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roasted red pepper soup

Roasted Red Pepper Tomato Soup with fresh Tomatoes

Jyoti Behrani
Creamy, roasted red pepper soup is a blend of red peppers, tomatoes, onions, garlic, and basil. It's delicious, healthy, and takes less than 30 minutes to make!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 136 kcal

Ingredients
 
 

  • 2 large red bell peppers, halved; discard the stem & seeds
  • 2 lbs ripe tomatoes, halved
  • 2 tablespoon olive oil
  • 1 whole bulb garlic
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Heavy cream (optional); For vegan, use coconut cream or cashew cream.

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Peel and discard the outer papery layers of the garlic bulb. Chop ¼-1/2 from the top of the garlic bulb, keeping the cloves intact.
  • Place the red bell peppers, tomatoes, and garlic on the baking sheet. Drizzle some oil, season with some salt and pepper. Roast for 20-25 minutes, or until the skin is slightly charred and blistered.
  • Remove the baking sheet from the oven and let the veggies slightly cool for 10 minutes. Peel the skin off the peppers.
  • Transfer the veggies to a blender. Add some broth and puree until smooth.
  • (Optional) Strain the soup through a fine mesh strainer, for a creamy, velvetty texture.
  • Add the soup mixture to a pot. Add basil, oregano, pepper, and remaining broth. Bring the soup to a gentle boil. Adjust the seasoning.
  • (Optional)If desired, add a splash of cream for added richness.
  • Serve the soup hot, garnished with croutons, or a drizzle of cream, if desired.
  • Love cafe style dining? Serve this delicious roasted red pepper tomato soup in a homemade bread bowl!

Notes

Please refer to the post for the following:
  1. Tips for the best red pepper tomato soup.
  2. Frequently asked questions.
  3. To make this soup with canned roasted red peppers, drain and chop the canned peppers before adding them to the soup.
  4. To freeze this soup, cool completely, then transfer it to an airtight container and freeze. When ready to eat, thaw the soup in the refrigerator overnight and reheat it on the stove or microwave. Soup can be frozen for up to 3 months.
  5. Slow Cooker instructions, sauté the garlic, add all the ingredients to the slow cooker, and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Then, puree the soup until smooth.

Nutrition

Nutrition Facts
Roasted Red Pepper Tomato Soup with fresh Tomatoes
Amount per Serving
Calories
136
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
14
mg
1
%
Potassium
 
679
mg
19
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
4
g
8
%
Vitamin A
 
3763
IU
75
%
Vitamin C
 
107
mg
130
%
Calcium
 
42
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

red pepper tomato soup, tomato and red pepper soup, tomato red pepper soup