Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup is a simple, feel-good recipe that is warm, satisfying, and so easy to love.

What makes this unique twist on the classic tomato soup extra special is the rich, caramelized flavor that comes from roasting the vegetables. Roasting the tomatoes, red bell peppers, and onions brings out their natural sweetness and adds a depth that simmered soups just can’t match. Add in roasted garlic and a handful of fresh basil, and you’ve got a silky, flavorful soup that feels both elevated and effortless.

This Roasted Red Pepper & Tomato Soup is a staple in my kitchen during the cooler months, but honestly, it’s delicious year-round. It’s naturally dairy-free, gluten-free, and full of nourishing ingredients your body will love. Once you try this version, you’ll never want to go back to store-bought again.

Why You’ll Love About Roasted Red Pepper & Tomato Soup

• Hearty Flavor: Deep, rich flavor from oven-roasted tomatoes, peppers, and onions.
• Dairy-Free: The blended veggies give it a silky creamy texture without dairy.
• Make Ahead: Perfect for meal prep as it keeps well in the fridge or freezer.
• Gluten-Free: Naturally gluten-free & vegan-friendly when you use vegetable broth.
• Crowd Pleaser: Beautiful enough for dinner guests, easy enough for a weekday lunch.

Roasted Red Pepper & Tomato Soup Ingredients

• Ripe tomatoes: Roma or vine-ripened work well. You will need about 2 pounds.
• Red bell peppers: These peppers add body, color, and a subtle smoky sweetness after roasting.
• Yellow onion: Roasting the onion caramelizes its natural sugars, adding savory depth and gentle sweetness to the soup.
• Garlic cloves: Roasted Garlic in their skins gives a mellow buttery taste.
• Fresh basil: A handful of fresh basil brings a touch of brightness to this hearty soup.
• Olive oil: Just a drizzle before roasting helps the vegetables caramelize beautifully and adds a silky texture to the finished soup.
• Chicken broth or stock: I love making homemade chicken stock, but store bought organic broth works great too. You may swap for vegetable broth as well.
• Salt & black pepper: Season to taste.
• Balsamic vinegar: An optional splash just before serving adds brightness and contrast. It’s totally optional, but highly recommended for a flavor boost.

(See printable recipe card below for full ingredient amounts)

How To Make Roasted Red Pepper & Tomato Soup

1. Prep & Roast the Veggies: Preheat your oven to 400°F with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper (not foil, parchment gives the best caramelization without sticking).
2. Place tomatoes cut-side up on one pan and drizzle with olive oil. On the second pan, arrange bell peppers skin-side down with wedges of onion and whole unpeeled garlic cloves. Drizzle with olive oil and toss gently.
3. Roast for 35 to 45 minutes, until everything is tender and golden at the edges. Tomatoes should go on the top rack, peppers and onions on the middle.
4. Simmer the Soup: In a large soup pot, bring your broth to a gentle boil over medium-high heat. Peel the roasted garlic cloves and add them to the pot along with all the roasted veggies. Stir in fresh basil leaves and season with salt and pepper.
5. Lower the heat to maintain a gentle simmer and cook for 10 minutes to allow the flavors to meld.
6. Blend Until Smooth: Use an immersion blender to purée the soup directly in the pot until velvety and smooth. Or, carefully transfer to a high-speed blender in batches, then return to the pot. Taste and adjust salt, pepper, or basil to your liking.
7. Serve & Enjoy: Ladle into bowls and finish with a swirl of olive oil, a few torn basil leaves, and a splash of balsamic vinegar if you’d like.

Tips & Variations

• Spice it up: Add a pinch of crushed red pepper flakes or a roasted jalapeño to the blender.
• Use dried herbs: Sub with 1 teaspoon dried basil, or add a handful of baby spinach for color and nutrients.
• Make it creamy: A splash of coconut milk or a dollop of Greek yogurt would give this soup a creamy texture.
• Make ahead: This roasted red pepper & tomato soup freezes beautifully for up to 6 months. Freeze in mason jars (leave room at the top) or silicone soup molds.

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