Creamy Roasted Red Pepper Tomato Soup Recipe

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This roasted red pepper and tomato soup recipe is so much better than anything you would get in grocery stores. It is made from scratch with all fresh tomatoes and red bell peppers for an amazing garden fresh taste.

how to make the best Roasted Red Pepper and Tomato Soup, roasted tomato and red pepper soup recipe

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Roasted Red Pepper and Tomato Soup Ingredients 

Hot soup is known for being comforting during the cold weather in the winter months. In fact, it’s one of our favorite comfort foods. The key to making this delicious soup is to use fresh ingredients whenever possible. This is what you will need:

  • 3 lbs fresh tomatoes, Plum, or Roma are great 
  • 1 lb red bell peppers
  • 8 cloves of garlic, peeled
  • 1/2 cup shallots, or yellow onion, chopped
  • 3/4 tsp dried oregano
  • 1/4 tsp salt
  • 2 cups vegetable broth
  • 1 cup loosely packed fresh basil leaves
  • 1/2 Tbsp honey
  • pinch of red pepper flakes
  • optional – parmesan cheese to garnish
ingredients to make Roasted Red Pepper Tomato Soup

Garden Fresh Ingredients for Soup

We grow many fresh vegetables and fresh herbs in our backyard garden. Tomatoes are one thing that do great here in our yard. We love to make this fresh tomato soup when we have an overflow of garden tomatoes. 

fresh tomatoes

Another thing that does great is basil. We actually get one (or two) of those small basil plants from the grocery store and plant it in the garden. The basil grows and then we have fresh basil whenever we need it!

fresh basil leaves

If you don’t have a garden that is perfectly fine. These ingredients can always be grabbed at the local grocery store.

How to Prep Vegetables for Tomato and Roasted Red Pepper Soup

First, preheat the oven to 400 degrees F.

Then quarter the large tomatoes, halve the smaller ones and slice the bell peppers. Peel the garlic and chop the onions.

how to make the best creamy tomato soup

Next, line a baking sheet with parchment paper and spread the vegetables out on the baking sheet. 

garden grown tomatoes and red bell peppers with garlic and onions on sheet pan

How Long to Bake Tomatoes and Peppers in the Oven

Bake the vegetables for 45-50 minutes. The roasted vegetables will be nice and soft with slightly burnt edges. 

parchment paper lined baking sheet to oven roasted vegetables

Charred skins on the roasted veggies are the best part. It adds a nice flavor of fire-roasted tomatoes to the creamy soup. To be honest I wish I left my veggies in the oven a few minutes longer to get more char on them.

Let the roasted red peppers and tomatoes cool for 10 minutes until they are cool enough to handle. 

roasted tomatoes and red peppers on sheet pan

Blending Roasted Peppers and Tomatoes into Delicious Soup

Transfer all of the roasted red pepper and tomato soup ingredients from the sheet pan to a high-speed blender or large food processor.

Then add the dried oregano, salt, fresh basil leaves, pinch of red pepper flakes, and the honey. 

raw honey in soup recipe

Next, add the vegetable stock to the blender.

best tomato soup with vegetable broth

You can use chicken broth as another option if you don’t have vegetable broth. 

fresh roasted vegetables in blender to make soup

Blend until smooth. This roasted red pepper tomato soup recipe may have a thick consistency like tomato paste when first blended. You can add more broth to the blender if it’s too thick. 

how to blend homemade tomato soup in blender

*Note – If you do not have a high speed blender or a food processor, you can transfer the ingredients to a large pot, blend with an immersion blender, and warm over medium heat before serving. 

​Easy Tomato Soup with Roasted Red Peppers

Garnish your bowl of soup with fresh basil leaves and freshly grated parmesan cheese. 

Roasted Red Pepper and Tomato Soup recipe

This classic tomato soup with red peppers has a creamy texture and so much flavor. 

roasted tomato and red pepper soup recipe

Enjoy your new favorite tomato soup recipe with a grilled cheese sandwich, homemade croutons, homemade bread, or toasted crusty bread. 

crusty bread in Roasted Red Pepper Tomato Soup bowl

How to Store Roasted Red Pepper Tomato Soup Recipe

​Store leftover soup in an airtight container in the refrigerator for 3-5 days or freeze in freezer bags for a later date. 

Roasted Red Pepper Tomato Soup with parmesan cheese and bread
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If you are a big fan of soups make sure to check out our other soup recipes here: Favorite soups

Creamy Roasted Red Pepper Tomato Soup Recipe

Creamy Roasted Red Pepper Tomato Soup Recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This roasted red pepper and tomato soup recipe made from scratch with fresh tomatoes and red bell peppers for an amazing garden fresh taste.

Ingredients

  • 3 lbs fresh tomatoes, Plum, or Roma are great
  • 1 lb red bell peppers
  • 8 cloves of garlic, peeled
  • 1/2 cup shallots, or yellow onion, chopped
  • 3/4 tsp dried oregano
  • 1/4 tsp salt
  • 2 cups vegetable broth
  • 1 cup loosely packed fresh basil leaves
  • 1/2 Tbsp honey
  • pinch of red pepper flakes
  • optional - parmesan cheese to garnish

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Halve, and quarter the tomatoes. Slice the red bell peppers. Dice the onions and peel the garlic.
  3. Spread the vegetables on a parchment paper lined baking sheet.
  4. Bake in the oven for 45-50 minutes until soft and slightly charred.
  5. Remove from oven and set aside until cool enough to handle.
  6. Transfer ingredients from sheet pan into a high speed blender or food processor.
  7. Add oregano, honey, salt, red pepper flakes, fresh basil leaves and vegetable broth.
  8. Blend until smooth.
  9. Serve in a bowl and garnish with basil and grated paremesan cheese.

Notes

If you do not have a blender or food processor you can transfer to a large pot and blend with an immersion blender.

Do you love this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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