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Roasted Red Pepper & Tomato Soup

This roasted red pepper and tomato soup is fresh, flavorful, and so simple! Creamy soup loaded with fresh veggies, herbs, and spices. Peppers, tomatoes, carrots, onions, and garlic get tossed on a sheet tray and roasted until tender and fragrant. This soup goes perfectly with a grilled cheese or homemade croutons. Add a drizzle of basil oil and some fresh basil for extra flavor!

soup in a pot with basil oil and fresh basil
three bowls of soup

Tools I used for this recipe:

raw ingredients on a sheet pan

Toss everything on a sheet pan and roast until tender!

If you like this roasted red pepper & tomato soup, you’ll love…

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Grocery List:

  • Red Bell Peppers
  • Tomatoes
  • Carrots
  • White Onion
  • Garlic
  • Olive Oil
  • Salt
  • Pepper
  • Vegetable Stock
  • Tomato Sauce
  • Cream
  • Spices
one bowl of red pepper tomato soup drizzled with basil oil

This soup is freezer friendly! Simply make according to recipe instructions, allow to cool, and transfer into freezer-safe containers. Keep in the freezer for up to 6 months!

3 bowls of soup with spoons

Instructions for the roasted red pepper & tomato soup:

Preheat oven to 425 degrees F. On a large sheet pan combine the chopped peppers, tomatoes, carrots, onion, and garlic. Coat with olive oil, salt, and pepper. Toss to combine and roast for 25-30 minutes until tender.

Heat a large stockpot or Dutch oven over medium-high heat. Add in the roasted vegetables, vegetable broth, and tomato sauce. Stir to combine, simmer for 5-6 minutes.

Using an immersion blender, carefully blend the mixture in the pot until smooth. Alternatively, you can use a blender, and carefully blend the mixture in batches and return back to the pot.

Once blended, stir in cream, dried basil, onion powder, garlic powder, and red pepper flakes. Serve garnished with a drizzle of olive oil and fresh basil.

bowl of soup with fresh cracked black pepper and a pepper grinder

Roasted Red Pepper & Tomato Soup

5 from 2 votes
Course: Soup
Keyword: One-pot, Roasted Red Pepper, Tomato Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Calories: 100kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • Immersion or Countertop Blender

Ingredients: 

  • 3 Tbsp Olive oil
  • 3 Large red bell peppers, seeded and chopped
  • 6 Roma tomatoes, quartered
  • 1 Large white onion, chopped
  • 2 Whole Carrots, peeled and chopped
  • 3-4 Garlic cloves, peeled
  • 2 tsp Salt
  • Fresh cracked black pepper
  • 32 oz. Vegetable Broth
  • 1 8 oz. Can Tomato Sauce
  • 1/2 cup Cream or milk
  • 2 tsp Dried Basil
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Red pepper flakes

Instructions:

  • Preheat oven to 425 degrees F. On a large sheet pan combine the chopped peppers, tomatoes, carrots, onion, and garlic. Coat with olive oil, salt, and pepper. Toss to combine and roast for 25-30 minutes until tender.
  • Heat a large stockpot or Dutch oven over medium-high heat. Add in the roasted vegetables, vegetable broth, and tomato sauce. Stir to combine, simmer for 5-6 minutes.
  • Using an immersion blender, carefully blend the mixture in the pot until smooth. Alternatively, you can use a blender, and carefully blend the mixture in batches and return back to the pot.
  • Once blended, stir in cream, dried basil, onion powder, garlic powder, and red pepper flakes. Serve garnished with a drizzle of olive oil and fresh basil.

Nutrition:

Calories: 100 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 20 mg | Sodium: 1106 mg | Potassium: 307 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 4844 IU | Vitamin C: 66 mg | Calcium: 37 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

bowl of soup with toppings

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.