Roasted Red Pepper and Tomato Soup

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

1. 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.
2. 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.

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3. 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.

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4. 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:

• Garlic Breadsticks
• Caesar Salad
• Pita Grilled Cheese
• Garden Salad
• Garlic Knots
• Grilled Cheese Roll Ups

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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