Roasted red pepper and tomato soup is a delicious, creamy soup with a nice smoky flavor that comes from charred tomatoes and peppers. This comforting soup can be enjoyed any time of the year. It's also suitable to be consumed by vegans and people on a gluten-free diet.
There can be nothing more comforting and satisfying than a bowl of any delicious soup. And, if it has all your favorite ingredients then there could be nothing better than that.
Like today's recipe - Roasted red pepper and tomato soup. I love tomatoes, bell peppers, and also dishes that have a smoky flavor. And, as this tomato red pepper soup has all these three things, I love it.
It's one of those simple, uncomplicated recipes making which you don't need to spend hours in the kitchen.
The only step that needs time is roasting the vegetables. But, that step also doesn't require you to stand in the kitchen. You can do anything you wish while the vegetables get roasted.
Once that step is complete, you just need to blend everything and cook for 4-5 minutes with stock. That's how simple this recipe is.
Jump to:
What goes in roasted tomato and red pepper soup?
To make this tomato red pepper soup, you will need the ingredients shown below:
Ingredients notes
- Tomatoes: Any variety of red tomatoes is fine to be used in this soup, no matter how ripe. Just make sure to pick the red variety otherwise you won't get the beautiful bright red color of this soup.
- Bell peppers: Red bell peppers are the best but you can use orange too. However, the color will slightly change if you use orange peppers.
- Herbs: I have used dried thyme and basil. You can use any herb of your choice. It's better to use dried herbs in this. If you use a lot of fresh herbs and blend them with tomatoes and peppers, the color of the soup will turn slightly brown which won't look very appealing.
- Vegetable stock: Any other stock can be used too. Water can also be used but stock makes the soup more flavorful.
How to make (step-by-step instructions)?
Step 1: Remove the seeds of the bell pepper. Roughly chop bell peppers, tomatoes, onion, and garlic. Spread on a baking tray lined with a baking sheet. Drizzle olive oil and sprinkle salt and pepper. Slightly toss. Bake in a preheated oven for around 40 minutes at 200°C (400°F) or until the vegetables are roasted and slightly charred.
Step 2: Allow the roasted vegetables to reach room temperature then put them in a blending jar. Blend until smooth.
Step 3: Transfer the paste to a cooking pot and add vegetable stock.
Step 4: Cook for 3-4 minutes. Check and adjust the seasoning.
Your comforting creamy roasted red pepper and tomato soup is ready to be enjoyed!
Serving tips
Serve this soup hot or warm with toasted bread, a grilled sandwich, or a side dish like baked potato wedges or spicy Moroccan potatoes.
You can garnish it with croutons and fresh herbs of your choice. I also like to sprinkle some nigella seeds on this soup as they not only add flavor to the soup but also make it look more appealing.
How to store?
To store, allow the soup to reach room temperature then transfer to an airtight container. Refrigerate for 3-4 days.
Freezing tips
This bell pepper and tomato soup freezes well so if you want to store it for colder days just put them in freezer-proof jars and freeze. It will be fine for 4-5 months.
Instead of putting the whole soup in one large container, it's better to put it in separate smaller jars so that you heat only the portion you want to consume.
Recipe tips & tricks
- Cut small pieces of vegetables, it will reduce the baking time.
- Depending upon how charred you want your vegetables to be, increase or decrease the baking time.
- Don't remove the charred skin, it gives a very nice smoky flavor to the soup.
- If you prefer spicy food, add chili flakes or chopped red chili peppers to the blender, while blending other vegetables. Just make sure to use red chilies, if you use green or any other color they will spoil the color of the soup.
- You may change the herbs for seasoning depending upon your taste preference.
- You can also use a hand blender to blend this soup. Put the roasted vegetables into the cooking pot. Add vegetable stock and dried herbs then blend until smooth.
- If blending using a stand blender, allow the roasted vegetables to reach room temperature first.
- For a creamier version, you may also add some cream (dairy or plant-based) to this tomato soup after blending.
Frequently asked questions
Yes, for an even quicker version, you can also use roasted canned peppers and tomatoes, in this recipe. However, if you roast the vegetables at home, the soup tastes better.
This soup tastes the best if you use oven-roasted vegetables. But, if you want to skip that step, just sautee vegetables in a cooking pot then add stock and blend.
If you want to add more vegetables to your red pepper tomato soup, add a vegetable whose color won't change the color of the soup like carrot.
Other easy tomato recipes
If you love tomatoes and looking for easy tomato recipes then you must check the following links:
More, easy vegan soup recipes
Craving for more comforting soups, don't miss to check the following vegan soup recipes:
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Roasted red pepper and tomato soup
Equipment
- Cooking pot
Ingredients
- 5 tomatoes medium-sized
- 2 red bell peppers medium-sized
- 1 red onion medium sized
- 4-5 garlic cloves adjust to taste
- 2 cups vegetable stock or as required to get the desired consistency
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Ground black pepper to taste
- Salt to taste
- 1 tablespoon olive oil
Ingredients for garnishing (optional)
- Croutons
- Chopped fresh herbs of your choice
- Toasted nigella seeds
Instructions
- Remove the seeds of bell peppers and roughly chop. Chop the tomatoes and onion too. Peel the garlic cloves.
- Place the chopped tomatoes, bell peppers, onion, and garlic cloves on a baking tray. Drizzle olive oil. Sprinkle salt and pepper. Bake in a preheated oven for around 40 minutes at 200°C(400°F) or until the vegetables are roasted and slightly charred.
- Once done, take out the vegetables and allow them to reach room temperature.
- Put the roasted vegetables, dried basil, and thyme in a blender and make a smooth paste.
- Transfer the roasted vegetable paste to a pot. Add vegetable stock and cook for 3-4 minutes. Check and adjust the seasoning.
- Garnish with croutons, fresh herbs of your choice, and nigella seeds. Enjoy!
Video
Notes
- The baking duration may vary depending upon various factors like the capacity of the oven, type of oven used, quality of ingredients, and climate of the place where cooking is done. So, keep an eye on the vegetables after 35 minutes and bake until they get roasted and slightly charred too.
- Feel free to use the dried herbs of your choice.
- If you use fresh herbs and blend them with vegetables, the color of this soup will get spoiled so avoid using them if you want to give the soup a beautiful red color. Fresh herbs can be used for garnishing.
- To add some heat to the soup, add red chili flakes or red chili peppers while blending the vegetables.
- More recipe tips and tricks are given within the post above, please follow them to make this recipe.
Very tasty even for a person who isn't a bell pepper fan. I make this in the summer when everything is fresh from the garden, then freeze some for a cold wintery night.
Thanks Brian, glad to know that you enjoyed it.