Irresistible Roasted Tomato and Red Pepper Soup for Cozy Days

There’s something undeniably comforting about a warm bowl of soup, especially when it’s made from fresh, roasted vegetables. This Roasted Tomato and Red Pepper Soup is creamy, naturally sweet, and loaded with flavor. Whether you’re searching for a way to use up a bumper crop of tomatoes or craving a nutrient-rich lunch, this soup checks all the boxes.

It’s easy to make, freezer-friendly, and perfect for meal prep. Plus, it works beautifully as a base recipe if you’re looking to experiment with roasted vegetable soup recipes. You’ll love how this creamy roasted pepper soup brings depth and richness from caramelized veggies without needing heavy cream.

If you’re a fan of comforting, veggie-packed meals like Slow Cooker Pumpkin Pie Oatmeal or Healthy Veggie Egg Scramble, this soup deserves a permanent spot in your rotation.

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Why You’ll Love This Creamy Roasted Pepper Soup

This isn’t your average tomato soup. Here’s what makes it special:

• Deep flavor: Roasting tomatoes and peppers brings out their natural sweetness and adds a smoky depth.
• Creamy texture: Without needing cream, this soup still tastes silky and smooth.
• Healthy and filling: Loaded with vitamins A and C, fiber, and antioxidants.
• Perfect for leftovers: Easy to freeze and reheat with zero compromise on flavor.
• Customizable: Add other veggies or spices to fit your preferences.

And if you’re often on the lookout for recipes for lots of tomatoes, this is one of the best and most flavorful ways to put them to good use.

Ingredients for Homemade Red Pepper Soup

Here’s everything you need to make this vibrant and comforting soup:

• 1 kg (about 2.2 lbs) fresh ripe tomatoes, halved
• 2 large red bell peppers, halved and deseeded
• 1 medium red onion, peeled and quartered
• 4 garlic cloves, unpeeled
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 500 ml (2 cups) vegetable broth or stock
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (optional, but recommended)
• Handful of fresh basil or parsley for garnish
• Optional: a splash of plant-based milk or cream for extra creaminess

If you’re looking for a heartier version or to boost the creaminess, consider pairing with something like Cream Cheese Swirled Pumpkin Bread.

How to Make Roasted Tomato and Red Pepper Soup

Step 1: Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper.

Step 2: Arrange the tomatoes (cut side up), bell peppers, onion quarters, and garlic cloves on the tray. Drizzle with olive oil and season with salt and pepper.

Step 3: Roast for 30–35 minutes until everything is soft, slightly charred, and caramelized around the edges.

Step 4: Let everything cool slightly. Then, peel the garlic cloves and transfer all roasted vegetables into a large blender or food processor.

Step 5: Add the vegetable broth, oregano, smoked paprika, and blend until smooth. Taste and adjust seasoning if needed.

Step 6: Transfer the soup to a large pot and heat gently for 5–10 minutes. Stir in a splash of cream or milk if you like a creamier finish.

Step 7: Serve hot, topped with herbs, a drizzle of olive oil, or a swirl of yogurt.

You can also serve this with a side of Cheddar Bay Biscuits for a cozy, comforting meal.

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Kitchen Tools You’ll Need

• Baking tray
• Parchment paper
• Blender or food processor
• Large pot or saucepan
• Knife and cutting board
• Ladle
• Measuring spoons and cups

This recipe requires minimal equipment but delivers maximum flavor, making it perfect for beginner cooks.

Tips for the Best Roasted Vegetable Tomato Soup

• Use ripe tomatoes: For the most flavorful results, use fresh, in-season tomatoes.
• Roast with care: Let the edges of the vegetables slightly brown for caramelized flavor.
• Keep the garlic unpeeled while roasting: This helps prevent burning and adds sweetness.
• Adjust consistency: Add more broth for a thinner soup or simmer longer to thicken.
• Enhance with herbs: Fresh basil, thyme, or rosemary elevate the final flavor.

If you’re looking for another deeply flavored veggie dish, try Stuffed Acorn Squash—a great plant-based pairing.

Roasted Tomato Soup With Veggies: Additions & Swaps

Looking to mix things up or use up more vegetables in your fridge? Here are some easy add-ins:

• Carrots: Add sweetness and color
• Zucchini: Adds body without overpowering flavor
• Celery: Adds earthy depth
• Chickpeas: For protein and fiber
• Spices: Try curry powder, turmeric, or Italian herbs

This soup is a smart way to use up vegetables that are starting to soften. Like a Roast Veg Soup, it transforms simple ingredients into something magical.

Serving Suggestions & Tomato Soup Sides

Wondering what to serve with this roasted tomato and red pepper soup? Here are some perfect pairings:

• Grilled cheese sandwiches
• Sourdough toast with garlic butter
• Cottage Cheese Flatbread for added protein
• Mini Halloween Pizzas if you’re cooking with kids
• Crackers, croutons, or pita chips for added crunch
• Fresh salads, such as Cucumber Dill Salad

These tomato soup sides make your meal more satisfying and diverse.

How to Store and Freeze Your Roasted Veg Soup

To store:
Let the soup cool completely before transferring it to airtight containers. Store in the refrigerator for up to 5 days.

To freeze:
Portion the soup into freezer-safe containers or bags. Label and freeze for up to 3 months. Reheat on the stovetop over low heat, stirring frequently.

Pro tip: Freeze in individual portions for quick lunches during busy weeks.

Creative Variations: Turn It Into a Roasted Vegetables Soup Recipe

This base recipe is incredibly versatile. Here are a few delicious ways to modify it:

• Spicy kick: Add red pepper flakes or a roasted chili
• Creamy vegan: Stir in coconut milk or cashew cream
• Protein boost: Add cooked lentils or quinoa
• Hearty stew style: Add chunks of roasted sweet potato or butternut squash
• Chunky texture: Blend only half the soup and mix it with the unblended portion

Looking for more warming options? Try the Creamy Mushroom Soup or Pumpkin Chicken Chili for variety.

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FAQs About Roasted Tomato and Red Pepper Soup

Can I use canned tomatoes instead of fresh?
Yes. Use two 14.5 oz cans of whole peeled tomatoes. Drain slightly before roasting or blending.

Can I make it ahead of time?
Absolutely. It stores and freezes well and tastes even better the next day.

How do I make it creamier?
Add a splash of milk, cream, or coconut milk while blending or before serving.

Is this soup gluten-free?
Yes, this recipe is naturally gluten-free. Just watch your choice of broth and sides.

Can I roast the vegetables in an air fryer?
Yes, in batches. Keep an eye on them to avoid burning.

More Cozy and Healthy Soup Recipes

Looking to expand your soup collection? You’ll also enjoy:

• Pumpkin French Toast Roll-Ups for a sweet-salty brunch pairing
• Crack Breakfast Casserole as a hearty side
• Vegetarian Pasta Primavera for a light dinner pairing
• Pumpkin Protein Muffins as a sweet snack

Final Thoughts + Join Our Kitchen Community

This Roasted Tomato and Red Pepper Soup is proof that simple, whole ingredients can create something deeply flavorful and satisfying. Whether you’re a beginner in the kitchen or a seasoned home cook, this recipe is a must-have in your fall and winter rotation.

If you loved this recipe, don’t forget to share it, leave a comment with your favorite soup toppings, and subscribe to our blog for more healthy, cozy meals. And for more inspiration, explore our collection of Dinner Recipes or seasonal Vegetable-Based Soups

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