This Roasted Tomato and Red Pepper Soup transforms humble vegetables into a rich, velvety bowl of comfort. The secret is roasting tomatoes, peppers, and garlic to unlock deep, caramelized flavor. It’s a surprisingly straightforward weekend project that tastes even better the next day.
If you're looking for the perfect Roasted Tomato and Red Pepper Soup, you're in the right place. Whether you love Soup Recipes or want to explore our Dessert Recipes collection, we've got you covered.
Why You’ll Love This Roasted Tomato and Red Pepper Soup
- Deep caramelized flavor: Roasting coaxes out natural sweetness and smoky depth.
- Velvety texture: Blends silky smooth without needing tons of cream.
- Meal-prep friendly: Tastes even better after a day or two and freezes beautifully.
- Versatile and adaptable: Easily tweak with chili flakes, herbs, or dairy-free options.
Ingredients & Tools
- 1.5 kg ripe tomatoes (a mix of Roma and vine-ripened works well), halved
- 3 large red bell peppers, deseeded and quartered
- 1 large red onion, roughly chopped
- 4 cloves garlic, unpeeled
- 3 tbsp olive oil, plus extra for drizzling
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 750 ml vegetable stock
- 2 tbsp tomato purée
- 100 ml double cream (or coconut cream for a dairy-free option)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Tools: Large baking tray, blender or immersion blender, large soup pot
Notes: Using ripe, in-season tomatoes gives the best flavor. Don’t skip the tomato purée—it deepens flavor and color.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 4 g |
| Fat: | 14 g |
| Carbs: | 18 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Tomato selection matters. While you can use any tomatoes, Roma or plum varieties have fewer seeds and less water, which helps create a thicker, more concentrated soup. If using juicier tomatoes, you might need to simmer the soup a bit longer to reduce.
- Don’t rush the roasting. Those dark, caramelized edges on the vegetables are packed with flavor. Let them roast until they’re soft and slightly charred in spots—this is where the magic happens, so patience really pays off.
- Blend while hot (but carefully). Hot soup blends more smoothly, creating that silky texture we’re after. If using a countertop blender, only fill it halfway and hold the lid firmly with a towel to avoid steam pressure build-up.
- Taste and adjust at the end. The flavor can change once you add the cream and blend everything together. Always do a final taste test and adjust the seasoning—sometimes a pinch more salt or a squeeze of lemon juice can make all the difference.
How to Make Roasted Tomato and Red Pepper Soup
Step 1: Preheat your oven to 200°C (400°F). Arrange the halved tomatoes, quartered red peppers, chopped red onion, and unpeeled garlic cloves on a large baking tray. Drizzle generously with olive oil and sprinkle with smoked paprika, dried oregano, salt, and black pepper. Use your hands to toss everything, making sure the vegetables are evenly coated. You’ll notice the oil helps the spices stick and promotes even browning.
Step 2: Roast the vegetables for 35–40 minutes, or until the tomatoes have collapsed and the peppers are soft with slightly charred edges. The garlic should feel soft when squeezed. The aroma filling your kitchen will be incredible—sweet, smoky, and deeply savory. Let the tray cool for a few minutes until you can handle the garlic cloves safely.
Step 3: Squeeze the roasted garlic cloves out of their skins—they’ll be soft, golden, and incredibly fragrant. Discard the skins. Transfer all the roasted vegetables and any juices from the tray into a large soup pot. You really want to scrape up all those sticky, caramelized bits from the tray—that’s pure flavor.
Step 4: Add the vegetable stock and tomato purée to the pot. Bring everything to a gentle simmer over medium heat, then reduce the heat and let it bubble away for about 10 minutes. This allows the flavors to meld and the soup to thicken slightly. Stir occasionally to prevent anything from sticking to the bottom.
Step 5: Carefully blend the soup until completely smooth. You can use an immersion blender directly in the pot or work in batches with a countertop blender. If using a blender, don’t fill it more than halfway and hold the lid down firmly with a tea towel. The soup should look vibrant and velvety.
Step 6: Return the blended soup to the pot if needed, and stir in the double cream. Warm through gently over low heat—you don’t want to boil it once the cream is added. Taste and adjust the seasoning with more salt and pepper if needed. The cream will mellow the acidity and give the soup a lovely pale orange hue.
Step 7: Ladle the hot soup into bowls. Drizzle with a little extra olive oil, sprinkle with freshly cracked black pepper, and garnish with fresh basil leaves. Serve immediately with thick, crusty bread for dipping. Honestly, that first spoonful of warm, silky soup with a hint of smokiness is pure comfort.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge.
- Reviving: Reheat gently on stove, thinning with a splash of water or stock if needed.
Serving Suggestions
Complementary Dishes
- Grilled Cheese Sandwich — The classic pairing never fails. The crisp, buttery bread and melted cheese contrast beautifully with the smooth, acidic soup.
- Garlic and Herb Croutons — Homemade croutons add a wonderful crunch. They soak up just enough soup while still retaining a bit of bite.
- Simple Green Salad with Lemon Vinaigrette — A fresh, zesty salad cuts through the richness of the soup and makes the meal feel more balanced.
Drinks
- Chilled Rosé — Its bright acidity and subtle fruit notes complement the soup’s sweetness without overpowering it.
- Sparkling Water with Lemon — A refreshing, non-alcoholic option that cleanses the palate between spoonfuls.
- Light-bodied Red Wine — A Pinot Noir or Gamay has enough acidity to stand up to the tomatoes without clashing.
Something Sweet
- Lemon Drizzle Cake — The zesty, tangy finish is a lovely contrast to the soup’s smoky sweetness.
- Dark Chocolate and Orange Biscotti — They’re not too sweet and are perfect for dipping into a post-soup coffee.
- Vanilla Panna Cotta — Its cool, creamy simplicity is a elegant way to end a comforting meal.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking tray. If the vegetables are piled on top of each other, they’ll steam instead of roast. You want them in a single layer with a bit of space so they caramelize properly.
- Mistake: Blending the soup without letting it cool slightly. I’ve messed this up before too—hot soup can create steam that blows the blender lid off. Always work in batches and hold the lid down firmly.
- Mistake: Skipping the tomato purée. It adds a concentrated tomato depth that really rounds out the flavor. Without it, the soup can taste a bit flat.
- Mistake: Boiling the soup after adding the cream. This can cause the cream to separate, giving the soup a grainy texture. Just warm it through gently at the end.
Expert Tips
- Tip: Roast the vegetables a day ahead. You can prep the roasted veggies and keep them refrigerated overnight. The next day, just simmer with the stock and blend. This breaks up the work and deepens the flavor.
- Tip: Add a Parmesan rind while simmering. If you have one stashed in the freezer, toss it into the soup as it simmers. It adds a subtle umami richness that’s just incredible.
- Tip: Pass the soup through a sieve for ultra-smooth texture. If you want an exceptionally silky result, blend the soup and then press it through a fine-mesh sieve. It’s a bit more work, but the texture is restaurant-quality.
- Tip: Freeze individual portions for easy lunches. Let the soup cool completely, then portion it into freezer-safe containers. It keeps well for up to three months—just thaw and reheat gently.
FAQs
Can I make this soup dairy-free?
Absolutely! Simply omit the double cream or replace it with coconut cream. Coconut cream adds a slight sweetness that actually works really well with the roasted peppers. Another option is to stir in a couple of tablespoons of olive oil or a dairy-free plain yogurt at the end for creaminess.
How can I make the soup thicker?
If your soup is too thin after blending, let it simmer uncovered for a bit longer to reduce and concentrate. You can also add an extra tablespoon of tomato purée or a small, peeled potato to the roasting tray—it will break down and help thicken the soup naturally.
Can I use canned tomatoes instead of fresh?
You can, but the flavor and texture will be different. Use two 400g cans of good-quality whole plum tomatoes, drained. You won’t need to roast them—just roast the peppers, onion, and garlic as directed, then add the canned tomatoes when you add the stock. The soup will be more acidic and less sweet.
Why are my roasted vegetables not caramelizing?
This usually happens if the oven isn’t hot enough or the tray is overcrowded. Make sure your oven is fully preheated and give the vegetables plenty of space. Also, pat them dry before oiling if they seem particularly watery. A hot oven and enough space are key for that beautiful color and flavor.
How long will this soup keep in the fridge?
It will keep well in an airtight container for up to 4 days. The flavors actually improve over time. Reheat it gently on the stove, stirring occasionally. If it has thickened too much, you can thin it with a splash of water or extra stock.
Roasted Tomato And Red Pepper Soup
Make the best Roasted Tomato and Red Pepper Soup with this easy recipe. Deep, caramelized flavor and a silky texture. Get the recipe and enjoy!
Ingredients
For the soup:
-
1.5 kg ripe tomatoes (a mix of Roma and vine-ripened works well, halved)
-
3 large red bell peppers (deseeded and quartered)
-
1 large red onion (roughly chopped)
-
4 cloves garlic (unpeeled)
-
3 tbsp olive oil (plus extra for drizzling)
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
750 ml vegetable stock
-
2 tbsp tomato purée
-
100 ml double cream (or coconut cream for a dairy-free option)
-
Salt and black pepper (to taste)
-
Fresh basil leaves (for garnish)
Instructions
-
Preheat your oven to 200°C (400°F). Arrange the halved tomatoes, quartered red peppers, chopped red onion, and unpeeled garlic cloves on a large baking tray. Drizzle generously with olive oil and sprinkle with smoked paprika, dried oregano, salt, and black pepper. Use your hands to toss everything, making sure the vegetables are evenly coated.01
-
Roast the vegetables for 35–40 minutes, or until the tomatoes have collapsed and the peppers are soft with slightly charred edges. The garlic should feel soft when squeezed. Let the tray cool for a few minutes until you can handle the garlic cloves safely.02
-
Squeeze the roasted garlic cloves out of their skins—they’ll be soft, golden, and incredibly fragrant. Discard the skins. Transfer all the roasted vegetables and any juices from the tray into a large soup pot.03
-
Add the vegetable stock and tomato purée to the pot. Bring everything to a gentle simmer over medium heat, then reduce the heat and let it bubble away for about 10 minutes.04
-
Carefully blend the soup until completely smooth. You can use an immersion blender directly in the pot or work in batches with a countertop blender.05
-
Return the blended soup to the pot if needed, and stir in the double cream. Warm through gently over low heat—you don’t want to boil it once the cream is added. Taste and adjust the seasoning with more salt and pepper if needed.06
-
Ladle the hot soup into bowls. Drizzle with a little extra olive oil, sprinkle with freshly cracked black pepper, and garnish with fresh basil leaves.07
Not what you're looking for?
