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, next!
Roasted Red Pepper and Tomato Soup
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 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 the next level.
Ingredients You Will Need
- 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.
- 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, rather a beautiful balance of flavor as the garlic roasts 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, 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.
- Seasonings – Salt and pepper.
What Type of Tomatoes Should You Use
Roma and cherry tomatoes are great varieties to use. Pictured are beefsteak tomatoes which also work well.
Do You Need to Peel the Tomatoes and Peppers?
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 to Make Roasted Red Pepper and Tomato Soup
Are you ready for find out how to make the low-effort, high-reward soup of your dreams?
Let’s get into the how-to:
- Add tomatoes, red peppers, onions, garlic, oil, salt, and pepper to a prepared baking sheet and roast in a preheat 400°F oven for 45-50 minutes or until vegetables are soft and cooked through.
- Allow to cool for 10 minutes, then add to a blender along with fresh basil, cream, and vegetable stock. Blend on high until smooth. Taste and adjust seasoning with salt and pepper, if necessary.
What to Serve with Roasted Red Pepper and Tomato Soup
What’s tomato 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.
Whenever I make this soup, I always pair it with garlic confit grilled cheese. Yup, you read that right.
This cheesy, carby goodness calls for sourdough bread that’s buttered and toasted on one side, and slathered with garlic confit on the other side of the bread, then sandwiched between gruyere and white cheddar cheese.
The result: buttery, cheesy, and comforting deliciousness.
If you are wondering how does one even acquire garlic confit, check out my Garlic Confit recipe! It’s simple to make and so versatile, you will find yourself using it in grilled cheese sandwiches and so much more.
How to Store
This recipe serves about three people. If you find yourself with leftovers, ladle completely cooled soup into refrigerator-safe containers and store in the refrigerator for up to 5 days.
Looking for More Great Recipes
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Comfort in a Bowl
Are you loving this easy roasted red pepper and tomato soup, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Roasted Red Pepper and Tomato Soup
- 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
- sourdough bread
- salted butter
- gruyère, grated
- white cheddar, grated
- 1½ tablespoons garlic confit
- Heavy cream, for drizzling on top
- Black pepper
- 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.