Roasted Red pepper Tomato Soup

Roasted Red Bell Pepper Tomato Soup brings together robust flavors of roasted fresh tomatoes, red bell peppers, garlic, and herbs. This creamy and thick tomato bell pepper soup is the perfect light dinner or lunch, and one that we make on repeat!

Serve this red bell pepper tomato soup with a good piece of grilled cheese for a hearty meal, or your favorite crusty bread!

Top down view of a red Dutch oven filled with thick and creamy Roasted tomato bell pepper soup.

Dying for more yummy soups? Also check out my Tomato soup, Curry Butternut Squash Soup, Slow Cooker Pasta Fagioli, Chicken and Dumplings, and Red Curry Dumpling Soup (so fun!).

Table of Contents

Creamy Tomato and Red Bell Pepper Soup

Tomatoes are some of my favorite produce to incorporate into my meals during late summer. Its the peak of tomato season and the tomatoes are juiciest and sweetest. And tomato based soups are the perfect late-summer-meet-early-Fall meals.

While we are not exactly having cool Fall weather yet here in Texas, soups such as this Roasted Tomato Red Bell Pepper Soup is like this lovely merge of summer produce and a soft introduction to cozy foods in the autumn.

If I were to be enjoying this tomato bell pepper soup during cooler months (yes, I make it all the way into the winter!), you will catch me curling up on my couch with a warm fuzzy blanket crouching over a bowl of it. It’s probably one of my top ten favorite things to do in life.

This particular roasted red bell pepper tomato soup is so easy to make, and yet boasts a world of fabulous flavors. Which is why it is so perfect.

All the veggies in this soup recipe – tomatoes, red bell peppers, onions and garlic – are sprinkled with olive oil, salt and pepper and roasted in the oven so that they caramelized, bringing out all their incredible flavors.

After the veggies are roasted, they are combined with broth, herbs and cooked on the stovetop for a short period of time just to let the flavors come together.

The end result is a hearty, rich and thick roasted red bell pepper and tomato soup with layer-upon-layer of lovely flavors.

Because it is so robust in vegetables, this red bell pepper tomato soup is fairly healthy, light and nutritious. I like to add some heavy cream to balance out the acid from the tomatoes but you can leave it out and turn this into a dairy free meal.

Our favorite way of serving this red bell pepper tomato soup is by serving it with a classic, good ‘ol grilled cheese. With the cold weather coming our way, this would make an easy but comforting lunch or light dinner meal.

This red bell pepper tomato soup is also great for leftovers, which makes it the perfect meal prep recipe for busy weeks.

Using a wooden ladle to stir creamy roasted red pepper tomato soup

Ingredients

Here are the ingredients you will need to make this roasted tomato red bell pepper soup:

tomatoes – use your favorite fresh tomatoes – tomatoes on the vine, roma tomatoes, heirloom tomatoes etc. In season summer tomatoes are usually the juiciest and sweetest.
red bell peppers –
onion – yellow, sweet or white onions work great for this.
bulb garlic – using fresh whole garlic. Not garlic powder for best taste. Once roasted they will have sweet and lovely caramelized flavors.
salt – used for roasting the vegetables in the oven to bring out extra flavor, and also added to the soup at the end.
black pepper – also added to the veggies before they are roasted. Use freshly ground black pepper if you can.
olive oil – drizzle onto veggies for roasting
vegetable broth – chicken broth works as well.
dried basil – this goes into the soup when it is cooking on the stovetop. Fresh basil can be used as well.
sugar – just a pinch to counter the tart-ness from the tomatoes.

How to make it

Roasting the Veggies

The first thing we will do to make roasted red bell pepper tomato soup recipe is to get all the vegetables ready and roast them in the oven.

There are a few things on the ingredient list but they are mostly veggies that will be combined together and roasted in the oven to bring out that incredibly sweet flavor before transforming into roasted red bell pepper tomato soup.

Say to no bland and boring tomato soup! The key is to roasting those vegetables!

First, cut the tomatoes and bell peppers in half, the onions in quarters and remove the papery layer of the garlic bulb, then cutting off the top of the garlic bulb (leave it as a whole bulb).

Line a greased half sheet baking sheet with those delicious veggies. Sprinkle salt and pepper all over, and drizzle with olive oil.

A large sheet pan with halved tomatoes, red bell peppers, onions and a bulb of garlic tossed with salt and black pepper

Bake at 425℉ and send them off into the oven for 45 minutes. Your kitchen will smell amazing!

When it’s done, tomatoes, bell peppers and onions are slightly caramelized and soft. The caramelization really bring out the depth of the flavors.

Tomatoes, bell peppers, onions and garlic after roasting

Transfer all the vegetables into a dutch oven, or a large pot. Make sure to include all the juices that the vegetables on the baking sheet!

Remove the garlic from the thin papery peel and add the garlic in as well

Add vegetable broth broth, basil, a pinch of sugar to balance out the tartness from the tomatoes

Making the Soup

Bring everything to a boil on the stovetop, then use an immersion blender or slowly pour soup into a regular blender to blend the soup until it is smooth.

Roasted tomatoes and bell peppers in the Dutch oven with broth, and then using an immersion blender to blend it up

Taste the soup and adjust accordingly.

And your roasted red bell pepper tomato soup is ready to be served and enjoyed!

If you would like, drizzle the top with a bit of heavy cream to add a little bit of richness to your soup.

This roasted tomato red bell pepper soup is a delicious, cream (but cream-less) concoction of bold flavors. It’s fairly light and healthy, yet so fulfilling and tasty.

Serve it with a side of crusty bread, or for something more hearty, make my grilled cheese – forevarrr tied to this soup at the hip.

For leftovers, store in air tight container in refrigerator for up two 5 days.

A pot of tomato bell pepper soup with cream drizzled on top, with garlic bread in the background

Variations

As I mentioned earlier, one of the beauties of making red bell pepper tomato soup is you can make slight modification and give it an entirely different taste and feel.

Here are a few ideas to spice it up and make this soup yours!:

Add more or different herbs (thyme, dill, parsley, coriander, thyme, oregano, smoked paprika, and fresh parsley are great ideas…basil is my personal favorite for this soup).
Make it a spicy roasted tomato and red pepper soup by adding red pepper flakes, or cayenne pepper at the end. Alternatively, jalapeño or another spicy pepper can be roasted and then added to the pot along with the other roasted veggies. Psss…this is my favorite way of making this soup! I almost always add some spice…LOVE IT.
Add some parmesan cheese for an even richer, cheesier touch.
Try using different types of tomatoes, or even a combination. Roma tomatoes are great for this roasted red bell tomato soup.
To make the soup richer and less ‘runny’, add one more red bell pepper or heavy cream, and/or take away a tomato or two. I like mine like this – more bell pepper taste than tomato taste. Both taste great!

Tips and Tricks

Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor. Fresh tomatoes and basil can make a significant difference in taste compared to canned or dried versions.
Choose a quality broth: Good stock or broth is the base of a flavorful soup. Opt for homemade broth or high-quality store-bought chicken or vegetable broth for the best results.
Line baking sheet: for easier cleanup, line baking sheet with parchment paper or aluminum foil.
Get all the juices: After roasting, there will be juices from the tomatoes and veggies on on the baking sheet. Make sure to get all the yummy juices into the pot to blend together the soup.
Additional creaminess: For a creamier soup, consider add more heavy cream towards the end of cooking. If you’re seeking a non-dairy alternative, coconut milk can also provide a rich texture.
Season appropriately: Taste and adjust the seasoning as you cook. Tomatoes can vary in acidity and sweetness, so be prepared to add more salt to open up the flavors.
Utilize an immersion blender: An immersion blender makes puréeing hot soups simple and safe, without the fuss of transferring liquids to a stand blender. However, if you don’t have one, a countertop blender works just as well—just purée the soup in batches as needed.
Use low and slow cooking: Simmering your soup on low for a longer period allows flavors to meld and deepen. If time permits, let your soup simmer gently for at least 30 minutes after puréeing.

Frequently Asked Questions

Is roasted red bell pepper tomato soup healthy?

Yes, roasted red bell pepper tomato soup is a nutritious choice. Made primarily with fresh tomatoes, red bell peppers, garlic, onions, and vegetable broth, it’s rich in vitamins, antioxidants, and fiber. You can even omit heavy cream to minimize calories and fat.

Is roasted red bell pepper tomato soup a thin soup?

The recipe has a naturally thick and rich texture because of the pureed roasted vegetables and just a little bit of heavy cream. If you want to make it richer, you can add more heavy cream.

Can I use canned tomatoes?

While fresh tomatoes often provide the best flavor, you can use canned tomatoes in this recipe, especially if good-quality fresh tomatoes are not available. Opt for whole peeled tomatoes or fire-roasted tomatoes for more flavor and add in a few more red bell peppers. If using canned tomatoes, you will not need to roast it in the oven.

Is it necessary to roast the vegetables?

It’s usually recommended to roast the vegetables for about 45 minutes, or until they are slightly charred and soft. This helps intensify their flavors, giving your soup a richer taste.