Roasted Tomato and Red Pepper Soup
This roasted tomato and red pepper soup turns ripe summer tomatoes and sweet red peppers into a deep, silky, naturally vegan bowl. Roasting the vegetables first caramelizes their edges and concentrates their flavor, so it tastes far richer than a quick simmered soup – and it still comes together in under an hour.
There is a canned tomato soup most of us grew up with, and this is my grown-up apology to it – same comfort, infinitely more flavour. The secret here is roasting the tomatoes and peppers until their edges caramelize, so they turn sweet and deep instead of sharp and tinny. I make a big pot when tomatoes are cheap and freeze half. Serve it with something to dunk; soup without a vehicle for dunking is just a sad beverage.
Why roasting makes all the difference
- Naturally sweet. Cooked ripe tomatoes give a deep, sweet flavor.
- Mostly hands-off. The oven does the work while you get on with other things.
- Vegan and versatile. Great on its own or with crusty bread.
- Freezer-friendly. Make a big batch and freeze.
About the tomatoes and peppers
Ripe tomatoes and red peppers are the stars, and roasting them together gives the soup its deep flavor and rich color. The riper the tomatoes, the better. Out of season, good canned tomatoes and jarred roasted peppers work well too.
Onion and garlic build the savory base, balancing the natural sweetness of the tomatoes.
Fresh basil and olive oil add aroma and richness. A splash of plant cream at the end makes it extra smooth.
Tips and ways to change it up
- Peel the peppers. Blister the skins in the oven and peel them off for an extra-smooth, subtly smoky soup.
- Blend for smooth. Use an immersion blender for a silky soup, or leave it a little chunky.
- Make it creamy. Stir in a splash of plant cream or a spoon of cashew cream.
- Add heat. A pinch of chili flakes makes it spicy.
Making it ahead and storing
- Fridge: store for up to 4 days.
- Freezer: freeze for up to 3 months in portions.
- Reheat: warm gently on the stove, adding a splash of water if needed.
For more cozy soups, try our roasted tomato soup with feta, cream of avocado soup, or classic Italian minestrone soup.
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Roasted Tomato and Red Pepper Soup
Equipment
- Large pot
- Immersion blender
- Wooden spoon
Ingredients
- 2 lb tomatoes ripe, halved
- 2 red bell peppers halved and seeded
- 1 onion quartered
- 4 cloves garlic unpeeled
- 3 tbsp olive oil
- 2 cups vegetable broth
- ¼ cup basil fresh
- ¼ cup plant cream optional
- Salt and black pepper to taste
- Chili flakes optional
Instructions
- Heat the oven to 200°C (400°F) and line a large baking tray.
- Spread the halved tomatoes, red peppers (cut side down), onion, and garlic on the tray. Drizzle with the olive oil and season with salt and pepper.
- Roast for 30 to 35 minutes, until the peppers are blistered and the tomatoes are soft and caramelized at the edges.
- Let cool for a few minutes, then peel the pepper skins if you want a smoother soup and squeeze the garlic out of its skins.
- Tip everything into a pot, add the vegetable broth and basil, and simmer for 5 to 10 minutes.
- Blend until smooth with an immersion blender, then stir in the plant cream if using.
- Taste and adjust the salt and pepper, add chili flakes if you like, and serve warm.
Notes
Frequently Asked Questions
Roasting is optional but worth it. Roasted tomatoes add a deeper, sweet-caramelized flavor to the soup. If you are short on time, fresh tomatoes simmered with the onion and garlic still make a delicious soup.
For a smooth soup, blend it with an immersion blender until silky. For a more rustic, chunky soup, blend only part of it or simply leave the cooked tomatoes as they are.
Yes. Stir in a splash of plant cream, a spoon of cashew cream, or a little coconut milk at the end for a creamy tomato soup that is still vegan.
Yes. It freezes very well. Cool it completely, then freeze in portions for up to 3 months. Thaw and reheat gently, adding a splash of water if it has thickened.
Yes. Out of season, good-quality canned whole or chopped tomatoes make an excellent soup. Use about 800 g, or two 14-ounce cans, in place of the fresh tomatoes.
Yes. The soup is naturally vegan and gluten-free, made from tomatoes, onion, garlic, basil, and olive oil. Serve it with gluten-free bread to keep the whole meal gluten-free.
