Warm and Cozy Roasted Tomato and Red Pepper Soup Recipe

Ever have a cold, gray day where you just want something that feels like a hug in a bowl? That’s where Roasted Tomato and Red Pepper Soup slides in to save the day. It’s crazy easy, packed with flavor, and honestly, you’ll probably want seconds. This soup has bailed me out on days where I just could not face takeout… and let’s be real, it makes your kitchen smell kinda fancy. Oh and hey, if you’re looking for a sidekick, those chickpea avocado salad sandwiches or even a delicious keto sausage egg bake are perfect pals for this bowl.

Ask an irresistible, sweet-tooth question

By the way, don’t you think this soup could pass as dessert if you tossed in a swirl of cream and a side of buttery bread? Ok, maybe I just want dessert all the time. But, isn’t there something ridiculously comforting about a silky warm soup that feels a tad indulgent (but really, it’s just veggies and spice)? I guess it’s no secret I have a soft spot for comfort food.

Why You’ll Love This Recipe

Besides the obvious—who doesn’t love soup when it’s dreary?—there’s this magical thing that happens when you roast tomatoes and red peppers. All their flavor just explodes out, gets all sweet and kinda smoky. You blend it up, and suddenly you’ve got this rich, red velvet-y masterpiece (yeah, sounds dramatic, but seriously). This recipe’s a weeknight hero because it’s unfussy. Roasting does most of the work, and you can go do laundry (or ignore laundry) while it happens. Plus, leftovers are even better the next day, and it’s easy to turn this into a meal.

Ingredients

Alright, here’s what you’ll need, and don’t overthink it. The basics: a whole tray of ripe tomatoes (Roma or vine, doesn’t matter much), a couple of red bell peppers, an onion (yellow or white—dealer’s choice), a few cloves of garlic, some olive oil, and good old salt and pepper. Throw in a pinch of smoked paprika if you have it, and maybe a handful of basil or parsley for finishing. If you like it creamy, keep some heavy cream or coconut milk handy. For the full mood, you’ll want crusty bread on the side, but that’s totally optional.

Timing

Let’s keep it real—this soup’s a little hands-off. Chopping the veggies will steal about 10 minutes of your precious life, then you roast everything for around 35 minutes. After that, blending and simmering takes under 15 minutes. So all in, you’re looking at 1 hour max. I usually just pop in a podcast while roasting, makes the time fly.

Step-by-Step

First, crank your oven to 400°F. Toss chopped tomatoes, peppers, onion, and unpeeled garlic with oil, salt, and pepper. Spread on a tray (make sure it’s not too crowded). Roast ‘em for 35, maybe 40 minutes if your oven likes to drag its feet. When everything looks soft and caramelized, squeeze the roasted garlic out of the skins (watch your fingers, it’s hot hot hot). Now dump all those veggies into a pot, pour in a little veggie or chicken broth, and give it a simmer for 10 minutes. Last up, grab your blender—carefully because hot soup and blenders do not always get along—and blitz it nice and smooth. Taste and add more salt or pepper if it needs it. Swirl in cream right before serving if you’re feeling extra.

Nutritional Information

No need to squint at labels—this soup keeps things light. It’s mainly roasted vegetables, which means you’re getting vitamins, antioxidants, and fiber without any weird ingredients. If you skip the cream, it’s vegan friendly and super low in calories. Toss in cream and yeah, it bumps up the richness, but life’s too short to skip it every time. Plus, tomatoes give you that heart-healthy lycopene (almost sounds like fancy science, right?).

Healthier Alternatives

Trying to keep things cleaner? Go lighter on oil when roasting. Sub in unsweetened almond or oat milk for the creamy swirl instead of heavy cream. Sometimes I toss in extra roasted carrots for a sweetness boost or sneak in baby spinach for more greens. You can easily dodge croutons and stick with whole-wheat or gluten-free bread if that’s your thing.

Serving Suggestions

• Serve next to some classic grilled cheese or a slice of sourdough, dunking highly recommended.
• Add a swirl of cream or fresh basil just before serving for a touch of elegance.
• Pair this soup with fresh tomato basil avocado toast for breakfast vibes, or enjoy with these delicious spinach and feta breakfast wraps for a more filling meal.
• Sometimes I even toss in crispy chickpeas on top for crunch.

Common Mistakes

Let me save you a heartbreak or two. Biggest oops? Not roasting long enough. Veggies need time to get those golden edges and sweet flavor. Also, be careful when blending—steam buildup is real, and trust me, soup on the ceiling is not fun. One more thing, don’t skip salt; taste as you go, or the soup ends up bland and sad.

Storing Tips

Leftovers? Lucky you. Stick the soup in an airtight container and pop it in the fridge. It’ll keep about three, maybe four days. For longer, freeze it—just skip any cream until you reheat. Reheating? Just a gentle simmer on the stove (microwave works, but I’m a stove devotee). The flavor actually gets deeper after a day.

Common Questions

Q: Can I use canned tomatoes instead of fresh?
A: Absolutely, especially in winter. Just drain them first for extra-thick soup.

Q: Is this soup spicy?
A: Nope! Unless you decide to drop in some red pepper flakes. It’s super mild—kid friendly.

Q: Can I prep this ahead for a party?
A: Totally. It tastes better day two. Just reheat gently so it stays creamy.

Q: How do I make it more filling?
A: Add cooked white beans or lentils when blending for a protein boost.

Q: Can I roast in advance?
A: For sure. Roast your veggies a night ahead and stash them in the fridge.

Soup for the Soul—Get Cozy!

There’s something truly special about homemade Roasted Tomato and Red Pepper Soup. It’s simple, soul-warming, and honestly, you don’t need to be a chef to get it just right. If you want even more ways to make this soup perfect for you, check out this Roasted Red Pepper and Tomato Soup Recipe or try a twist over at Healing Roasted Tomato and Red Pepper Soup. Whip up a batch, find your coziest blanket, and settle in—you deserve it!

Roasted Tomato and Red Pepper Soup

A comforting bowl of roasted tomato and red pepper soup that's incredibly easy to make and packed with flavor. Perfect for chilly days or any time you're craving something warm and cozy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the soup base

• 6 medium Roma tomatoes You can also use vine tomatoes.
• 2 red bell peppers
• 1 medium onion (yellow or white)
• 4 cloves garlic Unpeeled
• 2 tablespoons olive oil
• 1 teaspoon salt Adjust to taste.
• 1 teaspoon black pepper Adjust to taste.
• 1 pinch smoked paprika Optional
• 2 cups vegetable or chicken broth

For serving

• 1/2 cup heavy cream or coconut milk Optional, for creaminess.
• to taste fresh basil or parsley For garnish.
• as needed crusty bread Optional, for serving.

Method

 

Roasting the vegetables

1. Preheat your oven to 400°F (200°C).
2. Toss chopped tomatoes, peppers, onion, and unpeeled garlic with olive oil, salt, and pepper.
3. Spread the mixture on a baking tray, ensuring it's not crowded.
4. Roast for 35-40 minutes, until soft and caramelized.

Simmering and blending

1. Once roasted, squeeze the garlic out of its skin carefully.
2. Transfer all the roasted vegetables into a pot.
3. Add the vegetable or chicken broth and simmer for about 10 minutes.
4. Blend the mixture until smooth, adjusting salt and pepper to taste.
5. If desired, swirl in cream just before serving.

Notes

Leftovers can be refrigerated for 3-4 days or frozen. Reheat gently to maintain creaminess. This soup gets better the next day!