Red Pepper & Tomato Soup

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.

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

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat your oven to 450°F and prepare a large sheet pan for roasting.

Cut the tomatoes in half lengthwise and gently squeeze out the seeds. This helps concentrate the tomato flavor and prevents excess liquid in the finished soup.

Arrange the tomatoes, cut bell peppers, peeled shallots, and garlic cloves on the sheet pan. Drizzle everything with oil and season with salt and pepper, tossing lightly to coat.

Roast the vegetables at 450°F for about 30 minutes, or until they are browned, blistered, and caramelized around the edges. Once roasted, remove any of the darkest pepper skins if desired for a smoother soup.

Transfer the roasted vegetables to a blender. Add about 1/4 cup of vegetable broth to help the mixture blend more easily.

Puree until completely smooth. A high-powered blender will give the soup an especially silky texture.

Pour the pureed vegetables into a medium saucepan and heat over medium heat until the soup is just beginning to simmer.

Add the remaining 1 3/4 cups vegetable broth and stir well to achieve your desired consistency.

Mix in the dried basil and season with additional salt and pepper to taste.

Serve hot and enjoy!

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.

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.