Roasted Tomato & Red Bell Pepper Soup is the perfect dish for any time of year. With its rich, comforting flavors and delightful creaminess, this soup is both simple to make and incredibly satisfying. Whether you’re looking for a quick weeknight meal or a cozy dish to impress guests, Roasted Tomato & Red Bell Pepper Soup checks all the boxes—it’s healthy, customizable, and bursting with flavor.
Recipe Information
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 250
Protein: 4g
Carbohydrates: 20g
Fat: 18g
Fiber: 4g
Sugar: 6g
Sodium: 550mg
Why Make Roasted Tomato & Red Bell Pepper Soup
This Roasted Tomato & Red Bell Pepper Soup combines a medley of roasted vegetables, creating a wholesome and nutritious meal that’s brimming with vitamins. Tomatoes are a great source of vitamins C and K, while red bell peppers provide a robust boost of antioxidants. This soup is not only delicious, but it’s also packed with healthy fats thanks to the coconut cream, making it a heart-healthy option that feels indulgent without the guilt. Plus, it’s wonderfully versatile; you can easily adjust the seasoning or add your favorite herbs to suit your taste.
How to Make Roasted Tomato & Red Bell Pepper Soup Step by Step
Ingredients
8-10 medium size tomatoes quartered (or cherry tomatoes)
2 large red bell peppers quartered
1 medium red or yellow onion
5 cloves of garlic
Salt to taste
Black pepper to taste
3 cups vegetable stock
3/4 cup coconut cream (you can use regular cream as well; adjust to your liking)
1 teaspoon paprika
1/2 teaspoon red crushed pepper or cayenne pepper (optional)
5 tablespoons olive oil
2-3 teaspoons balsamic vinegar
3 sprigs of fresh thyme
4 fresh basil leaves (or dried)
1 teaspoon dried oregano (optional)
Directions
Preheat your oven to 375°F. In a large baking dish or pan, drizzle some olive oil and place the tomatoes skin side down. Add the onion, garlic, thyme, and red bell peppers. Drizzle additional olive oil over everything and sprinkle with salt and black pepper. Place the dish in the oven for 40-50 minutes or until the vegetables are tender, golden, and jammy in consistency. Don’t rush this step; the longer you roast the veggies, the richer the flavor will be.
In a large pot, add the vegetable stock, the roasted veggies (including the garlic, tomatoes, and bell peppers). Then add the paprika, basil, red crushed pepper (if using), oregano, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for about 8-12 minutes.
If you have an immersion blender, blend the soup now. If you have a regular blender, allow the soup to cool before pouring it into the blender. Transfer the blended soup back into the pot and stir in the coconut cream or regular cream. Note: I recommend using the coconut cream from Trader Joe’s; it has a mild flavor that’s not overpowering.
Taste the soup and add any additional seasoning as preferred. Serve your Roasted Tomato & Red Bell Pepper Soup with a side of grilled cheese or a warm baguette for a complete meal.
How to Serve Roasted Tomato & Red Bell Pepper Soup
This delicious soup can be served with a variety of sides. For a classic pairing, consider a crispy grilled cheese sandwich that complements the smooth texture of the soup. Alternatively, a freshly baked baguette is ideal for dipping. You could also serve it alongside a light salad for a refreshing contrast to the warmth of the soup.
How to Store Roasted Tomato & Red Bell Pepper Soup
Store leftover Roasted Tomato & Red Bell Pepper Soup in an airtight container in the fridge for up to 4-5 days. When you’re ready to enjoy it again, reheat it on the stove over low heat, stirring frequently until warmed through. If you want to freeze the soup, allow it to cool completely, then transfer it to freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Expert Tips for Cooking Roasted Tomato & Red Bell Pepper Soup
- For a deeper flavor, try roasting your vegetables longer until they caramelize.
- Adjust the level of spice according to your preference by altering the amount of crushed red pepper or cayenne.
- Adding a splash of fresh lemon juice before serving brightens the soup’s flavors.
Delicious Variations of Roasted Tomato & Red Bell Pepper Soup
- For a spicy twist, incorporate additional jalapeños or a dash of hot sauce.
- Enhance the herbaceous notes by adding fresh rosemary or parsley.
- A splash of orange juice or zest can provide a unique citrusy kick to your soup.
Frequently Asked Questions about Roasted Tomato & Red Bell Pepper Soup
Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day after the flavors meld together.
What can I use instead of coconut cream? You can substitute regular heavy cream or a plant-based cream like almond or soy if you prefer.
Is this soup vegan? Yes, if you use vegetable stock and coconut cream, this Roasted Tomato & Red Bell Pepper Soup is completely vegan!
Conclusion
Try Roasted Tomato & Red Bell Pepper Soup today for a meal that combines flavor, ease, and versatility. Its comforting essence makes it a go-to for any occasion, while its customizable elements ensure that it suits your personal taste. Enjoy the warmth and richness of this delightful dish!
Roasted Tomato & Red Bell Pepper Soup
Ingredients
Roasted Vegetables
- 8-10 medium medium size tomatoes, quartered Or use cherry tomatoes.
- 2 large red bell peppers, quartered
- 1 medium red or yellow onion
- 5 cloves garlic
- Salt To taste
- Black pepper To taste
- 5 tablespoons olive oil
Liquids
- 3 cups vegetable stock
- 3/4 cup coconut cream Regular cream can be used as well.
- 2-3 teaspoons balsamic vinegar
Seasonings and Herbs
- 1 teaspoon paprika
- 1/2 teaspoon red crushed pepper or cayenne pepper Optional
- 3 sprigs fresh thyme
- 4 leaves fresh basil Dried can be used too.
- 1 teaspoon dried oregano Optional
Instructions
Roasting the Vegetables
- Preheat your oven to 375°F.
- In a large baking dish or pan, drizzle some olive oil and place the tomatoes skin side down.
- Add the onion, garlic, thyme, and red bell peppers.
- Drizzle additional olive oil over everything and sprinkle with salt and black pepper.
- Place the dish in the oven for 40-50 minutes or until the vegetables are tender and golden.
Making the Soup
- In a large pot, add the vegetable stock and the roasted veggies (including garlic and tomatoes).
- Add the paprika, basil, red crushed pepper (if using), oregano, and balsamic vinegar.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 8-12 minutes.
- Blend the soup until smooth, either using an immersion blender or a regular blender.
- Stir in the coconut cream or regular cream after blending.
Serving Suggestions
- Serve with grilled cheese or a warm baguette for a complete meal.
