Roasted Red Pepper Tomato Soup

This fire roasted red pepper tomato soup is smoky, creamy, and full of rich roasted flavor. Perfect for cozy nights, it pairs beautifully with grilled cheese or crusty bread for an easy homemade meal.

Course Appetizer, Main Course

Cuisine American

Keyword Roasted Red Pepper tomato Soup

Prep Time 25

Cook Time 1

Resting Time 15

Servings Servings

Calories 83kcal

Author Bon Appeteach

Ingredients

3 tbsp Olive Oil
2 lb Fresh Tomatoes cored and halved
3 Red Bell Peppers quartered and seeds removed
1 large Yellow Onion quartered
1 head Garlic trim just the top so the cloves are exposed
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Smoky Paprika
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
1/4 tsp Red Pepper Flakes optional
4 cups Chicken or Vegetable Stock
2 tbsp Butter

Optional Toppings

Croutons
Heavy Cream
Parmesan Cheese

Instructions

Roast the vegetables: Preheat your oven to 425°F. Arrange the halved tomatoes, peppers, onion, and garlic on a 9x13 inch pan, drizzle them with olive oil, and season with salt, pepper, smoked paprika, dried thyme, and dried oregano. Roast for 45-60 minutes, until the vegetables are softened and lightly charred. Let rest for 15 minutes after cooking.
Blend the soup: Transfer the roasted vegetables and their pan juices to a large pot, add the stock, and puree everything with an immersion blender until smooth, or carefully transfer to a blender in batches if needed. Be careful blending hot vegetables.
Simmer and season: Set the pot over medium heat and bring the soup to a gentle simmer. Stir in the crushed red pepper if using, then taste and adjust the seasoning, then add in the butter.
Serve: Ladle the soup into bowls and garnish with fresh basil, Parmesan cheese, or croutons before serving warm alongside homemade garlic bread focaccia.

Notes

Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months.

Nutrition