Roasted Tomato and Pepper Soup is a delicious, comforting bowl full of rich flavors and smooth textures. The roasting brings out the natural sweetness of the tomatoes and peppers, giving the soup a smoky, slightly sweet taste that feels like a warm hug on a chilly day. It’s simple but packed with so much character from the vibrant veggies and herbs.
I love making this soup when I want something cozy but still bright and fresh. Roasting the tomatoes and peppers before blending really makes a difference—it deepens the flavor and adds a bit of caramelized goodness that you just can’t get from raw ingredients. Plus, it fills the kitchen with such a wonderful, inviting smell that I always find myself a little more excited to dig in.
This soup is perfect with a crusty piece of bread or a grilled cheese on the side. I often like to add a little swirl of cream or a sprinkle of fresh basil right before serving to make it feel a bit special. It’s one of those simple meals that feels homemade and comforting, and it’s always a hit whether I’m serving it for a quick lunch or a cozy dinner with friends.
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the heart of this soup. I prefer using vine or cherry tomatoes for their natural sweetness. If fresh tomatoes aren’t in season, canned whole tomatoes work well too.
Red Bell Peppers: Roasting peppers brings out a rich, smoky flavor. You can substitute with roasted poblano or sweet red peppers if you want a little twist.
Onion and Garlic: These add depth. Yellow onions or sweet onions are both great here. For a milder flavor, you can reduce the garlic or roast it longer for a soft, mellow taste.
Broth: Vegetable broth keeps it light and vegetarian, but chicken broth adds extra warmth if you prefer. You can also use water and adjust seasonings accordingly.
Smoked Paprika: This is optional but adds a lovely smoky note. If you don’t have it, a small pinch of chili powder or chipotle powder works well to keep that smoky vibe.
Fresh Basil: Basil adds a fresh, herbal lift at the end. If you don’t have basil, parsley or oregano can be good alternatives.
How Do You Perfect the Roasting Step for Maximum Flavor?
Roasting the vegetables is key to the soup’s rich taste. Here’s how to get it just right:
- Preheat your oven to a high temperature (around 400°F/200°C) to get good caramelization.
- Arrange tomatoes and peppers skin side up so the juices don’t burn and peppers char beautifully.
- Drizzle olive oil evenly to help with roasting and to prevent sticking.
- Roast for 30-40 minutes until veggies are soft and have nice browning or slight charring. This adds sweetness and a smoky note.
- Optional but helpful: peeling the roasted pepper skin prevents bitterness and gives a smoother texture.
Taking your time roasting really builds flavor, transforming simple ingredients into a rich base for the soup you’ll love.
Equipment You’ll Need
- Baking sheet – I like a sturdy, rimmed sheet for even roasting of the veggies.
- Parchment paper or foil – makes cleanup easier and prevents sticking.
- Blender or food processor – perfect for blending the roasted veggies into a smooth soup.
- Large pot – for heating and simmering the blended soup.
- Chef’s knife and cutting board – for prepping the vegetables.
- Toasting skillet or grill pan – if you want to toast the bread slices for serving.
Flavor Variations & Add-Ins
- For a protein boost, add cooked chicken, shrimp, or crumbled feta on top before serving.
- Stir in a splash of cream or coconut milk for extra richness and a creamier texture.
- Use different herbs like oregano, thyme, or parsley to change the flavor profile.
- Add a pinch of red pepper flakes or cayenne for extra heat and spice.
Roasted Tomato and Pepper Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (about 900g) ripe tomatoes, whole or halved (cherry or vine tomatoes also suitable)
- 2 large red bell peppers, halved and seeded
- 1 medium onion, quartered
- 3 cloves garlic, peeled
For Cooking & Flavor:
- 3 tbsp olive oil, divided
- 2 cups vegetable broth or chicken broth (480 ml)
- 1 tsp smoked paprika (optional, for a smoky flavor)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh basil leaves, for garnish
- Crusty bread, sliced and toasted or grilled
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30-40 minutes to roast the veggies, and another 15 minutes to blend and simmer the soup. Altogether, plan for about 1 hour from start to finish — perfect for a leisurely lunch or a cozy dinner.
Step-by-Step Instructions:
1. Roasting the Vegetables:
Preheat your oven to 400°F (200°C). Arrange the whole or halved tomatoes and the halved red bell peppers on a baking sheet lined with parchment paper or foil, skin side up. Add the quartered onion and garlic cloves as well. Drizzle 2 tablespoons of olive oil over all the veggies and toss gently to coat. Roast for 30-40 minutes, until the tomatoes and peppers are soft and slightly charred at the edges.
2. Preparing the Soup Base:
Let the roasted vegetables cool slightly. If you want a smoother taste, peel the skins off the roasted peppers. Transfer the tomatoes, peppers, onion, and garlic into a blender or food processor. Add the broth and smoked paprika (if using), then blend until smooth and creamy.
3. Finishing and Serving:
Pour the blended mixture into a large pot and gently heat on medium-low. Season with salt and freshly ground black pepper to your liking. Let the soup simmer for about 10 minutes to let the flavors blend beautifully. While the soup is simmering, heat the remaining 1 tablespoon of olive oil in a skillet to toast your bread slices until they’re golden and crispy. Serve the soup hot, garnished with fresh basil strips and your toasted bread on the side or dipped right in.
Can I Use Frozen Tomatoes or Peppers?
Yes, you can use frozen tomatoes or peppers if fresh aren’t available. Thaw them completely and drain any excess liquid before roasting to avoid a watery soup.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth instead of chicken broth, and skip any dairy toppings. The roasted veggies provide plenty of flavor without meat or dairy.
What Can I Substitute for Smoked Paprika?
If you don’t have smoked paprika, a small pinch of regular paprika with a tiny bit of chili powder or chipotle powder can add a similar smoky warmth.