Roasted red pepper and tomato soup is the perfect fall recipe. The roasted vegetables are caramelized to perfection and then simmered with chicken broth. Serve it with a touch of cream, fresh basil and cracked pepper to warm up on a cold afternoon.
I’m a big fan of soup. It’s an easy way to get my whole family to eat a ton of veggies and homemade bone broth. Plus, it can be made ahead of time, and sit bubbling away on the stove while we are doing our normal day.
As the weather cools there is nothing like a warm bowl of soup. The garden is working hard putting out its last of the harvest before the first frost sets in. The plants of gleaming of ripe tomatoes and peppers, just ready to be eaten.
And this recipe for red pepper and tomato soup is a favorite of mine. We love to serve this with salad and homemade grilled cheese on sourdough bread. It is perfect to dip the grilled cheese into the soup. So delicious!
Roasting unlocks a sweet, caramelized flavor in vegetables that isn’t there when they’re prepared any other way. This soup is packed full of flavor and is really comforting.
So many of you have tried and loved this soup.
How To Make Roasted Red Pepper And Tomato Soup Video Tutorial
Tips For Making This Recipe
- Make this soup at the beginning of fall when your garden (or local) tomatoes and peppers abundant.
- Add a touch of cream to the bowl before serving to add a delicious creaminess. You can also leave it out if you can’t tolerate dairy well.
- To make this smooth you can use either use a blender or an immersion blender.
- To get the best flavor when roasting vegetables, don’t over crowd them on the pan.
- For the recipe I use large bell peppers, but if you only have small ones use a few for one pepper.
- You can use any type of tomato you have, cherry, heirloom, whatever you have on hand.
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Tools you will need:
Cutting board
Knife
Blender or immersion blender
Baking sheets
Ingredients
3 lbs heirloom tomatoes
5 bell peppers
2 onions
1 bulb garlic
1/2 tablespoon organic brown sugar
2 teaspoons sea salt
3-4 tbs of coconut oil – I like to use an oil that has a higher smoke point, especially since we will be roasting at a higher temperature. Avocado oil would also work.
1 quart chicken broth
Handful fresh basil, chopped
Heavy whipping cream, optional
How To Make Roasted Red Pepper And Tomato Soup
Step 1: Slice the Veggies
- Slice up three pounds of tomatoes. It is best to use a few different varieties, and heirloom if possible.
- Cut five bell peppers into strips.
- Cut two medium onions into large chunks.
- Slice the top off one bulb of garlic. Make it two, if you’re feeling adventurous. Roasted garlic tastes amazing in soup, and it will make your whole house smell like a fancy Italian restaurant.
Step 2: Roast The Pepper And Onions
- Line two large baking sheets with parchment paper.
- Spread the sliced tomatoes and peppers out on the baking sheets, making sure they are spread out evenly and not piled on top of each other. This will allow them to roast properly.
- Drizzle the veggies with coconut oil and sprinkle with salt.
- Place the onion chunks and garlic bulb in a glass baking dish. Sprinkle them with salt and drizzle with a little coconut oil.
- Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.
- Everything should be soft and slightly caramelized. The tomatoes should have very little moisture left.
Step 3: Puree The Veggies
- Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender. Blend on high until everything is pureed.
- Add the soup back to a stock pot and bring to a boil for 15-20 minutes.
- Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.
Can you freeze red pepper and tomato soup?
Yes, without adding the cream, this soup can be frozen for up to a month. Freeze in mason jars leaving an inch or two of head space, or freeze flat in gallon sized freezer bags.
Can this recipe be made vegan or dairy free?
Swap out the chicken broth for vegetable broth and serve it up with a little dairy free milk (or just omit) to make it vegan. If you are dairy free, you can either just serve it without the cream or use a dairy free “milk” like cashew, almond, or coconut.
Do you have to roast the vegetables for this recipe?
Roasting caramelizes the veggies and adds a delicious flavor that can’t be beat. I wouldn’t recommend skipping this step as it is pretty crucial for flavor development.
Find more delicious and healthy soup recipes from our farmhouse kitchen:
- Cheeseburger Soup Recipe
- Hearty Homemade Healthy Potato Soup
- Roasted Pumpkin Soup with Acorn Squash
- Roasted Garlic and Butternut Squash Soup
- White Chicken Chili from Dried Beans
Roasted Red Pepper And Tomato Soup Recipe Card
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Roasted Red Pepper and Tomato Soup
Video
Ingredients
- 3 lbs heirloom tomatoes
- 5 bell peppers
- 2 onions
- 1 bulb garlic
- 3-4 tablespoons coconut oil
- 1 quart chicken broth
- 2 teaspoons sea salt
- 1/2 tablespoon organic brown sugar
- fresh basil
- heavy whipping cream, optional
Instructions
- Slice up three pounds of tomatoes.
- Cut five bell peppers into strips.
- Cut two medium onions into large chunks.
- Slice the top off one bulb of garlic.
- Line two large baking sheets with parchment paper.
- Spread the sliced tomatoes and peppers out on the baking sheet.
- Drizzle the veggies with coconut oil and sprinkle with salt.
- Place the onion chunks and garlic bulb in a glass baking dish.
- Sprinkle them with salt and drizzle with a little coconut oil.
- Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.
- Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender. Blend on high until everything is pureed.
- Add the soup back to a stock pot and bring to a boil for 15-20 minutes.
- Drizzle with a little heavy whipping cream, if desired, and sprinkle with fresh chopped basil.
Notes
- Make this soup at the beginning of fall when your garden (or local) tomatoes and peppers abundant.
- Add a touch of cream to the bowl before serving to add a delicious creaminess. You can also leave it out if you can’t tolerate dairy well.
- To make this smooth you can use either use a blender or an immersion blender.
- To get the best flavor when roasting vegetables, don’t over crowd them on the pan.
- For the recipe I use large bell peppers, but if you only have small ones use a few for one pepper.
- You can use any type of tomato you have, cherry, heirloom, whatever you have on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Well, too bad I didn’t have the peppers! However, it still tasted delicious. The temps got cold last night so I picked a bunch of tomatoes yesterday. I needed a quick use for them. This makes for good lunch when it is chilly out. Sourdough croutons were great with it. Thanks for another great recipe!
I tried this over the weekend. I didn’t have fresh tomatoes so I used canned crushed tomatoes. It was so good. Hubby loved it too!
I found this recipe last harvest season and loved it. I’ve made it often and switched it up with olive instead of coconut oil, milk instead of cream and I’ve included banana and jalapeno peppers. It is delicious and so full of flavor every time! Bonus points for an easy way to use up all that garden bounty. The immersion blender is definitely the way to go with this recipe.
So delicious. I have a cooking blender so I slightly decreased the ingredient amounts to not overfill the blender (needs room for the cooking phase.) I just needed to roast the vegetable, put them all in the blender with the other ingredients, hit the soup setting and walk away. 30 mins later, soup is done! So simple, healthy and yummy!
Wow that is so cool, I’ve never heard of one of those!
This was delicious and very simple to make, I made grilled cheese sandwiches to go with it using my homemade sourdough bread:). My veggies did roast quicker than expected, I would advise keeping a close eye on them in the oven