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this recipe
Allow me to offer you a bowl of healing, roasted tomato and red pepper soup. It warms the soul on the gloomiest fall evenings.
This recipe was originally published in 2016. It has been a very popular recipe during the fall and winter months. It was finally time for a glow up.
If you are a fan of this recipe, don’t worry, I kept the recipe true to the original with the exception of a few additional ingredients that are listed as optional. Such as, heavy cream, smoked paprika, and an optional grilled cheese sandwich to serve with the tomato soup. I did however, update the written recipe to be more concise, thorough, and consistent to how I currently write my recipes.
I hope you find the updates to be helpful, and continue to enjoy this recipe every fall, as much as we do.
This roasted tomato and red pepper soup is honestly my all time favorite tomato soup recipe.
The tomatoes get nice and sweet when they’re roasted in the oven. The red peppers are roasted as well, adding another layer of sweetness to the soup that I LOVE. Plus, the little bits of charred skin from the peppers add a nice smoky flavor. The roasted garlic, and onion add another layer of flavor and natural sweetness. All of that is finished with a splash of heavy cream (which, is optional), to add a little silky texture to the soup.
We almost always make grilled cheese sandwiches to go with this soup. It is an easy way to turn this otherwise side-dish soup into a meal. So, I have included directions for an optional grilled cheese sandwich.
Besides, who doesn’t want to dip that gooey, toasty, buttery corner of a grilled cheese sandwich into luscious tomato soup? The correct answer is: everyone does.
Roasted tomato and red pepper soup is so easy to make. It comes together in about 30 minutes, and it makes great leftovers. It’s packed with veggies, and is a great way to use up any overripe tomatoes. It’s perfect to make even when tomatoes aren’t in season, because the roasting of the tomatoes helps to concentrate their flavor. This soup is naturally gluten free, and can be adapted to be dairy free, and vegan.
This is not your average, watery canned tomato soup, my friends. It is so much better!
Ingredients for roasted tomato and red pepper soup
As always the list of ingredients, along with their measurements are in the recipe card below.
- Tomatoes – you can use any variety of tomatoes you like. I use a combo of larger tomatoes, and grape tomatoes.
- Onion – white, or yellow will do. This gets roasted with the tomatoes, then blended into the soup for a nice mellow cooked onion flavor.
- Garlic cloves – these also get roasted with the tomatoes and onion for a nice sweet, garlic flavor. Because garlic makes everything better.
- Avocado oil – or any other neutral cooking oil, is used to roast up the veggies.
- Kosher salt – sprinkled on the roasted veggies to help them get nice and tender, and flavorful. Also, to season the final soup.
- Red bell peppers – These sweet little gems get roasted over the open flame of a gas burner, (or under the broiler), until the skin gets all black and charred, and the flesh is cooked slightly. They add a nice sweetness to the soup that goes so well with the tomatoes.
- Black pepper – for flavor, and a hint of spice in the soup.
- Red pepper flakes – (optional), these add a nice hint of heat to the soup that I love. Of course, you can leave them out, if you prefer.
- Red wine vinegar – (optional) the red wine vinegar can help to add a hint of tang to the soup. This is especially useful if the tomatoes are a bit on the “watery” side. Of course, you can taste the soup, and add in the vinegar as needed.
- Extra virgin olive oil – (optional), the olive oil is blended into the soup, it adds a nice little richness, and velvety texture to the soup.
- Smoked paprika – (optional), if you want to add a little extra smoky flavor into the soup.
- Heavy cream – (optional), heavy cream adds a nice touch of rich, silky creaminess to the soup. It also helps to cut through the acidity. It isn’t original to the recipe, so it’s optional, but we enjoy adding it, when we have it on hand.
Options for garnishes
- Fresh basil leaves – always a winning combo with tomatoes.
- Croutons – crunchy croutons are a welcome topping to any creamy soup. We prefer the grilled cheese as a side to make the soup a meal, but croutons are also a great option. I have a recipe for homemade croutons here.
Optional Grilled cheese sandwich
- Salted butter – for buttering the bread.
- Bread slices – use your favorite kind. We like to use whole wheat.
- Sliced cheese – again, use your favorite kind, but I am partial to good cheddar cheese for a grilled cheese sandwich.
How to make roasted tomato and red pepper soup
Of course, there are more detailed directions in the recipe card below. But, here is a quick preview of how to make this soup.
- Prepare – preheat your oven and prepare your veggies
- Make a foil packet – this is my trick for roasting garlic cloves in just 20 minutes, versus a full bulb in an hour.
- Roast – roast the tomatoes, onion, and garlic in the oven.
- Roast the peppers – Roast the peppers either on a gas flame stove top, or under the broiler (both methods are listed in the recipe card).
- Allow the peppers to steam – Place the peppers in a bowl, and cover. Allow them to sit for a few minutes to create steam that will release the skin.
- Peel the peppers – Use a paper towel to peel most of the skin from the peppers. Be sure to leave behind some skin for that smoky flavor.
- Blend – Add the tomatoes, peppers, onion, and garlic to a blender and blend until smooth.
- Finish – Heat the soup in a sauce pot and add in any of the optional ingredients, you want.
- Serve the soup – Serve the soup hot. Garnish with the basil, or croutons.
- Or, make the optional grilled cheese sandwich – nothing complicated, just cook up a sandwich until it’s nice and melty. Then serve immediately for the ultimate grilled cheese and tomato soup dipping experience!!!!
How to make roasted red peppers
There are two ways to roast your red peppers:
- Gas flame method – Turn the flame of your gas burner on high. Use tongs to carefully place the pepper on the grate of the burner, and allow the flame to touch the pepper. Allow the skin of the pepper to get nice and charred. Use tongs to rotate the pepper until the entire pepper is charred. It will take about 8 to 10 minutes. Do not leave the peppers unattended. Keep in mind, the pepper may smoke, this is normal. It’s easiest to use one burner per pepper.
- Broiler method – Once the tomatoes are done roasting in the oven, turn your broiler on. Place the peppers on a baking sheet and place them directly under the broiler (as close as you can get them). Turn the peppers every 2 to 3 minutes, until they are fully charred. This takes about 10 minutes.
Roasting your red peppers like this, rather than just adding them to the baking sheet with the tomatoes adds so much flavor. That charred skin is everything.
Can I make roasted tomato and red pepper soup using any kind of pepper?
I do recommend using red peppers over any other color of peppers because it will give you that beautiful orange, red hue in the soup.
Also, red peppers are the sweetest bell pepper variety.
However, if in a pinch, you could use an orange or yellow pepper because they are still sweet.
I wouldn’t use a green bell pepper since they tend to be on the more bitter side.
Can I use out-of-season tomatoes to make roasted tomato and red pepper soup?
Yes.
Although, it’s always ideal to use in-season produce, whenever possible, the nice thing about roasting tomatoes, is it concentrates their flavor. So, if out-of-season tomatoes seem a little flavorless, this soup is a great way to make use of them since the roasting process will amplify the tomato flavor.
Can roasted tomato and red pepper soup be made in advance?
Absolutely.
This soup is great leftover. Honestly, it gets even betters as it sits.
Can I freeze roasted tomato and red pepper soup?
Maybe.
I haven’t frozen this soup because we eat it up so fast.
However, I imagine it would freeze just fine. If I give it a try, I will report back.
How do I make roasted tomato and red pepper soup into a meal?
As said before, you can easily make a grilled cheese sandwich on the side. It’s the ultimate combination.
Some readers commented that they enjoyed adding Italian sausage into the soup. I think this would be another delicious way to turn this tomato soup into meal.
Reasons you will go crazy for roasted tomato and red pepper soup
- It’s bursting with tomato flavor,
- and sweet red pepper flavor,
- with a hint of smokiness.
- It’s thick, and creamy.
- It’s easy to make – 30 minutes!
- It’s easily customizable.
- It’s comforting,
- and cozy.
- It’s absolutely prefect when served with a grilled cheese sandwich.
- But, it’s also great as a side, as is.
- It’s gluten free,
- vegetarian,
- can be made dairy free, and vegan.
- It’s the prefect way to use up overripe tomatoes.
- It heals the soul.
More soup recipes for you to cozy up to
- Egg drop soup
- Satisfying instant pot lentil soup
- Traditional Irish Stew
- Dairy Free Zuppa Toscana
- The best chicken noodle soup
- Chicken tortilla soup with homemade tortilla strips
- Homemade corn chowder
- The BEST beef chili
- instant pot white chicken chili
Did you make this recipe?
Let me know how it went. Leave a comment down below, along with a star rating. I always love hearing from you.
Healing Roasted Tomato and Red Pepper Soup
★★★★★5 from 13 reviews
- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 servings of soup 1x
- Category: Soup, Appetizer, Entrée, Side
- Method: roasting, blending
- Cuisine: Gluten Free, Vegan, Vegetarian, Dairy Free
- Diet: Gluten Free
Description
Roasted tomato and red pepper soup is sweet, creamy, and perfect for dunking grilled cheese sandwiches into. It’s the ultimate fall soup.
Ingredients
UnitsScale
Roasted tomato and red pepper soup
- 6 to 7 cups tomatoes (3 to 4 pounds) – (I used a combo of larger tomatoes. Use any kind you like)
- 1 medium white, or yellow onion, cut into wedges
- 5 to 7 cloves garlic, peeled, left whole
- 1 1/2 tablespoons avocado oil
- 1/2 teaspoon kosher salt
- 2 large red bell peppers
- 1/2 teaspoon black pepper
- optional: 1/4 to 1/2 teaspoon red pepper flakes
- optional: 2 teaspoons red wine vinegar
- optional: 2 teaspoons extra virgin olive oil
- optional: 1/4 to 1/2 teaspoon smoked paprika
- optional: 1/4 to 1/3 cup heavy cream (see notes)
Options for garnishes
- fresh basil leaves
- croutons – click here for a homemade crouton recipe
Optional grilled cheese sandwich (for 1 sandwich)
- 1 1/2 tablespoons salted butter
- 2 slices of bread (I use a whole wheat bread – any kind you like works)
- 2 to 3 slices cheddar cheese (or any cheese you prefer)
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Line an extra large rimmed baking sheet (or, two large baking sheets) with foil – if worried about sticking. Remove any stems from larger tomatoes, and cut the larger tomatoes into wedges. Leave any small grape or cherry tomatoes whole. You can use all of the same tomatoes, if you prefer. Add the tomatoes to the baking sheet. Along with the cut up onion. Use most of the 1 1/2 tablespoons of avocado oil, and 1/2 teaspoon of salt to toss the tomatoes, and the onion together until they’re well coated in the oil and salt. Spread them out in an even layer.
- Make a foil packet for the garlic: This method allows the garlic to get roasted within 20 minutes, verses roasting an entire bulb of garlic for 40 minutes, to an hour. Place the peeled, and whole garlic cloves on a small piece of foil. Add about 1/4 teaspoon of the avocado oil, and a healthy pinch of kosher salt. Toss to combine. Seal the foil packet up by folding the edges in on each other, the packet should be tightly sealed, and the garlic cloves should be in a single layer. Make room for the foil packet on the baking sheet by moving a few tomatoes over.
- Roast: Roast the tomatoes, garlic, and onion for 20 to 25 minutes, or until the tomatoes, have shriveled up a little, released their juices, and the onion is tender. The garlic cloves should be slightly browned, and fork tender.
- Roast the peppers: I have included 2 methods of roasting your peppers. Gas flame method – While the tomatoes are roasting in the oven, roast your bell peppers over the flame of a gas burner I place the pepper directly on grate of the gas burner, the open flame is touching much of the pepper. Use tongs to rotate the pepper until all sides are mostly charred. This will take about 8 to 10 minutes – don’t leave them unattended. I like to use one burner per pepper. Broiler method – Alternately, once the tomatoes are done cooking, you can preheat your broiler and place the peppers on a baking sheet, and place them directly under the broiler for about 10 minutes, rotating the peppers every 2 to 3 minutes to ensure even charring.
- Allow the red peppers to steam:Once the peppers are nice and charred place them in a medium sized mixing bowl. Cover tightly with a lid, or plastic wrap, and set aside for 10 to 15 minutes. This allows the heat from the peppers to create steam, and allows the skin to lift off of the peppers easier.
- Peel the red peppers: Once the red peppers have cooled enough to handle use a paper towel to help you peel most of the charred skin off the peppers, leaving some behind, because it adds flavor. Roughly cut up the flesh of the peppers, discarding the seeds and stems.
- Blend: To a high speed blender add the tomatoes, onion, roasted garlic, and any tomato juices. Also add the roasted red peppers – you may need to blend a little, then add more tomatoes once there is room. Carefully blend the tomatoes and red peppers until smooth. Taste and add the optional red wine vinegar if you need a little more acidity, the olive oil, red pepper flakes – for heat, smoked paprika for a little smokiness, and 1 1/2 teaspoons kosher salt – blend until smooth. Taste and adjust the flavors as needed. NOTE: if you’re using a blender that isn’t safe with blending hot liquids, then be sure to blend carefully. You might want to allow the ingredients to cool for 10 minutes before blending.
- Finish: Transfer the soup to a medium sauce pot to slowly heat the soup up. At this time add in the heavy cream, if using, or chicken broth/veggie broth if you wish to thin out the soup a little more. Taste and adjust any flavors as needed.
- Serve the soup: Once the soup is heated through you can serve the soup immediately, as is. Or, you can top it with croutons, or fresh basil, if desired. Or, make a grilled cheese sandwich to go with it (see directions below).
- To make the optional grilled cheese: Heat a small skillet over medium heat (I love using a cast iron skillet for this). While the pan is heating, butter both slices of bread, on one side. Once the pan is hot, add one slice of the buttered bread to the pan – carefully place the slices of cheese on the bread – then place the other piece of bread, buttered side up on top of the cheese. Cover with a lid and cook on one side for 3 to 4 minutes, or until the bottom of the sandwich looks toasted, and the cheese starts to melt. Flip the sandwich, reduce the heat to low (if needed), cover and cook another 2 to 3 minutes, or until the bottom of the sandwich is toasted and the cheese if fully melted. Repeat, if making more than one sandwich. I often like to use two separate pans to cook 2 sandwiches at the same time for a faster process, and to ensure that both sandwiches remain hot. Slice the sandwich in half.
- Serve immediately: Serve the grilled cheese sandwich immediately along with the hot tomato soup. The sandwich is great for dipping – yum.
- Storing leftover soup: Allow the soup to cool completely and transfer the soup to an air tight container. Store the soup in the fridge for up to 1 week. Re-heat gently on the stove top, or in the microwave.
Notes
Chicken broth: Many readers have commented that they thinned out the soup with a little chicken broth. Feel free to do that if you would like. We personally love the thicker soup as written, but this soup is easy to adjust as you like it.
Heavy cream: The heavy cream is optional, we really like the slight silky creaminess it adds. Feel free to add more if you prefer.
Gluten free option: Be sure to use gluten free bread if making crotons. And gluten free bread if making a grilled cheese sandwich. The remainder of the recipe is okay as is.
Vegan/dairy free option: If you need to keep the recipe dairy free/vegan be sure to omit the heavy cream. If you want to thin the soup out with a little broth, then make sure to use veggie broth instead of chicken broth (if vegan). Be sure to either omit the grilled cheese sandwich, or use dairy free cheese, and vegan butter to make a vegan grilled cheese sandwich.
Grilled cheese sandwich: I did not include this in the original recipe. But, as I have made this recipe in my every day life, I always end up making a grilled cheese sandwich to go along with the tomato soup. Not only does it pair well with the soup, it is an easy way to turn the soup into a complete meal.
Notes about the original recipe: This recipe has been very popular on my blog, so I was hesitant to change it too much. I did keep it true to the original recipe for the most part. Except, I did add the smoked paprika, and the heavy cream. Both of which ingredients are listed as optional – it depends on your personal taste. The optional olive oil and red wine vinegar were original to the recipe, however, I do make them optional ingredients this time, because I didn’t always find them necessary. The oil adds a hint of richness that you may find you want to omit if you are adding the heavy cream. The red wine vinegar is optional, because I didn’t always feel that it was necessary. If the tomatoes ended up being a little more “watery” I found the vinegar was helpful to add back in a bit of acidity, however, I didn’t use it if the tomatoes weren’t as “watery”. Again, it’s up to your taste preferences, taste the recipe as you go, and then decide. I hope you enjoy my honed and elevated version of this favorite Robust Recipes recipe!
Cook time: The cooking time does not include the time it takes to make the optional grilled cheese sandwich. If making the grilled cheese, I would add about 10 minutes of cooking time.
Keywords: soup, tomatoes, tomato soup, tomato soup and grilled cheese, red peppers, fall soup, easy, gluten free, dairy free, vegan
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