Looking for a comforting and flavorful soup? This Roasted Red Pepper and Tomato Soup is the perfect dish for you! Roasting the vegetables brings out their natural sweetness and creates a velvety texture that is perfect for cozy nights in.
Ever since I discovered the amazingness that is romesco, I’ve been borderline obsessed. Who am I kidding? I L-O-V-E love romesco. Because not only is it an absolutely foolproof sauce that takes less than 5 minutes to make, it’s perfect on everything!
I put it on veggies (like these asparagus) and breakfast tacos and sandwiches. It is probably the most under-appreciated sauce like…ever. So in order to eat even more romesco, I turned it into a soup!
This roasted red pepper and tomato soup recipe is a classic dish that is both comforting and flavorful. The roasting process intensifies the flavors of the tomatoes and red peppers, resulting in a rich and savory vegetarian soup recipe. It’s an easy recipe that can be made all year round and is perfect for a cozy weeknight dinner or a casual dinner party.
The combination of roasted tomatoes and red peppers creates a balance of sweetness and tanginess that is perfect for those who love a hearty, flavorful soup. The addition of milk adds a creamy richness that complements the bright flavors of the vegetables. This recipe is perfect for those who want a comforting, warming meal that is both easy to make and delicious.
Here’s What You’ll Need
- Roma Tomatoes: These tomatoes have a sweet flavor and a thick flesh that makes them ideal for roasting.
- Yellow Onion: Adds a mild, sweet flavor and helps to build a flavor base for the soup.
- Garlic: Roasting garlic makes it mellow and sweet, adding depth to the soup’s flavor.
- Oil: Helps to evenly coat the vegetables for roasting and adds richness to the soup.
- Red Bell Peppers: Adds a sweet, smoky flavor and vibrant color to the soup.
- 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: Enhances the flavor of the soup and balances the sweetness of the roasted vegetables.
- Black Pepper: Adds a subtle heat to the soup and complements the sweetness of the roasted vegetables.
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: Prep
Preheat oven to 425℉ (218℃). Line 2 rimmed baking sheets with foil. The baking sheets are lined with foil to make clean-up a breeze. The foil also helps to prevent the vegetables from sticking to the sheet and allows for even cooking. It’s important to use rimmed baking sheets because they will catch any juices or oil that might spill over, preventing a mess in the oven.
Step 2: Prep The Tomato Tray
By setting the tomatoes cut-side up and placing the onion and garlic on the tray, we ensure that they will roast evenly and caramelize slightly. Drizzling everything with oil before covering with foil allows the vegetables to steam and roast at the same time, 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. It’s important to flip the peppers halfway through cooking 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 evenly cook them. Return everything to the oven for another 10 to 20 minutes. Tomatoes should be soft, bell peppers should be blackened.
Step 5: Blend
It is important to add the ingredients to the blender carefully and not put the lid on tightly to avoid any accidents due to heat build-up. The blending process should be done in batches if the blender is not large enough to hold everything at once. Blending the soup results in a creamy texture and combines all the flavors of the roasted vegetables, making it a comforting and flavorful meal!
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 up the delicious flavors.
This soup is a perfect appetizer or main dish for any time of year, and its vibrant color and delicious flavor will make it a hit with your family and friends!
Tips and Tricks
- Tomato Types: Roma tomatoes are a good choice because they have a meaty texture and a sweet taste, but you can use just about any type of tomato here.
- Different Blender: If you don’t have a standing blender, you can use an immersion blender instead. Just be careful not to splash the hot soup.
- Make It Creamier: If you prefer a creamier soup, you can 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
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!
- Crusty bread or garlic bread (see vegan garlic bread recipe)
- Grilled cheese sandwich (see gouda grilled cheese)
- Salad with vinaigrette dressing (my favorite vinaigrette here)
- A grain salad (like this classic tabbouleh recipe)
- 1½ lbs roma tomatoes about 7 tomatoes
- ½ yellow onion
- 1 head garlic
- 4 Tbsp oil 60 mL
- 4 red bell peppers
- 1 cup milk 236 mL
- 1 tsp salt
- ½ tsp ground black pepper
- 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.