Deeply Flavorful Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup gets its rich, sweet depth from charring the vegetables under the broiler before blending them smooth. No cream, no long simmer, just bright, concentrated tomato flavor and smoky peppers in a silky bowl.

It’s the kind of soup that tastes like you fussed, but comes together with a sheet pan and a blender. Perfect for a weeknight when you want something warm and actually satisfying.

What Makes This Soup So Good

The high heat from the broiler blisters the peppers and tomatoes, which adds a subtle smokiness you just can’t get from a can. A single potato blends in to give body, so the soup feels creamy without any cream.

It’s savory, a little sweet from the roasted veg, and finished with a splash of vinegar to wake everything up. I keep coming back to it because it’s simple enough for a Tuesday but tastes special.

Ingredients

• 4 large red bell peppers, halved and seeded: red peppers give the sweetest, deepest flavor once charred.
• 2 lb Roma tomatoes, halved (about 6 to 8): use ripe tomatoes; the flesh should be heavy and give slightly.
• 1 medium yellow onion, cut into wedges: white or sweet onion works too.
• 4 cloves garlic, unpeeled: roasting in the skin keeps them from burning.
• 2 tbsp olive oil: plus a little more for drizzling at the end.
• 1 tsp kosher salt: adjust to taste after blending.
• ½ tsp black pepper
• 1 small potato (about 4 oz), peeled and diced: this is the secret to a velvety texture.
• 2 cups vegetable broth: chicken broth also works if you’re not keeping it vegan.
• 1 tbsp balsamic vinegar: red vinegar or a squeeze of lemon can stand in.
• Fresh basil leaves, for serving

Variations / Substitutions

• Peppers: any color works, but red peppers bring the most sweetness after roasting. Orange or yellow are the next best.
• Tomatoes: if fresh ones aren’t great, use a 28-ounce can of fire-roasted diced tomatoes instead. Drain them, then roast the peppers alone and add the tomatoes to the pot in step 3.
• Dairy-free: this recipe is already dairy-free and vegan as written.
• Herb swap: fresh thyme or a handful of baby spinach stirred in just before blending changes the character nicely.
• Add heat: a pinch of red pepper flakes at the finish, or a spoonful of harissa blended in.

Crusty Sun Dried Tomato Sourdough Bread goes great with this soup for soaking up every last bite.

How To Make Roasted Red Pepper And Tomato Soup

Step 1: Broil the Vegetables

Preheat your broiler and line a sheet pan with foil. Arrange the 4 bell pepper halves, the tomato halves cut-side up, the onion wedges, and the unpeeled garlic cloves on the pan. Drizzle with the 2 tbsp olive oil and sprinkle with 1 tsp salt and ½ tsp black pepper. Broil 6 inches from the heat until the peppers are blistered and blackened in spots and the tomatoes have softened and released their juices, about 12 to 15 minutes, rotating the pan once halfway through.

You’ll smell the sweet, charred edge of the peppers as they blister. The garlic will be soft inside its papery skin, ready to be squeezed out. Keep an eye on it during the last few minutes, because broilers can go from deep char to burnt fast.

Step 2: Peel the Peppers

Transfer the blackened peppers to a heatproof bowl and cover tightly with a plate or plastic wrap. Let them steam for 10 minutes, which loosens the skins so they slip right off. Once cool enough to handle, peel away the charred skin, discard the stems and seeds, and set the flesh aside. Don’t worry about getting every last fleck of black, a few specks add character.

The peppers will feel silky and smoky-sweet as you peel them. This step takes a little patience, but it’s worth it for a smooth soup. If a few bits of skin cling, just scrape them off with the back of a knife.

Step 3: Simmer the Base

In a large pot over medium heat, combine the roasted tomatoes and their juices, the onion, the peeled garlic (squeeze the cloves out of their skins), the diced potato, and 2 cups vegetable broth. Bring to a simmer and cook until the potato is tender when pierced with a knife, about 10 minutes.

The potato does the thickening work here, so the soup will have a velvety body without any dairy. If you prefer a thinner soup, you can hold back a half cup of the broth and add it after blending if needed.

Step 4: Blend Until Smooth

Carefully transfer the soup to a blender, or use an immersion blender right in the pot. Blend until completely smooth and velvety, about 1 to 2 minutes. If using a stand blender, work in batches if necessary and vent the lid to let steam escape, or cover with a kitchen towel and hold it loosely.

Taste a spoonful right after blending, you’ll notice layers of sweet pepper, tangy tomato, and mellow roasted garlic. It will still be a little flat until you add the vinegar in the next step, so don’t worry if it seems one-note right now.

Step 5: Finish and Adjust Seasoning

Return the blended soup to the pot over low heat. Stir in 1 tbsp balsamic vinegar and taste. Adjust salt and pepper as needed. Warm through for 2 to 3 minutes, just enough to marry everything together without reducing it further.

The vinegar cuts through the richness and makes every flavor pop. If you want a little background heat, now is the time to add a pinch of red pepper flakes. At this point the soup should be deep orange, glossy, and smell like roasted peppers and basil.

Step 6: Ladle and Serve

Ladle the soup into bowls. Top with fresh basil leaves, a final drizzle of olive oil, or a crack of black pepper. Serve hot.

The bowls will come to the table a warm, deep orange-red, with basil leaves just beginning to wilt against the heat. That last drizzle of olive oil catches the light and makes the surface glossy, so it looks as good as it tastes.

A Few Notes Before You Start

• If you don’t have a broiler, roast the vegetables at 450°F (230°C) for 25 to 30 minutes, turning once, until collapsed and charred in spots.
• For an even silkier soup, pass the blended mixture through a fine-mesh strainer after blending. This removes any stray bits of pepper skin or tomato seeds.
• If you’re short on time, use a jar of roasted red peppers and a 28-ounce can of fire-roasted tomatoes. Skip the roasting steps, add a pinch of smoked paprika, and start with the simmer.

Choose your roasting method:

Storing Leftovers

Refrigerate Store in an airtight container in the fridge for up to 4 days. The flavors meld and get even better overnight.

Reheating Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 1-minute bursts. It thickens as it sits, so thin with a splash of broth or water if needed.

Freeze Cool the soup completely, then freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.

What to Serve With Roasted Red Pepper and Tomato Soup

A classic grilled cheese with sharp cheddar and sourdough is the obvious match, the crunchy, buttery bread soaks up every last spoonful. For something lighter, a simple arugula salad with lemon and shaved Parmesan balances the soup’s richness. You can also ladle it over cooked farro and top with a fried egg for a heartier meal.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes. Choose fire-roasted diced tomatoes and skip the roasting for them. Add drained tomatoes to the pot in step 3 and increase the smoked paprika a little if you like.

Why is my soup bitter?

Bitter notes usually come from too much charred skin or over-toasted garlic. Next time, peel the peppers more thoroughly and avoid burning the garlic. A tiny pinch of sugar stirred in can round out the flavor.

Do I have to peel the peppers?

You don’t have to, but the skins can be tough and slightly bitter. Peeling gives a smoother, sweeter soup. If you leave the skins on, expect a little more texture and a deeper, smokier edge.

Can I use an immersion blender?

Absolutely. It works well, though the soup may be a little less silky than a stand blender. Blend in the pot until as smooth as you can get it, then pass it through a strainer if you want a perfectly smooth finish.

Is this soup vegan?

Yes, as written it’s entirely plant-based. Serve it with a swirl of coconut cream or a handful of toasted pumpkin seeds for an extra layer.

Roasted Red Pepper and Tomato Soup Recipe

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 160

Ingredients Method Notes

Ingredients

  

• 4 large red bell peppers, halved and seeded
• 2 lb Roma tomatoes, halved (about 6 to 8)
• 1 medium yellow onion, cut into wedges
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 small potato (about 4 oz), peeled and diced
• 2 cups vegetable broth
• 1 tbsp balsamic vinegar
• Fresh basil leaves, for serving

Method

 

1. Preheat broiler. Arrange peppers, tomatoes, onion, and garlic on a foil-lined sheet pan. Drizzle with olive oil, salt, and pepper. Broil 6 inches from heat until charred, 12 to 15 minutes, rotating once.
2. Transfer peppers to a bowl, cover, and steam 10 minutes. Peel off skins, discard stems and seeds, and set flesh aside.
3. In a large pot over medium heat, combine roasted tomatoes and juices, onion, squeezed garlic, potato, and vegetable broth. Simmer until potato is tender, about 10 minutes.
4. Blend the mixture until completely smooth, in batches if using a stand blender.
5. Return soup to pot over low heat. Stir in balsamic vinegar, adjust salt and pepper, and warm through 2 to 3 minutes.
6. Ladle into bowls, top with basil and a drizzle of olive oil, and serve hot.

Notes

The 10 minutes of steaming for the peppers is included in the cook time. The soup thickens as it cools, so add a splash of broth when reheating. It tastes even better the next day.