Roasted tomato and red pepper soup is our family favorite and it’s the most made soup in our house. Served with some nice crusty bread or grilled cheese, it makes a yummy and easy dinner for the family. I am just surprised that it took me this long to document this recipe.
The roasted red tomato and red pepper soup has very few ingredients so make sure to use the best quality ingredients to get maximum flavor. Particularly for this recipe I prefer using good quality sea salt and freshly ground pepper as I have noticed that it makes a huge difference in taste.
Roasting tomatoes and red peppers in the oven intensifies the flavors and gives it a nice depth. When I started out making this recipe years ago, I used to roast the vegetables at a lower temperature for a longer time but I realized over time that it was not necessary. Roasting it at a higher temperature with a shorter period was just as good and of course quicker.
Ingredients for Roasted tomato and Red Pepper Soup
- 3 lbs Roma tomatoes
- 1 medium Red pepper
- 2 tbs olive oil
- 1 tbs vegan or regular butter
- 2 tbs sugar
- Sea salt and Freshly ground pepper
- Garnishes :
- Basil chiffonade
- Bread croutons
- Regular cream or coconut cream
How to make Roasted Tomato and Red Pepper Soup
Roasting the tomatoes and red pepper: Cut tomatoes and red peppers are seasoned with olive oil, salt, pepper and some sugar and then roasted in a 400 degree oven for 60-70 minutes. The red peppers become slightly charred and the tomatoes become plump and start to release their juices.
Blending the roasted veggies: The cooled veggies are blended till smooth in a blender. I use a high speed blender to blend and don’t find it necessary to strain the soup mix as I like some texture. If you want a very smooth soup puree, feel free to pass it through a fine sieve after blending the puree.
Thinning out the soup puree and bringing it to a boil: The soup puree is thick and needs to be thinned out. I use approximately 2 ½ cups of water to thin out the soup but that is also dependent on personal preference. If you like your soups very thin, you could use up to 4 cups of water. Add the thinned out soup to a sauce pan and adjust the seasonings with additional salt, pepper and sugar as necessary. Vegan or regular butter is added and the soup is brought to a boil. Add toppings of your choice and serve hot or warm.
Recipe tips for Roasted Tomato Red Pepper Soup
- A lot of soup recipes use vegetable stock as the liquid to thin out the soup. But for this recipe I have used water instead. Vegetable stocks of different brands are not similar in taste and that can alter the taste of soup a lot. With such few ingredients, it would make a huge difference in taste of the soup. If your tomatoes are ripe and fresh, the soup with taste great without adding any vegetable stock, so save your money there!
- There are a number of ways to garnish and serve this roasted tomato and red pepper soup. Tomatoes and basil are a match made in heaven, so basil chiffonade would be great. If you would like some additional creaminess, you can add regular cream or coconut cream. My favorite is some home made bread croutons. To make croutons, I simply cube some bread, toss it in oil, salt and pepper. Bake in a 400 degree F oven for 8-10 minutes until brown and crispy.
- Add sugar as per your preference and taste of the tomatoes. Sometimes tomatoes can be very tart and require additional sugar to balance the taste.
FAQs- Roasted soup recipe
Yes, if you use vegan butter in the soup and use coconut cream for garnish, this recipe is vegan and gluten-free. For garnish you can either omit croutons or use gluten-free croutons.
Yes you can. Note that it will alter the taste of the soup but you can roast onions or zucchini squash along with the tomatoes and red peppers and follow the steps in the recipe.
Roasted Tomato and Red Pepper Soup can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Accompaniments to serve with the soup
Recipe Card- Roasted Tomato and Red Pepper Soup
Roasted Tomato and Red pepper soup (Vegan and Gluten free)
Delicious roasted soup perfect with a side of crusty bread
6
servings10
minutes10
minutes60-70 minutes
Ingredients
3 lbs Roma tomatoes (about 12-15)
1 medium Red Pepper
2 tablespoons Olive Oil
1 tablespoon Regular Butter or Vegan Butter
Sea Salt
Freshly cracked Pepper
- Garnishes
Basil chiffonade
Bread croutons
Regular cream or coconut cream
Method
- Pre heat the oven to 400 degrees F.
Cut the tomatoes into half. Cut the red pepper in 4-6 pieces and remove all the seeds. Place all the vegetables in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle sea salt and pepper. Sprinkle each tomato piece with a little bit of sugar. Place the cookie sheet in the pre-heated oven and roast for 60-70 minutes. - Remove from the oven and let the vegetables cool completely before blending it smooth. Optional– You can strain the blended soup at this point.
- Remove the blended soup in a sauce pan and heat it. Adjust the consistency by adding water. I added about 2 ½ cups of water but depending on how you like the consistency of the soup, you could add up to 3- 3 ½ cups of water. Add butter and adjust for seasoning by adding additional sea salt, sugar and black pepper. Bring it to a boil and let it boil for 3-4 minutes.
- Ladle hot soup in bowls and serve hot with garnishes and topping of your choice.
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Can’t wait to try it!
Looks so simple, healthy and nutritious:)
Goes best with grill cheese sandwich!
Complete meal!!
Absolutely! Grilled cheese and this soup is a family favorite. In fact we just had it last night 🙂