This roasted red pepper and tomato soup, all cooked in one pan, is so simple to make and packed with layers of flavor. Roasting the vegetables brings out their natural sweetness and creates a velvety texture that is perfect for cozy nights at home. Finish with a crispy piece of toast or even grilled cheese croutons!

Roasted pepper soup with tomatoes and toast on top.

If you love tomato soup or romesco sauce but also like things without added sweeteners, then this soup recipe is for you. Using a sheet pan and the oven, it’s an absolutely foolproof soup that brings out the natural sweetness of peppers and tomatoes.

The result is a rich and savory vegetarian soup recipe that can be made all year round. It’s perfect for those who want a comforting, warming meal that is both easy to make and delicious.

Here’s What You’ll Need

This is just an overview – jump to the recipe for all of the measurements and full instructions!

Roma Tomatoes: These tomatoes have a sweet flavor and thick flesh, making them ideal for roasting. Feel free to toss in any other tomatoes you might have in the fridge that are on their last day.
Yellow Onion: Adds a mild, sweet flavor and helps to build a flavor base for the soup. Shallots work too.
Garlic: Roasting garlic makes it mellow and sweet, adding depth to the soup’s flavor. Fresh is always best!
Oil: Helps to evenly coat the vegetables for roasting and adds richness to the soup. Any mild oil will work.
Red Bell Peppers: Adds a sweet, smoky flavor and vibrant color to the soup. Orange or yellow peppers work too.
Milk: Adds a creamy texture to the soup and balances the acidity of the tomatoes. Feel free to use a dairy-free milk here to make this soup vegan (coconut milk is delicious in this recipe!)
Salt and Pepper: Enhances the soup’s flavor and balances the roasted vegetables’ sweetness.

buying Tip

You can use other varieties of tomatoes or types of peppers, but keep in mind that the flavor and texture of the soup may vary slightly depending on the variety you choose. Shocked at the price of red bell peppers? Head to your local Mexican grocery, where they typically sell them for a fraction of the cost of the big-name groceries.

How To Make pepper and tomato soup

Step 1: Prepare
Preheat the oven to 425℉ (218℃). Line 2 rimmed baking sheets with foil. The foil makes clean-up a breeze, helps prevent the vegetables from sticking to the sheet, and allows for even cooking.

Step 2: Prep The Tomato Tray
By setting the tomatoes cut-side up and placing the onion and garlic on the tray, we ensure they will roast evenly and caramelize slightly. Drizzling everything with oil before covering it with foil allows the vegetables to steam and roast simultaneously, resulting in tender and flavorful veggies.

Step 3: Prep The Pepper Tray
Roast the bell peppers until they are blackened. This process adds a deep, smoky flavor to the soup and softens the peppers to create a silky texture when blended. Flipping the peppers halfway through cooking is important to ensure even roasting.

Step 4: Roast
Place the tomato tray on a lower rack and the pepper tray on an upper rack. Cook for 30 minutes. Remove the foil from the tomato tray. Flip the bell peppers to cook them evenly. Return everything to the oven for another 10 to 20 minutes. Tomatoes should be soft; bell peppers should be blackened.

Roasted tomatoes, onion, and garlic on a sheet pan. — It’s important to use rimmed baking sheets because they catch any juices or oil that might spill over, preventing a mess in the oven.

Step 5: Blend
It is important to carefully add the ingredients to the blender and not put the lid on tightly to avoid accidents due to heat build-up. Blending the soup results in a creamy texture and combines all the flavors of the roasted vegetables, making it a comforting and flavorful meal!

Roasted tomatoes and onion in a blender. — If the blender is not large enough to hold everything at once, the blending process should be done in batches.

Blended soup in a blender. — If the blender is not large enough to hold everything at once, the blending process should be done in batches.

Step 6: Serve!
To serve the roasted red pepper and tomato soup, ladle it into bowls and garnish with crème fraîche, pesto, and crusty bread. The crème fraîche adds a creamy tanginess to the soup, while the pesto gives it an herbaceous flavor. The crusty bread is perfect for dipping into the soup and sopping the delicious flavors.

Tips and Tricks

Make It Creamier: If you prefer a creamier soup, use heavy cream instead of milk. Or, for a dairy-free option, you can use coconut milk or cashew cream.
Storage: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Just reheat on the stove or in the microwave before serving.

A bowl of roasted red pepper and tomato soup garnished with basil leaves, pesto, and cream, served with a slice of grilled bread on a blue table.

Pairing Ideas

My favorite way of serving this roasted red pepper and tomato soup is with crusty bread or a side salad. Here are some other ideas to make it a feast!

Vegan Garlic Bread because what’s better than crispy bread and soup!?
Gouda Grilled Cheese is perfect with soup; you can take it further by cutting it into croutons.
Salad with vinaigrette dressing.

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Roasted Red Pepper and Tomato Soup

5 from 9 ratings

By: Sarah Bond

Prep: 5

Cook: 40

Total: 45

Servings: servings

This roasted red pepper and tomato soup, all cooked in one pan, is so simple to make and packed with layers of flavor. Roasting the vegetables brings out their natural sweetness and creates a velvety texture that is perfect for cozy nights at home. Finish with a crispy piece of toast or even grilled cheese croutons!

Ingredients

Instructions

Prep: Preheat oven to 425℉ (218℃). Line 2 rimmed baking sheets with foil.
Tomato Tray: Cut tomatoes in half and set them on a tray cut side up. Set the onion half on the tray. Trim the top off the garlic so the tops of the cloves are exposed, leaving the outer paper on, then put it on the tray. Drizzle oil over everything, using a spoon or brush to ensure most of the surfaces are evenly covered. Cover the entire tray with foil.
Pepper Tray: Place the bell peppers on the second tray.
Roast: Place the tomato tray on a lower rack, and the pepper tray on an upper rack. Cook for 30 minutes. Remove the foil from the tomato tray. Flip the bell peppers to evenly cook them. Return everything to the oven for another 10 to 20 minutes. Tomatoes should be soft, bell peppers should be blackened.
Blend: Carefully add everything to a standing blender (start with 3 cloves of garlic and add more as needed), along with milk, salt, and pepper. (Do not put the lid of the blender on tightly, this can cause the heat to explode out.) Blend until smooth.
Serve: Serve warm, garnished with crème fraîche, pesto, and crusty bread.

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stove or in the microwave before serving.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

5 from 9 votes (8 ratings without comment)