Go Back

Easy Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup blends blistered peppers, collapsed tomatoes, and fresh basil into a smooth, savory bowl. Finish it with heavy cream for a silky texture and a bright, roasted flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 48 minutes
steaming 10 minutes
Total Time 1 hour 13 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 red bell peppers medium, halved and seeded
  • 2 lb ripe tomatoes halved
  • 1 yellow onion medium, cut into 8 wedges
  • 4 cloves garlic large, unpeeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium vegetable broth
  • 0.5 cup basil packed fresh leaves
  • 0.5 cup heavy cream

Equipment

  • 2 18x13-inch rimmed baking sheet
  • 1 4-quart pot
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F.
  2. Arrange the peppers cut side down on one rimmed 18x13-inch baking sheet, and arrange the tomatoes, onion, and garlic on a second sheet; drizzle everything with the olive oil and season with the salt and pepper.
  3. Roast for 35–45 minutes, swapping the sheets between racks and rotating them halfway through, until the pepper skins are blistered, the tomatoes have collapsed, and the onion and garlic are tender.
  4. Transfer the peppers to a bowl, cover, and let them steam for 10 minutes, then peel away and discard the skins.
  5. Squeeze the garlic from its skins into a 4-quart pot, then add the roasted tomatoes, onion, their juices, peeled peppers, broth, and basil; bring to a simmer over medium-high heat, then simmer for 5 minutes.
  6. Blend the soup with an immersion blender until smooth.
  7. Stir in the heavy cream and heat over medium-low for 2–3 minutes, until hot but not boiling.

Notes

For the smoothest soup, blend thoroughly after the vegetables and basil simmer together. Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months, though the texture may change slightly after thawing. For a dairy-free version, use unsweetened oat cream in place of the heavy cream.