This roasted red pepper and tomato soup is the definition of cozy comfort in a bowl. Made entirely from scratch with oven-roasted bell peppers, tomatoes, carrots, and a whole garlic bulb, it delivers a bold, smoky flavor that’s both naturally creamy and incredibly satisfying.
What makes it even better? A side of crispy garlic-cheese toasted baguette for dipping. Whether you’re feeding a crowd, meal-prepping, or just craving something warm and flavorful, this soup + toast combo is a total winner.
Soup season is one of my favorite times of the year—it’s cozy, comforting, and makes the whole house feel warm. This roasted red pepper and tomato soup is a huge hit with my kids. They always ask for seconds, and I love that it’s so simple to make. Just roast some veggies, blend them with broth, and you’ve got the easiest, tastiest soup ever. It’s full of smoky, sweet flavors, and the sour cream on top makes it even better. Honestly, it’s become one of those go-to meals for busy days when I still want to put something homemade and wholesome on the table. Simple, delicious, and perfect for the season—what more could you want?
Why you’ll love this recipe
- Big flavor with minimal effort – Roasting does all the heavy lifting.
- Naturally gluten-free & vegetarian – With the option to make it vegan.
- No cream needed – The texture is velvety smooth from the roasted veggies alone.
- Perfect for entertaining – Serve with cheesy garlic toast, and you’ve got a showstopper starter.
Key Ingredients and Substitutes
- Red bell peppers – Roasted until soft and slightly charred for maximum flavor.
- Tomatoes – Adds natural acidity and body. Use ripe, fresh tomatoes.
- Carrot – For natural sweetness and creaminess.
- Garlic bulb – Roasted whole for deep flavor without sharpness.
- Olive oil – Helps the vegetables caramelize in the oven.
- Salt, pepper, smoked paprika, cumin – For depth and a hint of smokiness.
- Vegetable broth – Helps blend the soup and control consistency.
- Sour cream (optional) – Adds richness to the final bowl.
- Fresh parsley – For garnish and a pop of color.
- Baguette – Sliced and brushed with garlic oil.
- Olive oil + garlic – For flavor-infused toasts.
- Shredded cheese – Use your favorite melting cheese (mozzarella, cheddar, or gouda).
Step-by-step: Roasted Red Pepper Tomato Soup
Roast the Vegetables
- Preheat oven to 400°F (200°C).
- On a parchment-lined baking sheet, place:
- Red bell peppers (halved, deseeded)
- Tomatoes (halved)
- Carrot (chopped)
- Whole garlic bulb (cut the top off)
- Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and cumin.
- Roast for 30–40 minutes, turning once halfway through. The vegetables should be tender and charred at the edges. The garlic may need 5–10 minutes longer, depending on size.
🌀 Blend the Soup
- Once slightly cooled, squeeze the roasted garlic cloves out of the bulb.
- Transfer all roasted vegetables + garlic to a blender.
- Add 3–4 cups of hot vegetable broth and blend until smooth. (Do this in batches if needed.)
- Adjust the soup’s consistency with more broth if necessary.
🍲 Heat and Serve
- Pour the blended soup into a pot and heat through over medium heat.
- Taste and adjust salt or spices as needed.
- Serve hot with a dollop of sour cream and garnish with chopped parsley.
🧄 Garlic Cheese Toast (Optional but recommended!)
- Slice 1 baguette and place it on a baking sheet.
- Combine 2 tbsp olive oil + 1 clove of grated garlic. Brush generously on each slice.
- Toast at 400°F (200°C) for 5–7 minutes until golden.
- Remove, sprinkle with shredded cheese, and return to the oven just until melted.
- Serve warm alongside the soup.
Tips for Success
- Char = flavor – Don’t be afraid of dark edges when roasting. That’s where the smoky flavor lives.
- Roast the garlic longer if needed – Soft = perfect. Hard = bitter.
- No blender? Use an immersion blender right in the pot.
- Batch & freeze – This soup freezes beautifully for up to 3 months.
Frequently asked questions
Yes, jarred roasted red peppers work well and can save time. Just drain them before using.
Fresh, ripe tomatoes like Roma or vine-ripened are ideal. You can also use canned tomatoes if fresh ones aren’t available.
Absolutely! Skip the sour cream garnish or use a dairy-free alternative like coconut cream or cashew cream.
To thicken, simmer the soup longer after blending. To thin it, simply add more broth until you reach the desired consistency.
Yes, this soup freezes beautifully. Let it cool completely, transfer to airtight containers, and freeze for up to 3 months.
Try croutons, fresh basil, a drizzle of olive oil, or even shredded cheese for a fun twist.
Stored in an airtight container, it will stay fresh for 3-4 days in the refrigerator.
Of course! Add a pinch of red chili flakes or cayenne pepper for a spicy kick.
Roasted Red Pepper Tomato Soup
This roasted red pepper and tomato soup is a family favorite, packed with smoky, sweet flavors. It’s incredibly easy to make with roasted veggies, broth, and a quick blend. Perfect for cozy nights, it’s a simple and delicious way to warm up!
Video
Ingredients
- 3 – 4 large Red bell peppers halved and seeds removed
- 4 – 6 mediam Tomatoes quartered
- 1 large Carrot peeled and cut into chunks
- 1 whole Garlic bulb top trimmed off
- 2 tbsp (30 ml) Olive oil for drizzling
- 1 tsp Kosher salt
- 1 tsp Black pepper powder
- 1 tsp Smoked paprika
- ½ tsp Ground cumin
- 3-4 cups (700-900 ml) Hot vegetable broth or chicken broth
- 1 Baguette sliced into ½-inch thick pieces
- 2 tbsp (30 ml) Olive oil
- 1 large Garlic minced
- Shredded cheese of choice (Gruyère, Parmesan, or mozzarella work well)
- Sour cream for serving (optional)
- Fresh parsley chopped, for garnish
Method
- Oven – Preheat your oven to 400°F (200°C)
- Baking tray – On a parchment-lined baking sheet, place: bell peppers (halved, deseeded), medium tomatoes (halved), carrot (chopped), whole garlic bulb (cut the top off)3 – 4 large Red bell peppers, 4 – 6 mediam Tomatoes, 1 large Carrot, 1 whole Garlic bulb
- Season the Vegetables – Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and cumin.2 tbsp Olive oil, 1 tsp Kosher salt, 1 tsp Black pepper powder, 1 tsp Smoked paprika, ½ tsp Ground cumin
- Roast the Vegetables – Roast for 30–40 minutes, turning once halfway through. The vegetables should be tender and charred at the edges. The garlic may need 5–10 minutes longer depending on size.
- Blend the Soup – Once slightly cooled, squeeze the roasted garlic cloves out of the bulb. Transfer all roasted vegetables + garlic to a blender. Add hot vegetable broth and blend until smooth. (Do this in batches if needed.) Adjust the soup’s consistency with more broth if necessary.3-4 cups Hot vegetable broth
- Heat and Serve – Pour the blended soup into a pot and heat through over medium heat. Taste and adjust salt or spices as needed. Serve hot with a dollop of sour cream and garnish with chopped parsley.Sour cream, Fresh parsley
- Garlic Cheese Toast (Optional but recommended!) – Slice 1 baguette and place on a baking sheet. Combine 2 tbsp olive oil + 1 clove grated garlic. Brush generously on each slice. Toast at 400°F (200°C) for 5–7 minutes until golden. Remove, sprinkle with shredded cheese, and return to the oven just until melted. Serve warm alongside the soup.1 Baguette, 2 tbsp Olive oil, 1 large Garlic, Shredded cheese of choice
Notes
Tips for Success
- Char = flavor – Don’t be afraid of dark edges when roasting. That’s where the smoky flavor lives.
- Roast the garlic longer if needed – Soft = perfect. Hard = bitter.
- No blender? Use an immersion blender right in the pot.
- Batch & freeze – This soup freezes beautifully for up to 3 months.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
The roasted peppers add so much flavor to this soup. Definitely worth the extra step.
They really do make such a difference! Glad you enjoyed it.