Name: Roasted Tomato and Red Pepper Soup - Easy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 ¼ pounds (1kg) tomatoes; 2 red bell peppers; 1 red onion; 1 garlic head (7-8 garlic cloves) (, skin on); olive oil; Salt and freshly ground black pepper; 2 cups (480ml) chicken or vegetable stock; Fresh basil; 1 tsp (1g) dried oregano; 1 baguette; 1 cup (100g) cheddar cheese (, grated); Dried oregano; Garlic powder

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This Roasted Tomato and Red Pepper Soup is one of my favorite ways to enjoy fresh summer tomatoes. The tomatoes, red peppers, onion, and garlic are roasted until tender and lightly caramelized, then blended with fresh basil, oregano, and stock into a smooth, flavorful soup.

Roasting the vegetables first makes a big difference. It brings out their natural sweetness and gives the soup a deeper flavor than you get from simply cooking everything in a pot.

Serve it with crispy cheese toasts for an easy lunch or light dinner. The soup is also simple enough to make ahead and freezes well, so you can enjoy it long after tomato season.

Why You’ll Love This Roasted Tomato and Red Pepper Soup

Roasted vegetables add extra flavor – Tomatoes, peppers, onion, and garlic become sweeter and more flavorful in the oven.
Easy to make – Roast, blend, simmer, and serve.
Great for tomato season – It’s a delicious way to use fresh, ripe tomatoes.
Smooth and creamy without heavy cream – The roasted vegetables give the soup its naturally creamy texture.
Freezer-friendly – Make a bigger batch and save some for another day.
Perfect with cheese toasts – The crispy bread and melted cheddar are a great match for the soup.

Ingredients

Tomatoes – Use ripe, flavorful tomatoes since they are the main ingredient in the soup. Roma, vine-ripened, or other meaty tomatoes work well.

Red bell peppers – Roasting brings out their natural sweetness and adds depth to the tomato flavor.

Red onion – Adds sweetness and savory flavor as it roasts.

Garlic – Roasting the garlic in its skin makes it soft, mellow, and slightly sweet.

Olive oil – Helps the vegetables roast and adds richness to the soup.

Basil and oregano – Fresh basil and dried oregano give the soup a simple Mediterranean-style flavor.

Chicken or vegetable stock – Use vegetable stock if you want to keep the soup vegetarian.

How to make Roasted Tomato and Red Pepper Soup

Cut the tomatoes into quarters, the red pepper into chunky pieces, and the onion into wedges and transfer to a parchment paper-lined baking sheet. Add the garlic cloves with the skin on. Season with salt and pepper and drizzle with olive oil. Bake in a preheated 400F (200C) oven for about 40-45 minutes. Transfer the cooked vegetables with all the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano. Blend until smooth. Pour the soup into a pot and add chicken or vegetable stock. Bring to a boil. Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts.

Roasting the vegetables enhances their flavor, bringing the best out of them. It is one of the best recipes you can try for tomato season to enjoy its sweet summery flavor. The recipe for this Roasted Tomato and Red Pepper Soup is very easy and makes a great idea for an appetizer or simply as a light lunch or dinner.

Hope you will try this amazing soup. Tag me on Instagram if you do so I can see your amazing results.

Can I Make This Soup Ahead of Time?

Yes. This soup is a great make-ahead recipe. Prepare it as directed, let it cool, and refrigerate it in an airtight container. Reheat gently on the stovetop before serving.

Can I Freeze Roasted Tomato and Red Pepper Soup?

Yes. Let the soup cool completely and transfer it to freezer-safe containers. Freeze for up to 3 months for the best quality. Thaw it overnight in the refrigerator and reheat gently.

Can I Make This Soup Vegetarian?

Yes. Simply use vegetable stock instead of chicken stock. The cheese toasts can also be made with a vegetarian cheese if needed.

Can I Make It Without Red Peppers?

Yes. If you don’t want to use red peppers, you can leave them out. The soup will still work well with roasted tomatoes, onion, and garlic, although the flavor will be more tomato-forward.

What Can I Serve with Roasted Tomato and Red Pepper Soup?

The cheese toasts in this recipe are an easy choice, but you can also serve the soup with crusty bread, homemade croutons, grilled cheese, or a simple green salad.

More Soup Recipes

If you love homemade soup, here are a few more recipes to try:

Roasted Butternut Squash Cream Soup – A silky roasted vegetable soup made with butternut squash, red peppers, tomatoes, carrots, onion, and garlic. Everything is roasted together before being blended into a rich and flavorful soup.

Creamy Cauliflower Soup – A smooth and creamy cauliflower soup made with simple vegetables and milk, perfect for a light lunch or cozy dinner.

Creamy Lentil Soup – A hearty and comforting soup that’s packed with lentils and vegetables, making it a satisfying meal for a chilly day.

Zuppa Toscana – A creamy Italian-inspired soup with Italian sausage, potatoes, crispy bacon, and kale. Serve it with crusty or toasted bread for a complete meal.

Roasted Tomato and Red Pepper Soup with Cheese Toast

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