As a recipe developer I keep coming back to what I now call the Best Roasted Tomato Soup, made from roasted tomatoes, red peppers, onions, garlic and cream, and I share a little trick that explains why it belongs in your weekly rotation as the weather cools.

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I fell for this Roasted Red Pepper And Tomato Soup the first chilly evening I tried it. Its bright and a little surprising, not the usual tomato soup your used to.

The roasted red bell peppers add a smoky lift and garlic gives it a bite that keeps you coming back. Sometimes I call it my take on Tomato Soup With Peppers or a rustic Garlic Tomato Soup, because it sits between both worlds.

Its simple, but there’s a twist that makes you want to taste again, to figure out what makes it so addicting.

Ingredients

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Red bell peppers: Sweet, smoky when roasted, high in vitamin C and fiber, very vibrant
Tomatoes: Slightly acidic, rich in lycopene and vitamin A, add bright tomatoey tang
Onion: Adds savory sweetness when caramelized, gives body and natural umami
Garlic: Pungent and warming, boosts savory depth and has heart healthy compounds
Olive oil: Silky mouthfeel, healthy fats help absorb nutrients, flavors carry well
Basil: Fresh basil smells bright, adds herbal lift and a subtle peppery note
Heavy cream: Rounds acidity, gives richness and smoothness, use sparingly for balance
Broth: Broth builds soup base, adds savory liquid body and gentle saltiness
Smoked paprika: A pinch gives smoky warmth and depth without extra heat, optional

Ingredient Quantities

4 large red bell peppers (about 1.5 to 2 lb), roasted and peeled

2 lb ripe tomatoes, quartered or 2 (14 oz) cans whole or crushed tomatoes

1 large yellow onion, roughly chopped

4 cloves garlic, smashed or minced

2 tbsp extra virgin olive oil

3 cups low sodium vegetable or chicken broth

1/2 cup heavy cream (or half n half if you prefer)

1 tsp granulated sugar

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup fresh basil leaves (or 1 tsp dried basil)

1/4 tsp smoked paprika or a pinch red pepper flakes, optional

How to Make this

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1. Preheat oven to 450F. Place the 4 red bell peppers on a baking sheet and roast until evenly charred all over, about 20-25 minutes, turning every 6-8 minutes. Put peppers in a bowl and cover tightly with plastic wrap or a lid to steam for 10-15 minutes so the skins loosen.

2. While peppers steam, quarter the fresh tomatoes (or open the 2 cans) and roughly chop the large yellow onion. If using fresh tomatoes, toss tomatoes, onion and the 4 garlic cloves with 1 tbsp olive oil, a pinch of salt and roast on a sheet pan 20-25 minutes until soft and slightly caramelized. If using canned tomatoes, skip roasting and just set onion and garlic aside.

3. Peel, seed and roughly chop the cooled roasted peppers. If the skins wont come off easily, scrape them with a knife under running water or peel with your fingers, it helps.

4. In a large pot heat the remaining 1 tbsp olive oil over medium heat. If you didnt roast the onion and garlic, add the chopped onion and saute until translucent, 5-7 minutes, then add the garlic and cook 30-60 seconds until fragrant. If you roasted them, tip those roasted onions and garlic into the pot now.

5. Add the roasted chopped peppers and the roasted or canned tomatoes to the pot. Pour in 3 cups low sodium vegetable or chicken broth, then stir in 1 tsp granulated sugar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp smoked paprika or a pinch of red pepper flakes if you like heat.

6. Bring everything to a gentle simmer, reduce heat and let simmer 10-15 minutes so the flavors marry. Taste and adjust seasoning if needed.

7. Use an immersion blender to puree the soup until silky smooth, or carefully blend in batches in a regular blender (vent the lid slightly and cover with a kitchen towel, hot liquids expand). For extra silky texture press the blended soup through a fine mesh sieve into a clean pot, skipping this step is fine if you like a bit more body.

8. Return the soup to low heat, stir in 1/2 cup heavy cream or half and half and 1/4 cup chopped fresh basil (or 1 tsp dried). Warm gently 2-3 minutes but dont let it boil hard after you add the cream.

9. Serve hot, garnish with a few whole basil leaves, a drizzle of olive oil or cream, and crusty bread or croutons. Leftovers keep in the fridge 3-4 days or freeze for up to 3 months.

Equipment Needed

1. Oven (preheat to 450F) and a rimmed baking sheet
2. Tongs for turning the peppers while roasting
3. Large heatproof bowl and plastic wrap or a tight lid to steam the peppers
4. Sharp chef’s knife
5. Cutting board
6. Large heavy‑bottomed pot or Dutch oven
7. Immersion blender or a regular blender (vent the lid slightly when blending hot soup)
8. Fine mesh sieve for extra silky texture (optional but nice)
9. Wooden spoon or silicone spatula for stirring
10. Measuring cups and spoons, plus a can opener (if using canned tomatoes)

FAQ

Q: Can I use canned tomatoes instead of fresh? A: Yes. Use two 14 oz cans of whole or crushed tomatoes with their juices, they work great and save time. If you use canned, taste for salt and sugar since canned tomatoes can vary, and simmer a bit so the flavors mellow.

Q: How do I roast and peel the red peppers? A: Char them under the broiler, over a gas flame, or on a grill until the skins are blackened, then put them in a bowl and cover with plastic wrap or a towel for 10 to 15 minutes to steam. The skins will slip off easy, then remove stem and seeds. Dont rinse them under water too long or you wash away some smoky flavor.

Q: Can I make the soup vegan or dairy free? A: Absolutely. Swap the heavy cream for full fat coconut milk or a cashew cream and use vegetable broth. Add a splash of olive oil at the end for richness and a teaspoon of nutritional yeast if you want a cheesy boost.

Q: How do I store or freeze the soup? A: Keep in the fridge for 3 to 4 days in an airtight container. Freeze up to 3 months, cool completely first. If you used cream the texture can change a bit after freezing, so reheat slowly and whisk in a little fresh cream or coconut milk if it looks separated.

Q: How can I adjust the thickness or texture? A: For thicker soup simmer longer to reduce, or blend in a roasted potato or a slice of crusty bread. For thinner soup add more broth or water a little at a time until you like it.

Q: How do I get a good smoky or spicy kick? A: Use smoked paprika or a pinch of red pepper flakes, or char the peppers a little longer. Taste as you go and add the spices at the end for the brightest flavor, and a little sugar balances tomato acidity if needed.

Roasted Red Pepper And Tomato Soup Recipe Substitutions and Variations

Roasted red bell peppers: jarred roasted red peppers (drained and rinsed), charred poblano or roasted sweet red mini peppers, or 1 to 1 1/2 cups frozen roasted red peppers thawed and pureed — all keep that smoky sweetness while saving time
Tomatoes: swap with canned fire roasted tomatoes, passata (strained tomato purée), or 6 oz tomato paste diluted to 2 lbs with water and a pinch sugar if your fresh tomatoes are bland
Heavy cream: use full fat coconut milk or canned evaporated milk for richness, Greek yogurt thinned with a little milk for tang, or cashew cream for a smooth dairy free option
Vegetable/chicken broth: use water plus a good bouillon cube or paste, mushroom broth for umami depth, or a light white wine plus water for brighter flavor

Pro Tips

1) Roast and steam like you mean it, then peel gently. If the skin sticks, rub with a paper towel or scrape under cold running water to help it slip off. Don’t overdo the rinsing though or you’ll wash away some pepper flavor.

2) If you’re using canned tomatoes boost their flavor: simmer them down a bit to concentrate, and add a teaspoon of tomato paste or a splash of balsamic vinegar to give that roasted depth you get from fresh. Fresh roasted tomatoes are great, but canned can be just as good with this trick.

3) Be careful with hot blending. If you use a blender, vent the lid and start on low speed, cover the hole with a towel and hold it so it wont pop off. Immersion blenders are easier and safer for hot soups, and if you want the silkiest result push the blended soup through a fine mesh sieve.

4) Add the cream at the end on very low heat, don’t let it boil after you put it in or it can separate. If you plan to freeze the soup leave the cream out and stir it in when you reheat, or use half and half for a slightly more stable finish.

5) Taste, adjust, then taste again. A pinch of sugar or a squeeze of lemon will balance acidity, smoked paprika or red pepper flakes add depth if it feels flat, and a small pat of butter or a drizzle of good olive oil at the end makes it feel richer. Leftovers thicken in the fridge so thin with broth when reheating.

Roasted Red Pepper And Tomato Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

203

kcal

Equipment: 1. Oven (preheat to 450F) and a rimmed baking sheet
2. Tongs for turning the peppers while roasting
3. Large heatproof bowl and plastic wrap or a tight lid to steam the peppers
4. Sharp chef’s knife
5. Cutting board
6. Large heavy‑bottomed pot or Dutch oven
7. Immersion blender or a regular blender (vent the lid slightly when blending hot soup)
8. Fine mesh sieve for extra silky texture (optional but nice)
9. Wooden spoon or silicone spatula for stirring
10. Measuring cups and spoons, plus a can opener (if using canned tomatoes)

Ingredients

4 large red bell peppers (about 1.5 to 2 lb), roasted and peeled
2 lb ripe tomatoes, quartered or 2 (14 oz) cans whole or crushed tomatoes
1 large yellow onion, roughly chopped
4 cloves garlic, smashed or minced
2 tbsp extra virgin olive oil
3 cups low sodium vegetable or chicken broth
1/2 cup heavy cream (or half n half if you prefer)
1 tsp granulated sugar
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup fresh basil leaves (or 1 tsp dried basil)
1/4 tsp smoked paprika or a pinch red pepper flakes, optional

Directions

Preheat oven to 450F. Place the 4 red bell peppers on a baking sheet and roast until evenly charred all over, about 20-25 minutes, turning every 6-8 minutes. Put peppers in a bowl and cover tightly with plastic wrap or a lid to steam for 10-15 minutes so the skins loosen.
While peppers steam, quarter the fresh tomatoes (or open the 2 cans) and roughly chop the large yellow onion. If using fresh tomatoes, toss tomatoes, onion and the 4 garlic cloves with 1 tbsp olive oil, a pinch of salt and roast on a sheet pan 20-25 minutes until soft and slightly caramelized. If using canned tomatoes, skip roasting and just set onion and garlic aside.
Peel, seed and roughly chop the cooled roasted peppers. If the skins wont come off easily, scrape them with a knife under running water or peel with your fingers, it helps.
In a large pot heat the remaining 1 tbsp olive oil over medium heat. If you didnt roast the onion and garlic, add the chopped onion and saute until translucent, 5-7 minutes, then add the garlic and cook 30-60 seconds until fragrant. If you roasted them, tip those roasted onions and garlic into the pot now.
Add the roasted chopped peppers and the roasted or canned tomatoes to the pot. Pour in 3 cups low sodium vegetable or chicken broth, then stir in 1 tsp granulated sugar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp smoked paprika or a pinch of red pepper flakes if you like heat.
Bring everything to a gentle simmer, reduce heat and let simmer 10-15 minutes so the flavors marry. Taste and adjust seasoning if needed.
Use an immersion blender to puree the soup until silky smooth, or carefully blend in batches in a regular blender (vent the lid slightly and cover with a kitchen towel, hot liquids expand). For extra silky texture press the blended soup through a fine mesh sieve into a clean pot, skipping this step is fine if you like a bit more body.
Return the soup to low heat, stir in 1/2 cup heavy cream or half and half and 1/4 cup chopped fresh basil (or 1 tsp dried). Warm gently 2-3 minutes but dont let it boil hard after you add the cream.
Serve hot, garnish with a few whole basil leaves, a drizzle of olive oil or cream, and crusty bread or croutons. Leftovers keep in the fridge 3-4 days or freeze for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.