A creamy roasted red pepper and tomato soup perfect for a chilly night. A blend of roasted red peppers, tomatoes, carrots, onions, garlic and herbs. Serve with a salad or grilled cheese sandwich for a full meal.
This roasted red pepper and tomato soup is my idea of comfort food in a bowl. It’s a creamy soup that is perfect for the time of year when the weather starts changing and will quickly become a staple during the winter months. I am a big fan of soups when the weather starts getting cold, and this is an easy soup recipe that comes together with minimal effort but packs a big flavor punch. This roasted red pepper soup has a natural sweetness from the roasted peppers and carrots.
Roasted Red Pepper and Tomato Soup Ingredients
- Red Bell Peppers – Make sure you core and remove the seeds from the red peppers before roasting on a sheet pan.
- Fresh Tomatoes – Fresh always tastes better in this soup, but if you don’t have any on hand you can use canned fire-roasted tomatoes.
- Carrots – These add a nice depth and color to the soup.
- Onions – I use yellow onion, but sweet onions or Spanish will work as well.
- Garlic – Fresh cloves of garlic are best, but you can also use garlic powder.
- Seasonings – Besides the standard salt & black pepper, my go to spices for this casserole are Italian seasoning, paprika, bay leaves, fresh thyme and sage.
- Olive Oil – I prefer extra virgin olive oil.
- Vegetable Broth – I use low sodium because I like to control the amount of salt in my soup. You can also use chicken broth in a pinch.
- Heavy Cream – This is optional, but I love how this adds a nice creamy texture and depth.
How to Make Roasted Red Pepper and Tomato Soup
Preheat oven to 350ºF. In a large roasting pan or baking sheet add peppers, tomatoes, carrots, onions, garlic, bay leaves and coat with a bit of olive oil. Season with salt, pepper, Italian seasoning, paprika, thyme and sage. Roast vegetables for 45 minutes to 1 hour until carrots are soft. Remove from oven and remove bay leaves, thyme and sage.
In a large soup pot or dutch oven heat the vegetable stock over medium-high heat. Remove from heat add roasted vegetables along with all their juices. Use an immersion blender, food processor and blend for about 5 minutes or until the soup is smooth. Season with additional salt and pepper if needed. This can also be done in a heat safe blender. Pour into a bowl and serve with heavy cream, sour cream, cheese, fresh parsley, homemade croutons whatever you are in the mood for. It’s also great with crusty bread. Store any leftover soup in an airtight container and eat within a week.
- 3 Red Bell Peppers, cored and seeds removed
- 5-6 Medium Size Tomatoes Quartered
- 2-3 Carrots, Peeled and Roughly Chopped
- 2 Medium Onions, Quartered
- 6-7 Cloves of Garlic
- 1/2 Tablespoon Salt
- 1/2 Tablespoon Pepper
- 1 Tablespoon Italian Seasoning
- 1/2 Tablespoon Paprika
- 2 Bay Leaves
- Sprigs of Fresh Thyme
- A Small Bunch of Sage
- 1/2 Cup of Olive Oil
- 3 Cups Vegetable Stock (low sodium)
- Heavy Cream (Optional)
- Preheat oven to 350ºF.
- In a large roasting pan add peppers, tomatoes, carrots, onions, bay leaves and coat with olive oil.
- Season with salt, pepper, Italian seasoning, paprika, thyme and sage.
- Roast vegetables for 45 minutes to 1 hour until carrots are soft. Remove from oven and remove bay leaves, thyme and sage.
- In a large pot heat the vegetable stock.
- Remove from heat add roasted vegetables along with all their juices. Use an immersion blender and blend for about 5 minutes or until the soup is smooth. Season with additional salt and pepper if needed. This can also be done in a heat safe blender.
- Pour into a bowl and serve with heavy cream, cheese, fresh herbs, croutons whatever you are in the mood for. It's also great with crusty bread.
This soup is a great non dairy option just leave out the heavy cream.
An immersion blender or a heat safe blender can be used to blend the soup.
Amount Per Serving: Calories: 255Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 6mgSodium: 893mgCarbohydrates: 18gFiber: 5gSugar: 9gProtein: 3g
Nutrition values are estimates only.
When I meal prep, I usually make a large pot of this roasted red pepper and tomato soup on a Sunday and it will last me all week. What I love about this soup is how versatile it is, it is a great base that you can top with whatever you choose. I like to top it with croissant croutons, sour cream, feta or parmesan cheese, fresh herbs or fresh basil. This is a great soup to serve as a side or first course, or as a full dinner with a side salad or the classic combination of soup and grilled cheese.
Yes this soup is freezer friendly. Store it in an air tight container and freeze for up to 2 months. I like to portion them into single serving containers before freezing.
Peeling the skins off of roasted tomatoes and red peppers isn’t necessary. Once roasted they are soft and blend well. It’s just an added step.
If your soup comes out bitter you need to add more fat. Olive oil or cream can cut the bitterness. Salt can also help.