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Roasted tomato basil soup on a wooden cutting board

Roasted Red Pepper and Tomato Soup (Using Fresh Tomatoes)

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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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 1 lbs roma tomatoes, cut in half
  • 1 lb cherry tomatoes, cut in half
  • 8 cloves garlic, peeled
  • 1 red bell pepper, roughly chopped
  • 1 yellow bell pepper, roughly chopped
  • 2 onions, roughly chopped
  • olive oil, for drizzling
  • 1 tbsp The Spice Girl Kitchen Italian Seasoning
  • salt and pepper, to taste
  • 2-4 cups veggie broth, depending on how thick you like your soup
  • 1/4 cup heavy cream (plus more if you like it even creamier)
  • a generous slice of fresh parmesan cheese
  • freshly grated parmesan cheese, for serving
  • fresh cracked pepper, for serving

Method
 

  1. Preheat oven to 400 ℉.
  2. On a large baking sheet, add your tomatoes, garlic, bell peppers, and onion. Drizzle with olive oil and season generously with salt, pepper, and Italian seasoning. Roast for 40-45 minutes.
  3. Remove from oven and scrape all ingredients and their juices into a large pot. Add your veggie broth. Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, you let your ingredients cool for about 10 minutes before adding them to a high-powered blender or food processor with broth.)
  4. Stir in your heavy cream and fresh parmesan. Stir until cheese has melted.
  5. Serve hot with freshly shaved parmesan cheese, freshly cracked pepper, or a swirl of heavy cream to create a pretty presentation. We love this recipe with grilled cheese! Enjoy!

Video

Notes

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.