Easy Roasted Red Pepper And Tomato Soup

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.

Three bowls of roasted red pepper and tomato soup topped with fresh basil.

Why You’ll Love This Recipe
Ingredients
How to Make Roasted Red Pepper and Tomato Soup
Tips for Roasted Red Pepper and Tomato Soup
Recipe FAQs
More Soup Recipes From the Farmhouse
Easy Roasted Red Pepper and Tomato Soup Recipe

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

Roughly chopped tomatoes, onions, and red bell peppers on a baking sheet.

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.

Tomatoes, peppers, garlic, and onion roasted on a baking sheet.

Step 2: Roast for 40-45 minutes or until the vegetables are slightly charred and tender. Let cool.

Roasted veggies with broth in a blender.

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.

Blended roasted veggies and broth is poured from a blender to a large Dutch oven.

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.

A slice of bread dipped into a bowl of 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

Can you freeze red pepper and tomato soup?

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.

Do you have to roast the vegetables for this recipe?

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.

Can I use an immersion blender instead of a blender?

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.

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