Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup is a warm, velvety bowl of comfort that’s both nourishing and full of bold flavor. The sweetness of roasted red peppers combined with the tangy brightness of tomatoes creates a beautifully balanced soup that I love serving on cool evenings or when I need a simple yet satisfying meal.

Why You’ll Love This Recipe

I love how easy this soup is to make while tasting like it simmered all day. The roasting brings out the natural sweetness of the peppers and tomatoes, giving the soup depth and richness. It’s smooth, comforting, and perfect on its own or served with a grilled cheese sandwich, crusty bread, or a swirl of cream on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Red bell peppers, roasted and peeled

• Tomatoes (fresh roasted or canned whole tomatoes)

• Onion, chopped

• Garlic cloves, minced

• Olive oil

• Vegetable or chicken broth

• Tomato paste

• Smoked paprika (optional)

• Salt and black pepper

• Heavy cream or coconut milk (optional, for creaminess)

• Fresh basil or parsley (for garnish)

Directions

1. I start by roasting the red bell peppers until the skins are charred, then peel, seed, and chop them. (I use jarred roasted peppers when I’m short on time.)

2. In a large pot, I heat olive oil over medium heat and sauté the onion until it’s soft and translucent, about 5 minutes.

3. I add the garlic and cook for another minute until fragrant.

4. I stir in the tomato paste, then add the roasted red peppers and tomatoes.

5. I pour in the broth, add smoked paprika if using, and season with salt and pepper.

6. I bring everything to a simmer and cook for about 20–25 minutes to let the flavors blend.

7. Using an immersion blender (or regular blender in batches), I blend the soup until it’s completely smooth.

8. I stir in a splash of cream or coconut milk for richness, then taste and adjust the seasoning.

9. I serve hot, garnished with fresh herbs or a drizzle of cream.

Servings and timing

This recipe makes 4 generous servings. It takes about 10 minutes to prep and 25–30 minutes to cook. I usually have everything ready in about 40 minutes from start to finish.

Variations

Sometimes I add roasted carrots or sweet potatoes for extra depth and sweetness. For a spicier version, I throw in a pinch of red pepper flakes or a dash of cayenne. If I want it extra creamy, I blend in more heavy cream or stir in a dollop of cream cheese before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over low heat or microwave in short bursts, stirring in between. This soup also freezes beautifully—I cool it completely, transfer it to freezer-safe containers, and freeze for up to 3 months.

FAQs

Can I use jarred roasted red peppers?

Yes, I often use jarred roasted peppers to save time. I just drain them well before adding to the pot.

Is this soup vegan?

It can be! I skip the cream or use coconut milk instead to keep it dairy-free and completely vegan.

What kind of tomatoes work best?

I like using canned whole San Marzano tomatoes or fresh Roma tomatoes that I roast in the oven for extra flavor.

How can I thicken the soup?

If I want it thicker, I reduce the broth slightly or add a cooked potato or a handful of white beans before blending.

Can I serve this cold?

Absolutely. This soup tastes great chilled, especially during warmer months. It becomes a refreshing, savory starter when served cold with a squeeze of lemon juice.

Conclusion

Roasted Red Pepper and Tomato Soup is one of those recipes I turn to again and again. It’s simple, flavorful, and feels both cozy and fresh at the same time. Whether I’m enjoying a quiet lunch or serving it as a starter at dinner, this soup always hits the spot with its rich, roasted flavors and creamy texture.