Roasted Red Pepper and Tomato Soup

A sweet, smoky, and comforting soup that's easy to make and perfect for cozy nights.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Vegetables

6 count Roma tomatoes (or any ripe tomatoes) If tomatoes are watery, roast a few extra minutes.
2 count Red bell peppers Fresh peppers are best, but jarred can be used in a pinch.
1 count Yellow onion Red onion can also be used.
4 cloves Garlic Roast whole cloves for mellower flavor.

Liquids and Fats

2 tablespoons Olive oil Essential for roasting flavor and texture.
2 cups Broth Use vegetable or chicken broth.

Seasoning

to taste Salt Adjust seasoning after blending.
to taste Black pepper Season prior to roasting.
1 pinch Sugar If the soup tastes flat.
splash Vinegar Optional for brightness.

Optional Add-ins

1 teaspoon Smoked paprika For a smoky flavor.
1 tablespoon Basil Fresh or dried.
1/4 cup Heavy cream Add at the end for creaminess.
1 spoon Pesto For additional flavor.

Method

Preparation

Heat your oven to 425°F.
Toss tomatoes, red bell peppers, onion, and garlic with olive oil, salt, and pepper. Spread everything on a sheet pan.

Cooking

Roast until you see caramelized edges and things look a bit jammy, about 30 to 35 minutes. Flip once if you remember.
Blend the roasted veggies with broth until smooth. Use an immersion blender, or let it cool a few minutes and blend in a countertop blender.
Simmer the blended soup for 10 minutes. Taste and adjust with salt, sugar, or vinegar if needed.

Notes

The soup freezes well; cool it first and portion into single servings. Avoid adding dairy before freezing to prevent separation. If reheating, add broth or water if it thickens too much.