Creamy Roasted Red Pepper Tomato Soup in Just 4 Steps

Name: Creamy Roasted Red Pepper Tomato Soup in Just 4 Steps
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 large red bell peppers, halved and seeded; 6 ripe tomatoes, quartered; 1 onion, chopped; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried basil; 1/2 tsp smoked paprika; 4 cups vegetable broth; 1/2 cup heavy cream (optional)

Author: lia

Published: October 26, 2025

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There’s something magical about a bowl of Roasted Red Pepper Tomato Soup—it’s like a cozy hug in liquid form. The first time I made it, I was stunned by how something so simple could taste so rich and complex. Roasting the peppers and tomatoes together deepens their sweetness, while a splash of cream (if you’re feeling indulgent) turns it into pure velvet. This soup became my go-to for chilly evenings, lazy lunches, and even impressing guests—because nobody needs to know it only took an hour and a handful of ingredients. Trust me, once you try it, you’ll wonder how you ever settled for plain old tomato soup.

Why You’ll Love This Roasted Red Pepper Tomato Soup

This isn’t just any soup—it’s the kind that makes you close your eyes and sigh with every spoonful. Here’s why it’s special:

Creamy dreaminess: That velvety texture (with or without cream) feels downright luxurious
Flavor bomb: Roasting amps up the natural sweetness of peppers and tomatoes
Weeknight easy: Just chop, roast, blend—done in under an hour
Seasonal chameleon: Cozy in winter, refreshing chilled in summer
Secretly healthy: Packed with veggies but tastes like comfort food

I make this Roasted Red Pepper Tomato Soup year-round—it’s that versatile. The leftovers? Even better the next day.

Ingredients for Roasted Red Pepper Tomato Soup

Grab these simple ingredients – you probably have most in your kitchen already! The magic happens when fresh veggies meet pantry staples:

4 large red bell peppers (halved and seeded – trust me, fresh roasting beats jarred any day)
6 ripe tomatoes (quartered, no need to peel – the skins blend right in)
1 onion (chopped, any color works but I love yellow for sweetness)
3 cloves garlic (minced – more if you’re garlic-obsessed like me)
2 tbsp olive oil (divided – we’ll use it for both roasting and sautéing)
1 tsp salt (plus more to taste – I use kosher)
1/2 tsp black pepper (freshly cracked if you’ve got it)
1 tsp dried basil (or 1 tbsp fresh if it’s summer)
1/2 tsp smoked paprika (the secret weapon for depth!)
4 cups vegetable broth (homemade if you’re fancy, boxed works great too)
1/2 cup heavy cream (optional but oh-so-good – see notes for dairy-free swaps)

See? Nothing weird or hard-to-find. Now let’s turn these into soup magic!

Equipment You’ll Need

You won’t need any fancy gadgets for this Roasted Red Pepper Tomato Soup—just a few kitchen basics:

Baking sheet (for roasting those gorgeous peppers and tomatoes)
Large pot (a Dutch oven works beautifully too)
Immersion blender (my favorite for easy blending right in the pot) or regular blender
Wooden spoon (for all that delicious stirring)
Measuring spoons (for nailing those spice amounts)

That’s it! Now let’s get cooking.

How to Make Roasted Red Pepper Tomato Soup

Making this soup is easier than you think—just follow these simple steps and let the oven do most of the work! The roasting transforms ordinary veggies into something extraordinary.

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Arrange those halved peppers and quartered tomatoes on a baking sheet—don’t crowd them! Drizzle with 1 tablespoon olive oil and give them a gentle toss. Roast for 30 minutes until they’re beautifully charred and smelling incredible.

Roasted Red Pepper Tomato Soup - detail 1

Step 2: Sauté the Aromatics

While the veggies roast, heat the remaining olive oil in your pot over medium heat. Add the chopped onion and minced garlic—that instant sizzle means flavor is coming! Cook until they’re soft and fragrant, about 5 minutes.

Step 3: Combine and Simmer

Add your roasted peppers and tomatoes to the pot (scrape in all those delicious juices!). Stir in the salt, pepper, basil, and smoked paprika—your kitchen should smell amazing by now. Pour in the vegetable broth, bring everything to a lively boil, then reduce heat and let it simmer for 15 minutes.

Step 4: Blend and Finish

Now for the fun part—blending! Use an immersion blender right in the pot (careful of splatters!) or carefully transfer to a regular blender in batches. Blend until silky smooth. Stir in the cream if using—watch how it swirls beautifully—then taste and adjust seasoning. Trust me, resisting that first spoonful will be tough!

Roasted Red Pepper Tomato Soup - detail 2

Tips for Perfect Roasted Red Pepper Tomato Soup

After making this soup dozens of times (okay, maybe hundreds), I’ve picked up some tricks for Roasted Red Pepper Tomato Soup perfection:

Peak ripeness matters: Use the reddest peppers and juiciest tomatoes you can find—they caramelize better
Cream control: Add the heavy cream gradually until it reaches your dream texture (I sometimes use just 1/4 cup)
Blender safety: If using a regular blender, blend in batches and leave the lid’s center piece off, covering with a towel
Char is flavor: Don’t shy away from those blackened bits on roasted veggies—they add smoky depth
Taste as you go: The flavors develop beautifully—adjust salt and spices after blending

Oh! And always make extra—this soup freezes like a dream for future you.

Ingredient Notes and Substitutions

Don’t stress if you’re missing something—this Roasted Red Pepper Tomato Soup is wonderfully forgiving! Here’s how to tweak it:

Dairy-free? Swap heavy cream for coconut milk (the full-fat kind gives that same luscious texture) or skip it entirely
Fresh herbs: Use 1 tbsp fresh basil instead of dried—toss it in at the end for maximum flavor
Broth options: Chicken broth works if you’re not vegetarian, or use water in a pinch (just add extra salt)
Pepper shortcuts: In a rush? Jarred roasted red peppers (about 2 cups drained) can sub for fresh—just reduce salt since they’re brined
Spice tweaks: No smoked paprika? A pinch of cayenne or regular paprika still adds nice warmth

See? Plenty of ways to make this soup work with what you’ve got!

Serving Suggestions for Roasted Red Pepper Tomato Soup

Oh, the possibilities! My favorite way to serve this Roasted Red Pepper Tomato Soup is with crusty bread for dipping—the kind that makes that perfect crunchy sound when you break it open. For fancy nights, I’ll add grilled cheese croutons or swirl in a spoonful of pesto. A simple arugula salad with lemon dressing cuts through the richness beautifully. And don’t forget the garnishes! Fresh basil, cracked pepper, or a drizzle of good olive oil take it from “yum” to “wow.”

Storage and Reheating Instructions

This Roasted Red Pepper Tomato Soup gets even better as the flavors mingle! Store leftovers in an airtight container in the fridge for up to 3 days—just give it a good stir when reheating. For longer storage, freeze in portions for up to 2 months. I reheat mine gently on the stovetop, but the microwave works in a pinch (stir every 30 seconds to prevent splatters). Pro tip: Freeze some in ice cube trays for quick single servings!

Nutritional Information for Roasted Red Pepper Tomato Soup

Nutritional values are estimates and will vary based on your specific ingredients and brands. A typical serving (without cream) has about 180 calories, 4g fiber, and loads of vitamin C from those beautiful roasted peppers!

Frequently Asked Questions

Can I use jarred roasted peppers instead of fresh?
Absolutely! Use about 2 cups of drained jarred roasted red peppers if you’re short on time. Just reduce the salt slightly since jarred peppers are often brined. The flavor won’t be quite as vibrant as fresh-roasted, but it’ll still be delicious.

How can I make this soup vegan?
Easy peasy! Skip the heavy cream or swap in full-fat coconut milk for that creamy texture. Just make sure your vegetable broth is vegan-friendly (some brands sneak in sneaky ingredients like honey).

Can I freeze this soup?
Oh yes—this Roasted Red Pepper Tomato Soup freezes beautifully for up to 2 months! I freeze it in Mason jars (leave 1-inch headspace) or freezer bags laid flat. Thaw overnight in the fridge before reheating.

My soup turned out too thick—how do I thin it?
No worries! Just whisk in a splash of extra broth, water, or even a bit of cream until it reaches your perfect spoon-coating consistency.

Can I add protein to this soup?
Totally! Stir in cooked white beans, lentils, or even chickpeas after blending. For non-veg options, shredded chicken or crumbled sausage work great too.

Share Your Thoughts

Did this Roasted Red Pepper Tomato Soup become your new comfort food? I’d love to hear! Leave a comment below, snap a pic for Instagram (tag me!), or give it a star rating—your feedback makes my day. You can also find more delicious recipes on Pinterest.