Roasted Red Pepper and Tomato Soup Recipe

roasted red pepper tomato soup recipe

This roasted red pepper and tomato soup is more than just a recipe—it’s a celebration of the end of the summer heat. It’s the option in between gazpacho and creamy tomato soup. As the temperature finally calms down, I implore you to make this soup with the last ripe bell peppers and tomatoes.

This lovely, light soup is slightly spicy. It tastes more strongly of roasted red peppers than tomatoes, and the light smokiness brings Spanish cuisine to mind. It’s vegan as written, though you certainly add cream for a creamier soup. Perhaps the best thing about this soup is that it freezes well for later.

red pepper tomato soup ingredients

I originally shared this recipe over ten years ago on a rainy day with my dog, Cookie, by my side. It’s still one of my favorites, and revisiting it brings those moments back to life. I really miss my pup.

We’re growing both peppers and tomatoes in our backyard garden this year, though not enough to make a proper batch of this soup. Grace’s favorite thing to do is, “Pick some ’matoes,” and she checks for more cherry tomatoes at least twice a day. She pops them straight into her mouth and can’t get enough.

Now that I’ve bottled up my favorite summer flavors, I’ll soon be ready for creamy fall bisques and hearty vegetarian chili. What are you making next?

how to make roasted red pepper tomato soup

How to Make Red Pepper and Tomato Soup

You’ll find the full recipe below, but the basically, you’ll first roast all of the produce on two baking sheets—tomatoes, bell peppers, onions, and garlic. Then, you’ll bring vegetable broth to a boil, add all of the roasted veggies, and simmer for about 10 minutes to meld the flavors. Lastly, blend the soup with an immersion blender or stand blender.

How to Make This Soup Your Own

This red pepper and tomato soup is wonderfully flavorful and light as written. Here are a couple of variations that you might enjoy as well.

Make it creamy: For a more creamy texture and mellow flavor, blend some heavy cream or half and half into the soup (see the recipe notes for suggested amounts). Or, you can serve individual bowls with a drizzle of cream, or a dollop of sour cream or vegan sour cream.

Add fresh basil: For even more garden-fresh flavor, add anywhere between 5 to 15 fresh basil leaves to the blender at the end. Start with 5, blend, and add more if desired.

Watch How to Make Red Pepper & Tomato Soup

soup before and after blending

How to Freeze Soup for Later

This soup yields a large batch and freezes well. I recommend freezing soup in glass canning jars. Fill them no further than the freezer line (they need at least one inch of room at the top for expansion). Lightly screw the lids on, freeze fully, and then finish screwing the lids on (otherwise, pressure will build during the freezing process).

To defrost, transfer the jar to the refrigerator overnight. I love to use small, half-pint canning jars for freezing single servings of soup, which defrost more quickly than larger containers.

What to Serve with Roasted Red Pepper and Tomato Soup

I’ll vouch that this soup goes great with grilled cheese sandwiches and simple quesadillas. For a dairy-free option, try my hummus quesadillas. I also love it with avocado toast and basically any green salad.

roasted red pepper tomato soup in pot

More Warming Soups to Make

Here are just a few more of my favorite tomato-based soups and stews on Cookie and Kate. These are all designed for canned tomatoes rather than fresh.

View more soup and stew recipes here. As always, please let me know how your recipe turns out in the comments! I love hearing from you.

roasted red pepper tomato soup in bowls


Roasted Red Pepper and Tomato Soup

  • Author: Cookie and Kate
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: About 12 cups 1x
  • Category: Soup
  • Method: Various
  • Cuisine: Spanish-inspired
  • Diet: Vegan

4.6 from 42 reviews

Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups), and leftovers freeze well.



  • 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
  • 3 red bell peppers (about 1 pound), seeded and quartered
  • 2 small yellow onions, cut into wedges about ¾” wide on the outer edges
  • 2 tablespoons extra virgin olive oil, divided
  • 6 cloves garlic, unpeeled
  • 4 cups (32 ounces) vegetable broth
  • ¼ teaspoon smoked paprika
  • Pinch of cayenne pepper (omit if sensitive to spice)
  • Fine salt and freshly ground black pepper, to taste


  1. Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
  2. Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
  3. Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
  4. Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
  5. Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
  6. When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and ¼ teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
  7. Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another ½ teaspoon) and pepper. This soup keeps well, covered and refrigerated, for 4 days in the refrigerator, or in the freezer for up to 6 months.


Adapted from Heidi Swanson’s recipe for roasted tomato and red bell pepper soup in Super Natural Cooking and Sara of Sprouted Kitchen’s recipe for roasted tomato soup.

Make it creamy option: Add 2 tablespoons heavy cream or ¼ cup half and half to the soup for a more creamy texture and mellow flavor (add more to taste). Or, serve bowls with a dollop of sour cream or vegan sour cream.

Basil variation: Add anywhere between 5 to 15 fresh basil leaves to the blender (start with less, taste, and add more as desired).

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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