Creamy roasted tomato and red pepper soup is the kind of comforting bowl that wraps you up in warmth and flavor the moment it touches your lips. This rich and comforting creation begins with vibrant, sun-ripened tomatoes and sweet red peppers that are roasted until their edges caramelize and develop smoky, sweet depth. As the roasting process unfolds, the vegetables soften and their natural sugars intensify, creating a harmonious blend of tangy tomato brightness and velvety pepper sweetness. When these ingredients meet a splash of heavy cream, fragrant dried basil, and thyme, the result is a luxuriously smooth soup that balances creaminess with fresh herbaceous notes. Whether it’s a cozy lunch on a crisp afternoon or a starter for a dinner gathering, this soup delivers the warmth and satisfaction of classic comfort food.
What I love most about this recipe is how effortlessly it elevates simple pantry staples into something truly special. With just a handful of ingredients and straightforward steps, anyone—especially beginners—can whip up a bowl that feels like a hug in a mug. It’s perfect as an appetizer before a more elaborate meal, a light dinner served alongside crusty bread, or a mid-day pick-me-up that fuels creativity in the kitchen. The total preparation time is a breezy 10 minutes, followed by about 40 minutes of oven roasting and a brief rest period, so in under an hour you’ve got a restaurant-worthy soup on the table. With only around 300 calories per serving, it’s a healthy spin on creamy soup favorites. Keep reading to discover all the tips, tricks, and personal anecdotes that make this creamy roasted tomato and red pepper soup an absolute must-try.
KEY INGREDIENTS IN CREAMY ROASTED TOMATO AND RED PEPPER SOUP
Before diving into the simple steps, let’s take a moment to appreciate the star players that make this soup so unforgettable. Each ingredient contributes its own personality: bright, sweet, smoky, fragrant, and creamy. Together, they create a balanced symphony of taste and texture that feels both indulgent and nourishing.
- Ripe tomatoes
These juicy fruits form the vibrant base of our soup. Their natural acidity and sweetness balance the cream, ensuring bright tomato flavor that sings through every spoonful.
- Red bell peppers
When roasted, these peppers develop a smoky sweetness that complements the tomatoes. Their soft flesh purees smoothly, adding depth and color.
- Onion
Quartered and roasted alongside the peppers and tomatoes, the onion brings a subtle sweetness and savory undercurrent, mellowing out sharper flavors.
- Garlic
Roasted garlic mellows and caramelizes, creating a mild, nutty undertone that rounds out the soup’s profile without overpowering.
- Olive oil
Drizzling olive oil over the vegetables before roasting helps them char beautifully and adds a fruity richness to each bite.
- Salt and pepper
Simple seasoning that amplifies all other flavors. Generous salt enhances sweetness, while a crack of black pepper introduces a gentle warmth.
- Vegetable broth
Acts as the liquid medium to blend everything into a silky consistency. It also imparts subtle savory depth without overwhelming the fresh vegetable tastes.
- Heavy cream
This is where the soup achieves its luscious, creamy texture. A swirl of cream softens the acidity of the tomatoes and brings a velvety mouthfeel.
- Dried basil
Brings herbal sweetness and a hint of peppery freshness, marrying beautifully with the tomato-forward base.
- Dried thyme
Offers earthy, slightly minty notes that enhance the soup’s complexity and complement the basil.
- Fresh basil leaves
Used as a garnish, these leaves add a burst of vibrant green color and fresh aroma that contrasts with the rich, roasted base.
HOW TO MAKE CREAMY ROASTED TOMATO AND RED PEPPER SOUP
Let’s roll up our sleeves and talk about how these ingredients transform into a silky, comforting soup. The magic happens through roasting, blending, and gentle simmering—techniques that bring out deep, concentrated flavors without any fuss.
1. Preheat your oven to 400°F (200°C). Ensuring the oven is fully hot before you start means your vegetables will roast evenly and develop those coveted charred edges.
2. On a large baking sheet, arrange the halved tomatoes, red bell peppers, onion quarters, and whole garlic cloves. This single-layer arrangement helps each piece roast thoroughly and pick up smoky char.
3. Drizzle the vegetables with olive oil and season generously with salt and pepper. The oil helps with caramelization, while the seasoning brings out the natural flavors of each veggie.
4. Roast in the oven for about 25–30 minutes, or until you see tender flesh and slight charring around the edges. This step transforms raw ingredients into deeply flavored components.
5. Remove the veggies and let them cool slightly. If you prefer a silky texture, peel the skins from the roasted red peppers before blending; it makes the soup irresistibly smooth.
6. Transfer the roasted vegetables to a blender. Add the vegetable broth and blend until smooth, pausing to scrape down the sides or process in batches if needed. A smooth puree is key for that creamy finish.
7. Pour the blended mixture into a large saucepan set over medium heat. Stir in the heavy cream, dried basil, and dried thyme. Let the soup simmer gently for about 10 minutes, stirring occasionally to blend flavors.
8. Taste and adjust seasoning with more salt and pepper if needed. When everything is just right, ladle into bowls and garnish with fresh basil leaves before serving.
SERVING SUGGESTIONS FOR CREAMY ROASTED TOMATO AND RED PEPPER SOUP
Serving this soup is where you can really have fun and personalize the experience. Whether you’re setting up a simple weeknight meal or creating a stunning appetizer for company, these tips will help you present it at its best. Think about complementary flavors, textures, and little touches that will bring out the soup’s rich color and velvety texture.
- Pair with a grilled cheese sandwich made with rustic sourdough and sharp cheddar. Dip the sandwich into the hot soup for a nostalgic yet elevated combo.
- Drizzle a swirl of extra heavy cream or a spoonful of plain Greek yogurt on top to create a marbled design, then finish with a sprinkle of cracked black pepper for visual contrast.
- Garnish with toasted pine nuts or pumpkin seeds for a satisfying crunch that balances the soup’s silkiness. A light dusting of smoked paprika also amps up the smoky profile.
- Serve in hollowed-out bread bowls or small, pre-warmed ramekins for individual portions that look elegant and keep the soup warm longer.
HOW TO STORE CREAMY ROASTED TOMATO AND RED PEPPER SOUP
When you’ve made a big batch of this soup, you’ll want to preserve its flavor and texture for later enjoyment. Proper storage helps maintain the bright roasted character and ensures a quick reheat whenever hunger strikes.
The first rule is to let the soup cool completely at room temperature (no more than two hours) before transferring it to storage containers. Hot soup can create condensation that leads to watery texture or spoilage. Always use airtight containers for the best results.
- Refrigeration: Store in a sealed container for up to 3 days. Place a piece of plastic wrap directly on the surface of the soup before sealing to minimize air exposure.
- Freezing: Portion into freezer-safe bags or containers, leaving a little headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.
- Reheating: Warm the soup over low to medium heat, stirring frequently to prevent sticking and ensure even temperature. Add a splash of broth or cream if it’s become too thick.
- Labeling: Always date your containers, so you know when they were made. This simple step prevents guesswork and helps you plan your meals.
CONCLUSION
As we wrap up our deep dive into this creamy roasted tomato and red pepper soup, it’s clear that a handful of humble ingredients can come together to create something truly memorable. From the first moment you preheat the oven to the final swirl of fresh basil on top, each step builds on the last to produce layers of flavor that are both comforting and sophisticated. Whether you’re a kitchen novice or a seasoned home cook, this beginner-friendly recipe provides plenty of room for customization—from swapping heavy cream for coconut milk to experimenting with different herbs. The balance of roasted sweetness, creamy texture, and aromatic herbs makes this soup a versatile star on any menu, perfectly suited for lunch, dinner, or as a tempting appetizer at gatherings.
Feel free to print out this article, hang it on your fridge, or save it in your digital recipe collection for easy reference. You’ll also find a handy FAQ section below that tackles common questions and troubleshooting tips, ensuring you get perfect results every time. If you try this recipe, I’d love to hear how it turned out for you—drop a comment, share any tweaks you made, or ask questions if you need clarification. Your feedback and stories not only help me improve future recipes but also build a community of enthusiastic home cooks who inspire each other. Happy roasting and blending, and here’s to many cozy bowls of this lush, creamy soup in your kitchen!
Creamy Roasted Tomato And Red Pepper Soup
Description
This creamy soup bursts with rich flavors from roasted tomatoes and sweet red peppers, perfectly balanced with fragrant herbs and a touch of cream. It’s a cozy classic!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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On a large baking sheet, arrange the halved tomatoes, red bell peppers, onion quarters, and garlic cloves. Drizzle with olive oil and season generously with salt and pepper.
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Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly charred around the edges.
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Remove the vegetables from the oven and let them cool slightly. Peel the skin from the roasted red peppers if desired for a smoother texture.
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Transfer the roasted vegetables to a blender. Add the vegetable broth, and blend until smooth. You may need to do this in batches, depending on the size of your blender.
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Pour the blended mixture into a large saucepan over medium heat. Stir in the heavy cream, dried basil, and dried thyme. Allow the soup to simmer for about 10 minutes, stirring occasionally.
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Adjust the seasoning with more salt and pepper if needed.
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Serve hot, garnished with fresh basil leaves.
Note
- Roasting the vegetables enhances their natural sweetness and adds a smoky flavor to the soup.
- You can adjust the thickness of the soup by adding more or less vegetable broth as desired.
- For a vegan version, replace heavy cream with coconut milk or almond milk.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
