Red Pepper and Tomato Soup

A bowl of tomato soup with bread and basil.

5 from 1 vote

Creamy, rich, and loaded with flavor from roasted red bell peppers and tomatoes, this super easy soup is a must on cold nights or whenever you need a hug in a bowl.

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Keyword: creamy soup, red pepper and tomato soup, tomato soup, vegan, vegetarian

Servings: servings

Calories: 116kcal

Author: Chef Jenn

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.

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