roasted pepper and tomato soup recipe

Written BySheba G Updated On
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The Best roasted pepper and tomato soup recipe

I’ve been making this roasted pepper and tomato soup recipe for years, and it’s always a hit with my family. The combination of sweet roasted peppers and tangy tomatoes is a perfect match.

I love that it’s so easy to make and can be customized to suit our tastes. My kids adore helping me in the kitchen, and this recipe is one of their favorites.

We like to serve it as a comforting meal on chilly evenings or as a side dish for family gatherings. The best part is that it’s packed with nutrients from the veggies, making it a great option for a healthy dinner.

I’ve experimented with different spice levels and additions over the years, but the core recipe remains the same. It’s a testament to the beauty of simple, wholesome cooking.

I’ve found that this soup freezes beautifully, so I often make a big batch and store it in the freezer for future meals. When I’m short on time, I love whipping up a quick can of black beans or some crusty bread to serve on the side.

The flavors are so rich and satisfying that we never get tired of it.

Roasted Pepper and Tomato Soup

4.9 from 1314 votes

This soup combines the smoky sweetness of roasted bell peppers with the rich acidity of ripe tomatoes. It is blended into a velvety smooth soup that is both comforting and vibrant.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Soup

3 large red bell peppers
6 large ripe tomatoes
1 medium onion
3 cloves garlic
2 tablespoons olive oil
2 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

For Garnish

1/4 cup heavy cream
2 tablespoons fresh basil leaves

👨‍🍳Directions

1Preheat the oven to 425 degrees Fahrenheit.
2Halve the bell peppers and remove the stems and seeds, then cut the tomatoes in half and place both on a parchment-lined baking sheet along with the unpeeled onion and garlic cloves.
3Drizzle the vegetables with olive oil and roast for 25 to 30 minutes until the pepper skins are charred and the tomatoes are soft and releasing juices.
4Remove from the oven and let cool slightly, then peel the skins from the peppers and squeeze the roasted garlic from their cloves.
5Transfer the roasted vegetables to a large pot and add the vegetable broth, salt, black pepper, and smoked paprika.
6Bring the mixture to a simmer over medium heat, then cook for 5 minutes to meld the flavors.
7Use an immersion blender to puree the soup until completely smooth, or carefully transfer to a countertop blender in batches and blend until velvety.
8Return the soup to the pot and adjust seasoning if needed.
9Ladle the hot soup into bowls and drizzle each with a swirl of heavy cream.
10Garnish with fresh basil leaves and serve immediately.

🔧Equipment

Baking sheet
Parchment paper
Large pot
Immersion blender or countertop blender
Knife
Cutting board
Measuring spoons and cups

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 800mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 14g🥩Protein: 5g

📝Notes

For a vegan version, omit the cream and use a plant-based milk or a swirl of coconut cream. You can also add a pinch of cayenne pepper for heat.

Watch Video Of How Roasted Pepper and Tomato Soup Works

This soup has become my go-to whenever I want something that feels special without spending all day in the kitchen, and it works just as well for a quick weeknight dinner as it does for a holiday table.

I have made it for birthday lunches, potlucks, and lazy Sundays with my family, and someone always asks me for the recipe before they leave.

If you are feeding a crowd, double the batch and set the toppings out on the side so everyone can build their own bowl.

❓ Frequently Asked Questions About Roasted Pepper and Tomato Soup

What type of peppers should I use?

For this recipe, you can use any variety of bell pepper you like best. Sweet bell peppers work well, but you can also use Anaheim or Poblano peppers for added depth of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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