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Roasted red bell pepper and tomato soup garnished with croutons and nigella seeds served in a white bowl.

Roasted red pepper and tomato soup

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.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5
Calories 77kcal



  • 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


  • 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!



  • 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.


Calories: 77kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 386mg | Potassium: 441mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2725IU | Vitamin C: 80mg | Calcium: 33mg | Iron: 1mg