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    Home » Recipes » Soups and Stew Recipes

    Creamy Roasted Tomato and Red Pepper Soup

    Published: Sep 10, 2021 · Modified: Sep 19, 2021 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The farmstand near my house is brimming with ripe beefsteak tomatoes. Roasted with red bell peppers and aromatics, they make a fantastic end-of-summer soup. Pair a bowl of this vibrant elixir with a grilled cheese sandwich and you've got yourself an easy weeknight meal.

    Not only is this nourishing soup easy and delicious, it's also gluten-free, dairy-free and vegan if you want it to be. You can feed it to practically anyone! Ready to get started?

    Two bowls of tomato red pepper soup topped with basil.

    Why This Recipe Works

    • It begins with a simple, short list of ingredients.
    • Everything is roasted in the oven. That means hands-off, easy prep for you while the vegetables cook themselves.
    • The roasting process intensifies the flavors of the vegetables which makes for a really delicious soup that tastes deeply of tomato and red pepper.
    • It's creamy without the cream! The blended vegetable create a thick soup that doesn't need any additional dairy to give it a satisfying, velvety texture.

    The Ingredients

    Labeled ingredients for Creamy Roasted Tomato and Red Pepper Soup
    • Really ripe summer tomatoes are the backbone of this soup. Seek out the best. Your backyard garden, the local farmstand or farmer's market are great resources.
    • Red onion, red bell peppers and garlic are the flavorful aromatics in this recipe.
    • Chicken or vegetable broth thins everything out and creates the perfect soup consistency.
    • Just a teaspoon or two of white balsamic vinegar adds acidity which brings a welcome zing to the final dish.

    How To Make This Recipe

    • Preheat the oven to 425 degrees and begin by prepping the vegetables. Cut the tomatoes in half, thinly slice the onion, smash the garlic cloves and remove the paper skins and chop the red peppers into ¾ inch pieces.
    • Add the chopped vegetables to a large roasting pan or glass baking dish. Toss with olive oil and season with salt and pepper. Roast in the oven for an hour.
    Tomato, red pepper and red onion in a roasting pan.
    Roasted tomatoes, peppers and onions in a roasting pan.
    • Let the vegetables cool slightly. Using tongs, slip the skins off of the tomatoes. Transfer them to large bowl, removing any hard cores in the process.
    • Add the remaining vegetables and juices to the bowl. Transfer half of the vegetables and any accumulated juices to a blender.  Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
    • Add enough broth to give the soup a nice, creamy consistency.  Bring to a boil over medium heat and continue to simmer for 10 minutes.  Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar.  Serve topped with chopped basil and a drizzle of olive oil.
    Two bowls of tomato red pepper soup topped with basil

    Expert Tips

    • Use the very best tomatoes you can find. It will make a huge difference in the quality of your soup.
    • Salt and pepper to taste before serving. Give your soup a taste, season and taste again. Repeat the process until it's perfect.
    • Don't forget that teaspoon or vinegar! It's not a lot, but it goes a long way to balance the acidity of the soup.

    FAQs

    Can I make this soup in advance?

    Yes! You can make this soup up to three days in advance. Cover tightly and store it in the refrigerator and reheat as needed.

    Can I freeze this soup?

    This soup freezes very well. Store it in a freezer bag or other tightly sealed container for up to three months in the freezer.

    Is this soup vegan?

    Yes, as long as you use vegetable broth rather than chicken broth.

    Creamy Roasted Tomato and Red Pepper Soup topped with basil.

    Related Recipes

    Looking for more delicious soups to enjoy? I've got several recipes here on the blog:

    • A close up of a bowl of cauliflower soup with croutons, chives and olive oil
      Easiest and Best Creamy Roasted Cauliflower Soup (Dairy-Free)
    • A bowl of white bean and sausage soup with Swiss chard with a spoon and crispbread
      Herbed White Bean and Sausage Soup with Swiss Chard
    • Close up of a bowl of Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon next to a spoon and napkin
      Hearty Lentil Soup with Roasted Butternut Squash, Kale and Bacon
    • Two bowls of split pea soup next to a spoon and napkin.
      Easy Vegetarian Split Pea Soup with Barley

    Give this easy soup a try sometime during tomato season. It's especially nice for those late summer days when the evenings are beginning to cool down.

    Recipe

    Two bowls of tomato red pepper soup topped with basil.

    Roasted Tomato and Red Pepper Soup

    An easy and delicious roasted vegetable soup with tomatoes, red bell peppers and aromatics.  Vegan, gluten-free and dairy-free!
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Cuisine: Nordic, Scandinavian
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 -6 servings
    Calories: 164kcal
    Author: Kristi

    Ingredients

    • 6 ripe beefsteak tomatoes (about 3 ½- 4 pounds) cut in half
    • 2 red bell peppers cut into ¾ inch pieces
    • 1 small red onion sliced thin
    • 4 cloves of garlic smashed
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 1-2 cups chicken or vegetable broth
    • 1-2 teaspoons white balsamic vinegar

    To Serve:

    • Chopped fresh basil
    • Extra-virgin olive oil

    Instructions

    •  Preheat oven to 425 degrees.  Place tomato halves cut size down in a roasting pan.  Add peppers, onions and garlic. Toss vegetables with olive oil and season with salt and pepper  Transfer pan to oven and roast for an hour.
    • Remove pan from the oven and allow the vegetables to cool slightly.  Using tongs, slip the skins off of the tomatoes. Transfer half the vegetables and any accumulated juices to a blender, discarding any hard cores from the tomatoes as you go.  Blend until smooth. Transfer to a large saucepan. Repeat with remaining vegetables.
    • Add enough broth to give the soup a nice, creamy consistency.  Bring to a boil over medium heat and continue to simmer for 10 minutes.  Add 1 teaspoon of vinegar and season with salt and pepper to taste. If you think the soup needs a little more zing, add the second teaspoon of vinegar.  Serve topped with basil and a drizzle of olive oil.

    Notes

    Can be made up to three days ahead.  This soup also freezes well.

    Nutrition

    Calories: 164kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 249mg | Potassium: 615mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3608IU | Vitamin C: 105mg | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    If you loved this recipe, give it a star review! Also, snap a picture of your vibrant bowl of Roasted Tomato and Red Pepper Soup and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

    More Nordic/Scandinavian Soup & Stew Recipes

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      Swedish Blueberry Soup (Blåbärssoppa)
    • Close up of Golden Beet Soup on a spoon.
      Golden Beet Soup
    • Swedish Fruit Soup topped with whipped cream.
      Swedish Fruit Soup (Fruktsoppa)

    Comments

    1. Kristi says

      November 11, 2024 at 4:43 pm

      5 stars
      Such a great way to use those summertime tomatoes, especially when it gets a bit cooler as fall approaches and I'm ready for soup. Grilled cheese is such a delicious and natural pair here....a not to be missed duo!

      Reply
    5 from 1 vote

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