Name: Roasted Red Pepper and Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 red bell peppers; 6 Roma or vine-ripened tomatoes; 1 medium onion (yellow or white), peeled and chopped; 4 garlic cloves (leave in skin for roasting); 2 tbsp olive oil; 3 cups vegetable broth; Salt and black pepper, to taste; 1/2 tsp smoked paprika or chili flakes (optional); 1/2 cup coconut milk or plant-based cream (optional); Fresh basil or thyme, for garnish (optional)

Why You’ll Love This Recipe

This soup combines the natural sweetness of roasted red peppers with the tangy depth of tomatoes to create a flavor-packed, creamy bowl of comfort. It’s easy to make, healthy, and perfect for meal prep. Plus, it’s vegan-friendly, gluten-free, and made entirely from pantry and fresh ingredients. Whether served with crusty bread or a grilled sandwich, it’s a dish that never fails to satisfy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Red bell peppers
Tomatoes (Roma or vine-ripened)
Onion (yellow or white)
Garlic cloves
Olive oil
Vegetable broth
Salt and black pepper
Fresh basil or thyme (optional for added flavor)
Smoked paprika or chili flakes (optional, for a smoky or spicy kick)
Coconut milk or plant-based cream (optional for creaminess)

Directions

Preheat the oven to 400°F (200°C).
Cut the red bell peppers and tomatoes in halves or quarters. Peel the onion and cut it into chunks. Leave the garlic cloves in their skins.
Place the vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast in the oven for 30–35 minutes, or until the peppers are blistered and the tomatoes are softened.
Remove from the oven and let cool slightly. Peel the garlic and remove the skins from the roasted peppers if desired.
Transfer the roasted vegetables to a blender along with the vegetable broth. Blend until smooth.
Pour the soup into a large pot. Add smoked paprika or chili flakes if using, and bring to a simmer for 10–15 minutes.
Stir in coconut milk or plant-based cream if desired for added richness. Adjust seasoning to taste.
Serve hot, garnished with fresh basil, a drizzle of cream, or croutons if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Spicy Version: Add a fresh chili or a pinch of red pepper flakes before blending.
Creamy Tomato Soup: Stir in coconut milk, cashew cream, or vegan cream cheese.
Smoky Twist: Use smoked paprika or roasted chipotle peppers for extra depth.
Herb-Infused: Blend in fresh basil or thyme for an herbal finish.
Roasted Garlic Boost: Roast extra garlic cloves for a deeper, mellow flavor.
Chunky Style: Blend only half the soup for a textured finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
For microwave reheating, heat in 1-minute intervals, stirring in between.
To freeze, let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Do I have to roast the vegetables?

Roasting adds depth and sweetness, but you can sauté the vegetables in a pot if you’re short on time.

Can I use canned tomatoes?

Yes, canned whole or crushed tomatoes work well, especially when fresh tomatoes aren’t in season.

Should I peel the red peppers?

Peeling is optional, but removing the skins gives the soup a smoother texture.

Can I make this soup creamy without dairy?

Yes, coconut milk, almond milk, or cashew cream make great dairy-free alternatives.

Is this soup vegan?

Yes, as long as you use plant-based broth and cream.

How do I make the soup thicker?

Simmer it longer to reduce the liquid, or add a small cooked potato before blending.

What type of tomatoes work best?

Roma or vine-ripened tomatoes are ideal for their rich flavor and low moisture.

Can I make this in advance?

Absolutely. It stores well and the flavors develop even more after a day in the fridge.

Can I use jarred roasted red peppers?

Yes, they’re a great shortcut. Just drain them well before using.

What goes well with this soup?

It pairs wonderfully with grilled cheese, garlic bread, or a crisp side salad.

Conclusion

Roasted Red Pepper and Tomato Soup is a vibrant, nourishing dish that combines fresh, roasted ingredients into one comforting bowl. It’s simple, healthy, and deeply flavorful—perfect for any season. Whether you enjoy it creamy, spicy, or herbed, this soup is a go-to recipe that brings both comfort and elegance to your table.