Soups & Stews > Vegetarian Soups & Stews > Vegetable-Focused Soups > Roasted Vegetable Soup Recipe

Roasted Red Pepper and Tomato Soup

This creamy and flavorful soup is made with roasted red peppers, tomatoes, and a touch of garlic for a comforting and healthy meal. Roasting the vegetables intensifies their sweetness, creating a rich and satisfying flavor profile.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 4 large Red bell peppers
  • 6 medium Roma tomatoes
  • 1 medium Yellow onion
  • 4 Garlic cloves
  • 6 cups Vegetable broth
  • 2 tablespoons Olive oil
  • 1/4 cup Fresh basil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • optional Balsamic glaze

Roasting the Vegetables

Preheat your oven to 400°F (200°C). Cut the red peppers in half, remove the seeds, and place them skin-side up on a baking sheet lined with parchment paper. Halve the tomatoes and roughly chop the onion and garlic cloves. Add the tomatoes, onion, and garlic to the same baking sheet.

Drizzle the vegetables with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast for 30-40 minutes, or until the vegetables are tender and the red pepper skin is slightly charred.

Blending the Soup

Remove the baking sheet from the oven and let the vegetables cool slightly. Once cool enough to handle, peel the skins off the roasted red peppers (this will remove any bitterness). Transfer the roasted vegetables to a blender or food processor. Add the vegetable broth and blend until smooth and creamy.

Simmering and Serving

Pour the blended soup into a large pot or Dutch oven. Bring to a simmer over medium heat and cook for 10-15 minutes, allowing the flavors to meld. Taste and adjust seasonings as needed.

Serve hot, garnished with fresh basil and a drizzle of balsamic glaze (optional).

Nutrition Facts Estimated per 100g of product

Calories: 45kcal
Carbohydrates: 7g
Protein: 1g
Fat: 2g
Fiber: 2g
Sugar: 4g

Other Considerations for Nutrition

This soup is naturally low in fat and calories. To make it even healthier, use low-sodium vegetable broth. Adjust seasonings to your preference. For a creamier texture, add a swirl of coconut milk or cashew cream at the end.

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FAQ

  • Can I use canned tomatoes?

    Yes, you can use canned diced tomatoes if fresh tomatoes are not available. Use about 28 ounces of canned tomatoes and drain off any excess liquid. The flavor will be slightly different, but still delicious.
  • Can I freeze this soup?

    Yes, this soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • How can I make this soup creamier?

    For a creamier texture, you can stir in a swirl of coconut milk, cashew cream, or heavy cream at the end of cooking. Be careful not to boil the soup after adding dairy.