Roasted Red Pepper & Tomato Soup
A velvety smooth soup built on deeply caramelized red peppers and ripe tomatoes, roasted until blistered and sweet. Garlic and a touch of cream round out the edges, giving you a comforting bowl that tastes like sunshine. Perfect with a grilled cheese sandwich on a chilly evening.
For 4 servings
- prep
Preheat the oven and prep the vegetables.
1.Preheat oven to 425°F (220°C).2.Halve the red bell peppers and remove the seeds and stems.3.Halve the tomatoes and arrange them cut-side up on a baking sheet with the peppers.4.Tuck the unpeeled garlic cloves under the tomatoes so they don't burn.5.Drizzle 2 tbsp olive oil over everything. - roast · ~25 min
Roast until blistered and soft.
Roast for 25 minutes, until the pepper skins are charred in spots and the tomatoes have collapsed. The garlic should be soft and squeezable.
TIPDon't skip the char — those dark spots are where the smoky depth lives. - rest · ~10 min
Let the roasted vegetables cool slightly.
When cool enough to handle, squeeze the roasted garlic out of their skins. Pull off and discard any excessively burnt pepper skin, but leave most of it for flavor.
- saute · ~5 min
Soften the onion.
1.Heat 1 tbsp olive oil in a large pot over medium heat.2.Add the chopped onion and sauté until translucent and soft (4-5 minutes). - mix
Combine roasted vegetables with onion and water.
1.Add the roasted peppers, tomatoes, and garlic to the pot.2.Pour in 2 cups of water.3.Add salt and black pepper. - simmer · ~15 min
Simmer the soup.
Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes. This melds the flavors together.
- mix · ~2 min
Blend until silky smooth.
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. Alternatively, carefully blend in batches in a stand blender.
TIPFor an ultra-smooth texture, strain the blended soup through a fine-mesh sieve. - mix · ~2 min
Stir in the cream.
Return the blended soup to low heat. Stir in the heavy cream until fully incorporated and the soup is warmed through. Do not let it boil.
- serve
Ladle into bowls and garnish with fresh basil.
Divide the soup among four bowls. Top with torn fresh basil and an extra crack of black pepper if desired.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the vegetables until the pepper skins are charred in spots for a smoky depth.
- 2Leave most of the charred pepper skin on — it adds flavor and color to the soup.
- 3Use an immersion blender directly in the pot for easy blending and less mess.
- 4For an ultra-smooth texture, strain the blended soup through a fine-mesh sieve.
- 5Stir in the cream off the heat or over very low heat to prevent curdling.
- 6This soup freezes beautifully for up to 3 months, without the cream added.
- 7Let the soup cool slightly before blending to avoid steam burns.
Adapt it for your goals.
Dairy-free / vegan
Replace the heavy cream with 3 tablespoons of full-fat coconut milk or a splash of cashew cream for a rich, dairy-free version that still feels silky.
smoky & spicySmoky & spicy
Add ½ teaspoon smoked paprika and a pinch of cayenne pepper along with the salt and pepper for a smoky, gently spicy kick.
extra herbyExtra-herby
Swap the basil garnish for fresh thyme or oregano, and stir 1 tablespoon of chopped fresh parsley into the soup at the end for a different herbal note.
low oilLow-oil
Use a non-stick baking mat or parchment paper and skip the drizzle of olive oil for roasting; use just 1 teaspoon of oil for sautéing the onion to reduce the fat content.
Why this is on our healthy list.
Rich in Vitamin C
Red bell peppers are packed with vitamin C, which supports immune health and skin vitality.
High in Lycopene
Tomatoes are a top source of lycopene, a powerful antioxidant linked to heart health, and roasting actually makes it more absorbable.
Antioxidant-Rich Garlic
Garlic provides allicin and other sulfur compounds that support immune function and reduce inflammation.
Low in Calories
This soup is naturally light and satisfying, with most of its creaminess coming from the blended vegetables rather than heavy fats.
Frequently asked questions
Yes, use one 400g can of whole peeled tomatoes (drained). Roast them along with the peppers for similar caramelization, or add them directly to the pot in step 5.
