Roasted Tomato and Red Pepper Soup Recipe

50 minutes Cook
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This roasted tomato and red pepper soup recipe is a comforting and delicious soup that is perfect for chilly days. The roasted vegetables give the soup a rich, smoky flavor that is perfectly balanced with the sweetness of the tomatoes. The soup is easy to make and requires only a few simple ingredients. Serve it with crusty bread for a hearty and satisfying meal.

Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

prep time
10 minutes
cooking time
50 minutes
total time
1 hour


  • Baking sheet

  • Blender or immersion blender

  • Large pot


  • 6 medium-sized tomatoes

  • 2 red bell peppers

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 2 cups vegetable broth

  • 1 tsp smoked paprika

  • 1 tsp dried basil

  • Salt and black pepper, to taste

  • 1 tbsp olive oil


Preheat the oven to 400°F (200°C).
Cut the tomatoes and red bell peppers into quarters and remove the seeds.
Arrange the tomatoes and red bell peppers on a baking sheet and drizzle with olive oil.
Roast the vegetables in the preheated oven for 30-35 minutes or until they are soft and slightly browned.
In a large pot, sauté the diced onion and minced garlic until they are soft and translucent.
Add the roasted tomatoes and red bell peppers to the pot and stir to combine.
Pour in the vegetable broth and add the smoked paprika, dried basil, salt, and black pepper.
Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally.
Use a blender or immersion blender to puree the soup until it is smooth and creamy.
Serve hot, garnished with fresh herbs or croutons.


For a creamier soup, you can add a splash of heavy cream or coconut milk before blending. This soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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