Hearty and rich with just five ingredients in this creamy Roasted Red Pepper and Tomato Soup. Freeze with ease to preserve for winter days ahead. This red pepper and tomato soup is vegetarian, vegan and gluten free. [See VIDEO in recipe card!]
Roasted Red Pepper and Tomato Soup Inspiration
I haven’t quite jumped on the pumpkin train, although, I am eye’n those beauties and am looking forward to Fall flavors. There are still tomatoes to be had and bell peppers continue to make their appearance at farms and markets.
Thierry Rauteureau, an award-winning Chef and restaurateur in Seattle hosted a cooking demonstration at a conference I attended several years back. It was this creamy tomato soup recipe he shared that made me look at heirloom tomatoes in a different way. I’d never considered cooking them (gah!) since they’re so delicious raw. But he showed me how to prepare them simply, allowing their juicy and fresh flavors to shine.
You’re going to love how simple this recipe is to pull together!
Ingredients for Roasted Red Pepper Tomato Soup
Just five ingredients for the richest, creamiest soup!
- Tomatoes: I like whatever I can find that’s fresh and in season, but always include a big juicy heirloom tomato.
- Red Bell Peppers
- Olive Oil
- Basil or other favorite herb such as thyme or rosemary
- Salt
Quick Guide: How to Make Roasted Red Pepper Tomato Soup
This recipe can be made all on the stovetop, in the oven or on the grill. All methods work beautifully. In summary, here’s how to do it:
- First, roast the red bell peppers either on a gas flame on the stove top (or grill) or in the oven set on broil.
- Second, cook the tomatoes in a bit of olive oil on the stove-top, on the grill in a cast iron skillet or in the oven just under the broiling red peppers.
- Next, once the peppers are charred, steam them for about 10 minutes in a lidded bowl. Then, peel the skin and remove the stem and seeds.
- Last, toss the peppers and tomatoes plus all their juices in a blender. Blend, then drizzle in olive oil to make the soup extra creamy. Toss in a bit of salt, basil and fresh ground pepper.
Making red pepper and tomato soup from scratch is simple and a recipe everyone should have in their back pocket. Adding a few roasted red bell peppers to an already creamy tomato soup creates an even richer, a little sweeter soup. And just look at that color!
A Few Recipe Tips
- For the tomatoes, I use what I have on hand fresh from the farmers market or garden if available. Usually, it’s a mix of heirloom, cherry and/or stupice. Just be sure to squeeze in at least one large heirloom. Their flavor is worth it.
- Main or Appetizer: This roasted red pepper and tomato soup can be enjoyed as a main with a big salad, Almond Sage Pesto Grilled Cheese, and/or crusty Sourdough Bread or share in small portions as an appetizer. 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 while the olive oil is being drizzled into the blender. Heat and motion help create this culinary wonder. I use a VitaMix but an immersion blender works beautifully too!
- Freezer friendly? Yes please! I’ve stored this soup in the freezer up to a year with good results. It was a cold January day when I pulled that frozen jar from the freezer. Just be sure to thaw in the fridge overnight and whisk vigorously or blend in a blender to re-emulsify.
More Soup Recipes to Love
- Tuscan Tomato Chickpea Soup
- African Peanut Soup
- White Bean Cabbage Potato Soup
- Slow Cooker Easy Taco Soup
Roasted Red Pepper and Tomato Soup Recipe
Servings:4 Servings
Calories:216kcal
Five ingredients for this wholesome, simple, and creamy tomato soup. We're making tomato soup from scratch with roasted red pepper to boost flavor and richness! This soup freezes beautifully, perfect for storage for the long winter days ahead.
Ingredients
- 1 lb (453g) Red Bell Peppers about two large peppers
- 3 lbs (1.3kg) 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 C Olive Oil + 1 Tbs for saute'
- 1 tsp 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 Roasting 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 Tbs 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.
- 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
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 is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I’m with you, Traci. No pumpkin yet! Plenty of other veggies to be had. This soup looks so vibrant and luscious. I love a pureed 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!
This sounds delicious! I plan on making it this week with your grilled cheese recipe and a side salad. Your recipes are always so flavorful and bright.
Hi Madison! Thank you for your note. I have many favorites on the blog, but this is one that gets made in vats each late Summer and frozen for the long winter ahead. We absolutely love it! The combo of that grilled cheese with this soup? Over the top! My mouth is watering! lol. I hope you enjoy it!
Loved this soup and so easy to make. I used some last-of-the-farmers-market peppers and tomatoes and the last of the basil from my garden. So a sad farewell to summer, but a delicious ending! Great recipe.
Hi Suzanne! Thank you so much for coming back and leaving a note! I love how you’re using up the last of your basil and saying farewell to summer. What a lovely way to embrace the seasonal change!
This soup sounds delicious, and I’m loving the short ingredient list! A good tomato soup is one of my all-time favorites.
It’s super easy, Nicole! One of my favorites too!
This is so perfect for a fall day and such lovely flavors!
Made this today. SO quick and easy and really wonderful flavor.
Also made this today. Roasted 2 huge tomatoes and 1 huge red pepper on broil. So easy! Just peeled and seeded pepper, only cut stem off tomatoes and blended the whole thing as directed. Basil almost going by so glad to use it. Will freeze. My husband loved the taste test- especially since ingredients came from his garden!
Thank you for your note, Mary! So happy to hear you and your hubs were able to use garden ingredients for this soup! That is the BEST! I love how you roasted everything in the oven and will be enjoying this soup well into winter!
So happy to hear Sharon! Thank you for coming back and leaving a note!
Such a great transitional recipe! I use that emulsion trick with the olive oil with a gazpacho recipe and it makes the soup so luscious. My kitchen is pretty much all packed up for a bit of a renovation starting next week but this soup sounds like a great thing to have on hand while the work it being done. I’ll have to squeeze in making a batch before Monday. Thanks for the inspiration! Good luck on the 29th…sounds like a fun event!
Mmmm that gazpacho recipe sounds fabulous.. I’ve not made gazpacho this season (and why not??). OH what an adventure, Jean! I hope your renno is going smoothly and you are creating your dream kitchen! I hope you enjoy the soup… and thank you for your note on the 29th!
This is the perfect transition soup! Red pepper + tomato is a favorite combo of mine…especially when grilled cheese is also involved!
Grilled cheese FTW! OMGee Liz… I hope to back to my glutenous ways soon!!
Wow, just tried this recipe and it came out absolutely perfect! After I roasted the red bell peppers and baked the heirloom tomatoes, I used my Bullet Rx that makes soups. I even added 1/4 cup of diced red onions while it was blending. The consistency was PERFECT. Creamy, light and delicious. Thank you for posting! Especially the details on how to roast the red peppers.
Hey Rachael! Thank you for your note! So happy you enjoyed this… love the onion addition! I’m whippin up another batch for the freezer today! :D
Hi Traci! This soup was so delicious!! I recommend definitely adding a little cream. I feel like heavy whipping cream takes soup to a whole new level. And I will prefer to buy crushed tomatoes next time since I made such a mess crushing my whole ones! Lol I will keep this recipe forever.
Hi Mikkel! Thank you for your note and suggestion! So happy you enjoyed the soup. We love it to! :D
I was looking for a light soup to serve for Thanksgiving and found this recipe somewhere in the depths of the internet. I can honestly say this soup will be a staple in my household from this moment on! I did double the recipe however, using 4 Bell peppers (3 red and 1 yellow) and 8 large Beefsteak tomatoes etc. It is wonderfully smooth and at the same time isn’t too much for a huge turkey dinner. The color is perfect for a fall tablescape or a summer get together outside. I’m glad I found this recipe and will pass it on to all my friends and family. Thanks Traci!
Hi Katie! I am thrilled to read your comment and so happy you enjoyed this luscious recipe. It is SO rich and has gorgeous color… I can see this as a starter to Thanksgiving dinner. So happy Beefsteak tomatoes worked out… they are so delicious! Thank you for sharing with us! :D
OOOH Traci! I made this last night for dinner….. so delish! easy and so wonderfully rich and creamy. My hubby gave it a 9.5. This one will be made over and over in my home…… I can’t wait to try another one of your wonderful recipes!
Heeyyyy Denise! Hooray! I love this one too and no doubt it’s a perfect time of year to enjoy it. Thank you for letting us know! :D
Oh wow, Carla! Thanks so much! Isn’t food beautiful? So glad you stopped by!
I have to say, I’m not usually a fan of bell peppers but you have managed to make them look a lot more appealing. This soup looks truly delicious and I can’t wait to try it!
Hello Emanuelle! Thanks so much! Perhaps this recipe will create a new fan of bells!? Roasting them brings out so much flavor. I hope you enjoy the recipe as much as my family and I did. Thanks for stopping by!
again ….. stunnung photography ….. detail .. detail .. detail.
so many books and food blogs seem primarily constructed to appeal to those skilled or trained in the culinary arts ….. not so at v&b
….. pat yourself on the back and give the photographer a raise
I’ll take that raise, Chuck! Thank you for your sweetness and encouragement! :D
What a perfect combination for soup – red bell pepper and tomatoes! Since it’s been so warm here, I still have some tomatoes growing – I will be making this soup soon. Also, thanks for the recommendation about the olive oil. Love finding a good mild olive oil – some are too strong tasting – so will be giving this one a try. Beautiful photos as always, Traci.
We’ve had quite a warm fall, it seems…. or is it just me? How lovely to still have tomatoes growing, Geraldine! I think you’ll enjoy the olive oil. I agree, some are so strong, almost acidic, it just ruined it for me. But not since I found CA Olive Ranch!
I’ve been on a total pureed soup kick the last few days. I can’t get enough! Yesterday I made some, the day before that I made a batch for the freezer… you get the idea ;) The colour of this is just gorgeous!!! Roasted tomatoes are truly one of my favourite foods. Lovely recipe, Traci! This will probably be on my to make list this week for when my soup craving hits yet again!!! xo PS. I always eat soup out of a mug :)
I DO get the idea! My freezer is so stuffed, I’m borrowing space from my neighbor!! hehe! Soup is better served in a mug… I don’t know what it is about that handle and being able to hold the bowl close to one’s mouth! I hope you enjoy the recipe, Allison!
Traci… these photos are GORGEOUS. Seriously, amazing. I even pinned one to my Food Photography board on Pinterest.. and that’s one picky board! I also don’t usually go for a tomato soup, but this one is just screaming my name. There’s something so wholesome yet luxurious about it, rustic yet elegant. You’ve done it again!
Awh, thank you, Cheryl! I appreciate your pinning me to your ‘picky’ board! LOL!! It is a beautiful board and I am flattered to be there! I hope you and O enjoy the recipe!
Oh my, your soups are always so beautiful, creamy, and full of flavor!
Hi Lori! Thanks so much! :)