This roasted red pepper and tomato soup is the perfect transitional dish from summer to fall. It’s light, slightly smoky, and bursting with fresh vegetable flavor. Made with simple whole ingredients and no cream unless desired, this vegan soup is a great way to make the most of late-season produce.

Why You’ll Love This Recipe

This soup has a beautiful balance of flavors, with the sweetness of roasted bell peppers, the tang of tomatoes, and the depth of caramelized onions and garlic. It’s comforting, easy to make in large batches, and freezer-friendly. Serve it with grilled cheese or a fresh salad for a satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 to 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 wedges
• 6 cloves garlic, unpeeled
• 2 tablespoons extra virgin olive oil, divided
• 4 cups (32 ounces) vegetable broth
• 1/4 teaspoon smoked paprika
• Pinch of cayenne pepper (optional)
• Fine salt and freshly ground black pepper, to taste

Directions

1. Preheat oven to 375°F with racks in the upper third and middle. Line two large baking sheets with parchment paper.
2. Place tomatoes on one sheet, bell peppers and onions on the other. Add garlic to the peppers and onions sheet.
3. Drizzle each sheet with 1 tablespoon olive oil and toss to coat. Position tomatoes and peppers skin-side down.
4. Roast tomatoes on the top rack and peppers/onions on the middle rack for 35–45 minutes, until soft and caramelized.
5. In a large pot, bring vegetable broth to a boil. Peel garlic and add to the pot with all roasted vegetables.
6. Stir in smoked paprika, cayenne (if using), and 1/4 teaspoon salt. Simmer for 10 minutes.
7. Blend with an immersion blender or in batches using a stand blender until smooth.
8. Season with additional salt and pepper to taste.

Servings and timing

This recipe makes approximately 12 cups of soup. Prep time is 15 minutes, cook time is 55 minutes, totaling around 1 hour and 10 minutes.

Variations

• Add 2 tablespoons heavy cream or 1/4 cup half-and-half for a creamy finish.
• Stir in 5 to 15 fresh basil leaves at the end for a garden-fresh flavor.
• Serve with a dollop of sour cream or vegan sour cream.
• Use jarred roasted red peppers and canned fire-roasted tomatoes for convenience.

Storage/Reheating

Store in an airtight container in the fridge for up to 4 days. For freezing, use glass canning jars with space at the top. Freeze up to 6 months. To thaw, refrigerate overnight. Reheat gently on the stove.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned fire-roasted tomatoes work well when fresh aren’t available.

Do I need to peel the tomatoes?

No, the skins are left on and blended into the soup for texture and flavor.

Is the soup spicy?

It has mild heat from a pinch of cayenne. Omit it if you’re sensitive to spice.

Can I make it creamier?

Yes, add cream or serve with sour cream or yogurt.

Can I use jarred roasted red peppers?

Yes, they are a great time-saver and work beautifully.

Can I add herbs?

Fresh basil is a fantastic addition. Blend in at the end.

What kind of broth should I use?

Use low-sodium vegetable broth for the cleanest flavor.

How should I serve this soup?

With grilled cheese, avocado toast, or a green salad.

Can I freeze this soup?

Yes, it freezes well for up to 6 months.

Can I double the recipe?

Yes, just use two pots or a larger one if needed.

Conclusion

Roasted Red Pepper and Tomato Soup is a warm, vibrant dish perfect for enjoying now or freezing for colder days. With minimal prep and maximum flavor, this soup is a great staple for healthy, seasonal eating. Serve it hot with crusty bread or grilled cheese and enjoy a bowl of comfort.

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