This roasted tomato pepper soup is rich, smoky, and comforting. With fire-roasted veggies and spices, it's the perfect cozy bowl of soup any time of year. Serve roasted red pepper tomato soup with a slice of crusty bread or a gooey gourmet grilled cheese sandwich.
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There's nothing quite like a steaming bowl of roasted tomato pepper soup to comfort you on a chilly day. The natural sweetness of tomatoes deepens as they roast, creating a rich, smoky flavor that's hard to resist. Blended with roasted red peppers, herbs, and spices, this simple soup is both cozy and nourishing!
So, if you're like me and have a ton of ripe tomatoes in your garden, here's another great recipe to try: my easy roasted tomato sauce!
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🔖 Ingredients & Substitutions
- Tomatoes: 4 pounds of red, ripe tomatoes, any medium to large variety. I used a combination of Roma tomatoes and beefsteak tomatoes.
- Peppers: You'll need one jar of Mezzetta's roasted red bell peppers, or substitute with 3 fresh red bell peppers. I also added a few spicy Fresno chiles, so if you prefer mild soup, simply leave them out.
- Onion: One large yellow onion; can be substituted with a large white onion.
- Garlic: One small head of garlic or as many garlic cloves as you'd like to add. I recommend around 6 to 8. The garlic flavor mellows out after being roasted.
- Broth: Chicken broth, vegetable broth (for a vegan soup), or 1 tablespoon chicken bouillon mixed with 2 cups water.
- Seasoning & Herbs: Smoked paprika, Italian seasoning, crushed red pepper flakes (optional, if you like it spicy), sea salt, and black pepper.
- Brown sugar: Balances out the tanginess of the tomatoes and rounds out the flavor.
- Baking Soda: A tiny bit of baking soda, which is alkaline, neutralizes the natural acidity in tomatoes.
- Balsamic Vinegar: It enhances the sweetness, deepens the flavor, and balances the acidity.
- Other Ingredients: Fresh basil leaves for garnish. Half-and-half or heavy cream can be swirled in for a creamier texture. I prefer to add 1 to 2 tablespoons to each bowl.
*See recipe card for full list of ingredients & quantities.
🍅 How to Make Roasted Tomato Pepper Soup
Step 1: Core and slice tomatoes in half, then add them, cut side down, to a foil-lined pan. Add Fresno chiles (if using) and a garlic bulb with the top sliced off. Spray veggies or drizzle with 1 tablespoon olive oil, then sprinkle with ¼ teaspoon salt and black pepper.
Pro Tip: I prefer using this spray bottle to spray the veggies with oil because you'll use less oil than if you drizzle it.
Step 2: Roast vegetables in a preheated 425°F oven for 25 minutes. Broil for a few minutes if the tomatoes are still not charred. Once cool enough to handle, remove the peel from the tomatoes, garlic, and Fresno chiles (discard chile seeds).
Step 3: While the veggies roast, add diced onion and 2 tablespoons olive oil to a Dutch oven and sauté the onion for 20 minutes over low to medium heat until caramelized. Strain bottled roasted red peppers and add to the onions.
Step 4: Add roasted veggies to the pot along with seasoning, herbs, brown sugar, and baking soda.
Step 5: Measure rendered tomato juice from the pan and add enough water or broth to it to equal two cups. If using water, stir in chicken bouillon, then pour over the soup ingredients.
Step 6: Mix ingredients to combine, then simmer over low heat for 10 minutes. Use an immersion blender to blend until smooth. Add balsamic vinegar, then taste and adjust seasoning as needed. For a creamier texture, stir in half-and-half or heavy cream (1 to 2 tablespoons per cup).
Pro Tip: After blending, run it through a fine mesh strainer or food mill for a restaurant-smooth finish. (Or leave it rustic and chunky-your call!)
🍽 Serving Suggestions
Serve roasted tomato pepper soup as is or with a swirl of half-and-half or heavy cream. Garnish with croutons, shaved parmesan cheese, or freshly chopped herbs.
This soup goes great with crusty bread or this cream cheese garlic bread. It also pairs well with tri-tip sandwiches, grilled cheese sandwiches, or this roasted beetroot salad.
🤷🏻♀️ FAQs
To deepen the flavor of tomato soup, start by roasting the tomatoes and caramelizing the onions. This adds smokiness and sweetness. Next, spice it up with smoked paprika and red pepper flakes. Don't forget to add some fresh or dried herbs, a tiny bit of sugar to balance the acidity, and then boost the flavor with a splash of balsamic!
Yes, tomatoes and peppers can be roasted at the same time on a sheet pan in a preheated 425-degree oven for 30 to 45 minutes.
The herbs that pair well with tomato soup include basil, oregano, rosemary, marjoram, thyme, and parsley.
👩🏼🍳 Pro Tip
- Tomatoes can get sharp. Add a splash of cream to smooth out the edges.
- Store leftover roasted red pepper and tomato soup in an airtight container in the fridge for up to 5 days. Freeze for up to 4 months.
- If freezing the soup, leave some headspace in the freezer bag for expansion, and don't add the cream until serving.
🥣 More Soup Recipes
Love a good soup? We have so many you can try. Here are some of our favorites:
- Scotch broth
- Sopita (Mexican shell soup)
- Swiss chard soup
- Creamy turkey soup
- Chili poblano soup
🍜 More Tomato Recipes
If you enjoy this roasted red pepper and tomato soup, check out these other tomato-based recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Core and slice tomatoes in half, then add them, cut side down, to a foil-lined pan. Add Fresno chiles (if using), and garlic bulb with the top sliced off. Spray veggies or drizzle with 1 tablespoon olive oil, then sprinkle with ¼ teaspoon salt and black pepper.
- Roast vegetables in a preheated 425°F oven for 25 minutes. Broil for a few minutes if the tomatoes are still not charred. Once cool enough to handle, remove peel from the tomatoes, garlic, and Fresno chiles (discard chile seeds).
- While the veggies roast, add diced onion and 2 tablespoons olive oil to a Dutch oven and sauté the onion for 20 minutes over low to medium heat until caramelized. Strain bottled roasted red peppers and add to the onions.
- Add roasted veggies to the pot along with seasoning, herbs, brown sugar, and baking soda.
- Measure rendered tomato juice from the pan and add enough water or broth to it to equal two cups. If using water, stir in chicken bouillon, then pour over the soup ingredients.
- Mix ingredients to combine, then simmer over low heat for 10 minutes. Use an immersion blender to blend until smooth. Add balsamic vinegar, then taste and adjust seasoning as needed. For a creamier texture, stir in half-and-half or heavy cream (1 to 2 tablespoons per cup).
Nutrition
Notes
- The nutritional values do not reflect the optional addition of heavy cream or half- and half.
- Instead of drizzling on the oil, I prefer using this spray bottle to spray the veggies with oil because you'll use less oil.
- After blending, run it through a fine mesh strainer or food mill for a restaurant-smooth finish. (Or leave it rustic and chunky-your call!)
- Tomatoes can get sharp. Add a splash of cream to smooth out the edges.
- Store leftover soup in an airtight container in the fridge for up to 5 days. Freeze for up to 4 months.
- If freezing the soup, leave some headspace in the freezer bag for expansion, and don't add the cream until serving.
Hilda Sterner says
We hope you enjoy this cozy roasted tomato pepper soup!