Roasted Bell Pepper Tomato Soup with Crunchy Sweet Corn

Roasted Tomato Soup with Crunchy Sweet Corn | Supa acra de rosii cu porumb
You’ll love the flavor of this roasted bell pepper tomato soup! Make this healthy and diet-friendly recipe, ideal for this season.  

This roasted bell pepper tomato soup is one of my best tomato soups so far! It is currently in the first place, followed by my Creamy Peas SoupCreamy Red Lentil Soup and Potato and Carrot Caraway Flavored Creamy Soup. Every time I make one of these soups I just can’t stop eating! I always eat triple servings… they’re addictive!

Very important!! I used corn because it adds some extra sweetness and texture to this tomato soup. If you live in US, Canada or any other country where you cannot buy organic, non-GMO corn it’s better not to add corn at all. Avoid corn if it’s GMO. Here is an article you should read: Monsanto GM corn caused tumors in rats.

Other than that, this roasted bell pepper tomato soup is amazing! Roasted red bell peppers have always been my favorite, and combined with the sweetness of roasted tomatoes, turned this soup into one of the best soups I’ve made. Give it a try!

5.0 from 2 reviews
Roasted Tomato and Bell Pepper Soup with Crunchy Sweet Corn
You'll love the roasted bell pepper tomato soup's flavor combined with the sweetness of corn and sour taste of vinegar. This red bell pepper tomato soup recipe is vegetarian, healthy and diet-friendly.
Serves: 6+ servings
  • 4 medium tomatoes, quartered
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 1 tbsp extra virgin olive oil
  • 1 cup cooked sweet corn (you can use canned corn – please use only non-GM corn; if you can’t find any organic corn skip this ingredient)
  • 5 tbsp tomato paste
  • ¼ cup vinegar from pickles jar – this is sweeter (if you use apple vinegar add less: 1-3 tbsps)
  • salt and pepper to taste
  • parsley, for garnish
  1. Heat the oven.
  2. Add the quartered tomatoes and sliced red bell pepper in an oven tray. Spray with olive oil and let them roast for about 20 minutes.
  3. In a large pot, add some olive oil and chopped onion. Cook until golden.
  4. Fill the pot with water – as much as you want, if you want it creamy use less water.
  5. Add the roasted tomatoes and bell pepper in the pot.
  6. Add salt, pepper, vinegar and tomato paste.
  7. Boil for 5 minutes then romeove from heat. Let it cool for a couple of minutes.
  8. Using a vertical blender, start blending very well.
  9. Add corn and pasley.
Napkin Pattern - roasted bell pepper tomato soup

I love the napkins from my grandma’s collection. I have over 200 napkins with different designs. She used to go to restaurants a lot when she was young. She passed her collection to me 🙂

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

8 Comments on “Roasted Bell Pepper Tomato Soup with Crunchy Sweet Corn”

  1. Roasted bell pepper is one of my favorite things in the entire world and now this soup has become my favorite. So easy and full of flavor!

    Thank you 🙂

  2. Hey I just tried this. It was delicious, except a little tart for my taste so I had to add about 2 tbsp of sugar. I would probably add less vineager in the future. I wanted to point out that you didn’t put when to add the tomato paste in your instructions. I love your recipes, thank you for posting!

    1. Thanks Sharon! I just updated the recipe. About the vinegar, I used vinegar from the pickles jar which is sweeter as it already has sugar added. I will add a different quantity for apple vinegar. Thanks for the tip!

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