Name: Roasted Tomato and Red Pepper Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2¼ lbs ripe tomatoes, quartered; 2 red bell peppers, chopped into large chunks; 1 red onion, cut into wedges; 1 garlic head (7–8 cloves), skin on; Olive oil; Salt and freshly ground black pepper; 2 cups chicken stock (or vegetable stock for vegetarian version); 1 tsp dried oregano; Handful of fresh basil leaves

Jump to Recipe·Leave a Review

Roasted Tomato and Red Pepper Soup is one of my favorite ways to celebrate the vibrant flavors of summer. With a velvety texture and naturally sweet, smoky flavor from oven-roasted vegetables, it’s the perfect light yet comforting dish. Whether I serve it as an appetizer or a light lunch, it always hits the spot—especially when paired with crisp, cheesy toasts.

Why You’ll Love This Recipe

Deep, rich flavor: Roasting the tomatoes, red peppers, garlic, and onion gives this soup an incredible depth that you can’t get from stovetop cooking alone.
Easy to prepare: Everything comes together in just a few simple steps with minimal cleanup.
Naturally creamy: Without needing cream or butter, this soup still turns out beautifully smooth and luscious.
Great for summer or fall: I love making this during tomato season, but it’s just as cozy on a cool autumn night.
Pairs beautifully with cheese toast: A crunchy, gooey cheese toast alongside makes it a complete, satisfying meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ¼ pounds tomatoes, quartered
2 red bell peppers, cut into large chunks
1 red onion, cut into wedges
1 garlic head (7–8 cloves), skin on
Olive oil
Salt and freshly ground black pepper
2 cups chicken stock (or vegetable stock for a vegetarian version)
Fresh basil leaves
1 tsp dried oregano

Directions

Step 1: Roast the Vegetables
I preheat the oven to 400°F (200°C). On a parchment-lined baking sheet, I arrange the tomatoes, red bell peppers, red onion, and whole garlic cloves. I drizzle everything with olive oil and season generously with salt and pepper. I roast them for 40–45 minutes, until softened and slightly charred.

Step 2: Blend
Once the vegetables are cool enough to handle, I squeeze the roasted garlic cloves out of their skins. I transfer all the roasted vegetables, including any pan juices, into a blender. I add fresh basil and oregano, then blend until smooth.

Step 3: Simmer and Serve
I pour the blended soup into a large pot and stir in the chicken or vegetable stock. I bring it to a gentle boil, then simmer for 5–10 minutes to marry the flavors. I serve it warm, optionally garnished with a swirl of cream and fresh basil leaves.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Spicy kick: I sometimes add a pinch of red pepper flakes before roasting or blend in a bit of roasted chili for heat.
Extra creaminess: I swirl in a little heavy cream or coconut milk for a richer finish.
Add protein: A handful of white beans or shredded chicken can turn this into a heartier main course.
Cheese toast upgrade: I love using sharp cheddar or Gruyère on sourdough or baguette slices for the ultimate dipping experience.

Storage/Reheating

Storage: I store the soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. I let it cool completely, then freeze it in portions for up to 3 months.
Reheating: I reheat gently on the stove over medium heat until hot. If the soup thickens in the fridge, I add a splash of water or stock to loosen it up.

FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, if tomatoes aren’t in season, I use whole canned tomatoes (drained) and roast them as directed. The flavor won’t be quite the same but still delicious.

Do I have to peel the tomatoes?

No, I don’t. After blending, the soup turns smooth enough without peeling. If I want an ultra-smooth texture, I strain it through a fine sieve after blending.

Can I make this soup vegan?

Absolutely. I simply use vegetable stock instead of chicken stock, and I skip any cream garnish or use plant-based cream.

How do I make this soup ahead of time?

I roast and blend everything a day in advance. I store the blended mixture in the fridge, then reheat and simmer just before serving.

What can I serve this with besides cheese toast?

Crusty bread, grilled cheese, or a side salad works great. Sometimes I pair it with a chickpea salad or a warm grain bowl for a fuller meal.

Conclusion

Roasted Tomato and Red Pepper Soup is proof that simple ingredients can make a powerful impression. With its smooth, rich texture and naturally sweet depth, it’s a comforting bowl I return to often—especially when I want something satisfying yet light. Whether paired with cheesy toasts or served on its own, this soup is always a winner in my kitchen.