This Roasted Red Pepper Tomato Soup is a cozy, flavorful blend of roasted roma and cherry tomatoes, with a kick of freshly cracked pepper and freshly grated Parmesan. Perfect for cooler nights, this soup is easy to make, customizable, and stores well for meal prep or leftovers!

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There’s something magical about the combination of roasted red peppers and fresh tomatoes that turns a simple soup into a comforting, flavor-packed bowl of goodness. This Roasted Red Pepper Tomato Soup, made with a mix of roma and cherry tomatoes, is perfect for cozy fall nights or as a light lunch served with a grilled cheese sandwich. The roasted tomatoes and peppers bring out a natural sweetness and depth of flavor you simply can’t get from store-bought soups.

But before we dive into the recipe, let’s break down a few tips and tricks that will elevate your soup game!

This post is all about roasted red pepper and tomato soup using fresh tomatoes!

What Temperature Is Considered “Roasting”?

If you’re aiming for that caramelized, slightly charred, insanely delicious flavor, you want to roast your veggies at 400°F to 450°F. At this temp, those juicy tomatoes and peppers get golden and sweet, turning into little flavor bombs. Anything lower, and you’re more in the “baking” territory, which is fine, but let’s be real—we want maximum roasted goodness. So crank that oven, friends!

The Flavor Differences Between Roma and Cherry Tomatoes

Using a blend of roma and cherry tomatoes gives your soup a nice balance of flavors:

Roma Tomatoes: These are meatier, with fewer seeds and a more concentrated flavor. They’re perfect for roasting because they’re low in moisture, which helps create a rich, hearty soup.
Cherry Tomatoes: Small but mighty, cherry tomatoes are juicy and sweet. When roasted, they burst with flavor and provide a fresh, bright contrast to the deeper flavors of the romas.

The combination of the two adds complexity to your soup—roma tomatoes give it body, while cherry tomatoes bring a pop of brightness and sweetness.

To Peel or Not to Peel: That Is the Question 🧐

Ah, the age-old debate. Do you peel your tomatoes before blending, or do you live on the wild side and toss them in, skins and all?

If you peel: You’ll get a super smooth, luxurious soup. Peeling the tomatoes removes any fibrous bits from the skin, giving you that silky restaurant-style texture.
If you don’t peel: Expect a bit more texture—a little rustic charm, if you will. Blending the skins can give the soup a slight chunkiness, but honestly, it’s not a bad thing. Plus, the skins pack a lot of nutrients, so you’re winning either way.

Pro Tip: Not in the mood to peel? Roast the tomatoes with the skins on, then give your soup a long blend. You can always strain it later through a fine mesh sieve if you want a smoother consistency.

To Peel or Not to Peel: What Happens Either Way?

Peeling: Removing the skins gives your soup a velvety, uniform texture. It’s an extra step, but for those who love ultra-smooth soups, it’s worth it. You can easily peel tomatoes after roasting by letting them cool slightly and slipping off the skins.
Not Peeling: Leaving the skins on saves time and retains more nutrients, since a lot of vitamins and fiber are found in the skins. If you blend the soup thoroughly, the skins can break down fairly well, but you may notice some texture if they don’t completely blend.

In short: peel for a smoother, more refined texture, skip it for a quicker, rustic soup!

The Big Flavor Difference: Fresh Cracked Pepper & Freshly Grated Parmesan

Let’s get fancy for a second. You know how some recipes say to finish with freshly cracked pepper and freshly grated Parmesan? Well, there’s a reason we’re asking you to go the extra mile!

Fresh Cracked Pepper: When you crack peppercorns fresh, you release essential oils that give the pepper its kick. Pre-ground pepper loses a lot of that oomph, leaving you with a flat, one-note spice. Freshly cracked pepper? It’s bold, aromatic, and adds a punch to your soup that’s totally worth the extra grind.
Freshly Grated Parmesan: Trust me, once you grate your own Parmesan, you’ll never go back to that pre-grated stuff. The pre-packaged version tends to be dry and often has additives to keep it from clumping, which means less flavor. Freshly grated Parm is creamier, nuttier, and melts beautifully into the soup, adding richness that’s next-level.

Equipment Needs

This recipe doesn’t require a ton of fancy equipment! Here’s a breakdown of everything you need:

A large sheet pan

After you prep all of your veggies, you need a large sheet pan to roast them. I love this step because it is so hands-off. Click here to shop the large sheet pans that I personally use and recommend!

Something to blend the Soup

I love using my immersion blender to blend the soup directly in the pot. It means I don’t need to wait for the ingredients to cool and it makes it super easy to serve directly out of the pot. Plus, it minimizes clean-up! Click here to shop the immersion blender that I use and recommend.

Another option is to blend the soup with a high-powered blender or food processor! The only caveat here is that you need to wait for the ingredients to cool slightly before blending or else you will have a big hot (and therefore, dangerous) mess.