Roasted Red Pepper and Tomato Soup

By Jeri Mobley-Arias
September 17, 2022 | Updated on March 1, 2024

This creamy roasted red pepper and tomato soup recipe is one of my favorite soups and so easy to make. Made with roasted tomatoes, red peppers, onions, garlic, and cream–see why this soup needs to be in your weekly rotation when the cooler weather starts to set in.

If you are in the mood for more tomato soup recipes, then check out my Tomato Bisque recipe. Looking for a comfy chowder? Then check out my Clam Chowder Bread Bowl!

a bowl of roasted red pepper and tomato soup with grilled cheese

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This creamy roasted red pepper and tomato soup screams fall, comfy feels, and sweatpants. It takes almost no effort on your part; simply roast the vegetables, blend, and there you have it–dinner is ready.

Why This Recipe Works

  • Easy to make – If you are a fan of Trader Joe’s Pacific Organic Tomato and Roasted Pepper Soup, then this recipe is definitely for you. Sure, ready-made soup is great, but once you find out how easy and delicious this recipe is, I guarantee you’ll want the homemade version again and again.
  • Customizable – Feel free to swap the herbs listed in this roasted red pepper soup recipe for your favorites. Dairy-free? Substitute heavy cream for coconut milk!
  • Pairs well with carbs – If you are a grilled cheese lover, this recipe is especially for you. This tomato soup pairs incredibly well with grilled cheese (of course!) But not just any grilled cheese. Find out which selection of cheeses and a secret ingredient will take this soup and sandwich combo to the next level.
overhead view of roasted red pepper and tomato soup garnished with grilled cheese and basil leaves

Tools You’ll Need

Ingredients You Will Need for Roasted Red Pepper and Tomato Soup

Skip the canned tomatoes this time around. Make roasted red pepper and tomato soup with fresh tomatoes for the best results.

  • Tomatoes – Roasting tomatoes slightly caramelizes and sweetens them, yielding a rich flavor. Red tomatoes are used for this recipe and can be substituted with cherry tomatoes. Pictured are beefsteak tomatoes which also work well.
  • Red bell peppers – I use two for this recipe, seeded and quartered.
  • Head of garlic – The secret ingredient to get that creamy, savory flavor. Don’t worry, the flavor is not overpowering, but rather a beautiful balance of flavor as the garlic cloves roast with the vegetables, mellowing its flavor.
  • Olive oil – Drizzled over the vegetables just before roasting.
  • Heavy cream – ¼ cup of heavy cream is added for mouthfeel. If you prefer a dairy-free alternative, use coconut milk, but keep in mind, that this substitution may alter the taste.
  • Vegetable stock – Added to thin the soup a bit.
  • Fresh Basil – Added just before blending for a slightly sweet flavor as roasting basil can remove some of its flavor.
  • SeasoningsSalt and black pepper.
raw vegetables on baking sheet

How To Make Roasted Red Pepper and Tomato Soup

Are you ready to find out how to make the low-effort, high-reward soup of your dreams?

  1. Preheat oven to 400°F
  2. Add tomatoes, red peppers, onion, and garlic (cut side facing down) to a prepared baking sheet. Pour olive oil on top of vegetables and generously season with salt and pepper. Roast in the oven for 40-50 minutes or until slightly charred.
  3. Allow to cool for 10 minutes, then add to a blender along with fresh basil, red chili flakes, cream, and vegetable stock. Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary. If you prefer a thinner soup, add more stock. Enjoy!
  4. The soup is ready to serve after blending. If you would like to warm up the soup, pour it from the blender into a medium-sized pot over medium heat, do not bring to a boil. Serve with grilled cheese.

Garlic Confit Grilled Cheese

  1. Butter one side of sourdough bread. Layer with the desired amount of gruyère and white cheddar cheese. Slather garlic confit on the other piece of sourdough bread and place on top of the cheese. Butter the side facing you.
  2. Grill on medium to medium-low heat and both sides are toasted and cheese is melted.

Tips and Tricks

  • If you prefer a thinner soup, add more vegetable broth.
  • Don’t have a blender? You can use an immersion blender instead to puree the soup while its in the pot.
close up view of creamy tomato soup with grilled cheese

Variations

  • Spicy – Although this creamy soup has a roasted flavor, it’s not spicy at all. If you want a kick of heat, add cayenne pepper or red pepper flakes.
  • Herbs – You can swap the basil for fresh parsley.

What to Serve with Roasted Red Pepper and Tomato Soup

  • Grilled Cheese – What’s roasted tomato and red pepper soup without a decadent grilled cheese? It’s the pairing that goes so well together and it’s undoubtedly not the same experience without it. This cheesy, carby goodness calls for sourdough bread that’s buttered and toasted on one side, slathered with garlic confit on the other side of the bread, then sandwiched between gruyere and white cheddar cheese.
  • Croutons – For a garlicky crunch with every spoonful, top your soup with croutons.
  • Crusty Bread – Try toasted sourdough bread for dipping
  • Salad – Soup and salad is a classic choice. Try a simple garden salad or this easy Caesar salad recipe.
  • Cheese – Top the soup with crumbled feta cheese or shredded sharp cheddar cheese for more flavor.
a bowl of roasted red pepper and tomato soup with grilled cheese

Storage

This recipe serves about three people. If you find yourself with leftovers, ladle completely cooled soup into an airtight container and store it in the refrigerator for up to 5 days.

Frequently Asked Questions

Do you need to peel the roasted tomatoes and peppers for this soup?

I’ve found that peeling tomatoes and peppers is not necessary as the skins are not tough, especially after roasting. Once blended with the rest of the ingredients, you will not notice the skins.

How do you get the bitter taste out of red pepper soup?

Sometimes red bell peppers have a bitter taste if they are removed before they fully ripen. Seasoning the peppers and roasting them usually cooks the bitterness right out.

How do you roast peppers in the oven?

Slice the peppers in half and place them face down on a baking sheet. Pour olive oil on top of the peppers and generously season them with salt and pepper. Roast in the oven on 400°F for 40-50 minutes or until slightly charred.

roasted vegetables on baking sheet

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roasted-red-pepper-and-tomato-soup

Roasted Red Pepper and Tomato Soup

5 from 5 votes
This creamy roasted red pepper and tomato soup recipe is one of my favorite soups and so easy to make. Made with roasted tomatoes, red peppers, onions, garlic, and cream–see why this soup needs to be in your weekly rotation when the cooler weather starts to set in.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch
Cuisine American

Equipment

  • Blender,
  • Baking Sheet
  • Pot
  • Pan

Ingredients

  • 2 pounds fresh ripe tomatoes, halved,
  • 2 red bell peppers, quartered
  • 1 large yellow onion, quartered
  • 2 heads garlic, halved crosswise
  • ¼ cup quality olive oil
  • ½ bunch basil
  • ¼ teaspoon red chili flakes
  • Kosher salt, to taste
  • ¼ cup heavy cream
  • ½ cup vegetable stock, plus more, if needed
  • Freshly cracked black pepper, to taste

Grilled Cheese

  • sourdough bread
  • salted butter
  • gruyère, grated
  • white cheddar, grated
  • tablespoons garlic confit

Garnish

  • Heavy cream, for drizzling on top
  • Black pepper

Instructions

  • Preheat oven to 400°F
  • Add tomatoes, red peppers, onion, and garlic (cut side facing down) to a prepared baking sheet. Pour olive oil on top of vegetables and generously season with salt and pepper. Roast in the oven for 40-50 minutes or until slightly charred.
  • Allow to cool for 10 minutes, then add to a blender along with fresh basil, red chili flakes, cream, and vegetable stock. Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary. If you prefer thinner soup, add more stock. Enjoy!
  • Soup is ready to serve after blended. If you would like to warm up the soup, pour from blender into a medium-sized pot over medium heat, do not bring to a boil. Serve with grilled cheese.

Garlic Confit Grilled Cheese

  • Butter one side of sourdough bread. Layer with desired amount of gruyère and white cheddar cheese. Slather garlic confit on the other piece of sourdough bread and place on top of the cheese. Butter the side facing you.
  • Grill on medium to medium-low heat and both sides are toasted and cheese is melted.
Keywords creamy roasted red pepper and tomato soup, how to make roasted red pepper and tomato soup, Roasted Red Pepper and Tomato Soup, roasted red pepper and tomato soup recipe, roasted red pepper and tomato soup with fresh tomatoes, roasted tomato and red pepper soup
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9 Comments

  1. Tasha says...

    5 stars
    I love all of your recipes, but this one is my favorite. You’re right, it is easy to make and delicious with a grilled cheese. Can’t wait to make it again!

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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