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Creamy Roasted Tomato and Red Pepper Soup

A close-up of a white bowl filled with vibrant orange tomato and roasted red pepper soup on a wooden table.
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A rich, smoky soup made by roasting fresh tomatoes and red peppers before blending them into a comforting, creamy dish. This is a simple recipe for deep flavor.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 4 large red bell peppers, seeded and quartered
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon butter (optional, for richness)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the halved tomatoes, red pepper quarters, onion pieces, and unpeeled garlic cloves on a large baking sheet.
  3. Drizzle the vegetables with 2 tablespoons of olive oil, salt, and pepper. Toss gently to coat everything evenly.
  4. Roast for 30 to 35 minutes, or until the peppers are slightly charred and the tomatoes are softened and beginning to caramelize.
  5. Remove the baking sheet from the oven. Squeeze the roasted garlic pulp out of the skins into a large pot or Dutch oven. Add the roasted tomatoes, peppers, and onions to the pot.
  6. Pour in the vegetable broth and add the dried basil and smoked paprika. Bring the mixture to a simmer over medium heat.
  7. Simmer for 10 minutes to allow the flavors to meld.
  8. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth.
  9. Return the pureed soup to the pot. Stir in the heavy cream and the optional butter until fully incorporated. Heat through gently; do not boil after adding the cream.
  10. Taste and adjust salt and pepper as needed before serving.

Notes

  • For the best smoky flavor, ensure your peppers develop some dark spots during roasting.
  • If you prefer a thinner soup, add a little more vegetable broth until you reach your desired consistency.
  • Serve this comfort food dinner idea with grilled cheese sandwiches or crusty bread for dipping.
  • You can make this soup ahead of time; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://cookingbycarla.com/tomato-and-roasted-red-pepper-soup/