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!
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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.
Tools You’ll Need
- Blender
- Baking Sheet
- Pot
- Pan
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.
- Seasonings – Salt and black pepper.
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?
- 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 a thinner soup, add more stock. Enjoy!
- 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
- 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.
- 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.
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.
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.
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Roasted Red Pepper and Tomato Soup
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
- 1½ 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.
David says...
Outstanding. Easy to make and one of my new favorite soups to make.
Jeri Mobley-Arias says...
Thank you, David!
Carolyn says...
I love your soup recipes and this one did not disappoint. Creamy, easy to make and really good.
Jeri Mobley-Arias says...
Thank you, Carolyn!
Frank says...
This was SO good but what’s the white drizzle at the end, is that just some additional heavy cream?
Jeri Mobley-Arias says...
So glad you enjoyed, Frank! The white garnish is heavy cream; a little drizzle is like the cherry on top 🙂
Eliane says...
I just made this and it turned out amazing! So easy to make too. Thanks for sharing this recipe.
Jeri Mobley-Arias says...
Thank you, Eliane!
Tasha says...
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!