Savor summer with this Roasted Red Pepper and Tomato Soup recipe! Rich flavor, sweet acidity from the roasted ripe tomatoes, and aromatics from the roasted red peppers, onions, and garlic, make this dish mouthwateringly delicious. Serve with cheese toast for the perfect dinner. If you need me, I’ll be making this soup all fall.
Not only is this soup super simple and amazingly flavorful, but it is also healthy and easy to make. Start out by roasting the tomatoes, red bell peppers, onions, and garlic with a little olive oil until the vegetables are tender and golden on the edges. Once the veggies are roasted, heat the vegetable broth in a large soup pot. Peel the roasted garlic and add it in. I typically peel the skin off the tomatoes and bell peppers, too, but feel free to leave the skins if you’d like. It’s really about your preference. Next, add the roasted vegetables and spices and bring to a gentle simmer. Cook, uncovered, for 10 minutes. Finally, blend the soup using an immersion blender. Taste and adjust seasoning with salt and black pepper as needed.
To make the Roasted Red Pepper and Tomato Soup, you will need the following ingredients:
Preheat the oven to 375 °F.
Place the cored and quartered tomatoes on a parchment-lined baking sheet. Drizzle the tomatoes with 1 tablespoon olive oil and gently toss to coat.
Place the quartered bell peppers and onions on the other parchment-lined baking sheet. Drizzle 1 tablespoon olive oil over and toss to coat. Place the red peppers with the skin-side down. Add the unpeeled garlic cloves to the baking sheet, too.
Place the prepared tomatoes on the top rack of the oven and the peppers and onions on the middle rack. Roast for 35 to 45 minutes or until the vegetables are tender and golden on the edges.
Once the vegetables are roasted, bring 4 cups vegetable broth to a boil in a large pot over medium-high heat. Peel the roasted garlic and add it in.
Add in the roasted vegetables, ¼ teaspoon smoked paprika, a pinch of cayenne pepper, and ½ teaspoon salt. Bring to a simmer and cook for 10 minutes. Reduce heat if needed to maintain a steady simmer.
Use an immersion blender to purée the soup. Taste and adjust with salt and black pepper if needed.
Ladle the soup among bowls and serve. Enjoy!
Serve this Roasted Red Pepper and Tomato Soup warm with cheese toast for the perfect dinner. It’s creamy, super flavorful, and easy to make. Made this? Let us know! Snap a picture and tag it #cookmerecipes on Instagram. We love seeing what you’ve made!
