Tomato soup made with fresh tomatoes creates the most flavorful soup. Add roasted red bell peppers for added sweetness, and olive oil for richness, blend it up in a high-speed blender or use an immersion blender for the creamiest texture. You can batch-make and freeze to preserve for winter days ahead.
⭐️⭐️⭐️⭐️⭐️ Review: “Special would be an understatement. The flavours are incredible. So rich yet sublime, ooooh can’t get enough!” ~ Patty
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Creamy and Easy Roasted Red Pepper and Tomato Soup
I’m all about Tomato Soup with Canned Tomatoes for ease and convenience. But when fresh tomatoes are in season, this is the soup I make. Simple and fresh ingredients, tomato soup doesn’t get any better than this!
This Recipe Is
- delicious with grilled cheese
- rich and creamy
- freezer friendly
If you like Easy Dinner Recipes, you’re going to love how simple this recipe is to pull together!
_________________________
How to Make Roasted Red Pepper Tomato Soup
To get the best flavor from this soup, use fresh, in-season tomatoes. Whether they’re homegrown, from a local farm, or picked up at the farmers market, seasonal tomatoes make all the difference —just choose the freshest tomatoes you can find!
Traci’s Tips
- Main or Appetizer: This roasted red pepper and tomato soup can be enjoyed as a main with a big salad like Apple Cranberry Salad, or Vegetarian Kale Caesar Salad, Almond Sage Pesto Grilled Cheese, and/or Rustic Sourdough Bread. It’s delicious with homemade Olive Oil Sourdough Croutons or Garlic Butter Croutons sprinkled on top. It makes a gorgeous starter for Thanksgiving.
- One of the keys to making this tomato red pepper soup extra creamy and rich is the process of creating an emulsion with the olive oil. Heat and motion help create this culinary wonder. I use a VitaMix, but an immersion blender works just as well. Be sure to use a deep soup pot for if employing an immersion blender.
5-Ingredient Roasted Red Pepper and Fresh Tomato Soup
Five ingredients for this delicious, simple, and creamy tomato soup. We're making tomato soup from scratch using fresh tomatoes with roasted red pepper to boost flavor and richness! This soup freezes beautifully, perfect for storage for the long winter days ahead.
You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Ingredients
- 1 lb (453 grams) Red Bell Peppers, about two large peppers
- 3 lbs (1.3 kilograms) Tomatoes, you'll need about about 3 medium heirlooms or a mix of heirlooms, cherry and on the vine ripe tomatoes.
- 4-5 Large Basil Leaves, optional
- 1/4 cup (60 grams) Olive Oil , + 1 tablespoon for saute'
- 1 teaspoon Sea Salt
- Fresh Lemon Juice, Just a squeeze before blending brightens the soup – but is optional.
- Optional Garnishes: chives, basil leaves, cherry tomatoes, drizzle of olive oil, fresh ground black pepper.
Instructions
Roast the Peppers (3 options):
- Oven Roasted Peppers: Preheat oven to Broil. Place the peppers on a sheet pan and char large peppers for about 15 minutes rotating every 4-5 minutes so that all sides are blackened. Minis take less time, rotate about every 3 minutes. Stove Top Open Flame Method: Place the peppers on the grate over a medium open flame, using tongs to turn the peppers as they char. Getting them good and blackened. You'll need to make sure to watch the peppers closely while roasting. This takes about 10-15 minutes.Grill Method: Heat grill to highest heat setting. Place the peppers directly on the grill grate, using tongs to rotate the peppers as they char, getting each side blackened. This takes about 15-20 minutes.
- The peppers should be charred on all sides, top and bottom when finished. Place in a bowl and cover for 15 minutes to steam (this will help the skins come off with ease). Peel, remove the stem and deseed. If the seeds are sticking, gently run the pepper under a stream of water. Slice the peppers in large chunks and place in a high speed blender, I use VitaMix.
Prep the Tomatoes:
- Meanwhile, destem and cut tomatoes into large chunks. In a large skillet, add 1 tablespoon of olive oil. Heat on low, then add the tomatoes and basil leaves. The tomatoes need to be softened and heated through, for about 10 minutes. Stir occasionally. Alternatively, the tomatoes can be roasted in a 425F oven for about 35 minutes OR in a cast iron skillet on the grill.
Make the Soup:
- I use a VitaMix to puree' the soup, but an immersion blender works beautifully too. Pour the tomatoes in the blender with the bell pepper. Add the basil now and a squeeze of lemon if using. Place the lid on, leaving the steam vent plug off. Hold a thick towel, folded several times, over the vent as to let some steam escape while blending. Starting on low, increase the speed of the blender to medium high. Puree' the tomatoes and bell peppers for about one minute on medium high speed. If using an immersian blender, use a deep soup pot or Dutch oven for blending.
- Turn the blender down to low and slowly add the olive oil. Add the sea salt. Turn back up to medium high and puree’ for another minute or until desired consistency. Water can be blended in to thin the soup if needed.
- Taste for seasoning adjustment. Garnish with a drizzle of olive oil, diced tomatoes and ground pepper. Refrigerate in a lidded container for up to three days or freeze for up to a year. Thaw in the fridge overnight, and gently warm on stovetop whisking, to bring the soup together.
Video
Notes
Share with homemade Olive Oil Sourdough Croutons or Garlic Butter Croutons scattered on top.
To freeze, pour in lidded Mason jars and allow to cool in refrigerator. Transfer to freezer for longer storage, up to a year!
Recipe inspired by Chef Thierry Rautureau.
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 603mg | Potassium: 1046mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6405IU | Vitamin C: 191.4mg | Calcium: 42mg | Iron: 1.5mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I see you put the nutritional info, but it doesn’t say what a serving size is.
Hi Zoe! The estimated nutritional info is for 1 serving. There are 4 servings in this recipe, however I do not measure out individual serving sizes.
Delicious! Easy, fast. Such a nice use of fresh tomatoes from my garden. Added garlic. Perfect!
Hooray! Thank you for your note, Gina! Bonus for garden tomatoes and garlic.
Loved this soup!! Added a little veggie broth to thin it out, but boy what a great flavor.
Hi, this looks delish. Could I add pumpkin puree to this? Thoughts?
Hi Kim! Thank you. I’m not sure.. if you give it a go, keep us posted!
Special would be an understatement. The flavours are incredible. So rich yet sublime, ooooh can’t get enough!
Oh my goshh! SO excited, Patty! A reminder to make more before the tomatoes are spent. Thank you for your note and star rating!
This soups is so good! I added more red peppers to meet my taste and some cooking wine, parsley and garlic!! I froze most it for winter and fresh flavor when tomatoes are tasteless from the store! I plan to use it as a base liquid once for stuffed red peppers too.
Hi Robin! Thank you for your note, sharing your tips and giving the recipe a go! In stuffed red bell peppers sounds amazing! 🙌🏻
Beautiful flavours! Along with the tomatoes, I roasted 6-8 cloves of garlic. I would have to double this recipe if I wanted anything to go into the freezer. It’s just that good!
Hiii Patty! Roasted garlic is amazing with this! So happy you enjoyed the soup 🙌🏻
Made this tonight for our first “Soup Monday” of the season. It was a great start to soup making (My favourite thing to cook). I did the pepper on the barbecue, which works really well too. Served with “Grilled” cheese, which I made in the oven so I could make them all at once instead of in batches. (450 degrees, buttered and put together just like you would for the frying pan, baked in my slow oven for 8 minutes a side). Thanks for this great recipe! Will make some to freeze as well.
Wooo! So happy to hear, Vivian! Thank you for coming back, leaving a note and sharing your tips. Your grilled cheese sounds fabulous!