This roasted red pepper and tomato soup is creamy, cozy, and bursting with deep roasted flavor while still being super easy to make. Most of the work is hands-off, and it's the perfect fall comfort food - especially paired with a melty grilled cheese sandwich.
This roasted red pepper and tomato soup is the ultimate cozy bowl, perfect for cold days when you want something warming but still easy to make. With its rich roasted flavor and creamy texture, it's a simple recipe that feels like comfort in every spoonful.
It's also a great addition to your fall and winter recipe rotation, right alongside other hearty favorites like my white bean pumpkin turkey chili or my black bean and lentil soup. Just like those, this soup is wholesome, filling, and packed with flavor without needing a lot of effort.
Roasted Red Pepper and Tomato Soup Ingredients
To make this roasted red pepper and tomato soup, you'll need the following ingredients:
- Tomatoes: Use ripe tomatoes for the best flavor - the quality really makes a difference in this soup. Sweet, juicy tomatoes will create a rich base that balances beautifully with the roasted peppers.
- Red bell pepper: Red bell peppers are perfect here because their natural sweetness shines after roasting. They add depth and a smoky, caramelized flavor that makes this soup extra special.
- Aromatics: Garlic and onion are essential for building layers of flavor in the soup. They create a savory backbone that complements the sweetness of the tomatoes and peppers.
- Vegetable broth: Vegetable broth keeps this soup light and vegetarian-friendly while enhancing all the flavors. If you don't need it vegetarian, chicken broth also works great for a richer base.
- Heavy cream: Heavy cream balances the acidity of the tomatoes and rounds out the flavors. It also adds a luscious creaminess that makes every spoonful comforting and smooth.
- Thyme: Thyme, whether fresh or dried, adds a subtle earthy note that ties everything together. It gives the soup a cozy, aromatic quality that's perfect for fall and winter.
How to make this creamy roasted red pepper and tomato soup
- Preheat the oven: Preheat the oven to 425 °F (220 °C).
- Roast the vegetables: Place the tomatoes, bell pepper, garlic cloves, and yellow onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss and roast in the oven for 40 minutes until the vegetables are browned and tender.
- Blend the soup: Remove the roasted vegetables from the oven. Peel the bell pepper (optional) and garlic. Then place all the ingredients in a pot (when using an immersion blender) or place them in a regular blender. Blend until creamy.
- Simmer: Pour the soup into a pot (if you used the regular blender) and add fresh thyme sprigs. Cover and simmer for 10 minutes. Then add the heavy cream and adjust the seasoning to taste. Remove the thyme sprigs.
- Serve: Serve with toppings of your choice (like grated parmesan cheese or croutons) and enjoy!
Tips & Notes
- Choose high-quality ingredients: Since the recipe is simple, the quality of your tomatoes, peppers, and broth will make a big difference. Fresh, ripe produce gives the best flavor.
- Simmer longer if you can: If you have extra time, let the soup simmer a bit longer, especially when using fresh thyme. This helps the flavors deepen and blend beautifully.
- Blend until smooth: For a velvety texture, use a high-powered blender. An immersion blender is also a great option for easy blending right in the pot.
- Adjust the creaminess: Add heavy cream gradually and taste as you go. This way you can make the soup as light or as rich as you prefer.
- Season well: Don't forget to taste and adjust with salt and pepper at the end. Proper seasoning really elevates all the flavors.
How to serve this creamy tomato soup
- Top it off: Add crunchy croutons, a sprinkle of grated parmesan cheese, or even a drizzle of olive oil for extra flavor and texture.
- Classic combo: Pair the soup with a golden, melty grilled cheese sandwich for the ultimate comfort food meal.
- Stir in noodles: Add cooked pasta or noodles to make the soup heartier and more filling.
- Serve with bread: A slice of crusty bread or a warm baguette is perfect for dipping and soaking up every last drop.
- Add fresh herbs: Garnish with fresh basil, parsley, or thyme to brighten up the flavors right before serving.
Frequently Asked Questions
No, peeling isn't necessary since everything gets blended. If you prefer a super smooth soup, you can peel the tomatoes and red bell peppers after roasting, but it's really not necessary.
Absolutely! Just swap the heavy cream for coconut milk or a dairy-free cream alternative, and use vegetable broth as the base.
You can use an immersion blender right in the pot, or a regular blender in batches. The soup will still be silky and delicious!
If you prefer a thicker soup, let it simmer uncovered for a bit longer to reduce.
Croutons, parmesan cheese, fresh herbs, or a swirl of cream are all delicious toppings. You can also serve it with noodles or bread for a heartier meal.
Yes, this soup tastes even better the next day as the flavors continue to develop. Simply store in the fridge for up to 4 days.
Yes, it freezes very well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
Reheat gently on the stovetop over medium heat, stirring occasionally. You can also microwave it in short intervals, stirring in between.
More soups and stews
If you're craving more cozy soups and stews to enjoy during the fall and winter months, you'll love adding these recipes to your cooking rotation.
Roasted Red Pepper and Tomato Soup
Equipment
- 1 Immersion blender or regular blender
Ingredients
- 2 pounds tomatoes halved, cut side up
- 1 pound red bell peppers halved, cut side down
- 4 garlic cloves unpeeled
- 1 yellow onion peeled and cut into quarters
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 cups vegetable broth more as needed
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- ¼ cup heavy cream
Instructions
- Preheat the oven to 425 °F (220 °C).
- Place the tomatoes, bell pepper, garlic cloves, and yellow onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss and roast in the oven for 40 minutes until the vegetables are browned and tender.2 pounds tomatoes, 1 pound red bell peppers, 4 garlic cloves, 1 yellow onion, 2 tablespoons olive oil, salt and pepper
- Remove the roasted vegetables from the oven. Peel the bell pepper (optional) and garlic. Then place all the ingredients in a pot (when using an immersion blender) or place them in a regular blender. Blend until creamy.2 cups vegetable broth
- Pour the soup into a pot (if you used the regular blender) and add fresh thyme sprigs. Cover and simmer for 10 minutes. Then add the heavy cream and adjust the seasoning to taste. Remove the thyme sprigs.¼ cup heavy cream, 2 sprigs fresh thyme
- Serve with toppings of your choice (like grated parmesan cheese or croutons) and enjoy!
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