Roasted Red Pepper and Tomato Soup – Creamy, Rich & Flavorful
Roasted Red Pepper and Tomato Soup is a comforting, velvety dish bursting with smoky, tangy flavors. Combining roasted bell peppers, ripe tomatoes, and aromatic herbs, this soup delivers a rich, satisfying taste that’s perfect for any season. Easy to prepare and healthy, it works well as a light lunch, dinner starter, or cozy main dish with crusty bread. Its natural sweetness, paired with savory undertones, makes it a family-friendly recipe. Whether you enjoy it on a cold night or as a vibrant summer meal, this soup adds color, warmth, and nutrition to your table while staying effortlessly delicious.
Ingredients Of Roasted Red Pepper and Tomato Soup Recipe
For ingredients measurement check recipe card and follow the instructions.
Why You Will Love This Roasted Red Pepper and Tomato Soup Recipe
This roasted red pepper and tomato soup combines smoky peppers, sweet tomatoes, and fragrant garlic for an irresistible flavor. It’s creamy, nourishing, and quick to make with everyday ingredients. Perfect for busy nights, it can be served as a starter or main meal. Pair it with grilled cheese or salad, and enjoy a wholesome, comforting dish every time.
Preparation Process Of Roasted Red Pepper and Tomato Soup Recipe
Roast the red peppers and tomatoes until charred and tender, then peel to enhance flavor and texture. Sauté onion and garlic in olive oil for an aromatic base. Blend the roasted vegetables with broth until smooth and creamy. Simmer gently to let flavors meld, adding cream for richness if desired. Season with salt, pepper, and fresh basil.
Step By Step Instructions
Roast Vegetables
Place peppers and tomatoes on a baking sheet, drizzle with olive oil, and roast until skins char. This enhances sweetness and adds depth to the soup’s flavor.
Peel & Prep
Once roasted, peel skins from peppers and tomatoes, then roughly chop. Removing the skins gives the soup a smooth, silky consistency while keeping flavors bold and balanced.
Sauté Aromatics
In a pot, heat olive oil, then sauté onions and garlic until fragrant and softened. This creates a savory foundation that balances the natural sweetness of vegetables.
Blend Mixture
Transfer roasted vegetables and sautéed aromatics to a blender with broth. Blend until smooth and creamy, ensuring a velvety texture. Return mixture to the pot carefully.
Simmer & Season
Simmer blended soup for 10–15 minutes, stirring occasionally. Add cream for richness if desired, season with salt and pepper, and finish with fresh basil before serving.
How to Serve?
- Serve with crusty bread or garlic toast
- Pair with a grilled cheese sandwich
- Top with fresh basil or parsley
- Add a swirl of cream for garnish
- Sprinkle parmesan or croutons on top
Tips & Variations
Swap cream with coconut milk for dairy-free option.
Use fire-roasted canned tomatoes for ease.
Blend in roasted garlic for depth.
Use roasted carrots for added more sweetness in soup.
Add chili flakes for a spicy kick.
Serve chilled as a summer soup.
Nutrition
- Calories: 210
- Protein: 5g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 10g
- Sodium: 480mg
Recipe Card
Roasted Red Pepper and Tomato Soup Recipe
Course: Soups4 people
servings15
minutes35
minutes210
kcalThis roasted red pepper and tomato soup is smooth, creamy, and full of smoky-sweet flavors. Made with simple ingredients like peppers, tomatoes, and herbs, it’s a healthy yet comforting recipe. Perfect for lunch, dinner, or as a starter, it pairs beautifully with grilled cheese or crusty bread. Easy to prepare and family-friendly, this dish is both nourishing and delicious. Enjoy it warm in colder months or chilled as a refreshing summer soup. Its versatility and rich taste make it a must-have recipe for any home cook looking to serve wholesome comfort food.
Ingredients
Red bell peppers – 4 large
Ripe tomatoes – 2 pounds (about 5–6 medium tomatoes)
Olive oil – 3 tablespoons
Onion – 1 medium, chopped
Garlic cloves – 4 cloves
Vegetable broth – 3 cups
Heavy cream (optional) – ½ cup
Salt – 1 teaspoon (adjust to taste)
Black pepper – ½ teaspoon
Fresh basil leaves – ¼ cup, loosely packed
Directions
- Roast Vegetables
- Place peppers and tomatoes on a baking sheet, drizzle with olive oil, and roast until skins char. This enhances sweetness and adds depth to the soup’s flavor.
- Peel & Prep
- Once roasted, peel skins from peppers and tomatoes, then roughly chop. Removing the skins gives the soup a smooth, silky consistency while keeping flavors bold and balanced.
- Sauté Aromatics
- In a pot, heat olive oil, then sauté onions and garlic until fragrant and softened. This creates a savory foundation that balances the natural sweetness of vegetables.
- Blend Mixture
- Transfer roasted vegetables and sautéed aromatics to a blender with broth. Blend until smooth and creamy, ensuring a velvety texture. Return mixture to the pot carefully.
- Simmer & Season
- Simmer blended soup for 10–15 minutes, stirring occasionally. Add cream for richness if desired, season with salt and pepper, and finish with fresh basil before serving.
Recipe Video
Notes
- For extra smokiness, char peppers directly over a flame.
- Adjust broth quantity for thicker or thinner soup.
- Add fresh cream just before serving to prevent curdling.
FAQs
Conclusion
Roasted Red Pepper and Tomato Soup is a deliciously simple recipe packed with smoky, sweet, and savory flavors. It’s creamy, customizable, and perfect for both cozy winter nights and light summer meals. With its easy steps and wholesome ingredients, this recipe guarantees a nourishing dish that everyone will love. Serve it with bread, salad, or sandwiches for a satisfying and complete meal.
