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Roasted Tomato and Red Pepper Soup

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This Roasted Tomato and Red Pepper Soup is a rich, velvety soup made with oven-roasted tomatoes, red bell peppers, onion, and garlic. Naturally creamy and full of depth, it’s perfect for summer or fall and pairs beautifully with crispy cheese toast. Easy to make and freezer-friendly, it’s a flavorful, comforting favorite.

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

Instructions

  1. Roast the Vegetables: Preheat oven to 400°F (200°C). Arrange tomatoes, bell peppers, onion, and garlic cloves (with skins on) on a baking sheet lined with parchment. Drizzle generously with olive oil, salt, and pepper. Roast for 40–45 minutes, until vegetables are soft and slightly charred.
  2. Blend: Once cooled slightly, squeeze roasted garlic cloves from skins. Add all roasted vegetables and juices to a blender along with basil and oregano. Blend until smooth.
  3. Simmer and Serve: Pour the mixture into a large saucepan. Stir in chicken or vegetable stock and bring to a gentle boil. Simmer for 5–10 minutes. Serve hot, optionally garnished with cream and fresh basil.

Notes

  • For extra heat, add red pepper flakes or a roasted chili.
  • Swirl in cream or coconut milk for a richer finish.
  • Add beans or shredded chicken for more protein.
  • Cheese toast or grilled cheese makes a perfect pairing.

Nutrition

Find it online: https://recipesbyliza.com/roasted-tomato-and-red-pepper-soup/