Roasted Tomato Red Pepper Soup

This vibrant roasted tomato and red pepper soup is proof that humble vegetables can turn into something spectacular with a bit of roasting and the right seasoning. The deep, sweet flavor that comes from caramelizing fresh tomatoes and peppers in the oven makes every spoonful warming and satisfying. Whether you are after an easy vegan lunch or a cozy dinner, you will be amazed at just how much taste you can coax from this comforting bowl.

I was searching for a new twist on tomato soup one rainy Saturday and tossed in a couple of extra red peppers from the crisper. The result was such a hit my friends start requesting it anytime they visit in colder months.

Ingredients

• Ripe tomatoes: provide the essential sweet and tangy backbone choose red and fragrant ones for best flavor
• Red bell peppers: bring natural sweetness and a smoky note when roasted look for glossy skins and firm flesh
• Yellow onion: rounds out the savory base mild onions caramelize beautifully after roasting
• Garlic cloves: infuse the soup with warmth and depth pick large firm bulbs for the boldest flavor
• Olive oil: helps every veggie roast to silky perfection use extra virgin for richness
• Sea salt: enhances every ingredient opt for fine or flaky for easy seasoning
• Freshly ground black pepper: brings gentle heat and balance use coarse grind if possible
• Smoked paprika: adds earthy complexity seek out genuine smoked varieties for a deeper soup
• Dried thyme: gives subtle herbaceous notes crumble well to release aroma
• Vegetable broth: ties everything together for a velvety finish choose low sodium for fuller control
• Fresh basil leaves: as garnish add a hit of brightness use whole leaves or ribbons
• Dairy or plant-based cream: for swirling if desired this softens acidity and adds luxury

Instructions

Preheat Your Oven:

Set your oven to 425 degrees Fahrenheit so it is hot enough for caramelization without burning

Prepare the Vegetables:

Cut each tomato in half and arrange them cut side up with the seeded red pepper quarters and quartered onion on a baking sheet add peeled garlic cloves in between so none scorch

Season and Drizzle:

Drizzle everything with olive oil then evenly sprinkle with sea salt freshly ground black pepper smoked paprika and dried thyme this ensures every bite bursts with flavor

Roast to Perfection:

Roast the vegetables for thirty minutes turning peppers and onions over at the halfway point shoot for charred edges and collapsed peppers

Move to Pot and Simmer:

Transfer all roasted vegetables with the juices from the pan to a large soup pot pour in three cups of vegetable broth bring to a gentle simmer over medium heat and cook for ten minutes to marry the flavors

Puree Until Smooth:

Using an immersion blender carefully blend the soup right in the pot until it is completely smooth or transfer in batches to a countertop blender for extra silkiness always start on low speed to avoid splatters

Season and Cream:

Taste and adjust seasoning adding more salt pepper or a splash of broth as needed swirl in a spoonful or two of cream if you like a richer texture

Garnish and Serve:

Ladle piping hot soup into bowls top with chopped fresh basil and an extra drizzle of olive oil or cream then serve immediately

Roasting the garlic is my favorite part here as the mellow sweetness that comes out balances the tart tomato perfectly. My niece always used to ask for extra basil on hers and it is now tradition to set out a little bowl for everyone at the table.

Storage Tips

This soup keeps very well in an airtight container in the refrigerator for up to four days. For longer keeping let the soup cool completely then store it in freezer-safe bags or containers and freeze for up to three months. Reheat gently on the stove while stirring often to preserve that smooth consistency.

Ingredient Substitutions

You can swap red peppers for yellow or orange for a slightly different flavor and color. If you have Roma tomatoes on hand use those for extra body. For a creamy dairy free version opt for an unsweetened coconut or cashew cream stirred in at the end. If you like some bite try adding a small pinch of dried chili flakes with the paprika.

Serving Suggestions

Pair with a slice of crusty gluten free bread or a toasted sandwich for a simple lunch. For a fancier starter drizzle with extra cream and a swirl of good olive oil. A bright arugula salad or lentil salad makes this a light but satisfying dinner.

Cultural and Historical Context

Roasting vegetables before pureeing them for soups is an old Mediterranean kitchen trick that creates deep flavor with minimal effort. This soup is inspired by both Spanish pimientos asados and classic Provençal tomato soups. In Spain and southern France these sorts of simple vegetable dishes celebrate the harvest and the comfort of gathering at the table.

Seasonal Adaptations

Choose ripe summer tomatoes for peak sweetness. Use jarred roasted peppers when fresh are not in season. In cooler months add a dash of cayenne for gentle heat.

Success Stories

Every time I make this recipe for a group it is met with requests for second helpings. My dad who claims he never liked tomato soup now asks me to bring a thermos of this to fall tailgates. The colors alone make it worth serving at a holiday potluck.

Freezer Meal Conversion

Divide cooled soup into small containers for individual lunches or dinners. Freeze with some space at the top for expansion. Defrost overnight in the fridge or gently on the stovetop with a splash of broth.

However you serve it this roasted tomato and red pepper soup brings out the best in seasonal produce. A bowl of this is sure to brighten even the gloomiest day.

Common Recipe Questions

→ What makes this soup naturally creamy?

Roasting tomatoes and peppers enhances their sweetness and blending them with olive oil, onion, and broth creates a velvety, smooth texture without needing dairy cream.

→ Can I use yellow or orange peppers instead?

Yes, swapping red peppers for yellow or orange adds a slightly different sweetness and color, offering a fresh twist on the flavor profile.

→ Is the soup suitable for vegan and gluten-free diets?

Yes, just use plant-based cream (or skip it) and ensure your vegetable broth is gluten-free. Check all labels to avoid hidden allergens.

→ How should I garnish the soup?

Top with fresh chopped basil, a drizzle of olive oil, or a swirl of plant-based or dairy cream for extra flavor and a beautiful finish.

→ What sides pair well with this soup?

Crusty gluten-free bread or a simple green salad complement the soup perfectly, making for a hearty, well-rounded meal.

→ Can I make the soup ahead of time?

Yes, this soup stores well in the fridge for up to three days and can be reheated gently on the stove before serving.