Name: Roasted Red Pepper Tomato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 red bell peppers, halved and seeded; 6 medium tomatoes, halved; 1 medium onion, chopped; 4 garlic cloves; 2 tablespoons olive oil; 3 cups vegetable or chicken broth; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika (optional); 1/4 cup fresh basil (optional); 1/4 cup heavy cream or milk (optional)

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I love making this roasted red pepper tomato soup when I want something rich, comforting, and full of deep flavor. Roasting the vegetables brings out their natural sweetness and adds a slightly smoky taste that makes this soup extra special.

Why You’ll Love This Recipe

I enjoy how this soup feels both cozy and vibrant at the same time. The roasted red peppers add depth, while the tomatoes keep it bright and balanced. I also like how smooth and creamy it becomes, even without needing a lot of heavy ingredients. It’s simple, satisfying, and perfect for any time I want a warm, flavorful bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

red bell peppers
tomatoes
onion, chopped
garlic cloves
olive oil
vegetable or chicken broth
salt
black pepper
smoked paprika (optional)
fresh basil (optional)
heavy cream or milk (optional)

Directions

I start by preheating the oven to 200°C (400°F). I place the red peppers, tomatoes, onion, and garlic on a baking tray, drizzle with olive oil, and roast them until soft and slightly charred.

Once roasted, I transfer everything to a pot and pour in the broth. I bring it to a gentle simmer, letting the flavors blend together for a few minutes.

I blend the soup until smooth using an immersion blender or a regular blender. I return it to the pot and season with salt, pepper, and smoked paprika if I want a hint of smokiness.

If I prefer a creamier texture, I stir in a splash of cream or milk. I finish with fresh basil before serving.

I like serving it warm, sometimes with toasted bread on the side.

Servings and timing

I usually get about 4 servings.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

I sometimes add a pinch of chili flakes for heat. If I want a dairy-free version, I skip the cream or use a plant-based alternative. I also like adding roasted carrots for extra sweetness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove and stir occasionally. If it thickens too much, I add a bit of broth to adjust the consistency.

FAQs

Can I use canned tomatoes?

Yes, I can use canned tomatoes if fresh ones aren’t available, and they still give great flavor.

Do I have to roast the vegetables?

I find roasting adds a deeper flavor, but I can cook everything on the stovetop if needed.

How do I make it thicker?

I reduce the broth or let the soup simmer longer to thicken it.

Can I freeze this soup?

Yes, I freeze it without cream for the best texture and add cream after reheating.

What goes well with this soup?

I like serving it with grilled cheese, crusty bread, or a simple salad.

Conclusion

I always come back to this roasted red pepper tomato soup when I want something warm, flavorful, and comforting. It’s easy to prepare and packed with rich, roasted goodness that makes every bowl satisfying.

Roasted Red Pepper Tomato Soup

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A rich, comforting roasted red pepper tomato soup with deep, slightly smoky flavors and a smooth, creamy texture.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Soup
Method: Roasting and Simmering
Cuisine: Mediterranean
Diet: Halal

Ingredients

4 red bell peppers, halved and seeded
6 medium tomatoes, halved
1 medium onion, chopped
4 garlic cloves
2 tablespoons olive oil
3 cups vegetable or chicken broth
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 cup fresh basil (optional)
1/4 cup heavy cream or milk (optional)

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Instructions

Preheat the oven to 200°C (400°F).
Place red peppers, tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and toss lightly.
Roast for 30–35 minutes until vegetables are soft and slightly charred.
Transfer roasted vegetables to a large pot and add the broth.
Bring to a gentle simmer and cook for 5–10 minutes to blend flavors.
Blend the soup until smooth using an immersion blender or regular blender.
Return soup to the pot and season with salt, pepper, and smoked paprika if desired.
Stir in cream or milk if using for a creamier texture.
Garnish with fresh basil and serve warm.