Roasted Red Pepper Tomato Soup
Roasted Red Pepper Tomato Soup is a perfectly creamy, cozy, and flavorful vegan soup recipe. This delicious soup is a blend of roasted red bell peppers, vine tomatoes, onions, garlic, and a few spices for some kick!
This is a very easy, comforting, and healthy soup recipe and way better than boxed soup. Simply roast all the vegetables on a baking tray, blend them until smooth and creamy, and simmer for a few minutes. Roasting the veggies before blending them gives them a boost in flavor, a vibrant color, and some natural sweetness to the soup.
Roasted red pepper tomato soup is perfect to enjoy all year long. You can have it at room temperature in summer months when the farmers markets and home gardens are filled with tomatoes and bell peppers. Enjoy the piping hot soup on chilly days with some grilled sandwiches as a comfort meal on busy weekdays.
I don’t peel red peppers, I like to roast them until they turn super soft. If you roast them on high heat for a long time they will turn dark in color, after which you need to store them in a glass bowl covered with a plastic wrap for 30 minutes before peeling.
To keep it very simple and less fatty, I have skipped adding any cream or milk in the recipe. Feel free to add some cream, milk, or coconut milk for a creamier soup.
Social media is covered with beautiful pictures of gorgeous cakes, cookies, and desserts for the Holidays. I wanted to add some healthy recipes during this holiday season as it is one of the most popular soup recipes.
Table of Contents
Ingredients
- Red bell peppers
- Vine tomatoes
- Tomato paste
- Onion
- Garlic
- Cilantro
- Black pepper powder
- Paprika
- Salt
- Olive oil
Roasted Red Pepper Tomato Soup Step By Step Recipe
Oven Roasted Method
Preheat the oven to 420℉/215℃
Remove the seeds and stems from the bell peppers, slice them into wedges, and place them on a baking tray.
Take out the onion and garlic peels. Cut the onion and 1 large garlic into halves and place them on a baking tray.
Remove the stems and slice the tomatoes in 4 pieces and place the seeded side up on a baking tray.
Drizzle 1 tsp olive oil, ¼ tsp freshly ground black peppers, and ⅛ tsp salt over the veggies.
Transfer the baking tray to the oven and roast the veggies for 20 minutes. Flip the veggies, except the tomatoes, and roast them for 10 more minutes.
Take out the baking tray from the oven and let the veggies sit on a baking tray for 10 minutes.
Stovetop Method
Heat a large skillet on medium high heat, add 2 tsp oil, roast the sliced onions for 5 minutes, transfer the halved garlic, roast for 3-4 minutes, and set aside.
Next, drizzle 1 tsp oil, roast the whole tomatoes on a skillet covering the lid for about 5 minutes on a medium low heat.
Roast the whole red bell pepper directly on the flame on low heat. Using a tong, turn the stem of a red pepper frequently for about 10-12 minutes until the pepper turns brownish black.
Keep the bell pepper in a glass bowl and cover with a plastic wrap for about 30 minutes. Carefully remove the stems, seeds, and peels of the red pepper.
Transfer the veggies to a blender jar and blend them with ½ cup water until smooth and creamy.
Next, transfer the soup to the pot, add another ¼ to ⅓ cup water, ½ tsp salt, paprika, 1/4 tsp black pepper powder, and simmer it for 5-10 minutes. Adjust the spices according to your taste.
For Garnishing
Heat the skillet on low heat, add 1 tsp olive oil, 1 large chopped garlic, sauté for 2 minutes, and set aside.
Serve the soup into the bowls, garnish it with some sautéed garlic, black pepper powder, sprinkle some paprika if you like, some cilantro, and serve.
Tips For Making Roasted Red Pepper Tomato Soup
- If you want to roast the red bell pepper longer, preheat the oven to 450℉/230℃ and roast them for 40 minutes, flipping halfway through. Once the veggies are out of the oven, store the red bell peppers into a glass bowl and cover them with a plastic wrap for 30 minutes. Peeling the skin out of them will be easier.
- Tomato paste gives an amazing color to the soup but you may skip it.
Variations
- You can use Roma tomatoes instead of vine tomatoes in the recipe.
- Use canned tomatoes and jarred, roasted red peppers while making the soup to save some time. Slice the onions, roast the onions and garlic on a skillet for 8-10 minutes on medium heat.
- I have simply used water in the soup. You can add vegetable stock, milk, cream, or coconut milk in the soup for more creaminess and tastiness.
- Some sugar can be added to the soup to balance the sourness of the tomatoes if you like.
- I will recommend using basil, oregano, or cilantro at the end for garnishing the soup.
How To Store Roasted Red Pepper Tomato Soup?
You can store the roasted red pepper tomato soup in an airtight container for 4-5 days in a refrigerator. Boil the soup over a stovetop before consuming.
How To Serve Roasted Red Pepper Tomato Soup?
Serve the soup hot with some garlic breadsticks, french bread, and croutons.
Enjoy the soup with some grilled sandwiches, veggie quesadillas, or spinach bread rolls.
You can serve it as a side dish with some soya mint pulao or cabbage rice.
Other Soup Recipes:
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Recipe Card
Roasted Red Pepper Tomato Soup
Ingredients
- 1 large Red bell pepper 200 grams
- 2 large Vine tomatoes 400 grams
- 2 tbsp Tomato paste
- 1 medium Onion
- 2 large Garlic cloves divided
- 2 tbsp Cilantro finely chopped
- 1/2 tsp Black pepper powder freshly ground, divided
- 1/4 tsp Paprika optional
- 1/2 tsp Salt or as required
- 2 tsp Olive oil
Instructions
Oven Roasted Method
- Preheat the oven to 420℉/215℃
- Remove the seeds and stems from the bell peppers, slice them into wedges, and place them on a baking tray.
- Take out the onion and garlic peels. Cut the onion and 1 large garlic into halves and place them on a baking tray.
- Remove the stems and slice the tomatoes in 4 pieces and place the seeded side up on a baking tray.
- Drizzle 1 tsp olive oil, ¼ tsp freshly ground black peppers, and ⅛ tsp salt over the veggies.
- Transfer the baking tray to the oven and roast the veggies for 20 minutes. Flip the veggies, except the tomatoes, and roast them for 10 more minutes.
- Take out the baking tray from the oven and let the veggies sit on a baking tray for 10 minutes.
Stovetop Method
- Heat a large skillet on medium high heat, add 2 tsp oil, roast the sliced onions for 5 minutes, transfer the halved garlic, roast for 3-4 minutes, and set aside.
- Next, drizzle 1 tsp oil, roast the whole tomatoes on a skillet covering the lid for about 5 minutes on a medium low heat.
- Roast the whole red bell pepper directly on the flame on low heat. Using a tong, turn the stem of a red pepper frequently for about 10-12 minutes until the pepper turns brownish black.
- Keep the bell pepper in a glass bowl and cover with a plastic wrap for about 30 minutes. Carefully remove the stems, seeds, and peels of the red pepper.
- Transfer the veggies to a blender jar and blend them with ½ cup water until smooth and creamy.
- Next, transfer the soup to the pot, add another ¼ to ⅓ cup water, ½ tsp salt, paprika, 1/4 tsp black pepper powder, and simmer it for 5-10 minutes. Adjust the spices according to your taste.
For Garnishing
- Heat the skillet on low heat, add 1 tsp olive oil, 1 large chopped garlic, sauté for 2 minutes, and set aside.
- Serve the soup into the bowls, garnish it with some sautéed garlic, black pepper powder, sprinkle some paprika if you like, some cilantro, and serve.
Notes
- If you want to roast the red bell pepper longer, preheat the oven to 450℉/230℃ and roast them for 40 minutes, flipping halfway through. Once the veggies are out of the oven, store the red bell peppers into a glass bowl and cover them with a plastic wrap for 30 minutes. Peeling the skin out of them will be easier.Â
- Tomato paste gives an amazing color to the soup but you may skip it.
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I tried this roasted red pepper soup with tomatoes. It turned out awesome. Roasting red peppers enhanced the taste. Thanks Mayura.
Thank you Archana! I am so glad to know that you liked this soup.