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There’s something about a bowl of soup that feels like a warm embrace. On those crisp autumn days or any time you’re craving comfort, your kitchen can be filled with the rich aroma of roasted tomatoes, sweet red peppers, and smoky paprika. This Roasted Tomato and Red Pepper Soup isn’t just a recipe; it’s an experience. You’re building layers of flavor from scratch, slowly coaxing out sweetness through roasting, crafting a velvety texture from vegetables transformed by heat. It’s a dish that makes you feel grounded, nurtured, and utterly satisfied.
Why This Soup Will Become Your New Favorite
When you roast tomatoes and peppers, magic happens. The natural sugars caramelize, the flavors intensify, and you’re left with a rich base for a soup that needs minimal additional seasoning. This recipe celebrates wholesome ingredients, making it perfect for both weeknight dinners and casual gatherings.
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Healthy Roasted Tomato and Pepper Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegan
Description
A rich and comforting roasted tomato and red pepper soup blended to velvety perfection with garlic, onions, and spices.
Ingredients
- 8–9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into ¾″ wedges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups vegetable broth (32 ounces)
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper
- Fine salt to taste
- Freshly ground black pepper to taste
Instructions
1. Preheat oven to 375°F with racks in the upper third and middle.
2. Line two rimmed baking sheets with parchment paper.
3. Place tomatoes on one sheet; peppers and onions on the other. Drizzle 1 tablespoon olive oil over each sheet.
4. Toss and position vegetables skin-side down; add garlic cloves to peppers/onions sheet.
5. Roast tomatoes on top rack, peppers/onions on middle rack for 35–45 minutes until tender/golden.
6. Heat vegetable broth in a large pot; peel garlic and add to pot with roasted vegetables, paprika, cayenne, and salt. Simmer for 10 minutes.
7. Blend using immersion blender or in batches; season with salt and pepper.
8. Serve hot; store leftovers in fridge up to 4 days or freeze up to 6 months.
Notes
For creamier texture, add coconut milk or cream.
Fire-roasted canned tomatoes can be substituted in a pinch.
Pair with crusty bread or grilled cheese for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Ingredients for Roasted Tomato and Pepper Soup
Here’s a clear breakdown of every element you’ll need.
Tip: Use the freshest produce you can find quality ingredients make all the difference.
| Ingredient | Quantity | Notes |
|---|---|---|
| Medium tomatoes | 8–9 (about 5 pounds) | Cored and quartered |
| Red bell peppers | 3 (about 1 pound) | Seeded and quartered |
| Yellow onions | 2 small | Cut into ¾″ wedges |
| Extra virgin olive oil | 2 tablespoons | Divided |
| Garlic | 6 cloves | Unpeeled |
| Vegetable broth | 4 cups (32 ounces) | Preferably low sodium |
| Smoked paprika | ¼ teaspoon | Adds depth |
| Cayenne pepper | Pinch | Optional for spice |
| Fine salt | To taste | Adjust after blending |
| Black pepper | Freshly ground | To taste |
Step-by-Step Cooking Instructions
Following these steps will ensure your soup turns out rich, smooth, and deeply flavorful.
- Prep the Oven
Preheat to 375°F with racks in the upper third and middle position. Line two large, rimmed baking sheets with parchment. - Arrange the Vegetables
Place tomatoes on one sheet, peppers and onions on the other. Drizzle 1 tablespoon olive oil over each sheet. - Toss and Position
Gently toss tomatoes until lightly coated, skin side down. Toss peppers and onions, skin side of peppers down. Add unpeeled garlic cloves with peppers/onions. - Bake Until Golden
Tomatoes on top rack, peppers/onions in middle. Roast for 35–45 minutes until tender and slightly caramelized. - Simmer the Base
Heat vegetable broth in a large pot. Peel roasted garlic, add to pot with vegetables, paprika, cayenne, and ¼ teaspoon salt. Simmer for 10 minutes. - Blend to Perfection
Use immersion blender or transfer to a blender in batches. Season with additional salt (~½ teaspoon) and pepper. - Serve and Store
Enjoy hot. Store leftovers in fridge up to 4 days or freeze up to 6 months.
Helpful Tips for the Best Soup
- Roast Evenly: Keep vegetables in single layers to ensure caramelization.
- Control Spice: Start with a pinch of cayenne; adjust to your tolerance.
- Maximize Depth: Don’t rush the roasting the golden edges are flavor!
- Creamier Option: Stir in a splash of coconut milk or cream before serving for a richer texture.
- Pairings: Serve with crusty bread, grilled cheese, or a fresh salad.
Nutritional Overview (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | 4g |
| Carbohydrates | 20g |
| Fat | 6g |
| Fiber | 5g |
| Sodium | ~500mg |
FAQ – Roasted Tomato and Pepper Soup
Can I use canned tomatoes?
Yes, though fresh roasted tomatoes provide deeper flavor. If using canned, opt for fire-roasted varieties.
Is this soup vegan?
Absolutely it’s naturally plant-based when made with vegetable broth.
Can I roast vegetables in advance?
Yes, roast them up to 2 days ahead and store refrigerated until ready to blend.
How do I make it smokier?
Add ½ teaspoon smoked paprika and consider roasting over an open flame for extra smoky depth.
Conclusion
This Roasted Tomato and Red Pepper Soup gives you the comfort you crave deeply flavored, wholesome, and made from ingredients you recognize. Whether it’s a cozy night in or a thoughtful dish for guests, this recipe lets you serve love in a bowl.