Roasted Tomato and Pepper Soup is a simple, comforting bowl full of deep flavors from slow-roasted tomatoes and sweet peppers. The roasting brings out a natural sweetness and smoky edge that makes this soup feel warm and cozy, even on chilly days.
I love how the roasting step takes just a bit of time but totally changes the game—it adds a rich, slightly caramelized taste that you don’t get from just boiling. I like to toss in some garlic and a pinch of herbs while roasting to give the soup extra layers of flavor without needing much effort.
One of my favorite ways to enjoy this soup is with a crispy piece of bread on the side for dipping. It’s the kind of meal that makes me feel like I’m giving myself a little comfort hug. Plus, it’s perfect for making ahead and warming up when I want something quick, tasty, and satisfying.
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the heart of this soup. They roast beautifully, bringing out a natural sweetness. If fresh tomatoes aren’t available, canned whole tomatoes can work, but roasting fresh gives the best flavor.
Red Bell Peppers: Roasting peppers adds a smoky-sweet taste. If you want a little heat, try using a roasted red chili pepper or a mild poblano instead of bell peppers.
Garlic: Roasting garlic softens its sharp bite and adds richness. Don’t skip roasting the garlic along with the veggies for that smooth depth of flavor.
Broth: Vegetable broth keeps it light and vegan, while chicken broth adds warmth and depth. Use low-sodium broth to control the saltiness better.
Thyme and Smoked Paprika: Thyme brings an earthy herbal note, and smoked paprika boosts the smoky flavor. If you don’t have thyme, oregano or rosemary are good substitutes.
Cream or Coconut Milk: Add cream or coconut milk at the end for a creamy texture and mellow flavor. For a dairy-free version, coconut milk works wonderfully.
How Do You Get Deep Flavor from Roasting the Vegetables?
Roasting is key to making this soup flavorful and rich. Here’s what helps:
- Prep: Cut your tomatoes and peppers evenly so they cook at the same rate.
- Season and oil: Toss veggies in olive oil and salt to promote caramelization and enhance flavor.
- Roast at high temperature: 400°F (200°C) helps develop that beautiful char and sweetness without drying out.
- Turn or stir once: Halfway through roasting, gently move veggies so they brown evenly.
- Don’t forget garlic: Roast garlic whole with skin on. After roasting, peel and add it for smooth, mellow garlic flavor.
This slow roasting transforms plain veggies into a rich, tasty base perfect for blending into a smooth and satisfying soup.
Equipment You’ll Need
- Baking sheet – I like using a large one so the veggies have space to roast evenly and get that nice char.
- Large pot – essential for simmering the roasted vegetables and blending the flavors together.
- Immersion blender or regular blender – an immersion blender makes blending the soup easy right in the pot, but a standard blender works too with care.
- Sharp knife and cutting board – for chopping and prepping the vegetables before roasting.
- Measuring spoons and cups – for the broth, seasonings, and cream to keep everything just right.
Flavor Variations & Add-Ins
- Protein boost: Add cooked chicken, shrimp, or crispy bacon on top for a heartier meal.
- Cheesy touch: Stir in a handful of grated Parmesan or top with crumbled feta before serving for extra richness.
- Additional veggies: Mix in roasted carrots or zucchini for more flavor and texture.
- Spicy kick: Add a pinch of chili flakes or a dash of hot sauce if you like some heat in your soup.
Roasted Tomato and Pepper Soup
Ingredients You’ll Need:
- 6 large ripe tomatoes, halved
- 2 red bell peppers, seeded and quartered
- 1 medium onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 cups vegetable or chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh herbs like basil or sage for garnish (optional)
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep your vegetables, 35-40 minutes to roast them, plus another 15 minutes to simmer and blend. Altogether, you’ll spend just about an hour before you get to enjoy this warm, tasty soup!
Step-by-Step Instructions:
1. Roasting the Vegetables:
Preheat your oven to 400°F (200°C). Spread the halved tomatoes, quartered bell peppers, onion pieces, and unpeeled garlic cloves on a baking sheet. Drizzle everything with olive oil, then sprinkle with salt and pepper. Toss gently to make sure all the veggies get a little coating of oil.
Roast them in the oven for 35-40 minutes. You’re looking for tender vegetables with a bit of caramelization and charred edges — this adds wonderful smoky, sweet flavor.
2. Making the Soup Base:
Take the vegetables out of the oven. Carefully peel the garlic cloves from their skins — they should easily pop out now. Put all the roasted veggies, including the garlic, into a large pot. Pour in the broth, add thyme and smoked paprika if you’re using it, and bring everything to a boil.
Once boiling, turn the heat down and let it simmer gently for 10 minutes so the flavors can mix together nicely.
3. Blending and Serving:
Use an immersion blender right in the pot to blend all the ingredients until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, then return it to the pot.
Taste your soup and add more salt and pepper if you think it needs it. Then ladle your soup into bowls. If you like, swirl in some heavy cream or coconut milk to make it extra rich and pretty. Garnish with fresh herbs, and don’t forget a nice slice of toasted crusty bread to dunk!
Can I Use Frozen Tomatoes or Peppers?
Yes, you can use frozen tomatoes or peppers if fresh ones aren’t available. Just thaw them completely and pat dry to avoid extra liquid in the soup, which can affect the texture.
How Long Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and swap heavy cream for coconut milk or another plant-based milk to keep it creamy and dairy-free.
What Can I Substitute for Smoked Paprika?
If you don’t have smoked paprika, you can omit it or try a pinch of regular paprika with a tiny bit of ground cumin to add a subtle smoky flavor.