This roasted red pepper and tomato soup is made with fresh Roma and cherry tomatoes, sweet bell peppers, garlic, Italian seasoning, heavy cream, and Parmesan cheese. Roasting all the vegetables together brings out their natural sweetness and creates a rich, creamy homemade tomato soup with very little hands-on work.
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There is just something about roasting tomatoes that makes an already good tomato soup SO much better. The tomatoes get sweeter, the peppers start to caramelize, and the garlic mellows out as everything roasts together in the oven.
For this recipe, I use a combination of Roma and cherry tomatoes along with red and yellow bell peppers. Everything goes onto the same baking sheet, which means you get all that deep roasted flavor without having to build a separate soup base on the stove.
Once everything is roasted, blend it with vegetable broth and finish the soup with heavy cream and freshly grated Parmesan. It’s simple, cozy, and especially good with plenty of shaved Parmesan and freshly cracked black pepper on top.
Why You’ll Love This Roasted Red Pepper and Tomato Soup
- Made with fresh tomatoes: Roma tomatoes give the soup body while cherry tomatoes add natural sweetness.
- Easy roasting method: The tomatoes, peppers, onion, and garlic all roast together, so there is no separate sautéing step.
- Rich and creamy: Heavy cream and freshly grated Parmesan give the soup a creamy finish without overpowering the roasted vegetables.
- Easy to customize: Start with less broth and add more until the soup is exactly as thick or thin as you like it.
- Perfect any time of year: It’s a great way to use fresh tomatoes in the summer and just as delicious served with grilled cheese during soup season.
Ingredients You’ll Need
Fresh Tomatoes
This recipe uses a combination of Roma and cherry tomatoes. There’s no need to halve all those little cherry tomatoes either. They can go onto the baking sheet whole and will soften and begin to burst as they roast.
Red and Yellow Bell Peppers
Bell peppers become sweeter as they roast and give the soup its signature roasted pepper flavor. I like using one red and one yellow, but you can use two red bell peppers if that’s what you have.
Onion + Garlic
Both roast right alongside the tomatoes and peppers. This mellows the garlic and caramelizes the onion without requiring a separate sautéing step.
Olive Oil
Olive oil coats the vegetables and helps them caramelize as they roast.
Italian Seasoning
I use my The Spice Girl Kitchen Italian Seasoning to add plenty of herb flavor. If you don’t have my blend, substitute your favorite Italian seasoning.
Vegetable Broth
Start with 2 cups of broth and add more after blending until the soup reaches your preferred consistency. This is especially helpful when cooking with fresh tomatoes since their water content can vary.
Heavy Cream
A small amount of heavy cream gives the soup a smooth, creamy finish and helps balance the acidity of the tomatoes.
Parmesan Cheese
Freshly grated Parmesan melts into the soup for a savory, creamy finish. Save some freshly shaved Parmesan for serving, too!
Why Use Roma and Cherry Tomatoes?
Using both Roma and cherry tomatoes gives this soup a balance of flavor and texture that you don’t get from using just one variety.
Roma tomatoes are meatier and contain less moisture than many other tomato varieties. When roasted, they develop a concentrated tomato flavor while giving the finished soup plenty of body.
Cherry tomatoes are sweeter and juicier. As they roast, they soften and burst, adding a fresh sweetness that balances the deeper flavors of the Roma tomatoes and roasted peppers.
Together, you get the best of both worlds: Roma tomatoes create the rich tomato base, while cherry tomatoes bring extra sweetness and brightness.
How to Make Roasted Red Pepper and Tomato Soup
Roast the Vegetables
Preheat the oven to 400°F. Add the Roma tomatoes, whole cherry tomatoes, bell peppers, onion, and garlic to a large rimmed baking sheet. Drizzle with olive oil and season with Italian seasoning, salt, and freshly cracked black pepper.
Roast for 40 to 45 minutes, or until the tomatoes are very soft and beginning to burst and the vegetables are tender with lightly caramelized edges.
Blend the Soup
Transfer the roasted vegetables and all those flavorful juices from the baking sheet to a large pot. Add 2 cups of vegetable broth and blend with an immersion blender until completely smooth.
You can also carefully transfer everything to a high-powered blender, blend until smooth, and return the soup to the pot.
Adjust the Consistency
Before adding more broth, check the consistency. Add additional vegetable broth about 1/2 cup at a time until the soup is as thick or thin as you like it.
Make It Creamy
Place the soup over medium-low heat. Stir in the heavy cream and freshly grated Parmesan and cook for another 2 to 3 minutes, stirring occasionally, until the Parmesan has melted and the soup is hot and creamy.
Finish and Serve
Taste and adjust the salt and pepper as needed. Ladle the soup into bowls and finish with freshly shaved Parmesan and plenty of freshly cracked black pepper.
Tips for the Best Tomato and Red Pepper Soup
- Don’t leave the roasting juices behind. All that liquid on the baking sheet is packed with concentrated tomato and vegetable flavor. Scrape it right into the soup.
- Give the vegetables time to caramelize. Look for very soft tomatoes and lightly browned edges rather than relying only on the timer.
- Start with less broth. Begin with 2 cups and add more after blending. You can always thin the soup, but you can’t easily take broth back out!
- Blend it really well. A longer blend creates a smoother, creamier texture, especially since we’re leaving the tomato skins on.
- Grate your Parmesan fresh. Freshly grated Parmesan melts more smoothly into the soup and gives you better flavor than pre-grated cheese.
- Taste before adding more salt. Parmesan adds saltiness, so make your final seasoning adjustment after the cheese has melted into the soup.
Recipe Variations & Substitutions
Make It Dairy-Free
Leave out the Parmesan and replace the heavy cream with your favorite unsweetened dairy-free cream. Full-fat coconut milk can also work, but it may add a subtle coconut flavor.
Make It Spicy
Add a pinch of crushed red pepper flakes before roasting the vegetables or stir them into the finished soup.
Add Fresh Herbs
Fresh basil is delicious with roasted tomatoes and peppers. Blend some into the finished soup or use it as a garnish.
Use Chicken Broth
If you don’t need the soup to be vegetarian, chicken broth can be substituted for the vegetable broth.
What to Serve with Roasted Red Pepper and Tomato Soup
A grilled cheese sandwich is the obvious choice here, and honestly, it’s hard to beat! The creamy tomato soup and crispy, cheesy sandwich were basically made for each other.
You can also serve this soup with crusty bread or garlic bread for dipping. For a lighter meal, pair it with a simple green salad or serve a smaller bowl alongside your favorite sandwich or panini.
How to Store and Reheat
Refrigerator
Allow leftover soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 to 5 days.
Freezer
If you’re making this soup specifically to freeze, I recommend freezing it before adding the heavy cream and Parmesan for the best texture. Thaw and reheat the soup, then stir in the cream and Parmesan before serving.
Reheating
Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until warmed through. You can also microwave individual portions. Add a splash of vegetable broth if the soup has thickened during storage.
Roasted Red Pepper and Tomato Soup FAQs
What temperature is best for roasting tomatoes and peppers?
I roast the vegetables for this soup at 400°F. The higher heat helps the tomatoes, peppers, onion, and garlic soften and caramelize, which concentrates their natural sweetness and gives the finished soup its deep roasted flavor.
You’ll know they’re ready when the tomatoes are very soft and beginning to burst and you see some lightly browned, caramelized edges on the vegetables.
Do I need to peel tomatoes for tomato soup?
No! I leave the tomato skins on for this recipe because it’s easier and they break down well once everything is thoroughly blended.
Leaving the skins on may give the soup a slightly more rustic texture, while peeling them will create an extra-smooth consistency. If you want a silky soup without peeling all those tomatoes, blend it really well and then strain it through a fine-mesh sieve.
Do I need to cut cherry tomatoes before roasting?
No. The cherry tomatoes can go onto the baking sheet whole. They’ll soften, blister, and begin to burst in the oven, which gives us great roasted tomato flavor with less prep work.
Why use freshly grated Parmesan instead of pre-grated Parmesan?
Freshly grated Parmesan melts more smoothly into hot soup and has a richer, nuttier flavor. Pre-grated Parmesan can contain anti-caking ingredients that keep it from melting quite as smoothly.
For this recipe, I use freshly grated Parmesan in the soup and then finish each bowl with freshly shaved Parmesan.
Does freshly cracked black pepper really make a difference?
Yes! Freshly cracked black pepper has a stronger aroma and more pronounced pepper flavor than pepper that has been ground and sitting in a container for a while. It’s a small detail, but it’s especially noticeable when you use it as a finishing seasoning on a simple soup like this one.
Can I use canned tomatoes instead of fresh tomatoes?
Fresh tomatoes are best here because roasting them is an important part of how this recipe develops its flavor. You can make tomato soup with canned tomatoes, but they would change both the method and the flavor of this particular recipe.
Can I use jarred roasted red peppers?
You can use jarred roasted red peppers in a pinch, but I prefer fresh bell peppers for this recipe. Roasting them alongside the tomatoes, onions, and garlic allows everything to caramelize together and develop more flavor.
Why is my tomato soup too thick?
Just add more vegetable broth. Add about 1/2 cup at a time and stir or blend between additions until the soup reaches the consistency you like.
Can I make roasted red pepper and tomato soup ahead of time?
Absolutely. This soup reheats well and can be made several days in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stove, adding a splash of broth if it has thickened.
More Cozy Soup Recipes
If you love this roasted red pepper and tomato soup, try one of these cozy soup recipes next:
- Greek Lemon Chicken Soup
- Italian Wedding Soup
- Pasta E Fagioli
- Chicken Noodle Soup
- Lasagna Soup
- Zuppa Toscana
- Spicy Bison Chili
Roasted Red Pepper and Tomato Soup (Using Fresh Tomatoes)
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Add the Roma tomatoes, whole cherry tomatoes, bell peppers, onions, and garlic to a large rimmed baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and black pepper. Toss until everything is evenly coated, then spread the vegetables into an even layer.
- Roast for 40-45 minutes, or until the tomatoes are very soft and beginning to burst and the vegetables are tender and lightly caramelized around the edges.
- Transfer the roasted vegetables and all of the juices from the baking sheet to a large pot. Add 2 cups of vegetable broth and blend with an immersion blender until completely smooth. Alternatively, carefully blend the vegetables and broth in a high-powered blender, then transfer the soup to a pot.
- Place the soup over medium-low heat. Add additional vegetable broth, about 1/2 cup at a time, until the soup reaches your desired consistency.
- Stir in the heavy cream and freshly grated Parmesan. Cook for 2-3 minutes, stirring occasionally, until the Parmesan has melted and the soup is hot and creamy. Do not bring the soup to a hard boil after adding the cream.
- Taste and adjust the salt and pepper as needed. Ladle into bowls and serve topped with freshly shaved Parmesan and freshly cracked black pepper.
Video
Notes
- Broth: Start with 2 cups of vegetable broth and add more as needed after blending. The exact amount will depend on how juicy your tomatoes are and how thick you prefer your soup.
- Italian Seasoning Substitute: If you don't have The Spice Girl Kitchen Italian Seasoning, substitute 1 tbsp of your favorite Italian seasoning blend.
- Tomatoes: The cherry tomatoes do not need to be halved. Roast them whole until softened and beginning to burst.
- Parmesan: Freshly grated Parmesan melts into the soup more smoothly than pre-shredded cheese. Use freshly shaved Parmesan for serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: For the best texture, freeze the soup before adding the heavy cream and Parmesan. Thaw, reheat, then add the dairy before serving.
- Nutrition (per serving, 6 servings): approximately 260 calories, 17g fat, 22g carbs, 7g protein, 5g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
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