Roasted Red Pepper and Tomato Soup Recipe for Cozy Weeknights

Roasted Red Pepper and Tomato Soup is comforting any time of year—perfect for a chilly spring drizzle, a snowy winter evening, or a blustery autumn day. A warm bowl of this soup with crusty bread makes a simple, satisfying meal.

This recipe is sooo good and sooo delicious and soo easy and such a good excuse to eat more vegetables. Thank you so much for posting this; I can’t wait to try more of your recipes. YUM!

– Megan

Why you’ll love this recipe

• No chopping skills needed! The soup is blended, so a rough chop on the vegetables is fine.
• This healthy soup freezes well—make a batch to enjoy during the week.
• The recipe is veggie-packed and a great way to use up odds and ends in the fridge.
• Roasting the red pepper brings out a sweet, smoky flavor that really makes the soup special.
• Serve with crusty bread or rolls for a cozy meal.

Ingredients

Keep the shopping list simple—these key ingredients deliver big flavor.

• Red bell pepper: Roast it for extra depth. Orange or yellow peppers work in a pinch.
• Canned diced tomatoes: Use the tomatoes and their juices. Whole tomatoes can be used if chopped coarsely.

See the full recipe below for complete details and quantities.

Substitutions & Variations

This soup is very adaptable—try these ideas.

• Different colored pepper: Orange or yellow peppers are fine; they’ll change the color slightly but still taste great.
• Add extra vegetables: Use leftover carrots, summer squash, zucchini, or extra tomatoes to boost volume and nutrition.
• Other soups to try: If you enjoy this, you might also like pumpkin-carrot or butternut-and-red-pepper soups.

How to Make Roasted Red Pepper and Tomato Soup

This flavorful soup comes together in simple steps. The full recipe with quantities and timing is included near the bottom.

1. Step 1: Cut the red pepper in half and remove seeds, stem and membrane. Place cut-side down on a foil-lined baking sheet and roast until the skins are blackened and the pepper is soft.

2. Step 2: Let the pepper cool, peel off and discard the skin, then coarsely chop and set aside.

3. Step 3: In a large pot, melt butter over medium heat. Add chopped onion and garlic and cook until soft and translucent—avoid browning. Stir in flour and cook briefly to remove the raw taste.

4. Step 4: Add the diced tomatoes with their juices, roasted red pepper, chicken stock, sugar, salt, red pepper flakes, and black pepper. Bring to a boil, then reduce to a low simmer.

5. Step 5: Simmer for about 30 minutes to let flavors meld. Stir in honey, then remove from heat and allow the soup to cool slightly before blending.

6. Step 6: Blend until smooth with an immersion blender or in batches in a countertop blender. Stir in milk to finish, then serve garnished with fresh basil.

Expert Cooking Tips

1. Peeling the peppers: Roasted skins slip off easily once the peppers cool and deflate.
2. Rough chop is fine: Since the soup is blended, you don’t need finely diced vegetables.
3. Blending safely: Use an immersion blender or a countertop blender in batches. Let the soup cool slightly and blend carefully to avoid hot splashes.
4. Finishing touches: Top with fresh basil and a sprinkle of salt and pepper for brightness.

Storage

Refrigerator: Cool completely, store in an airtight container for up to 4 days. Reheat gently on the stovetop or in short bursts in the microwave.

Freezer: Cool fully, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe FAQs

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If you tried this Roasted Red Pepper and Tomato Soup, please leave a star rating and let me know how it went in the comments below. Happy cooking!

Roasted Red Pepper and Tomato Soup

Jessica Vogl