Roasted Tomato and Red Pepper Soup
This Roasted Tomato and Red Pepper Soup is rich, velvety, and packed with deep roasted flavor. Oven-roasted tomatoes and red bell peppers create natural sweetness and smoky depth, making this easy homemade tomato pepper soup perfect for cozy dinners and meal prep.
Ingredients
- Main Ingredients:
- 2 pounds ripe tomatoes halved
- 2 large red bell peppers seeded and quartered
- 1 small yellow onion sliced
- 3 cloves garlic peeled
- 4 cups vegetable broth or chicken broth
- Seasoning & Flavor Base:
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika optional
- ¼ cup heavy cream or coconut milk optional
- Optional Garnish:
- Fresh basil
- Red pepper flakes
- Drizzle of olive oil
Instructions
- Preheat & Prep
- Preheat oven to 425°F.
- Line a large baking sheet with parchment paper.
- Arrange tomatoes, red peppers, onion, and garlic in a single layer.
- Drizzle with olive oil and sprinkle with salt, pepper, thyme, and smoked paprika.
- Roast
- Roast for 30–35 minutes until vegetables are tender and slightly charred.
- Tomatoes should look caramelized and juicy.
- Peppers should be soft with lightly blistered edges.
- Blend
- Transfer roasted vegetables to a large pot.
- Add vegetable broth.
- Blend using an immersion blender until smooth (or blend in batches carefully).
- Simmer
- Bring to a gentle simmer over medium-low heat.
- Cook 5–10 minutes to deepen flavor.
- Stir in cream or coconut milk if using.
- Taste and adjust seasoning.
- Serve
- Let rest 5 minutes.
- Garnish with basil or olive oil drizzle.
- Serve warm.
Notes
- Roast vegetables long enough for caramelization—this builds depth.
- Do not overcrowd the pan; use two sheets if needed.
- Blend thoroughly for the smoothest texture.
- Avoid boiling after adding cream.
- Store in refrigerator up to 5 days.
- Freeze up to 3 months.