Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. Made with red peppers and tomatoes, this vegan soup is healthy and nutritious too.
This vegetable soup is also really easy to make ahead and freezes really well making it perfect for meal prep lunches and dinners for days or months to come.
Why You'll Love Roasted Red Pepper and Tomato Soup
- Roasting the vegetables first adds so much flavor to the soup. Tomato soup is classic comfort food that is full of flavor, but add in some red bell peppers and the result is so good. These two vegetables were meant to be paired. But the real secret in getting this pairing of incredible flavours to shine is to roast the vegetables first. When you roast them it creates a more incredible depth of flavor that is more intense and delicious.
- It's healthy and nutritious. Along with intense flavours comes amazing health benefits. It's loaded with red peppers which contain more vitamin C than the daily requirement, are a powerful antioxidant, help prevent anemia (due to their folate and vitamin B6 content), and can activate metabolic rate which means it can help you burn more calories.
- It's freezer-friendly and great for meal prep. This roasted red pepper soup freezes really well! I personally double or triple the batch and freeze the rest for another day. I highly recommend you do the same this summer especially when bell peppers and tomato are fresh in season.
- You can customize it with other veggies. Soup is an ideal go-to meal because you can create a soup based on whatever you have in your fridge. Seriously, throw in any vegetables that you have. Try carrots, celery, or cauliflower.
Ingredient Notes
To make this delicious Roasted Red Pepper Tomato Soup, you will need the following ingredients (full measurements in recipe card below):
- red bell peppers
- tomatoes
- onion
- garlic
- olive oil
- vegetable broth - you can substitute this with chicken broth if not keeping the soup vegetarian.
- tomato paste
- seasoning - olive oil, salt, black pepper, fresh parsley, Italian seasoning (or substitute with dried oregano), paprika, and cayenne pepper (optional for a little kick).
For a creamy version, add in ½ cup of milk or heavy cream.
How to Make the Beat Roasted Red Pepper and Tomato Soup
- Roast the vegetables. Preheat oven to 375 F. Place red peppers, tomatoes, onion, and garlic on a large half sheet baking pan. Toss with olive oil, salt, and pepper. Arrange the tomatoes and bell peppers with the cut-side up. Bake for 45 minutes, until vegetables are tender.
- Make the soup. In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables, tomato paste, parsley, paprika, and cayenne pepper (if using). Stir to combine. Simmer for ten minutes.
- Puree the soup. Transfer the soup to a food processor or blender, purée the soup and transfer back into the pot. Or puree the soup directly in the pot using an immersion blender. Cook on low heat for another 5 minutes. If you want a thicker consistency, cook for a few minutes longer. Season with salt and pepper, to taste.
- Serve. Ladle the soup into soup bowls and garnish with fresh parsley on top, if desired.
How to Serve
This Roasted Red Pepper Soup is delicious served on its own with some bread or crackers for dipping, or paired with a salad and a grilled cheese sandwich. Some of my favorite items to pair this soup with are:
Storing Instructions
- How to store: Keep leftover roasted red pepper and tomato soup in an airtight container in the fridge for up to 3 days.
- How to freeze: You can freeze red pepper tomato soup for up to 3 months. When freezing, leave a bit of extra space in the container(s) for the soup to expand.
- How to reheat: If reheating from frozen, it's best to thaw the vegetable soup overnight in the fridge before reheating. Otherwise, reheat on the stove over low heat in a covered pan until warm.
More Vegetarian Soup Recipes
- 60 Best Soup Recipes
- Tomato Basil Soup
- Creamy Tomato Potato Soup
- Borscht (Beet Soup)
- Roasted Carrot and Ginger Soup
- Cream of Mushroom Soup
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Recipe
Roasted Red Pepper and Tomato Soup
- Total Time: 55 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. This vegan soup is healthy and nutritious too.
Ingredients
- 4 red bell peppers, seeded and halved
- 6 tomatoes, cored and halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups vegetable broth
- ¼ cup tomato paste
- ½ cup fresh parsley, chopped
- ½ teaspoon Italian seasoning
- ½ teaspoon ground paprika
- ¼ teaspoon ground cayenne pepper (optional, or more to taste)
Instructions
- Preheat oven to 375 F. Place red peppers, tomatoes, onion, and garlic on a large half sheet baking pan. Toss with olive oil, salt, and pepper. Arrange the tomatoes and bell peppers with the cut-side up. Bake for 45 minutes, until vegetables are tender.
- In a medium saucepan, heat the vegetable broth on medium heat. Add the roasted vegetables, tomato paste, parsley, paprika, and cayenne pepper (if using). Stir to combine. Simmer for ten minutes.
- Transfer the soup to a food processor or blender, purée the soup and transfer back into the pot. Or puree the soup directly in the pot using an immersion blender. Cook on low heat for another 5 minutes. If you want a thicker consistency, cook for a few minutes longer. Season with salt and pepper, to taste.
- Ladle the soup into soup bowls and garnish with fresh parsley on top, if desired.
Notes
How to store: Keep leftover roasted red pepper and tomato soup in an airtight container in the fridge for up to 3 days.
How to freeze: You can freeze red pepper tomato soup for up to 3 months. When freezing, leave a bit of extra space in the container(s) for the soup to expand.
How to reheat: If reheating from frozen, it's best to thaw the vegetable soup overnight in the fridge before reheating. Otherwise, reheat on the stove over low heat in a covered pan until warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Rebecca says
So easy and yummy. It helped me use up tomatoes and peppers I had extra of. I added Worcestershire and a little soy sauce for flavor but it’s an awesome soup. My kids loved it too.
Kathi says
Love this soup. However, made 3 changes - used Better than Boullion Chicken base instead of vegetable base (both have no MSG); added 1 tablespoon sugar - to cut the acid in the tomatoes and tomato paste; cooked it in my pressure cooker in 5 minutes and then pureed it and served with crusty French Bread. Yum!!!!!!!! Thanks for posting.
Rebecca says
This soup was easy to make and delicious. It might be a little spicy for my kids with the cayenne pepper - we’ll see. But I like the spice.
Kathi says
Made this soup tonight - but cooked it in my 10 qt. Electric Pressure cooker. in 30 minutes with a 10-minute natural release. Then pureed it in my Ninja bullet and returned it to the pot to thicken it a bit. I also used Mrs. Dash Original seasoning - 1 teaspoon - in place of the Italian seasoning and 1 teaspoon of sugar to help cut the acid in the peppers and tomatoes. It turned out fantastic and now I have enough for 8 lunches frozen in 1 - 1/2 cup portions in freezer bags for when the weather is cold and rainy. I really liked that everything is natural with no MSG or preservatives. The tomato paste that I used is Hunts - no MSG in that. Thanks for posting this recipe.
Sam | Ahead of Thyme says
No problem Kathi! So glad you enjoyed the recipe 🙂