Roasted Red Pepper and Tomato Soup

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Roasted Red Pepper and Tomato Soup

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.

Prep Time10

Cook Time50

Total Time1

Course: Dinner, Starter

Cuisine: American

Keyword: creamy tomato soup, roasted red pepper and tomato soup, roasted tomato soup

Servings: servings

Calories: 205kcal

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

US Customary - Metric

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!

Nutrition