Roasted Tomato and Red Pepper Soup

If you’re looking for a warm hug in a bowl, this Roasted Tomato and Red Pepper Soup is just what you need. This recipe is one of my all-time favorites, not only because it’s packed with flavor but also for how easy it is to whip up on busy weeknights or serve at family gatherings. The combination of roasted tomatoes and sweet red bell peppers creates a comforting blend that warms the soul. Plus, it’s vegan-friendly, so everyone can enjoy it!

What makes this soup even more special is its creamy texture without any dairy—perfect for those cozy evenings when you want something wholesome yet indulgent. Trust me, once you try this Roasted Tomato and Red Pepper Soup, it will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

• Easy to prepare: With just a few steps, you can have a delicious meal ready in no time.
• Family-friendly: Kids love the rich flavors of roasted veggies, making it perfect for everyone at the table.
• Make-ahead convenience: This soup stores beautifully in the fridge or freezer—great for meal prep!
• Nutritious and hearty: Packed with vitamins from fresh veggies, it’s both filling and good for you.
• Versatile serving options: Enjoy it as an appetizer or pair it with toasted sourdough for a satisfying main course.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make this delightful soup! You’ll love how these fresh vegetables come together to create such rich flavors.

• 1 kg tomatoes of choice (about 2.2 pounds)
• 3 red bell peppers (about 450 g / 1 pound, seeded and quartered)
• 2 onions (cut into wedges or halves)
• 2 heads of garlic
• 3 tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• 1 pinch cayenne pepper (optional)
• Fine salt and freshly ground black pepper (to taste)
• 2-3 cups vegetable broth
• 1 cup oat cream or full-fat coconut cream
• Extra olive oil and sourdough bread for garnish

Variations

One of the best things about this Roasted Tomato and Red Pepper Soup is how flexible it can be! Here are some ideas to make it your own:

• Add extra veggies: Toss in some carrots or zucchini for added nutrition and flavor.
• Spice it up: If you love heat, try adding some crushed red pepper flakes for a kick.
• Herb infusion: Fresh basil or thyme can elevate the flavor profile; add them during blending for freshness.
• Swap the cream: For a lighter version, use blended silken tofu instead of oat or coconut cream.

How to Make Roasted Tomato and Red Pepper Soup

Step 1: Prepare the Vegetables

Preheat your oven to 200°C (400°F). Place the tomatoes, red bell peppers, and onions on a baking sheet. Drizzle them with olive oil and sprinkle on Italian seasoning, cayenne pepper (if using), salt, and pepper. This step is key because roasting brings out the natural sweetness of the vegetables.

Step 2: Roast the Garlic

Cut off the top of the garlic heads and place them on the baking sheet alongside your other veggies. Roasting garlic transforms its sharpness into a mellow sweetness that adds depth to your soup.

Step 3: Roast the Vegetables

Roast everything in the oven for about 40-50 minutes until tender and slightly charred. Remember to check halfway through and give them a gentle stir if needed. The goal here is to develop wonderful caramelization that elevates flavor.

Step 4: Blend the Soup

Once roasted, carefully transfer all the vegetables into a blender. Squeeze out those soft roasted garlic cloves into the mix as well! Add vegetable broth gradually until you reach your desired consistency. Blending creates that luxurious creamy texture we love in soups.

Step 5: Simmer the Soup

Pour your blended goodness into a pot over medium heat. Stir in oat cream or coconut cream and bring everything to a gentle simmer. Taste along the way to adjust seasoning with salt and pepper as needed—this ensures every bite is perfect!

Step 6: Serve and Garnish

Ladle your delicious soup into bowls! Garnish each serving with an extra drizzle of cream and olive oil. Pair with slices of toasted sourdough bread for a fulfilling meal that everyone will adore.

Now you’re ready to enjoy this delightful bowl of Roasted Tomato and Red Pepper Soup! It’s perfect for sharing with loved ones or savoring all by yourself on a cozy night in.

Pro Tips for Making Roasted Tomato and Red Pepper Soup

Creating the perfect Roasted Tomato and Red Pepper Soup is easier with a few handy tips to ensure you get the most flavor and creaminess out of your ingredients.

• Use ripe tomatoes: Selecting ripe, in-season tomatoes will enhance the natural sweetness of the soup, providing a richer flavor profile. Look for tomatoes that feel heavy for their size and have a fragrant aroma.
• Don’t skip the roasting: Roasting the vegetables brings out their natural sugars and intensifies their flavors. The caramelization adds depth to the soup that boiling simply can’t achieve.
• Adjust the consistency: If you prefer a thicker soup, use less vegetable broth when blending. For a lighter version, add more broth until you reach your desired texture. This flexibility allows you to customize each bowl to your liking.
• Experiment with spices: While Italian seasoning is fantastic, don’t hesitate to explore other herbs like thyme or rosemary. Adding a pinch of smoked paprika can also introduce an intriguing smoky flavor to the mix.
• Make it ahead: This soup keeps well in the fridge for about a week, making it perfect for meal prep. Simply reheat on the stovetop when you’re ready to enjoy it again!

How to Serve Roasted Tomato and Red Pepper Soup

Serving this delightful soup can be a fun experience that elevates your meal presentation! Here are some ways to make it even more special.

Garnishes

• Fresh basil: A sprinkle of chopped fresh basil not only adds color but also enhances the overall flavor with its aromatic notes.
• Oat cream drizzle: A swirl of oat cream on top adds visual appeal and creaminess, making every bite indulgent.
• Cracked black pepper: A light dusting of freshly cracked black pepper just before serving brings in an extra kick and a hint of sophistication.

Side Dishes

• Toasted sourdough bread: The perfect companion for dipping! Its crusty exterior and soft interior complement the creamy texture of the soup beautifully.
• Simple mixed green salad: A refreshing salad with mixed greens, cucumber, and a light vinaigrette balances out the richness of the soup while adding crunch.
• Grilled vegetable platter: Serving grilled vegetables alongside this soup adds a vibrant array of flavors and textures that harmonize well with its warm essence.
• Chickpea salad: A protein-packed chickpea salad with lemon dressing offers a hearty side that pairs wonderfully while keeping everything light and healthy.

Enjoy serving your Roasted Tomato and Red Pepper Soup with these garnishes and sides, turning each meal into a cozy culinary experience!

Make Ahead and Storage

This Roasted Tomato and Red Pepper Soup is an excellent choice for meal prep, allowing you to enjoy a comforting bowl whenever you desire. It keeps well in the fridge and even tastes better the next day!

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 5 days.
• When storing, consider dividing it into individual portions for easy access.

Freezing

• To freeze, let the soup cool completely and pour it into freezer-safe containers or bags.
• Label each container with the date for easy tracking.
• The soup can be frozen for up to 3 months; just be sure to leave some space at the top of containers as the soup will expand when frozen.

Reheating

• For best results, thaw overnight in the refrigerator if frozen.
• Reheat in a saucepan over medium heat until warmed through, stirring occasionally.
• If reheating from frozen, allow it to thaw slightly before placing it on low heat.

FAQs

Have questions about this delightful soup? Here are some common queries answered!

Can I make Roasted Tomato and Red Pepper Soup without oil?

Yes! You can omit the olive oil or use vegetable broth instead to sauté your vegetables if you prefer a lower-fat version. Just keep an eye on them to prevent sticking.

What can I serve with Roasted Tomato and Red Pepper Soup?

This soup pairs wonderfully with toasted sourdough bread, but feel free to serve it alongside a fresh salad or some crusty breadsticks for a complete meal.

How long does Roasted Tomato and Red Pepper Soup last in the fridge?

When stored properly in an airtight container, this soup can last up to 5 days in the refrigerator.

Is Roasted Tomato and Red Pepper Soup suitable for freezing?

Absolutely! This soup freezes well, so you can prepare a big batch ahead of time. Just ensure it’s cooled before freezing.

Final Thoughts

I hope you find joy in making this Roasted Tomato and Red Pepper Soup! It’s not only rich and satisfying but also a wonderful way to enjoy wholesome ingredients. Whether you’re cozying up at home or packing lunch for work, this recipe is sure to warm your heart. Enjoy every spoonful, and don’t hesitate to share your experience!