Go Back
Roasted Red pepper and tomato soup in serving bowls, garnished with tomatoes and basil.

Roasted Red Pepper and Tomato Soup

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.
Course Appetizer, Dinner
Cuisine American
Keyword Creamy Tomato Soup, Dinner, Roasted Red Pepper Soup, Tomato Soup, Tomato Soup From Scratch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 216kcal
Author Traci York | Vanilla And Bean


  • 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.


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 six months. 



To freeze, pour in lidded Mason jars and allow to cool in refrigerator. Transfer to freezer for longer storage. 
Recipe inspired by Chef Thierry Rautureau


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