Roasted Red Pepper and Tomato Soup Recipe

The warmth of a bowl of soup can be just the thing to comfort and satisfy, especially when the seasons shift. One soup that embodies the change from summer to fall is the Roasted Red Pepper and Tomato Soup Recipe. Combining the richness of ripe tomatoes with the smoky sweetness of roasted red peppers, this recipe delivers a deliciously light,

In this article, I’ll break down every detail of the Roasted Red Pepper and Tomato Soup Recipe, guiding you step-by-step, and also offering variations and tips to enhance your soup-making experience. From the process of roasting the vegetables to tips on freezing leftovers, you’ll find everything you need here to make the best soup possible.

Why Make Roasted Red Pepper and Tomato Soup Recipe?

A Perfect Balance of Flavors

This soup is the ideal balance of sweet, smoky, and savory. Roasting the peppers and tomatoes enhances their natural sweetness, while a touch of smoked paprika and cayenne adds depth and a mild spice that gives the soup an extra kick. The flavor is sophisticated yet comforting, making it a go-to dish for any season.

Healthy and Nutritious

Not only does this Roasted Red Pepper and Tomato Soup Recipe taste fantastic, but it’s also packed with nutrients. Tomatoes are a great source of vitamins A and C, which support immune function and skin health. Red bell peppers are high in antioxidants, especially vitamin C, which can help boost your body’s defenses. The soup is naturally vegan, gluten-free, and dairy-free, making it a versatile choice for various dietary preferences.

Easy to Make and Versatile

This Roasted Red Pepper and Tomato Soup Recipe can be made with basic pantry staples. The roasting process brings out the sweetness of the vegetables, and the immersion blender makes blending easy. You can adjust the texture, add cream for richness, or even incorporate other herbs and spices. Plus, it’s freezer-friendly, allowing you to enjoy it whenever you need a quick, healthy meal.

Ingredients for Roasted Red Pepper and Tomato Soup Recipe

Let’s start by taking a look at the ingredients needed to create this vibrant Roasted Red Pepper and Tomato Soup Recipe.

Ingredient	Quantity	Notes
Tomatoes (medium, ripe)	8-9, about 5 pounds	Core and quarter them
Red Bell Peppers	3, about 1 pound	Seeded and quartered
Yellow Onions	2 small, cut into wedges	About ¾” wide
Garlic Cloves	6, unpeeled
Extra Virgin Olive Oil	2 tbsp	Divided for roasting vegetables
Vegetable Broth	4 cups (32 ounces)
Smoked Paprika	¼ tsp
Cayenne Pepper	Pinch (optional)	Omit if you don’t want spice
Salt	To taste
Black Pepper	Freshly ground, to taste

Roasted Red Pepper, Garlic and Onion Tomato Soup Recipe

Roasting the Vegetables

Roasting the vegetables is a crucial step in this Roasted Red Pepper and Tomato Soup Recipe. It brings out the sweetness and depth of the peppers and tomatoes, while the garlic becomes soft and aromatic. Here’s how to do it:

Preheat Your Oven: Set your oven to 375°F (190°C). This temperature is ideal for roasting the vegetables, giving them enough heat to caramelize the sugars naturally present in the tomatoes and peppers.
Prepare Baking Sheets: Line two large baking sheets with parchment paper for easy cleanup. You’ll roast the tomatoes on one sheet, and the peppers, onions, and garlic on the other.
Toss and Arrange Vegetables:
- Drizzle olive oil (1 tbsp on each sheet) over the vegetables.
- Toss the tomatoes gently to coat them evenly in oil, and arrange them with their skins facing down.
- For the red bell peppers and onions, toss them with the oil and place the peppers skin side down. Add the unpeeled garlic cloves to the sheet.
Roast the Vegetables:
- Place the tomatoes on the top rack of the oven and the peppers and onions on the middle rack.
- Roast for 35-45 minutes, or until the vegetables are soft and the edges are golden.
Cool and Peel: Once roasted, remove the vegetables from the oven. Allow them to cool slightly. Peel the skins off the peppers and discard them. For the garlic, simply squeeze the cloves out of their skins.

Cooking the Soup

Once your vegetables are roasted and ready, it’s time to cook the soup. Here’s the method:

Boil the Broth: In a large pot, bring the vegetable broth to a boil over medium-high heat. Once boiling, reduce the heat slightly to maintain a simmer.
Add the Roasted Vegetables: Add the peeled garlic, roasted tomatoes, red bell peppers, and onions to the pot. Stir in the smoked paprika, cayenne (if using), and salt.
Simmer: Let the mixture simmer for about 10 minutes to allow the flavors to meld. You can adjust the seasoning as needed, adding more salt or pepper for balance.
Blend the Soup: Once the soup has simmered and the flavors have combined, use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a stand blender. Blend until silky and smooth.
Taste and Adjust: Once blended, taste the soup. If you like, add more salt, pepper, or smoked paprika to adjust the flavor. You can also add a little more vegetable broth if the soup is too thick for your liking.

Creamy Variation of Roasted Red Pepper and Tomato Soup Recipe

If you prefer a richer, creamier texture, this Roasted Red Pepper and Tomato Soup Recipe can easily be transformed into a velvety, comforting dish. After blending the soup, simply stir in your choice of cream or non-dairy alternatives to add richness and smoothness. Here’s how you can make your soup creamier:

Dairy Options:

Heavy Cream: For a classic creamy texture, add 2 tablespoons of heavy cream after blending the soup. This will give the soup a luxurious consistency without overpowering the flavors.
Half-and-Half: If you prefer a lighter option, add ¼ cup of half-and-half for a smoother, milder creaminess.

Non-Dairy Options:

Coconut Milk: For a tropical twist and vegan alternative, you can use coconut milk. It will not only add creaminess but also introduce a subtle coconut flavor that complements the roasted peppers beautifully.
Cashew Cream: If you’re looking for a rich, dairy-free option, try blending soaked cashews with a little water until smooth and adding this to the soup for a creamy texture.

The choice is yours, and either way, you’ll achieve a deliciously creamy result!

More Flavor Enhancements for Roasted Red Pepper and Tomato Soup Recipe

You can easily customize your Roasted Red Pepper and Tomato Soup Recipe with different additions. If you’re looking to elevate the flavor profile even more, here are some great ideas:

Fresh Basil: Adding fresh basil at the end of the blending process will give the soup an additional layer of fresh, garden-like flavor. Start with 5 basil leaves and taste. If you want more of that herbal punch, feel free to add up to 15 leaves.
Lemon Juice: A small squeeze of fresh lemon juice added right before serving brightens the soup, adding a touch of acidity that balances the richness of the roasted vegetables and the cream.
Cheese: If you’re not following a vegan diet, you can also top your Roasted Red Pepper and Tomato Soup with some freshly grated Parmesan cheese for a savory, salty flavor boost. A sprinkle of crumbled feta cheese also pairs wonderfully if you’re looking for something a little different.
Spicy Kick: For those who enjoy heat, you can add a pinch of red pepper flakes, a drizzle of hot sauce, or a finely diced chili pepper to the mix before blending.
Croutons or Roasted Chickpeas: To add texture and contrast to the smooth soup, top it with crispy homemade croutons or roasted chickpeas. They add crunch and an extra layer of flavor.

Freezing and Storing Roasted Red Pepper and Tomato Soup Recipe

One of the best things about this Roasted Red Pepper and Tomato Soup Recipe is that it freezes exceptionally well. Preparing a large batch allows you to have a comforting, homemade meal ready whenever you want it. Here’s how you can store and freeze your soup:

How to Freeze:

Cool the Soup Completely: Before freezing, make sure the soup has cooled completely to room temperature. This helps prevent condensation and freezer burn.
Store in Containers: For easy serving, store your soup in airtight containers. I recommend using glass jars, especially half-pint canning jars for single servings. Leave about 1 inch of space at the top of the jar to allow the soup to expand as it freezes.
Seal and Freeze: Once the jars are filled, loosely screw on the lids to prevent pressure from building up during freezing. After the soup is frozen solid, you can tighten the lids fully.
Label and Date: Label the containers with the date so you can easily track when it was made. You can store the soup in the freezer for up to 6 months.

How to Defrost:

In the Refrigerator: To defrost, place the frozen soup in the refrigerator overnight. Once thawed, you can reheat it on the stovetop over low to medium heat.
Quick Defrost: If you’re in a rush, you can also defrost the soup in the microwave or by heating it gently on the stovetop, stirring occasionally. Add a bit more vegetable broth or water if the soup becomes too thick after freezing.

This makes the Roasted Red Pepper and Tomato Soup Recipe perfect for meal prepping. You can prepare a large batch and enjoy it throughout the week or save it for later when you don’t have time to cook.

What to Serve with Roasted Red Pepper and Tomato Soup Recipe

This soup is delicious on its own, but it pairs beautifully with many sides. Here are some great ideas to complement your Roasted Red Pepper and Tomato Soup Recipe:

Grilled Cheese Sandwiches: The classic pairing with tomato soup never goes out of style. Choose a thick, hearty bread and your favorite cheese for a satisfying, melt-in-your-mouth combination.
Simple Quesadillas: A cheese quesadilla or a vegan version with hummus works wonderfully alongside this soup. The crispy tortilla adds a perfect crunch to the smooth soup.
Avocado Toast: For a lighter side, avocado toast is a fantastic choice. The creaminess of the avocado and the crunchy toast contrast perfectly with the smooth, flavorful soup.
Green Salad: A simple green salad with a lemon vinaigrette will provide a refreshing contrast to the richness of the soup. Try arugula, spinach, or mixed greens with a touch of olive oil and lemon juice.
Roasted Vegetables: If you’re in the mood for more veggies, a side of roasted or grilled vegetables like zucchini, carrots, and asparagus would complement the soup nicely.

Nutritional Information for Roasted Red Pepper and Tomato Soup Recipe

This Roasted Red Pepper and Tomato Soup Recipe is not only flavorful but also packed with nutritional benefits. Here’s a breakdown of the key nutrients per serving (based on 12 servings):

Nutrient	Per Serving (Approx.)
Calories	120 kcal
Protein	2 g
Fat	7 g
Carbohydrates	15 g
Fiber	4 g
Sugars	8 g
Sodium	400 mg
Vitamin A	15% of daily value
Vitamin C	35% of daily value
Iron	4% of daily value

Key Nutrients:

Vitamins A and C: These vitamins are great for boosting the immune system and promoting healthy skin. The red bell peppers and tomatoes are rich in these vitamins, helping you stay strong during the colder months.
Fiber: The tomatoes, onions, and bell peppers contribute to the fiber content, promoting digestive health.
Low in Calories: At only about 120 calories per serving, this soup is a light option that won’t compromise on flavor or satisfaction. It’s perfect for those looking to maintain a balanced diet.

Final Thoughts on Roasted Red Pepper and Tomato Soup Recipe

This Roasted Red Pepper and Tomato Soup Recipe is the perfect way to celebrate the changing seasons and enjoy the last of the summer harvest. Its depth of flavor, natural sweetness from the roasted vegetables, and versatility make it a recipe that can be tailored to suit various tastes. Whether you prefer it creamy or spicy, this soup can be customized in many ways to make it your own.

By roasting the vegetables first, you elevate the flavors and create a soup that’s full of rich, smoky notes. The addition of fresh herbs, a dash of cream, or a squeeze of lemon can turn this simple soup into something special. Plus, with the option to freeze leftovers, you can always have a comforting meal on hand when you need it.

So next time you’re craving a cozy bowl of soup, give this Roasted Red Pepper and Tomato Soup Recipe a try. It’s easy to make, nourishing, and perfect for all occasions. Enjoy it as a light lunch, a hearty dinner, or a side dish to a grilled cheese sandwich or salad.