Roasted Red Pepper And Tomato Soup Recipe From Scratch

I make this roasted red pepper and tomato soup every fall when the last of the summer peppers and tomatoes come in. Jarred tomato soups taste thin and one-dimensional. This from-scratch version roasts everything first for a deeper, smokier base with bright acidity.

Why This Roasted Red Pepper And Tomato Soup Works

Roasting the red peppers and tomatoes before blending does most of the flavor work. The dry oven heat caramelizes the sugars and concentrates the juices into a thick, jammy base. You get a natural sweetness with almost no added seasoning needed.

The roasted red pepper gives the soup a deep, smoky undertone that plain tomato soup never has. It also adds body — the blended pepper thickens the soup without any flour or cream. I skip thickeners entirely in this recipe.

This soup works as a starter or a full meal with crusty bread. I serve it with sourdough for dunking and a swirl of olive oil on top. Prep is minimal — most of the time is hands-off in the oven.

Ingredients

• 3 large red bell peppers, halved and seeded
• 2 lbs plum tomatoes, halved
• 1 medium yellow onion, quartered
• 4 cloves garlic, unpeeled
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 3 cups low-sodium vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil or thyme for garnish

What You Need for Roasted Red Pepper And Tomato Soup

Red bell peppers — three large peppers give the soup its signature roasted sweetness. Substitute jarred roasted peppers (about 1 cup drained) if you’re short on time, though fresh-roasted flavor is noticeably deeper.

Plum tomatoes — these have a lower water content and meatier flesh than beefsteak or cherry tomatoes. Roma tomatoes work identically. Avoid vine-ripened tomatoes here — they release too much liquid and dilute the roasted flavor.

Unpeeled garlic — roasting garlic in the skin protects it from burning and gives a mellow, sweet flavor. Squeeze the roasted cloves out of the skin before blending. The skin stays behind.

Smoked paprika — this deepens the roasted flavor and adds a subtle smokiness. Regular sweet paprika works but gives a less complex result. I use 1 teaspoon smoked paprika in every batch.

Vegetable broth — controls the final thickness. I use 3 cups for a thick bisque-style texture. Add a fourth cup if you prefer a thinner, more pourable soup. Low-sodium broth lets you control the salt level.

Olive oil — used twice: to coat the vegetables before roasting, and as a garnish drizzle on top. The garnish drizzle adds a fruity finish and helps the soup look finished in the bowl.

How to Make Roasted Red Pepper And Tomato Soup

1. Preheat the oven to 425°F (220°C).
2. Arrange the halved peppers, halved tomatoes, quartered onion, and unpeeled garlic cloves on a large rimmed baking sheet.
3. Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle with 1/2 teaspoon salt and the black pepper.
4. Toss to coat. Arrange the peppers cut-side down and the tomatoes cut-side up.
5. Roast at 425°F for 35–40 minutes until the pepper skins blister and char and the tomatoes caramelize at the edges.
6. Remove from the oven. Let cool for 10 minutes until safe to handle.
7. Peel the charred skin from the peppers. Squeeze the roasted garlic cloves out of their skins.
8. Transfer all roasted vegetables to a blender or use an immersion blender in a large pot.
9. Add vegetable broth, smoked paprika, thyme, and remaining 1/2 teaspoon salt.
10. Blend until completely smooth. Work in batches if using a countertop blender — fill only halfway to avoid steam pressure buildup.
11. Pour the blended soup into a large saucepan over medium heat. Simmer for 5 minutes, stirring occasionally.
12. Taste and adjust salt. Add red pepper flakes if you want heat.
13. Ladle into bowls. Drizzle with remaining 1 tablespoon olive oil. Garnish with fresh basil or thyme.

Roasted Red Pepper And Tomato Soup Variations

Creamy Roasted Red Pepper And Tomato Soup

Stir in 1/2 cup of heavy cream or half-and-half after blending. The soup turns a deep coral-orange and the flavor mellows noticeably. I add the cream off the heat so it doesn’t scorch. This version pairs well with a grilled cheese sandwich.

Spicy Roasted Tomato Soup

Double the red pepper flakes and add 1 fresh jalapeño (halved, roasted on the same pan) to the blender. The heat is fruity and builds slowly. Add a second jalapeño if you want a more aggressive kick.

Roasted Red Pepper Tomato Basil Soup

Add 1/2 cup of packed fresh basil leaves directly to the blender with the roasted vegetables. The soup turns a bright green-flecked orange. Use this version for summer when basil is abundant. The herb flavor is forward and slightly sweet.

Vegan Creamy Version

Stir in 1/2 cup of full-fat coconut milk or unsweetened cashew cream instead of heavy cream. The coconut milk adds a subtle sweetness that works surprisingly well with the roasted red pepper. Cashew cream is richer and closer to dairy cream in texture.

Roasted Red Pepper Tomato Soup With Feta

Top each bowl with 2 tablespoons of crumbled feta and a few kalamata olives. The salty tang of the feta cuts the sweetness of the roasted peppers. This is my favorite version for a weeknight dinner — it eats like a full Mediterranean meal.

Tips for the Best Roasted Red Pepper And Tomato Soup

• I always place the peppers cut-side down — this traps steam inside the pepper and loosens the skin for easier peeling.
• Don’t skip the full roasting time. The charring on the pepper skins adds a smokiness that defines this recipe. Pull them early and the soup tastes flat.
• For a perfectly smooth texture, blend in a countertop blender, not an immersion blender. Countertop blenders create a finer emulsion. Strain through a fine mesh sieve if you want an ultra-silky finish.
• I taste and adjust salt at the end, not at the start. The roasting concentrates the salt in the vegetables — the amount in the recipe is a starting point, not a final measurement.
• The soup thickens as it cools. If you’re making it ahead, add an extra 1/4 cup of broth when reheating to restore the consistency.
• I use plum tomatoes when they’re in peak season (August–September) for the most concentrated flavor. Off-season, canned whole San Marzano tomatoes (drained) are a better choice than fresh pale-winter tomatoes.

Make Ahead & Storage

This roasted red pepper and tomato soup keeps in the fridge for up to 5 days in an airtight container. The flavor actually improves by day 2 as the roasted notes deepen and meld. Reheat on the stovetop over medium-low heat, stirring occasionally.

To freeze, let the soup cool completely and pour into freezer-safe zip bags or containers. Lay the bags flat for compact storage. Frozen soup keeps for up to 3 months. Thaw overnight in the fridge or in a pot over low heat from frozen — it takes about 20 minutes. Stir often as it thaws to prevent sticking.

Common Questions

Do I have to peel the peppers after roasting?

Yes. The charred pepper skin has a bitter, papery texture that survives blending. It won’t break down and leaves flecks in the finished soup. Peel while still warm — the skin slips off easily. Let them cool just enough to handle, then peel under cool running water if needed.

Can I use jarred roasted red peppers instead of roasting fresh?

Yes. Use about 1 cup of drained jarred roasted red peppers in place of the fresh peppers. Skip the roasting step and just roast the tomatoes and onion. The flavor is good but slightly less complex — fresh-roasted peppers have a smokier edge that jarred peppers don’t fully replicate.

Is this roasted red pepper and tomato soup vegan?

Yes, as written. The base recipe contains no dairy or animal products. To keep it vegan and make it creamy, use full-fat coconut milk or cashew cream instead of heavy cream. All other ingredients are plant-based.

How do I make this soup thicker?

Use less broth — start with 2 cups instead of 3 and blend until smooth. You can also add 1/4 cup of raw cashews to the blender, which thickens the soup and adds richness without cream. Alternatively, simmer the blended soup uncovered for 10–15 minutes to reduce and concentrate.

Can I make roasted red pepper tomato soup in a slow cooker?

You can, but you won’t get the same roasted depth. Still roast the peppers and tomatoes in the oven first — that step is non-negotiable for flavor. Then transfer everything to a slow cooker with the broth and cook on low for 4 hours. Blend before serving.

This roasted red pepper and tomato soup is one of the most rewarding recipes I make from scratch. Save this recipe and pull it out every fall when the peppers are at their peak.