Roasted Red Pepper Tomato Soup

This roasted red pepper tomato soup is velvety, slightly smoky, and layered with rich roasted flavors that feel comforting yet fresh. It’s the perfect cozy bowl to enjoy with a grilled cheese or crusty bread for dipping.

Few things feel cozier than a warm bowl of roasted red pepper tomato soup. This creamy soup has just the right balance of sweet roasted veggies, savory seasonings, and a touch of richness that makes it a favorite tomato soup recipe for any time of year. Whether you’re using fresh tomatoes from your local farmer’s market or a can of fire-roasted tomatoes, this recipe is the perfect way to turn simple ingredients into something truly special.

Why You’ll Love This Roasted Red Pepper Tomato Soup

• It’s an easy way to transform fresh red bell peppers, heirloom tomatoes, and cloves of garlic into a light soup with deep flavor.
• The roasting process brings out a natural sweetness and mellow flavor that pairs beautifully with fresh basil and smoked paprika.
• It’s versatile, and I love that you can make it dairy-free, keep it vegan, or add a little heavy cream for extra richness.
• This red pepper soup pairs perfectly with a grilled cheese sandwich or my homemade cheesy garlic bread focaccia recipe, which is amazing for dipping. 

Ingredients for Homemade Tomato and Red Pepper Soup

This recipe keeps things simple, using ingredients you may already have on hand or can easily find at your grocery store.

• Vegetables: Fresh tomatoes (Roma, cherry tomatoes, or whole tomatoes), fresh red bell peppers, sweet onion or yellow onion, and a whole garlic bulb (for roasting). If you don’t have fresh ones available, canned tomatoes or fire-roasted tomatoes are a great way to substitute. Yellow peppers can be used in place of red for a slightly different but still delicious result.
• Liquids: Vegetable stock, chicken stock, or chicken broth all work here. Use what you love or have available. A little heavy cream, Greek yogurt, or even a dollop of sour cream can add richness. Vegetable broth will keep the soup vegetarian as well if needed. 
• Seasonings: Kosher salt, black pepper, smoked paprika, oregano, chili flakes, or red pepper flakes. Fresh herbs like basil and a bay leaf boost flavor, while sherry vinegar or a drizzle of olive oil adds brightness.
• Optional Ingredients: Tomato paste for a deeper flavor, pine nuts for crunch, white beans, or noodles to add some heatiness to bulk it up if desired. 

Step-by-Step Instructions

1. Roast the vegetables: Preheat your oven to 425°F and line a sheet pan or baking sheet with parchment paper. Arrange the halved fresh tomatoes, roasted red peppers, sweet onion, and garlic cloves in a single layer. Drizzle a little bit of olive oil on top, season with a generous pinch of salt, black pepper, and smoked paprika, then roast for 45–60 minutes until the vegetables have charred skins and softened. Let the roasted veggies cool for 15–20 minutes before blending.
2. Blend the soup: Transfer the roasted pepper and tomato mixture, along with all their pan juices, into a large soup pot or Dutch oven. Pour in the vegetable stock (or chicken broth) and puree the mixture with an immersion blender until smooth. If you don’t have an immersion blender, a food processor or food mill works too.
3. Simmer and season: Set the large pot over medium heat and stir with a wooden spoon as the soup comes to a gentle simmer. Add the oregano, fresh basil, a bay leaf, and red pepper flakes. Taste and adjust with more salt or a drizzle of sherry vinegar if needed. Stir in a little heavy cream or Greek yogurt for a creamy soup with a rich texture.
4. Serve: Ladle the soup into bowls and top with Parmesan cheese, croutons, or fresh herbs. It’s the perfect way to enjoy a grilled cheese sandwich on a chilly evening.

Tips for a Creamy and Flavorful Soup

• Use ripe produce. Fresh tomatoes and fresh red bell peppers give the best results, but canned fire-roasted tomatoes or whole tomatoes are a good backup.
• Don’t skip the roasting process. Roasting adds natural sweetness and that deeper flavor you want in a great recipe.
• Blend until silky. An immersion blender makes it easy, but a food processor or food mill can also achieve the same smooth texture. 

Serving Suggestions

This soup shines as a standalone dish, but pairing it with the right sides takes it over the top. Serve with crispy cheese sandwiches, a grilled cheese sandwich, or a rustic loaf of bread to soak up every last drop. Add a drizzle of olive oil, fresh herbs, or pine nuts for crunch. For heartier meals, pair it with stew recipes, roasted veggies, or a fresh salad.

How to Store and Reheat Soup

Leftovers keep well if stored properly. Pour cooled soup into an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, place the soup in a large pot or Dutch oven over medium heat, stirring occasionally with a wooden spoon until warmed through. If the soup thickens, stir in a splash of vegetable broth or chicken stock to loosen the texture.

Variations and Add-Ins

This roasted red pepper tomato soup is flexible, so feel free to customize:

• For protein: Add white beans for bulk and nutrition.
• For brightness: A splash of sherry vinegar, a drizzle of olive oil, or fresh herbs like basil or oregano balance the creamy soup.
• For heat: Extra red pepper flakes or chili flakes turn it into a spicier red pepper soup.
• For richness: Add a dollop of sour cream, Greek yogurt, or a swirl of heavy cream before serving.
• For depth: Stir in a spoonful of tomato paste or add fire-roasted tomatoes for a smoky note or to add some richness to the soup. 
• For Dipping: Make a delicious classic grilled cheese or try my incredible garlic bread focaccia that’s cheesy and perfect for soaking up the soup!

More Recipes To Try

Oven Roasted Tomato Pasta Sauce

Beer Cheese Soup Recipe

Chicken Cauliflower Gnocchi Soup

Dutch Oven Beef Barley Soup

Dutch Oven Split Pea Soup