Roasted red pepper and tomato soup is one of the easiest, yet most flavorful soups you can put on your table. Red bell peppers, tomatoes, onion, and garlic are roasted to perfection and then blended together with broth for a smooth and delicious bowl of soup your taste buds will love.
When the cold weather arrives, there is nothing I like to cook more at the farmhouse than soup.
There are very few dishes, and you get to be creative by using whatever you may have on hand. I think every time I make a soup, it comes out a little different.
While many times I stick to hearty soups with extra carbs like my chicken and wild rice soup or creamy chicken gnocchi soup, sometimes I want a simple creamy soup that I can easily dip a crusty piece of sourdough bread in.
And this roasted red pepper and tomato soup is perfect! With everything blended together, it is super smooth – great for dipping a slice of toast or a sourdough grilled cheese sandwich. It has quickly become my family’s favorite soup.
Why You’ll Love This Recipe
Full of flavor – Anytime you roast ingredients before utilizing in a recipe, you are going to bring out so much more flavor. Plus, it is so easy to chop, toss in oil, and then let the oven work its magic.
Very few ingredients – This soup is not complicated in any way. There are only a handful of ingredients, mostly basics, that come together to provide a delicious, warming meal the whole family will love.
Easy to prep ahead – Roast the veggies in the morning if you know you will be getting home late or have a busy day ahead. Blend and store in the fridge until ready to heat up. This soup is also great for weekly meal prep. Store in mason jars in the fridge or freezer.
Ingredients
Tomatoes – The star of the show! If in season, I love to use heirloom tomatoes either from my garden or from the local farmer’s market, but any kind will work – Roma, Beef, Cherry tomatoes, etc.
Sweet onions – I prefer using a sweet onion, but a white onion, yellow onion, or even red would work if that is all you have on hand.
Vegetable broth – If you are not trying to keep this a vegetarian dish, I also sometimes replace the vegetable broth with chicken broth or my homemade bone broth for an extra boost of nutrition and protein.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Roasted Red Pepper and Tomato Soup
Step 1: Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Cut the top of the garlic bulb off so you can see the garlic cloves clearly. Add the tomatoes, bell pepper, onion, and garlic head to the prepared baking sheet in a single layer. Drizzle with the olive oil and a generous pinch of salt and pepper. Use your hands to toss everything until completely coated.
Step 2: Roast for 40-45 minutes or until the vegetables are slightly charred and tender. Let cool.
Step 3: Pinch the garlic out of the garlic bulb. The cloves should slide right out. Add the garlic and roasted red peppers, onion, and tomatoes to a blender along with 3 cups of the vegetable broth. Blend on high until smooth, about 1 minute. You may need to do this in batches depending on how big your blender is.
Step 4: Pour the soup into a large pot and place over medium-low heat. Taste and add more salt and pepper as desired. Let simmer for about 20 minutes, stirring occasionally. Add more vegetable broth if desired for a thinner soup.
Step 5: Serve with fresh basil and a drizzle of olive oil and freshly cracked black pepper if desired.
Tips for Roasted Red Pepper and Tomato Soup
- The best time to make this soup is right when the weather starts to cool down but you still have fresh tomatoes and peppers from the garden or farmers market.
- For extra richness, add a little heavy cream or sour cream to the bowl before serving. If you are dairy free, you could also add coconut cream.
- While grilled cheese and tomato soup is a classic pair, there are so many other delicious things you can pair this soup with to make it into a hearty meal. Some of our favorites are sourdough garlic knots, easy sourdough ham and cheese rolls, and sourdough cheddar biscuits.
- Add toppings to your soup for a perfect way to make each bowl special. Enjoy your soups extra spicy? Serve with a sprinkle of red pepper flakes on top. We also like adding cheese – feta cheese or parmesan cheese are great options! Add some crunch with homemade croutons (sourdough) or pine nuts. Of course, boost the flavor with fresh herbs. Basil is our favorite!
Recipe FAQs
Yes, 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.
The roasting process 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.
You can, but I do prefer the blender to get the ultimate smooth texture.
More Soup Recipes From the Farmhouse
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Roasted Red Pepper and Tomato Soup
Video
Equipment
- 1 Dutch Oven optional
- 1 Blender
Ingredients
- 3 pounds tomatoes, quartered
- 4 red bell peppers, cut into thick slices
- 1 large sweet onion, cut into chunks
- 1 garlic bulb
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3-4 cups vegetable broth
- Fresh basil, to serve
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Cut the top of the garlic bulb off so you can see the garlic cloves clearly. Add the tomatoes, bell pepper, onion, and garlic head to the prepared baking sheet. Drizzle with the olive oil and a generous pinch of salt and pepper. Use your hands to toss everything until completely coated.
- Roast for 40-45 minutes or until the vegetables are slightly charred and tender. Let cool.
- Pinch the garlic out of the garlic bulb. The cloves should slide right out. Add the garlic and roasted veggies to a blender along with 3 cups of the vegetable broth. Blend on high until smooth, about 1 minute. You may need to do this in batches depending on how big your blender is.
- Pour the soup into a large pot and place over medium-low heat. Taste and add more salt and pepper as desired. Let simmer for about 20 minutes, stirring occasionally. Add more vegetable broth if desired for a thinner soup.
- Serve with fresh basil and a drizzle of olive oil and freshly cracked black pepper if desired.
Notes
- The best time to make this soup is right when the weather starts to cool down but you still have fresh tomatoes and peppers from the garden or farmers market.
- For extra richness, add a little heavy cream or sour cream to the bowl before serving. If you are dairy free, you could also add coconut cream.
- While grilled cheese and tomato soup is a classic pair, there are so many other delicious things you can pair this soup with to make it into a hearty meal. Some of our favorites are sourdough garlic knots, easy sourdough ham and cheese rolls, and sourdough cheddar biscuits.
- Add toppings to your soup for a perfect way to make each bowl special. Enjoy your soups extra spicy? Serve with a sprinkle of red pepper flakes on top. We also like adding cheese – feta cheese or parmesan cheese are great options! Add some crunch with homemade croutons (sourdough) or pine nuts. Of course, boost the flavor with fresh herbs. Basil is our favorite!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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