With a blend of creamy, smoky, and vibrant flavors, this Roasted Red Pepper Soup is the ideal way to warm yourself up on a chilly fall day! It’s healthy and filling and so easy to make right in your own kitchen.
Serve your soup with your favorite garnishes like croutons, cream, and Parmesan to customize to your liking. This is a quick, easy, and delicious dinner the whole family will love!
💚 Why You'll Love This Recipe
A perfect fall meal, this red pepper soup is a creamy and flavorful comfort food that you'll love serving when the weather gets cold! And it's easy to make homemade soup in your own kitchen!
This is a great riff on the classic tomato soup we all know and love. It has tons of flavor from the seasonings and a gorgeous red color from the bell peppers. You won't want to go back to regular tomato soup again!
And of course, serve your red pepper and tomato soup with Chicken Grilled Cheese for a full and hearty meal!
🧂 Ingredients Needed
- red bell peppers - provide a sharp and vibrant flavor as well as beautiful red color.
- yellow onion - adds depth to the flavor.
- garlic - creates another layer of savory flavor in your red pepper soup.
- basil, thyme, and paprika - a delicious spice blend that makes the flavors of your soup pop.
- salt and black pepper - for a baseline of flavor.
- diced tomatoes - a great shortcut ingredient that saves time on prep!
- vegetable broth - helps bring all of the ingredients together to make a consistent soup.
- corn starch - for thickness.
- Add onions and garlic to a baking sheet.
- Arrange bell pepper halves on another baking sheet. Drizzle the onions, garlic, and peppers with olive oil and season with basil, thyme, paprika, salt, and black pepper. Toss to coat.
- Bake for 15 to 20 minutes at 425 degrees F. Turn the onions and garlic about halfway through.
- Peel the skins from the bell peppers and discard them, along with any seeds or stems.
- Transfer cooked vegetables to a blender or food processor and add tomatoes.
- Process on high until it reach your desired consistency.
- Add the blended ingredients to a large stockpot and pour in the vegetable broth. Bring to a light boil, then dissolve cornstarch in water and stir into the soup. Simmer until thick and taste to adjust seasonings to taste.
If you find your soup is a bit too bitter for your liking, you likely need to add some more seasonings, and salt in particular. Salt will naturally counteract bitterness!
Absolutely! This soup has lots of great veggies like peppers, tomatoes, and onions, and you could add even more veggies if you wanted as well.
Technically, you don't have to. Especially after roasting, the skins will be soft and yummy, and you could include them with the veggies when you process them. This may result in some solid pieces in your soup. I typically remove the skins so I end up with a nice, smooth soup.
Top your soup with some shredded cheese, crumbled crackers or chips, or even a dollop of sour cream or Greek yogurt. You could also add croutons for additional crunch and flavor. Feel free to top with more seasonings as well, or garnishes like parsley or even chopped jalapeno for a kick of heat.
💭 Expert Tips and Tricks
- You can use fresh herbs instead of dried, but be sure to multiply the amounts by 3 and wait until closer to the end to add.
- Use a large enough baking sheet so the peppers don't touch while they bake. You may have to cook in batches.
- Garnish with fresh basil, chili flakes, black pepper, or sour cream.
- Serve with a nice crusty bread, croutons, or your favorite grilled cheese.
- This roasted red pepper soup will actually be better the next day and beyond, so make a big batch to save!
📌 Red pepper and tomato soup is an easy meal that the whole family will love time and time again! A fantastic comfort food for fall and winter, this red pepper soup will become your new go-to companion for grilled cheese nights.
💡 Substitutions and Variations
- Fire-roasted canned tomatoes will add a slightly smokier flavor to your soup.
- Add some red pepper flakes or chili powder for a kick of heat.
- The seasonings suggested are a good starting point, but feel free to experiment with whatever herbs and spices you feel would be good.
🥫 Storage and Reheating
Your roasted red pepper soup will last for a couple of days in the fridge, or up to 3 months in the freezer.
It's easy to microwave your leftovers to heat them up, but if you're reheating a large portion you can also pour back into a pot and heat over the stovetop!
🍴 What To Serve With This Dish
Serve your red pepper and tomato soup with a nice crusty homemade bread, like this Slow Cooker Olive Bread or a flavorful and comforting Cheddar Bacon Slow Cooker Bread. Grilled cheese is also a classic pairing with a soup like this, but why not spice it up with a Grilled Cheese and Roasted Red Pepper Sandwich to continue the theme, or a Cheddar Pumpkin Grilled Cheese for something festive!
✔️ More Soup Recipes You'll Love
- Slow Cooker Chicken Soup - A super easy homemade chicken soup that makes a fantastic weeknight meal!
- 4 Ingredient Potato Soup - With only 4 ingredients, it doesn't get much easier than this!
- Creamy Tomato Carrot Soup - This is a healthy and hearty soup that I love to serve up in the colder months.
- Low-Carb Taco Soup - Stay Snatched brings us this fantastic new way to enjoy your favorite taco flavors in soup form!
Red Pepper and Tomato Soup
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📋 Recipe Card
Roasted Red Pepper Soup
- 4 medium red bell peppers, halved
- 1 large yellow onion, chopped
- 5 cloves of garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¼ teaspoon paprika
- ½ tablespoon sea salt
- ¾ teaspoon cracked black pepper
- 14 ounces diced tomatoes (1 can)
- 2 ½ cups vegetable broth
- ½ tablespoon corn starch
- 2 tablespoons water
- Preheat the oven to 425 degrees F. Line two baking sheets with foil or parchment paper.
- Add the onions and garlic to one sheet and the bell pepper halves (facing down) to the other. Add the olive oil, basil, thyme, paprika, salt, and pepper to the onions and garlic and toss to coat.4 medium red bell peppers, halved, 1 large yellow onion, chopped, 5 cloves of garlic, peeled, 1 tablespoon olive oil, 1 teaspoon dried basil, 1 teaspoon dried thyme, ¼ teaspoon paprika, ½ tablespoon sea salt, ¾ teaspoon cracked black pepper
- Bake for 15-20 minutes, turning the onion mixture halfway, until the bell peppers are blackened and blistered and the other vegetables are tender and brown.
- Remove everything from the oven, let cool slightly. then peel the skins off the bell peppers and discard along with the seeds and stems
- Transfer the roasted red peppers, and garlic and onion mixture to a food processor or blender. Add in the canned tomatoes, and process on high until it reaches your desired consistency.14 ounces diced tomatoes
- Add the blended soup base to a large stockpot over medium heat. Pour in the vegetable broth and bring to a light boil.2 ½ cups vegetable broth
- Reduce the heat to medium-low. Dissolve the cornstarch in the water, then stir into the soup and simmer for 15-20 minutes, stirring occasionally. Taste and adjust the salt and pepper to your liking.½ tablespoon corn starch, 2 tablespoons water
- Serve with a garnish of fresh basil, chili flakes, croutons, cracked black pepper, and/or sour cream.
- Substitute regular diced tomatoes with fire-roasted canned tomatoes
- If using fresh herbs instead of dried, increase measurements by 3 times the dried herbs and add them towards the end.
- Store leftovers in the fridge for up to 4-5 days or in the freezer for up to 6 months. Reheat in a pot over medium-low for 3-5 minutes or until hot.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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