Roasted Tomato and Pepper Soup is a cozy, comforting bowl full of rich flavors. The roasting brings out the natural sweetness of the tomatoes and peppers, creating a deep, smoky taste that warms you up from the inside. It’s smooth, slightly tangy, and just a little bit sweet—all the good stuff in one simple soup.
I love making this soup when I want something quick but special. Roasting the vegetables ahead of time really lifts the flavor, and it’s so easy to blend everything together. I also like to add a pinch of smoked paprika or a swirl of cream on top to give it a little extra something, but it’s just as great on its own.
This soup is my go-to when I want a bowl that feels homemade without a lot of fuss. I like serving it with a slice of crusty bread or a grilled cheese sandwich for dipping. It’s the kind of meal that makes any day feel a little warmer and more relaxed, and it’s always a hit with friends and family.
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the heart of this soup. They bring natural sweetness and acidity. If fresh tomatoes aren’t in season, canned whole peeled tomatoes work well too.
Red Bell Peppers: These add sweetness and a bit of smoky flavor when roasted. If you want a bit of heat, try using roasted red peppers or adding a small chili pepper instead.
Onion and Garlic: These build the soup’s base flavor. Roasting them mellows sharpness and deepens their taste. You can swap yellow onions for white or sweet onions based on what you have.
Olive Oil: It helps roast vegetables to a nice caramelization. You can use avocado oil if you want a more neutral taste or a higher smoke point.
Vegetable Broth: Broth adds flavor and thins the soup. Use homemade or store-bought. For a richer soup, chicken broth is a fine alternative if you’re not vegetarian.
Smoked Paprika & Herbs: These give subtle smoky and herb notes. If you don’t have smoked paprika, regular paprika or a dash of cumin can add a warm flavor twist.
Heavy Cream or Coconut Milk: Used to finish the soup with creaminess and a slight richness. Coconut milk is a great dairy-free option and adds a gentle sweetness.
How Can You Get Deep, Roasted Flavors Without Burning?
Roasting the vegetables is key to a flavorful soup, but it can be tricky to get that perfect char without burning.
- Use a hot oven (around 425°F/220°C) to roast quickly and evenly.
- Cut your veggies into similar sizes so they cook at the same rate.
- Drizzle with enough oil to coat but not drown them.
- Keep an eye near the end of roasting to avoid burning; toss halfway through for even browning.
- Allow veggies to cool slightly before blending to avoid steam pressure buildup.
This slow roasting softens the veggies and brings out their natural sweetness and smoky notes, which are the heart of this soup’s flavor.
Equipment You’ll Need
- Baking sheet – for roasting the vegetables, it ensures even caramelization and easy cleanup.
- Large pot – to simmer the roasted veggies with broth and develop flavors.
- Immersion blender or regular blender – to puree the soup until smooth and creamy.
- Measuring spoons and cups – for accurately adding spices, broth, and cream.
- Spatula or spoon – to stir and transfer ingredients safely.
Flavor Variations & Add-Ins
- Spicy twist: Add a pinch of red pepper flakes or a diced jalapeño to give your soup some heat.
- Cheesy touch: Stir in a handful of grated Parmesan or a crumble of feta before serving for extra richness.
- Herb boost: Garnish with fresh parsley, cilantro, or chives to brighten the flavor.
- Vegetable mix-ins: Toss in cooked zucchini, spinach, or roasted carrots for extra veggies and color.
Roasted Tomato and Pepper Soup
Ingredients You’ll Need:
For the Soup:
- 2 pounds ripe tomatoes, halved
- 2 large red bell peppers, halved and seeded
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3 cups vegetable broth
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon dried oregano or thyme
For Serving:
- ¼ cup heavy cream or coconut milk (optional)
- Fresh basil leaves, chopped (for garnish)
Time Needed
It takes about 10 minutes to prepare the veggies and 25-30 minutes to roast them. Then, allow 10-15 minutes to simmer and blend the soup. So, you’ll spend around 45-50 minutes from start to finish for this delicious soup.
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). Place the halved tomatoes, red bell peppers, quartered onion, and garlic cloves on a baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with salt and pepper, then toss everything gently to coat. Roast in the oven for 25-30 minutes, until the veggies are tender and a little charred.
2. Simmer the Soup:
When the vegetables are done roasting, take them out and let cool slightly. Then, transfer them to a large pot. Add the vegetable broth, smoked paprika (if you’re using it), and dried oregano or thyme. Warm the mixture over medium heat and let it simmer for 10 minutes so the flavors come together.
3. Blend and Finish:
Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully blend the soup in batches in a countertop blender. Return the blended soup to the pot, taste, and add extra salt and pepper if needed. If the soup is too thick for your liking, stir in a bit more broth or water.
4. Serve and Enjoy:
Ladle the hot soup into bowls. Drizzle a little heavy cream or coconut milk on top if you like it creamy, and sprinkle with fresh chopped basil and a pinch of black pepper. Serve with some toasted crusty bread on the side for a comforting meal.
Can I Use Canned Tomatoes Instead of Fresh?
Yes! If fresh tomatoes aren’t available or in season, use a 28-ounce can of whole peeled tomatoes. Just drain some of the juice before roasting or blending to avoid a watery soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool completely before storing it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. You can also freeze the soup in portions for up to 3 months—thaw overnight in the fridge before reheating.
Can I Make the Soup Spicier?
Definitely! Add a pinch of red pepper flakes when roasting the vegetables or stir in some diced jalapeño for a nice kick. Just adjust to your spice tolerance.
