Silky Roasted Red Pepper Tomato Soup with Basil

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Roasted red pepper and tomato soup gets its deep, slightly sweet flavor from charring the vegetables in a hot oven before they hit the blender. Roasting at 220 C / 425 F for 35 to 40 minutes concentrates the natural sugars in the peppers and tomatoes, the same technique behind a roasted red pepper walnut dip, so you don’t need much beyond broth, garlic, and a splash of cream to round it out.

I roast everything on one sheet pan, which cuts down on prep and lets the peppers blister while the tomatoes collapse into their own juices. Peeling the charred pepper skins after roasting is the step people skip, and it’s the difference between a smooth soup and one with bitter black flecks throughout.

This one comes together in about an hour, most of it hands-off oven time. Once the vegetables are roasted, it’s a quick blend and a 10-minute simmer on the stove.

Why You’ll Love This Recipe

• Roasting caramelizes peppers and tomatoes for deeper flavor
• One sheet pan handles all the prep work
• Blends smooth in under 10 minutes
• Freezes well for meal prep lunches

Ingredient Notes

• red bell peppers: Look for firm, glossy peppers with thick walls. They char and peel more easily than thin-skinned peppers and give the soup its sweetness.
• tomatoes: Roma or vine tomatoes hold their shape and roast down without releasing as much water as beefsteak tomatoes do.
• vegetable broth: Swap in chicken broth if you don’t need this vegetarian. Low-sodium broth lets you control the salt level after blending.
• heavy cream: Swap full-fat coconut milk for a dairy-free version. The soup stays silky either way, coconut milk just adds a faint sweetness.
• smoked paprika: Adds a subtle smokiness that echoes fire-roasted flavor. Regular sweet paprika works if that’s what’s in your pantry.
• balsamic vinegar: A small splash brightens the sweetness of the roasted vegetables. Red wine vinegar is a fine substitute in a pinch.

Silky Roasted Red Pepper Tomato Soup with Basil

A smooth, roasted vegetable soup made from charred red peppers and tomatoes, blended with garlic and broth, finished with cream and fresh basil.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Mediterranean

Calories: 159

Ingredients Method Notes

Ingredients

  

• 6 red bell peppers large (about 900 g); halved and seeded
• 900 g Roma or vine tomatoes / 2 lbs; halved
• 1 yellow onion large; quartered
• 6 garlic cloves unpeeled
• 3 tbsp olive oil plus more for drizzling
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 3 cups vegetable broth / 720 ml
• 1/2 cup heavy cream / 120 ml; or full-fat coconut milk
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil torn; plus more for garnish
• pinch red pepper flakes optional, for garnish

Method

 

1. Heat the oven to 220 C / 425 F and line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
2. Arrange the peppers cut side down, tomatoes cut side up, and onion quarters and garlic cloves around them. Drizzle with 3 tbsp olive oil and sprinkle with salt, black pepper, and smoked paprika.
3. Roast for 35 to 40 minutes until the pepper skins are blistered and blackened in spots, the tomatoes have collapsed, and the onion edges are charred.
4. Let the pan cool for 10 minutes. Peel the charred skins off the peppers and discard. Squeeze the softened garlic cloves out of their skins.
5. Transfer the peppers, tomatoes, onion, and garlic to a blender with 1 cup / 240 ml of the broth. Blend in batches, venting the lid and holding a towel over the top, until smooth.
6. Pour the blended soup into a 5-quart / 4.7 L Dutch oven and stir in the remaining broth. Bring to a simmer over medium heat.
7. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
8. Stir in the heavy cream and balsamic vinegar. Taste and adjust salt as needed.
9. Ladle into bowls and top with torn basil, a drizzle of olive oil, and red pepper flakes if using.

Notes

• Peel pepper skins after roasting for a smoother soup with no bitter flecks
• Vent the blender lid when blending hot liquid to avoid pressure buildup
• Roast vegetables on one sheet pan for minimal cleanup
• Simmer at least 10 minutes after blending to concentrate flavor

Tips for Success

• Cut peppers and tomatoes to similar sizes, much like the parsnip and apple in a roasted parsnip apple soup, so they roast evenly in the same 35 to 40 minute window.
• Peel the charred pepper skins after roasting for a smoother, less bitter soup.
• Vent the blender lid and blend the hot soup in batches to avoid pressure buildup.
• Taste before adding extra salt since roasted vegetable broth varies in sodium between brands.
• Simmer the blended soup for at least 10 minutes to let the flavors settle before serving.

Variations

• Add a can of drained white beans before blending for a thicker, higher-protein soup.
• Stir in 1/2 cup cooked orzo after blending for a heartier, pasta-style version.
• Swap heavy cream for full-fat coconut milk and skip the parmesan for a dairy-free bowl.

Storage and Reheating

Roasted red pepper and tomato soup keeps in an airtight container in the fridge for 4 to 5 days. The flavor actually deepens by day two once the roasted vegetables and cream have had time to settle together.

Reheat on the stovetop over medium-low heat, stirring occasionally, for 5 to 7 minutes until steaming. Or microwave in 60-second bursts, stirring between each, until heated through.

This soup freezes well for up to 3 months in freezer-safe containers with an inch of headspace. Thaw overnight in the fridge, then reheat on the stovetop, stirring in a splash of extra broth or cream if it looks thick after freezing.

Serving Suggestions

Roasted red pepper and tomato soup pairs well with a grilled cheese sandwich or a wedge of roasted tomato basil galette for dunking. A simple green salad with a sharp vinaigrette cuts through the richness of the cream.

For toppings, I go with torn basil, a drizzle of olive oil, and a crack of black pepper. Croutons or a scattering of shaved parmesan add texture if you want more of a meal.

Serve it in wide, shallow bowls so the basil and oil sit visible on top, not sunk into the soup.

FAQ

Why is my roasted red pepper and tomato soup watery instead of thick?

It’s usually too much broth added before simmering, or the vegetables didn’t roast long enough to concentrate. Simmer the blended soup uncovered for the full 10 minutes to let it reduce, and add broth gradually next time rather than all at once.

Can I use canned fire-roasted tomatoes instead of fresh?

Yes, one 28 oz / 800 g can of fire-roasted tomatoes can replace the fresh tomatoes, and you can skip roasting them since they’re already charred. Still roast the peppers, onion, and garlic fresh for the best texture and sweetness.

Can I freeze roasted red pepper and tomato soup?

Yes, it freezes well for up to 3 months in airtight, freezer-safe containers with some headspace for expansion. Thaw it in the fridge overnight and reheat gently on the stove, stirring in a little extra broth or cream if it thickened up.

What goes well with roasted red pepper and tomato soup?

A grilled cheese sandwich or crusty bread for dipping is the classic move, since the bread soaks up the cream-finished broth. A crisp green salad with vinaigrette balances the richness if you want a fuller meal.

Is roasted red pepper and tomato soup dairy free?

Not as written, since it’s finished with heavy cream. Swap in full-fat coconut milk in the same 1/2 cup / 120 ml amount and the soup stays just as smooth, similar to a roasted pumpkin coconut soup, with a faint coconut note underneath the roasted vegetables.

How do I know when the peppers are roasted enough?

Look for skins that are blistered and blackened in patches, with the flesh visibly softened and slumping, usually 35 to 40 minutes at 220 C / 425 F. If the skins still look tight and glossy, give them another 5 minutes.

More from the kitchen

• our Flaky Roasted Tomato and Basil Galette with Ricotta
• Cherry Tomato and Roasted Feta Pasta with Fresh Basil
• the Roasted Parsnip Apple Soup: Silky and Warmly Spiced
• Roasted Red Pepper Walnut Dip (Muhammara Style)