Roasted Red Pepper and Tomato Soup Recipe — Cozy Weeknight Dinner

A creamy roasted red pepper and tomato soup that’s ideal for chilly evenings. This comforting bowl combines roasted red peppers, ripe tomatoes, carrots, onions, garlic and herbs for a rich, flavorful soup. Serve with a salad or grilled cheese for a complete meal.

This roasted red pepper and tomato soup is my go-to comfort food when the weather turns cool. It’s a smooth, creamy soup that comes together easily and becomes a winter staple. The roasted peppers and carrots add a natural sweetness, while the blend of herbs creates depth without a lot of effort.

Roasted Red Pepper and Tomato Soup Ingredients

• Red Bell Peppers – Core and remove seeds before roasting.
• Fresh Tomatoes – Fresh tomatoes are best; canned fire-roasted tomatoes work if needed.
• Carrots – Add color and natural sweetness.
• Onions – Yellow, sweet, or Spanish onions all work well.
• Garlic – Fresh cloves are preferred.
• Seasonings – Salt, black pepper, Italian seasoning, paprika, bay leaves, fresh thyme and sage.
• Olive Oil – Extra virgin is recommended.
• Vegetable Broth – Low-sodium vegetable broth is ideal; chicken broth can be substituted.
• Heavy Cream – Optional for a richer, creamier texture.

How to Make Roasted Red Pepper and Tomato Soup

Preheat the oven to 350ºF. On a large baking sheet or roasting pan, arrange cored red peppers, quartered tomatoes, peeled and chopped carrots, quartered onions, whole garlic cloves and bay leaves. Drizzle with olive oil and season with salt, pepper, Italian seasoning, paprika, fresh thyme and sage. Roast for 45 minutes to 1 hour, until the carrots are tender. Remove the pan from the oven and discard the bay leaves, thyme stems and sage if you used whole sprigs.

Heat the vegetable stock in a large soup pot or Dutch oven over medium-high heat. Remove from the heat and add the roasted vegetables along with their pan juices. Blend until smooth using an immersion blender or a heat-safe blender, about 3–5 minutes, until silky. Return to the pot to warm through and adjust seasoning with additional salt and pepper to taste. If you like a creamier soup, stir in heavy cream just before serving.

Ladle into bowls and garnish as desired with a swirl of cream or sour cream, grated parmesan or feta, fresh herbs, or homemade croutons. This soup is excellent with crusty bread or a grilled cheese sandwich. Store leftovers in an airtight container in the refrigerator for up to a week or freeze in single portions for up to two months.

Yield: 6

Roasted Red Pepper and Tomato Soup

A creamy roasted red pepper and tomato soup, perfect for a chilly night. Roasted red peppers, tomatoes, carrots, onions, garlic and herbs combine for a flavorful bowl.

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour 15 minutes

Ingredients

• 3 red bell peppers, cored and seeds removed
• 5–6 medium tomatoes, quartered
• 2–3 carrots, peeled and roughly chopped
• 2 medium onions, quartered
• 6–7 cloves garlic
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 1 tablespoon Italian seasoning
• 1/2 tablespoon paprika
• 2 bay leaves
• Sprigs of fresh thyme
• A small bunch of sage
• 1/2 cup olive oil
• 3 cups vegetable stock (low sodium)
• Heavy cream (optional)

Instructions

1. Preheat oven to 350ºF.
2. On a large roasting pan, toss peppers, tomatoes, carrots, onions and bay leaves with olive oil.
3. Season with salt, pepper, Italian seasoning, paprika, thyme and sage.
4. Roast 45 minutes to 1 hour, until carrots are soft. Remove bay leaves and any herb stems.
5. Heat the vegetable stock in a large pot.
6. Remove from heat, add the roasted vegetables and juices, then blend until smooth with an immersion or heat-safe blender. Adjust seasoning.
7. Serve with heavy cream, cheese, fresh herbs or croutons, and crusty bread if desired.

Notes

This can be made dairy-free by omitting the heavy cream. Use an immersion blender or a heat-safe blender to puree the soup.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 255
Total Fat: 21g
Saturated Fat: 4g
Cholesterol: 6mg
Sodium: 893mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 9g
Protein: 3g

Nutrition values are estimates only.

When I meal prep, I often make a large pot of this soup on Sunday so it lasts through the week. It’s versatile and makes a great base for a variety of toppings—croissant croutons, sour cream, feta or parmesan, fresh herbs or basil. Serve it as a starter, a side, or a satisfying main course with a side salad or the classic soup-and-grilled-cheese pairing.