Soups don’t have to be difficult to make, and this vegetarian Red Pepper & Tomato Soup is super easy, but it has a simmered-all-day flavor. Roasting the veggies first is the key to the depth of flavor, and this creamy, luxurious soup is always a tasty treat.
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I love soups and always have a pot of soup simmering or soup thawing in the fridge ready for a quick meal. I’m also the Soup Queen, and I even have a whole cookbook just on soups.
As a professional chef, I know how to build flavors to create soups that have cooked all-day flavors. With this simple soup, that flavor comes from roasting the vegetables first. This gives them a deep, robust flavor that transforms the soup into a fabulous soup.
The second secret is to use a good vegetable broth. Make your own if you can, if not, buy a good quality broth. Good broth will make all the difference!
Creamy Red Pepper and Tomato soup is also a vegan and vegetarian recipe, but you can swap the vegetable broth for chicken broth if you prefer.
What You’ll Love About Red Pepper & Tomato Soup
- With a lovely red color, this easy soup is perfect for lunch or dinner, and it’s ready in about 45 minutes!
- This is a vegan soup but you can add some protein by using chicken broth instead of vegetable broth.
- It’s thick, creamy, and delicious – what’s not to love?
Ingredients
- Tomatoes – Roma or plum tomatoes, San Marzano tomatoes.
- Bell peppers – Seeds removed.
- Garlic cloves
- Shallots
- Olive oil
- Vegetable broth
- Basil
- Thyme
- Salt and pepper
How to make Red Pepper & Tomato Soup
- Preheat the oven to 450F.
- Cut tomatoes in half lengthwise and squeeze gently to remove seeds. Add the tomatoes, cut bell peppers, peeled shallots, and garlic cloves to the sheet pan. Drizzle with oil and sprinkle with salt and pepper.
- Roast the vegetables at 450-F for about 30 minutes until brown and blistered. Remove the darkest skins from the peppers.
- Transfer the vegetables to a blender and add about 1/4 cup of vegetable broth. Puree until smooth.
- Transfer to a medium saucepan and heat until just simmering over medium heat. Add the remaining 1 3/4 cups of vegetable broth to thin the soup. Mix well.
- Add the dried basil and season with salt and pepper.
- Serve and enjoy!
For soup on the go! Stays hot and looks great, too!
Step By Step Process
Chef Jenn’s Tips
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor. To keep your soup a vibrant red color, remove any black skins from the roasted peppers and tomatoes.
- Use Roma or plum tomatoes for this soup. They have the meatiest, most concentrated tomato flavor and less water content than other tomatoes.
- For a smoother soup, blend thoroughly. For a chunkier texture, blend less.
- I top this soup with a bit of basil pesto for a bit of extra flavor and a pretty presentation.
Recommended
Make It A Meal
This Red Pepper & Tomato Soup is fantastic on its own, but it also pairs beautifully with a biscuit or a sandwich for a classic combo. For a lighter meal, serve it with a crisp green salad. It’s versatile enough to be a comforting starter or a satisfying main dish.
STORAGE
This soup stores well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It’s also freezer-friendly; just let it cool completely before freezing in airtight containers. It’ll keep well for up to 3 months. Thaw overnight in the fridge and reheat, adding a little broth if needed to adjust the consistency.
Red Pepper and Tomato Soup
Ingredients
- 6 Roma tomatoes cut in half and seeds squeezed out
- 2 red bell peppers seeded and quartered
- 5-6 cloves garlic peeled
- 2 shallots peeled and cut in half lengthwise
- 2 tablespoons olive oil
- 2 sprigs fresh thyme
- 2 cups vegetable broth
- 1 teaspoon dried basil
- salt and pepper to taste
- pesto optional garnish
Instructions
- Preheat the oven to 450F.
- Cut tomatoes in half lengthwise and squeeze gently to remove seeds. Add the tomatoes, cut bell peppers, peeled shallots, and garlic cloves to the sheet pan. Drizzle with oil and sprinkle with salt and pepper.
- Roast the vegetables at 450-F for about 30 minutes until brown and blistered. Remove the darkest skins from the peppers.
- Transfer the vegetables to a blender and add about 1/4 cup of vegetable broth. Puree until smooth.
- Transfer to a medium saucepan and heat until just simmering over medium heat. Add the remaining 1 3/4 cups of vegetable broth to thin the soup. Mix well.
- Add the dried basil and season with salt and pepper.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor. To keep your soup a vibrant red color, remove any black skins from the roasted peppers and tomatoes.
- Use Roma or plum tomatoes for this soup. They have the meatiest, most concentrated tomato flavor and less water content than other tomatoes.
- For a smoother soup, blend thoroughly. For a chunkier texture, blend less.
- I top this soup with a bit of basil pesto for a bit of extra flavor and a pretty presentation.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
