This roasted red pepper and tomato soup is one of those recipes where the oven does most of the work. I roast the red peppers, fresh tomatoes, carrot, and a whole bulb of garlic together, then blend everything with hot broth until smooth.
There is no need to peel the peppers or cook the soup on the stovetop for hours. Roasting gives the vegetables plenty of flavor, and the carrot helps give the soup a naturally creamy texture without adding cream. I usually serve it with garlic cheese toast on the side.
I love making blender soups because they’re such an easy way to turn roasted vegetables into a really good meal. This one has also become a favorite with my kids, which is always a bonus.
The first time I made it, I served the soup with garlic cheese toast and that combination stuck. The soup is smooth and slightly smoky from the roasted peppers, and that crisp cheesy bread is perfect for dipping.
Why you’ll love this recipe
- The oven does most of the work. Roast the vegetables, blend, and heat through.
- No cream is needed. The roasted vegetables blend into a naturally creamy soup.
- Fresh vegetables, simple ingredients. Red peppers, tomatoes, carrot, garlic, spices, and broth.
- Great for making ahead. The soup keeps well and can also be frozen.
Ingredients and substitutions
- Red bell peppers – These are the main flavor of the soup, so use ripe, firm red peppers. Roasting softens them and brings out their natural sweetness.
- Tomatoes – I use fresh ripe tomatoes. Roma or vine tomatoes work well, but use whatever good tomatoes you have.
- Carrot – Adds a little sweetness and gives the blended soup more body.
- Garlic – I roast a whole bulb along with the vegetables. Roasted garlic becomes soft and mellow, so you get plenty of garlic flavor without the sharpness of raw garlic.
- Olive oil – Helps the vegetables roast and caramelize around the edges.
- Smoked paprika and cumin – I don’t use much. They’re there to complement the roasted vegetables rather than turn this into a heavily spiced soup.
- Broth – Vegetable broth keeps the soup vegetarian, but chicken broth works just as well. Start with less and add more after blending until the consistency is right for you.
- Sour cream – Optional, but I like a spoonful on top when serving.
Step-by-step: Roasted Red Pepper Tomato Soup
Roast the vegetables
Preheat the oven to 400°F / 200°C.
Place the halved red peppers, tomatoes, carrot, and garlic bulb on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, smoked paprika, and cumin.
Roast for 30 to 40 minutes, turning the vegetables once, until they are completely tender with some dark roasted edges. The garlic may need another 5 to 10 minutes depending on the size of the bulb.
Veena’s tip: Don’t pull the vegetables out too early. You want them soft enough to blend easily and some browning around the edges gives the soup much better flavor.
Blend the soup
Let the vegetables cool just enough to handle. Squeeze the soft roasted garlic cloves from the bulb and add them to the blender with the roasted vegetables.
Add the vegetable broth and water and blend until smooth. Add a little more water as needed to reach your preferred consistency.
Veena’s tip: Don’t add all the broth at once. It’s much easier to thin a thick soup than fix one you’ve made too thin.
Heat and serve
Pour the soup into a saucepan and heat gently until hot. Taste before serving and adjust the salt and pepper if needed.
Serve with a spoonful of sour cream and chopped parsley, if you like.
Garlic Cheese Toast
I’d definitely keep this because you actually serve it with the soup — it isn’t some SEO-generated “what to serve with soup” section.
Slice the baguette and arrange the slices on a baking sheet. Combine the olive oil and grated garlic, then brush over the bread.
Bake at 400°F / 200°C for 5 to 7 minutes until lightly golden. Sprinkle with shredded cheese and return to the oven just until the cheese melts.
Serve warm with the soup.
Storage and make ahead
- This soup is very good for making ahead because the flavor holds up well after reheating.
- Keep it covered in the refrigerator for 3 to 4 days, or freeze it for up to 3 months. I prefer freezing the soup without the sour cream garnish and adding that after reheating.
- If the soup thickens in the fridge, add a splash of broth or water while reheating.
Roasted Red Pepper Tomato Soup
This roasted red pepper and tomato soup is made by roasting fresh peppers, tomatoes, carrot, and a whole bulb of garlic, then blending everything with hot broth until smooth. Serve it with garlic cheese toast for a simple lunch or light dinner.
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 Olive oil for drizzling
- 1 tsp Kosher salt
- 1 tsp Black pepper powder
- 1 tsp Smoked paprika
- ½ tsp Ground cumin
- 350 ml (1½ cups) Hot vegetable broth or chicken broth
- 350 ml (1½ cup) Hot Water or more broth
- 1 Baguette sliced into ½-inch thick pieces
- 2 tbsp 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
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables. Arrange the bell peppers, tomatoes, carrot, and garlic bulb on the baking sheet.3 – 4 large Red bell peppers, 4 – 6 mediam Tomatoes, 1 large Carrot, 1 whole Garlic bulb
- Season. Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, and cumin. Toss the vegetables lightly to coat.2 tbsp Olive oil, 1 tsp Kosher salt, 1 tsp Black pepper powder, 1 tsp Smoked paprika, ½ tsp Ground cumin
- Roast for 30–40 minutes, turning the vegetables once halfway through, until tender with some browned edges. Check the garlic; if the cloves aren't completely soft, roast it for another 5–10 minutes.
- Let the vegetables cool for a few minutes. Squeeze the roasted garlic cloves from the bulb and transfer them, along with the vegetables, to a blender.
- Add 1½ cups of hot broth and 1½ cups of hot water, then blend until completely smooth. Add more broth or water as needed to adjust the consistency.350 ml Hot vegetable broth
- Pour the soup into a saucepan and heat over medium heat until hot. Taste and adjust the salt and pepper as needed.
- Serve with sour cream and chopped parsley, if using.Fresh parsley, Sour cream
- Arrange the baguette slices on a baking sheet. Combine the olive oil and grated garlic and brush over the bread.1 Baguette, 2 tbsp Olive oil, 1 large Garlic, Shredded cheese of choice
- Bake at 400°F (200°C) for 5–7 minutes, until lightly golden. Sprinkle with cheese and return to the oven just until the cheese has melted.
- Serve warm with the soup.
Notes
- For the smoothest soup: Make sure the vegetables and garlic are completely tender before blending. A countertop blender will give you the smoothest texture, but an immersion blender also works.
- Don’t add all the broth at once. Start with 3 cups and add more after blending until the soup reaches the consistency you like.
- Watch the garlic. It should be completely soft and lightly caramelized. If it’s still firm when the other vegetables are ready, give it another few minutes in the oven.
- Storage: Keep the soup in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the best roasted red pepper tomato soup
- Roast until the vegetables are really soft. A little char around the edges adds flavor, but you don’t want the vegetables burned.
- Check the garlic separately. The cloves should be completely soft when squeezed. If they’re still firm, give the garlic another few minutes in the oven.
- Start with less broth. Blend first, then add more until the soup is as thick or thin as you like.
- For a really smooth soup, use a blender. An immersion blender works, but the texture won’t usually be quite as silky.
- Taste after blending. The amount of salt you need will depend heavily on the broth you use.
Easy soup recipes
- Tomato Soup Recipe (with Fresh Tomatoes)
- Sweet Potato Soup Recipe
- Roast Pumpkin Sweet Potato Soup Recipe
- Chicken Pot Pie Soup Recipe
- Individual Chicken Pot Pie Recipe
Frequently asked questions
You can, although the flavor won’t be quite the same because this recipe gets much of its flavor from roasting all the fresh vegetables together. Drain the peppers well before blending.
No. I leave the skins on and blend everything together. With a good blender, they disappear into the soup.
Fresh, ripe tomatoes like Roma or vine-ripened are ideal. You can also use canned tomatoes if fresh ones aren’t available.
Yes. Transfer the roasted vegetables to a saucepan with the broth and blend with an immersion blender. The soup may not be quite as smooth as it is with a countertop blender, but it works.
For a thicker soup, start with less broth. For a thinner soup, simply blend in more broth until you reach the consistency you like.
Yes. Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
More soup recipes
- Classic French Onion Soup Recipe
- Creamy Roasted Acorn Squash Soup
- Individual Chicken Pot Pie Recipe
- Mini Lamb Pot Pies Recipe
- Roast Pumpkin Soup Recipe
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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.