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.
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.
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.
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.
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.
FAQs
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.
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.
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.
This soup should be good for 3 days in the refrigerator.
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.
Yes, to make this a creamy tomato soup you can use coconut milk or your favorite heavy cream or dairy free option.
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Roasted Red Pepper and Tomato Soup
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
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.
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