When the weather turns chilly or I just need a hug in a bowl, nothing beats a velvety smooth soup. Forget those watery, thin canned versions you might be thinking of—we are making something truly special today! My signature dish for cozy nights is this absolutely divine **Creamy Roasted Red Pepper Tomato Soup**. Honestly, the flavor difference roasting brings is staggering; it practically caramelizes the veggies right on the baking sheet.
I remember the first time I made this; I served it alongside crusty bread, and my husband just kept going back for seconds and thirds. It’s rich, slightly sweet from the peppers, and perfectly balanced. It truly tastes like it took hours, but trust me, the oven does most of the heavy lifting here. You’re going to fall in love with how easily this soup comes together!
Why This Creamy Roasted Red Pepper Tomato Soup Recipe Shines (E-E-A-T)
When you’re building a soup recipe that deserves a spot on your favorite rotation, you need a couple of non-negotiables. This recipe delivers on flavor, texture, and simplicity, proving that great soup doesn’t need to be complicated. Look at these amazing qualities:
- It uses simple pantry ingredients transformed by high heat.
- The result is deeply complex tasting, not just bright and acidic.
- It mimics restaurant quality without needing a professional kitchen!
Deep Flavor from Roasting Vegetables
Sure, you could just toss boiled tomatoes in, but where’s the fun in that? Roasting concentrates the natural sugars in those ripe tomatoes and sweet bell peppers. It gives the soup this lovely, smoky sweetness and depth of flavor that just simmering them can’t give you. That’s the real secret sauce!
Perfectly Smooth Texture
Listen, I love chunky soup sometimes, but when we talk about a truly creamy soup, we mean velvety smooth. Blending everything until it’s liquid silk before we even think about adding the heavy cream is key. That thorough blend is what gives you that luxurious mouthfeel every time you take a spoonful.
Essential Ingredients for Creamy Roasted Red Pepper Tomato Soup
Okay, let’s talk about what you need to make this luscious soup. It looks fancy, right? But you probably have most of this stuff kicking around already! The magic here is focusing on ripe, flavorful produce. It’s going to create that incredible base flavor before we even turn the oven on. Seriously, don’t skimp on the quality of the tomatoes and peppers—it really pays off!
We’re using a few key items that make the roasting process work so well:
- 2 pounds of ripe tomatoes—just cut them in half!
- 3 large red bell peppers—they sweeten up beautifully when roasted.
- 1 large yellow onion, cut into quarters.
- 4 cloves of garlic, and keep the skin on for now!
- 3 tablespoons of good olive oil.
- 1 teaspoon of salt and a half teaspoon of black pepper to season everything up front.
- 4 cups of vegetable broth—you might not use it all, but it’s good to have on hand.
- A lovely half-cup of heavy cream for that signature richness later on.
- 1 teaspoon of dried basil to bring in that classic Italian aroma.
You might want to check out this amazing roasted red salsa recipe if you have extra peppers on hand! It uses a similar roasting technique for maximum flavor extraction.
Step-by-Step Instructions for Creamy Roasted Red Pepper Tomato Soup
I know big instructions can look intimidating, but I promise, once you get these vegetables into the oven, it’s smooth sailing! This is where the real flavor development happens for our gorgeous Creamy Roasted Red Pepper Tomato Soup. Remember, we’re looking for that lovely char—that’s pure flavor gold!
Roasting the Vegetables for Maximum Flavor in Your Creamy Roasted Red Pepper Tomato Soup
First things first, crank that oven up to 400 degrees Fahrenheit! While it’s heating up, take your ripe tomatoes and cut them right in half. Toss everything—peppers, onion quarters, and those unpeeled garlic cloves—onto a baking sheet. Drizzle generously with the olive oil, sprinkle with your salt and pepper, and toss everything so it’s evenly coated. Roast this wonderful mess for 30 to 35 minutes. You want the peppers soft and just starting to get those beautiful, dark, slightly charred spots—that’s how you know they are ready!
Once the veggies are cool enough to handle, peel the skins off those roasted garlic cloves—they’ll slip right off, I promise.
Simmering and Blending the Soup Base
Now, get all the roasted goodness, along with the vegetable broth and dried basil, into a big pot. Bring that mixture up to a simmer over medium heat and let it bubble happily for about 10 minutes. This melds the flavors beautifully. Next comes the blending! Carefully transfer the soup mixture, just a bit at a time, into your blender. You absolutely must blend it until it’s completely silky smooth. Pour that beautiful puree right back into the pot.
You can find links to other great tomato recipes, like my quick tomato basil soup, on my site if you ever need a backup plan!
Finishing the Creamy Roasted Red Pepper Tomato Soup
This is the final flourish! Stir in that half-cup of heavy cream until it’s completely incorporated. Keep the heat low here; we just want to warm it through gently. Never let it boil once the cream is in, or you risk breaking the texture. Taste it now, adjust your salt and pepper if needed, and when it’s piping hot, it’s ready to go!
Tips for Success with Your Creamy Roasted Red Pepper Tomato Soup
The recipe is solid, but sometimes you need a little extra tip to make it truly yours. I’ve learned a few tricks over the years to ensure this Creamy Roasted Red Pepper Tomato Soup comes out perfect, whether you’re feeding a crowd or just making a small batch for yourself.
Adjusting Consistency for the Best Creamy Roasted Red Pepper Tomato Soup
If you like a really thick, almost spoonable texture, just use a little less broth than the recipe calls for. But, if you accidentally added too much liquid and it seems thin after adding the cream? Don’t panic! Just simmer it uncovered for a few extra minutes to let some water steam off. A splash of milk or extra cream won’t hurt, either.
Make-Ahead Strategy for Busy Days
This is my favorite hack for weeknights! You can absolutely roast all those veggies a day ahead of time—just pop them into an airtight container in the fridge. When you’re ready to cook, just pull them out, toss them in the pot with the broth, and proceed with the simmering and blending steps. It cuts your hands-on time down dramatically!
If you want another fantastic creamy number, you have to try this creamy tomato basil soup sometime!
Serving Suggestions for Creamy Roasted Red Pepper Tomato Soup
Now that you’ve got this velvety bowl of heaven, what are you dipping in it? A rich soup like this begs for something with crunch to balance things out! My absolute favorite way to serve this Creamy Roasted Red Pepper Tomato Soup is alongside a classic, gooey grilled cheese sandwich—you can’t beat that textural contrast.
If sandwiches aren’t your thing, definitely grab some really crusty artisan bread or maybe my recipe for those fluffy dinner rolls! A sprinkle of fresh basil or a swirl of high-quality olive oil right before serving also makes the presentation look amazing. It’s sunshine in a bowl, really!
Storing Leftover Creamy Roasted Red Pepper Tomato Soup
This incredible Creamy Roasted Red Pepper Tomato Soup is so good you’ll want leftovers, trust me! Refrigerate it in an airtight container; it holds up beautifully for about four days. It freezes even better! If you decide to freeze it, skip adding the heavy cream until *after* you thaw and reheat it—that keeps everything perfect.
When you’re ready to enjoy that leftover batch, reheat it gently on the stovetop over low heat, stirring often. If you froze it, thaw it overnight in the fridge first, then heat slowly. Boiling will mess with that beautiful, creamy texture we worked so hard for!
Frequently Asked Questions About This Recipe
I get so many questions about this recipe, and that just tells me you guys are as excited about this beautiful soup as I am! It’s my go-to comfort food, so I figured I’d lay out the answers to the questions I hear most often. If you’re thinking about making a batch of this delicious Creamy Roasted Red Pepper Tomato Soup, these tips might help you out!
Can I make this Creamy Roasted Red Pepper Tomato Soup vegan?
Oh, absolutely! Making it vegan is super easy. You just need a good swap for that heavy cream. My favorite is full-fat coconut milk—it blends in beautifully without tasting overly tropical. Cashew cream also works wonders if you want something really neutral and rich!
What kind of tomatoes are best for this soup?
For roasting, you absolutely want the ripest, most flavorful tomatoes you can find. I usually go for Roma tomatoes because they have less water content, which means more concentrated flavor after roasting. Vine-ripened are also a fantastic choice when they are in season. Heavy flavor equals a flavorful soup!
How do I get the smoothest possible texture?
This is all about the blending power! If you have a high-powered blender, just make sure you blend each batch for a good minute or two until you can’t see any graininess left. If you have multiple batches, always return the first smooth batch to the pot before blending the next one—it helps keep everything uniform!
If you love creamy comfort food, you absolutely have to check out my broccoli cheddar survival guide for another fantastic soup!
Estimated Nutritional Data for Creamy Roasted Red Pepper Tomato Soup
Okay, let’s look at the numbers for this batch of soup, which yields about six lovely servings. Remember, I’m just a home cook, not a certified nutritionist! These figures are helpful estimates based on the ingredients I use, but they will definitely change depending on the exact brand of broth or the amount of cream you decide to swirl in.
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g (with 8g saturated fat)
- Carbohydrates: 18g
- Protein: 5g
Always keep in mind these are just estimates! Always adjust your diet based on your specific needs.
Share Your Experience Making This Soup
Now that you have the secrets to making the absolute best, velvety **Creamy Roasted Red Pepper Tomato Soup**—enough for six cozy servings, by the way!—I really, really want to hear what you think!
Did you try it with a grilled cheese sandwich? Did you manage to get that perfect, silky-smooth texture I told you about? Don’t be shy! Head down to the comments section below and leave a star rating or share any little tweaks you made to your roasting process. Your feedback helps the whole community!
If you have any questions—maybe about substitutions or storage—feel free to drop those down there too, or hit up my contact page if you need to chat directly. Happy tasting, everyone!
Print
Creamy Roasted Red Pepper Tomato Soup
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A smooth and rich soup made from roasted red peppers and tomatoes.
Ingredients
- 2 lbs ripe tomatoes
- 3 large red bell peppers
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the tomatoes in half. Place the tomatoes, red bell peppers, onion quarters, and unpeeled garlic cloves on a baking sheet.
- Drizzle the vegetables with olive oil, salt, and pepper. Toss to coat.
- Roast for 30 to 35 minutes, or until the peppers are softened and slightly charred.
- Remove the garlic skins once cooled enough to handle.
- Transfer all roasted vegetables to a large pot. Add the vegetable broth and dried basil.
- Bring the mixture to a simmer over medium heat. Cook for 10 minutes.
- Carefully transfer the soup mixture to a blender in batches. Blend until completely smooth. Return the pureed soup to the pot.
- Stir in the heavy cream. Heat through gently without boiling. Adjust seasoning if needed.
- Serve hot.
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly.
- You can roast the vegetables a day ahead and store them in the refrigerator.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 12
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 40
Keywords: roasted red pepper, tomato soup, creamy soup, vegetarian soup, easy soup