Roasted Red Pepper And Tomato Soup

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

1. Slice up three pounds of tomatoes. It is best to use a few different varieties, and heirloom if possible.
2. Cut five bell peppers into strips.
3. Cut two medium onions into large chunks.
4. 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

1. Line two large baking sheets with parchment paper.
2. 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.
3. Drizzle the veggies with coconut oil and sprinkle with salt.
4. Place the onion chunks and garlic bulb in a glass baking dish. Sprinkle them with salt and drizzle with a little coconut oil.
5. Place all the vegetables in a 425 degree for 20-30 minutes, or until roasted.
6. Everything should be soft and slightly caramelized. The tomatoes should have very little moisture left.

Step 3: Puree The Veggies

1. Add the roasted vegetables, one quart of chicken stock, brown sugar and sea salt to a blender. Blend on high until everything is pureed.
2. Add the soup back to a stock pot and bring to a boil for 15-20 minutes.
3. 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

4.71 from 31 votes

By Lisa Bass

Roasted red pepper and tomato soup is the perfect fall recipe.  Serve it up with fresh basil and cracked pepper to warm up on a cold afternoon.

Prep: 10 minutes minutes

Cook: 45 minutes minutes

Total: 55 minutes minutes

Servings: 4

Video

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Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

Calories: 230kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 2066mg | Potassium: 1246mg | Fiber: 8g | Sugar: 20g | Vitamin A: 7497IU | Vitamin C: 241mg | Calcium: 69mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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