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!
Tools I used for this recipe:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Cuisinart Immersion Blender – this makes blending soups so easy, not need to do batches in a blender.
- Wooden Spoons – perfect for sautéing and mixing
Toss everything on a sheet pan and roast until tender!
If you like this roasted red pepper & tomato soup, you’ll love…
Roasted Tomato Soup with Basil Oil and Herb Croutons
Grocery List:
- Red Bell Peppers
- Tomatoes
- Carrots
- White Onion
- Garlic
- Olive Oil
- Salt
- Pepper
- Vegetable Stock
- Tomato Sauce
- Cream
- Spices
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!
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.
Roasted Red Pepper & Tomato Soup
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
Did you make this recipe?
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