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Bowl of roasted red pepper and tomato soup topped with torn basil and a cream swirl on a wooden table

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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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