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.

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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

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. 

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!

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.

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

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. 

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. 

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. 

Next, add the vegetable stock to the blender.

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

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. 

*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. 

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

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

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. 

You May Also Like

If you are a big fan of soups make sure to check out our other soup recipes here: Favorite soups. 

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