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    You are here: Home / Recipes

    Roasted Red Pepper and Tomato Soup

    BY: Courtney PUBLISHED: Sep 19, 2021 Leave a Comment UPDATED ON: Aug 26, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    roasted red pepper and tomato soup pin image

    This Roasted Red Pepper and Tomato Soup is so quick and easy to make and comes together in less than an hour. All you need to do is roast and then blend before enjoying a delicious bowl of soup along with some croutons or crusty bread.

    Roasted Red Pepper and Tomato Soup in a white small bowl with croutons and spoon on a green napkin

    This is a pure bowl of comfort, nothing beats a warm bowl of soup on a chilly day. This Roasted Red Pepper Soup is perfect when red peppers and tomatoes are in season and you can make a huge batch to freeze for later. We love hitting the farmer’s markets when produce is on sale and seasonal so we can enjoy it for months to come.

    Why you’ll love this recipe: If you love tomato soup this soup is a must try. The added smokiness from the roasted red peppers create a deeper flavor. It’s perfect as a soup or even as a sauce.

    Roasted Red Pepper and Tomato Soup in a white small bowl with croutons inside on a green napkin

    Ingredients you’ll need:

    • Roma Tomatoes – Roma or plum tomatoes are our choice for soups and sauces.
    • Red Bell Peppers – These peppers are much sweeter than other peppers, always opt for red bell peppers when you want to add a hint of sweetness to a dish.
    • Garlic
    • Onion
    • Avocado oil – This can be left out, but it does help roast the veggies a little more. Also see how to roast tomatoes where we used no oil.
    • Water or vegetable broth – If you’re cooking for baby or trying to reduce sodium we recommend using water.
    • Herbs and Spices – Basil, Oregano, Crushed Red Pepper Flakes, Salt and Pepper.
    whole roma tomatoes red peppers and onion in a green bowl with garlic cloves in a glass jar to the left

    We have an entire post on how to roast vegetables and doing it the best way. When it comes to this soup you could crowd the pan a little more or use two separate sheet pans as it is a lot of produce. We find that using one pan and overcrowding doesn’t make too much of a difference since we’re pureeing into a soup and not going for crispy veggies.

    quartered onions tomatoes and red peppers on a baking sheet

    Recipe Tips:

    • We recommend using fresh produce for the best results
    • Allow the soup to cool slightly before placing it into the Vitamix to prevent burning yourself. The soup will also heat up when blended in the Vitamix.
    • Limit the amount of salt in this recipe by using water instead of broth.
    Roasted Red Pepper and Tomato Soup in a white small bowl with croutons on a green napkin

    FAQs

    How do I get a deeper roasted red pepper flavor?

    If you like a stronger roasted flavor we recommend following our post on how to roast red peppers. This would mean not crowding the pan and also removing the charred skin before blending into the soup. It’s a bit more of a process, but will have a deeper roasted flavor.

    Can I used jarred roasted red peppers?

    If you’re crunched for time, sure, but we highly recommend using fresh! Roasted in a jar has a much different flavor and also will have that jarred taste.

    Can I freeze this soup?

    Yes! This soup freezes beautifully. The texture might slightly change, but it’s still just as delicious. It keeps best for 3-4 months in the freezer.

    How long does this soup last in the refrigerator?

    This soup should be good for 3 days in the refrigerator.

    Can I make this soup without a Vitamix Blender?

    Yes you can make this without a Vitamix. We just find that the Vitamix does such a good job that we don’t use an immerision blender. If your blender can handle skins and seeds from the tomatoes definitely give it a go or use an immersion blender.

    Can I add cream to this soup?

    Yes, to make this a creamy tomato soup you can use coconut milk or your favorite heavy cream or dairy free option.

    Roasted Red Pepper and Tomato Soup in a white small bowl with croutons and spoon on a green napkin with slice of bread behind it

    MORE COMFORTING SOUP RECIPES

    • Fresh Tomato Soup with Roasted Tomatoes
    • Vegan Cream of Mushroom Soup
    • Cabbage Soup Recipe

    Did you try this recipe? Be sure to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it!.

    Roasted Red Pepper and Tomato Soup in a white small bowl with croutons and spoon on a green napkin
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    Roasted Red Pepper and Tomato Soup

    This Roasted Red Pepper and Tomato Soup is so quick and easy to make and comes together in less than an hour. Freezer Friendly Soup Recipe!
    Prep Time: 10 mins
    Cook Time: 33 mins
    Course: Soup
    Cuisine: American
    Keyword: fresh tomato soup, roasted red pepper and tomato soup, roasted red pepper soup
    Servings: 4
    Calories: 138kcal
    Author: Courtney

    Ingredients

    • 8 roma tomatoes quartered
    • 4 red bell peppers cut into quarters, seeds removed
    • 4 cloves garlic
    • 1 small onion quarterd
    • 2 tablespoons avocado oil
    • 1 cup water or vegetable broth
    • 1 teaspoon basil
    • 1/4 teaspoon oregano
    • Pinch crushed red pepper flakes
    • 1/2 teaspoon pepper
    • salt to taste
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    Instructions

    • Preheat oven to 425 degrees F.
    • Place the tomatoes, bell peppers, onion, and garlic onto the baking sheet. Toss with avocado oil and bake for 30-35 minutes.
    • When the vegetables are done roasting add them to your blender with the water, dried herbs and spices and place on the lid.
    • Puree the soup starting at a low speed and slowly go up until you reach the desired texture. If you’re using a Vitamix, about 2 minutes total.
    • Serve as desired.

    Notes

    • Allow the soup to cool slightly before placing it into the Vitamix to prevent burning yourself. The soup will also heat up when blended in the Vitamix.
    • Nutrition label shows sodium using water, not broth.
    Nutrition
    Calories: 138kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 602mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4768IU | Vitamin C: 172mg | Calcium: 36mg | Iron: 1mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer

    you may also like:

    • Best Vegan Lentil Soup RecipeBest Vegan Lentil Soup Recipe
    • Cabbage Soup RecipeCabbage Soup Recipe
    • Easy Minestrone SoupEasy Minestrone Soup
    • Fresh Tomato Soup with Roasted TomatoesFresh Tomato Soup with Roasted Tomatoes

    More Recipes

    • Green Beans Almondine
    • Chocolate Zucchini Bread
    • Air Fryer Peach Fritters
    • Quick Pickled Beets

    POSTED IN: Dairy Free Recipes Gluten Free Recipes Recipes Soups Vegan Recipes Vegetarian Recipes bell peppers garlic onions tomatoes vegetable broth

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

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