Roasted Red Pepper and Tomato Soup is a twist on classic tomato soup, with the delicious sweetness and smoky flavor of roasted red peppers and tomatoes. Vegan.
This Roasted Red Pepper and Tomato Soup recipe is from our former restaurant, Mizuna. We would whip this up when our local farmers were overflowing with abundant produce and practically throwing tomatoes at us! (Haha…not really.)
A simple, elevated end-of-summer soup perfect for harvest season! Roasted peppers add a subtle sweetness and a smoky flavor from a high-temperature roast and quick broil finish. Smoked paprika and a hint of spice make this soup incredibly savory, the kind of comfort food that really “hits the spot.”
Elevate it with a drizzle of basil oil and crispy, crunchy homemade croutons, or keep it simple; either way, our customers loved it, and we think you will, too!
Why You’ll Love This
- A tried and true recipe! Based on a crowd favorite soup from our restaurant.
- A classic soup with chef’s flare! Roasting peppers and tomatoes with shallots elevates this dish.
- Seasonal! Inspired by the bountiful produce local farmers used to bring to our restaurant.
Roasted Red pepper and Tomato soup Ingredients
- Red bell peppers: Roasting the red bell peppers infuses the soup with a subtle sweetness and smoky flavor.
- Fresh ripe tomatoes: Use a mix of Romas, heirlooms, cherry tomatoes, or whatever you have available!
- Shallots: Or sub an onion, cut into quarters.
- Garlic cloves: Adds savory, aromatic depth.
- Spices: Red pepper flakes for heat and smoked paprika for smoky, warm flavor.
- Vegetable broth: Or sub chicken broth.
- Red wine vinegar: Just a touch- the acidity of the vinegar brightens the soup and balances all of the flavors.
- Fresh basil leaves: Or chopped parsley for a colorful, fresh, and herby garnish. Rosemary or oregano are lovely fresh herbs to add too (saute these in with the garlic).
- Garnish: A drizzle of basil oil, croutons, a swirl of yogurt, heavy cream, coconut milk, or coconut cream. Aleppo pepper flakes and truffle salt are also a nice touch!
*See the recipe card below for the full list of ingredients.
How to Make It!
Preheat oven to 450F.
Step one: On a parchment-lined baking sheet, arrange tomatoes and bell peppers skin side up. Add shallots, then brush the veggies with a couple of teaspoons of olive oil. Season with salt, then roast 20 minutes on the middle rack. Broil 3-5 minutes for a light char, while keeping an eye on the parchment!
Step two: Add the remaining olive oil to a pan, along with garlic and red pepper flakes. Sauté for 1 minute while stirring.
Step three: To a high-speed blender, add roasted vegetables, cooked garlic, salt, and smoked paprika. Blend until smooth. You can also add everything to a soup pot and use an immersion blender; however, the standing blender makes the soup nice and smooth!
Step four: Pour the mixture into a medium pot, add broth and red wine vinegar, and warm to a simmer.
Step five: Serve in bowls with fresh basil leaves and any other garnishes, like a drizzle of basil oil, croutons, a swirl of yogurt (or heavy cream, coconut milk, or coconut cream), Aleppo pepper flakes, and truffle salt!
Chef’s Tips:
- Use fresh ripe tomatoes: This is a perfect soup for the end-of-the-season tomatoes that are just begging to get used!
- Homemade vegetable stock will really enrich the flavor of the soup.
- Lightly char the roasted peppers and tomatoes for a rich, smoky essence.
Storage
- Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Freeze the soup for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop.
What to serve with roasted Red Pepper and Tomato soup
- Grilled cheese: Caprese Grilled Cheese Sandwich, French Onion Grilled Cheese Sandwich, Turkey Grilled Cheese Sandwich with Cranberry Mostarda, Tempeh Reuben Sandwich
- Crusty bread: Sourdough Bread, Sourdough Baguettes, Sourdough Croutons
- Salad: Grilled Panzanella Salad, The Best Caesar Salad, Wedge Salad, Little Gem Salad with Dilly Ranch Dressing
- Veggies: Baked Zucchini, Roasted Broccoli Salad, Eggplant Caponata, Mediterranean Stuffed Peppers
FAQs
The tanginess of the red wine vinegar should counteract any bitterness in this roasted red pepper soup. If you still taste the bitter flavor, simply add a little lemon juice. If the soup is too acidic, feel free to add a pinch or two of sugar.
Cut the peppers into quarters, spread out on a parchment-lined baking sheet, and roast in a 450F oven for 20 minutes. For a nice char, broil for a few minutes too!
Red bell peppers are slightly sweet, so they do not add any heat to this soup. We add heat with the red pepper flakes. If the soup is too spicy, you can always add a bit of yogurt, heavy cream, coconut milk, or coconut cream to balance and cool it.
There is no need to peel the peppers! Not only does it add an extra step, but the skin on the bell peppers is full of vitamins and antioxidants.
Face down. Lay the peppers out on parchment skin side up. This is especially nice when broiling to give the skin a little char.
It takes about 20 minutes, depending on your oven. Add a few extra minutes for broiling.
Hope you love this Roasted Red Pepper Tomato Soup highlighting juicy ripe summer tomatoes! A fun, simple way to extend summer’s harvest!
More Favorite Tomato Soup Recipes
Roasted Red Pepper and Tomato Soup Recipe
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 7 cups
- Category: Soup
- Method: Roasted, Blended
- Cuisine: Spanish, American
- Diet: Vegan
Description
Roasted Red Pepper and Tomato Soup is a twist on classic tomato soup, with the delicious sweetness and smoky flavor of roasted red peppers and tomatoes. Top with croutons and fresh basil. Vegan.
Ingredients
- 2 red bell peppers, destemmed and cut into quarters
- 3 lbs fresh ripe tomatoes (a mix of romas, heirlooms, cherry tomatoes- a mix of whatever you have available!)
- 3 shallots, peeled and sliced in half ( sub an onion cut into quarters)
- 1 tablespoon extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional- adjust to taste)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 cups vegetable broth or chicken broth
- 1 teaspoon red wine vinegar
- a handful of fresh basil leaves (or chopped parsley)
Garnish: a drizzle of basil oil, croutons, a swirl of yogurt or heavy cream, or for dairy-free –coconut milk or coconut cream. Aleppo pepper flakes and truffle salt are a nice touch.
Instructions
- Heat oven to 450F degrees.
- Place on parchment paper on a baking sheet. Arrange tomatoes and bell peppers skin side up and add shallots Brush with a couple teaspoons of olive oil and sprinkle with salt. Roast for 20 minutes in the middle of the oven. Then turn the oven to broil for 3-5 minutes to get a light char. (watch your parchment!)
- Saute garlic and red pepper flakes with remaining olive oil for 1 minute, stir frequently.
- Add roasted vegetables, cooked garlic, salt, and smoked paprika to a blender and blend until smooth. Alternatively, add everything into the soup pot and use an immersion blender. (I like this soup nice and smooth and used a vita-mix blender.)
- Pour into a medium pot, add broth, and red wine vinegar. Adjust seasonings adding salt and pepper to taste. Warm to a simmer and serve.
- Top each bowl with fresh basil leaves and your choice of garnishes.
Notes
Storage and freezing: Store soup in the refrigerator for 4 days. Freeze for up to 3 months, thaw overnight before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 74
- Sugar: 7.7 g
- Sodium: 307.3 mg
- Fat: 2.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 12.1 g
- Fiber: 3.5 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Such a delicious soup!! Didn’t add any toppings and it was still full of flavor. Followed the recipe exactly as written and loved how easy it was to make. Will definitely make it again!
Nice to hear Nicola! Really appreciate you taking the time to review.
This is the BEST soup I’ve ever made and my family says I’m the soup guru, so that’s saying a LOT! I used everything fresh and also made homemade croutons. I used hot Hungarian paprika instead of smoked cause that’s what I had on hand. Superb!!!
Wonderful Debby! Glad you gave it a try.
I made this for a lovely seasonal meal in early fall, and we loved it!! I drizzled it with buttermilk and pesto, and the croutons made it perfect.
Oooo love the toppings! Glad you enjoyed.:)
Have tried 2 recipes and loved both. Right amount of heat and creaminess to the soup. Just what I was looking for!!!! Love your plant based focus. I am trying to eat more of that!
Thanks Stephanie, so happy you enjoyed!
Delicious and perfect! Loved using the oven for this! ❤️
Glad you gave it a try Angeli!
This soup was/is a SUPER success story. I made it as an appetizer for a get together event just yesterday. Comments were: “yummy how did you make this”. It certainly will be one of my go to dishes. Thank you Sylvia for another wonderful recipe. Making your spinach lasagna today. 🙂
So glad to hear this Gisela!
Delicious soup the whole family enjoyed. My husband said it was the best soup he had ever had.
Easy to make and I used air fryer to roast veg.
Awesome Amanda! Thanks for reviewing.
Loved the flavour blend. Very nice soup for cooler months and summer. Will definitely make it again.
Very yummy!
Great to hear Stephanie!
It was delicious!
great to hear!