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Tomatoes: roma or plum
- Olive oil: or another neutral oil such as avocado oil
- Balsamic vinegar
- Red peppers
- Yellow onion
- Bulb of garlic: or at least 8 cloves of garlic
- Vegetable stock: or chicken stock
- Heavy cream: coconut milk or regular milk will also work
- Fresh basil
- Black pepper
- Parmesan cheese: optional to garnish
How to make Roasted Red Pepper and Tomato Soup
To summarize, you’ll roast the veggies and add them to a blender or use an immersion blender to pulse. You’ll add the vegetable stock and heavy cream and blend until smooth. Simmer for about 10 minute before serving with a perfectly cooked grilled cheese.
Looking for more soup ideas?
Don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 4 days.To reheat simply microwave for 30-45 seconds or heat in a small saucepan on the stove for 2-3 minutes.
Freezing: Be sure to let the soup come to room temperature, divide into portions, store in airtight containers and freeze for up to 3 months.
Did you like this recipe?
If you enjoyed this recipe, please consider leaving me a 5 star rating and review, it means so much to me!
Roasted Red Pepper and Tomato Soup
Ingredients
- 12 medium sized tomatoes, any tomatoes will do (I am using Roma), sliced in half
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- 2 red peppers, roughly chopped into 1 inch pieces
- 1 large yellow onion, roughly chopped into 1 inch pieces
- 1 bulb of garlic, top sliced
- 3 cups vegetable stock, salted, start with 2 cups
- 1/2 cup heavy cream
- 1/4 cup fresh basil, packed tightly
- fresh basil stems , approx 5, 2-inch stems
- 1/4 tsp black pepper
- parmesan cheese, grated, for topping
Instructions
- 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.
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
So delicious !! And easy!! Thanks so much for sharing Sammy!!
Made this tonight with tomatoes from the garden (seeds removed) and it was delicious. Thank you for the amazing recipe!
This soup was amazing!!!!! My husband asked me to make it again! Thank-you Sammy for an easy and satisfying soup recipe 😋
Hi Rosie! Thank you for leaving a review! I am so happy you (and your hubby) liked the recipe! – Sammy