Looking for a delicious, comforting meal that’s easy to make and perfect for any weeknight? This Roasted Tomato Red Pepper Soup is the perfect choice! It’s a simple, healthy recipe that combines the rich flavors of roasted tomatoes and red peppers, giving you a bowl of goodness that’s both creamy and full of flavor.
Roasted Tomato Red Pepper Soup:
A Simple, Flavorful Comfort Food!
If there’s one thing I love about cold weather, it’s making soups! Last week I shared this Pumpkin & Sweet Potato Soup Recipe. Today I have another comforting winter soup recipe for you; Roasted Tomato Red Pepper Soup. A homemade Tomato soup made with fresh tomatoes creates the most flavorful soup. Add roasted red bell peppers for sweetness and olive oil for richness. It’s as simple as blending it in a high-speed blender or using an immersion blender for the creamiest texture.
Why You’ll Love This Soup
Not only is this soup easy to make, but it’s also packed with nutritious ingredients. A homemade Tomato soup made with fresh tomatoes creates the most flavorful soup. Add roasted red bell peppers for sweetness and olive oil for richness. The combination of roasted tomatoes and red peppers creates a rich, smoky flavor that pairs perfectly with your favorite bread or a grilled cheese sandwich. Plus, it’s naturally gluten-free and can easily be made vegan by skipping any cream or dairy—so everyone can enjoy it!
How to Make Roasted Tomato Red Pepper Soup
Roast the Vegetables – Start by preheating your oven to 400°F.
Wash and remove the seeds of the peppers. Then, cut the tomatoes and red peppers in half, and place them on a baking sheet along with carrots and onion chunks. Drizzle with olive oil, and season with salt and black pepper. I also added fresh thyme and red pepper flakes (optional).
Roast for 40 minutes until the vegetables are soft and slightly charred.
Blend to Perfection – Once the vegetables are roasted, transfer them to a blender. Or you can transfer it all into a large pot and use an immersion blender. Add vegetable stock, salt, and pepper, and blend until smooth.
Simmer and Serve – Pour the blended mixture into a pot, add cream, and simmer for 10 minutes to let all the flavors come together. Serve warm with a side of crusty bread for the ultimate comfort food experience.
Perfect for Meal Prep
This roasted vegetable soup is great for meal prep too! Make a big batch and store it in the fridge or freezer for those busy weeknights when you need something quick, healthy, and satisfying. Whether you’re looking for a low-calorie soup or a rich, flavorful dish to warm you up, this recipe is a go-to.
Variations:
Vegan Tomato Soup: For a lighter version, skip the cream and use coconut milk or leave it out entirely.
Dairy-Free Soup: Same as above—just swap any dairy for your favorite non-dairy alternatives.
Add Protein: Want to make it heartier? Add some cooked chicken for an extra protein boost.
This Roasted Tomato Red Pepper Soup is the perfect blend of comfort food and healthy eating, making it an excellent choice for fall or any time you’re craving something warm and delicious. ENJOY!
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
ROASTED TOMATO RED PEPPER SOUP
Ingredients
- 3-4 bell peppers
- 6 Roma tomatoes
- 4 carrots
- 1 medium onion
- 1 whole bulb garlic
- olive oil
- salt and pepper to taste
- chili flakes
- 2 cups of vegetable stock
- Fresh basil
- 1/2 cup heavy cream
Instructions
- How to Make Roasted Tomato Red Pepper Soup
- Wash and remove the seeds of the peppers. Then, cut the tomatoes and red peppers in half, and place them on a baking sheet along with carrots and onion chunks. Drizzle with olive oil, and season with salt and black pepper. I also added fresh thyme and red pepper flakes (optional).
- Roast for 40 minutes until the vegetables are soft and slightly charred.
- Blend to Perfection – Once the vegetables are roasted, transfer them to a blender. Or you can transfer it all into a large pot and use an immersion blender. Add vegetable stock, salt, and pepper, and blend until smooth.
- Simmer and Serve – Pour the blended mixture into a pot, add cream, and simmer for 10 minutes to let all the flavors come together. Serve warm with a side of crusty bread for the ultimate comfort food experience.
Video
Nutrition
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