This roasted tomato and red pepper soup is quick, healthy, mostly hands-off and ideal for freezing — perfect for meal prep or busy weeknights. Roast the vegetables, blend them with stock, and you’ll have a naturally creamy soup that stores well. Serve with a gooey grilled cheese for a comforting meal.
Soup season is the best season — there’s nothing like a warm, comforting bowl on a chilly day. Making soup at home is simple and rewarding, and this roasted tomato and red pepper version is one I return to again and again. It’s budget-friendly (only seven basic ingredients) and excellent for making a large batch to freeze.
Roasting soft tomatoes and bell peppers brings out their sweetness and concentrates flavor in ways that simmering alone can’t. If you have a few limp vegetables in the fridge, this recipe is a great way to use them up.
Simply toss tomatoes, peppers, onion and garlic with olive oil and salt, roast until soft and slightly charred, then blend with stock. No stirring at the stove required — just roast, blend, and gently reheat to serve. The result is a silky, rich-tasting soup that’s perfect for lunch or dinner.
Ingredients You’ll Need
- Tomatoes. Use a mix of regular and cherry tomatoes or two cans of diced/plum tomatoes if fresh aren’t available.
- Red peppers. You can substitute jarred roasted peppers, but reduce added salt since jarred peppers can be briny.
- Garlic and onion. These form the flavor base. Keep garlic cloves unpeeled so they roast without burning and the softened cloves squeeze out easily. A shallot can replace the onion if preferred. Ground cumin is optional for a warm note.
- Vegetable stock. Use chicken stock if you prefer a non-vegan option.
Easy Ways to Customize Your Roasted Tomato and Red Pepper Soup
Make the soup your own with one of these quick variations:
- Smoky and spicy: add smoked paprika and red pepper flakes.
- Extra rich: stir in heavy cream or a vegan cream alternative at the end.
- More protein: blend in butter beans or cannellini beans for extra creaminess and substance.
- Umami boost: a splash of soy sauce or fish sauce (use a vegan alternative if needed) deepens the savory flavor.
- Luxury topping: dollop torn burrata on top for a creamy finish.
- Crunch: top with baked parmesan crisps for texture.
How to Make Roasted Tomato and Red Pepper Soup
Below is a photo overview. Full ingredient amounts and step-by-step instructions are included later in the recipe card.
1. Chop tomatoes, onion and red peppers. Spread them on a parchment-lined baking sheet with the unpeeled garlic cloves, drizzle with olive oil and season with salt.
2. Roast until the vegetables are soft and edges are charred. Arrange them in a single layer where possible so they caramelize rather than steam — that caramelization adds important depth of flavor.
3. When roasted, squeeze the garlic out of its skins and transfer everything to a blender. Add stock and seasoning, then blitz until smooth. Using the parchment makes it easy to slide the veg into the blender.
4. Pour the blended soup into a pot and bring to a gentle simmer. Taste and adjust seasoning — if the flavor feels flat, a pinch of salt or a splash of acid like lemon juice usually helps.
5. Ladle into bowls and finish with fresh basil, black pepper and a drizzle of olive oil. Serve plain or with grated parmesan crisps, crusty bread, or a grilled cheese for dipping.
Six Delicious Ways to Use Roasted Tomato and Red Pepper Soup
This soup doubles as a versatile pantry staple — use it in many ways beyond a bowl:
- Pasta sauce: Toss with pasta for an easy, saucy meal.
- Pizza base: Use it instead of jarred sauce for homemade pizza.
- Shakshuka shortcut: Use as the tomato base and crack eggs directly into it.
- Patatas bravas: Spoon over crispy roast potatoes and finish with garlic aioli for tapas night.
- Dressing for bowls: Warm or cold, drizzle over grain or salad bowls for extra flavor.
- Freezer shortcut: Portion and freeze individual servings for quick sauces or soup on busy days.
Roasted Tomato & Red Pepper Soup FAQs
Stored in an airtight container, it will keep up to 5 days. Reheat gently on the stovetop or in the microwave until piping hot.
Yes — it freezes very well. Portion into containers or zip-top bags and thaw in the fridge or reheat from frozen on the stove or in the microwave.
Roasting concentrates flavor by evaporating water and caramelizing sugars, producing a sweeter, richer soup. It’s also an easy way to revive soft or overripe vegetables.
It’s excellent with crusty bread or a grilled cheese sandwich. Parmesan crisps or fresh basil add nice finishing touches.
Yes. The base recipe is naturally vegan and gluten-free, as long as you choose appropriate accompaniments.
Yes — blend in butter beans, cannellini beans, or coconut milk for dairy-free creaminess and extra protein.
Yes — roast up to two days ahead and refrigerate. When ready, blend with stock and reheat.
Like this recipe? Here are more comfort food favorites to try
If you make this recipe, I’d love to hear from you — leave a rating or a comment below. Tag @DishedByKate on social media if you try it; seeing your recreations makes my day.
Easy Roasted Tomato and Red Pepper Soup (Freezer-Friendly)
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This roasted tomato and red pepper soup is healthy, quick and naturally creamy — a great way to use up vegetables that are past their prime. Roast, blend with stock, and reheat for an easy, comforting meal.
Ingredients
For the roasted tomato and red pepper soup –
- 1 lb (about 500g) ripe tomatoes — a mix of regular and cherry tomatoes works well
- 2 red bell peppers
- 1 medium onion, peeled (yellow, white, or red)
- 5 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 2 teaspoons salt (divided)
- 1 teaspoon ground cumin (optional)
- 1 cup (240ml) vegetable stock (or chicken stock)
To serve –
- A handful of fresh basil leaves
- Black pepper
- 1 tablespoon olive oil (to drizzle)
- Optional: parmesan crisps, grilled cheese, or crusty bread
Instructions
- Prepare the vegetables. Preheat oven to 425°F (220°C fan). Line a large baking sheet with parchment paper. Cut tomatoes into wedges, core and chunk the red peppers, and slice the onion into wedges. Arrange on the sheet with unpeeled garlic cloves.
- Roast the vegetables. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Toss to coat and spread in a single layer where possible. Roast 25–30 minutes until soft and charred at the edges.
- Blend the soup. Remove from oven and squeeze roasted garlic from its skins. Transfer the vegetables to a blender, add 1 cup vegetable stock, the remaining teaspoon salt and the cumin if using. Blend until very smooth, about three minutes.
- Simmer and serve. Pour into a pot, bring to a gentle simmer, taste and adjust seasoning. Divide between bowls and top with basil, black pepper and a drizzle of olive oil. Serve hot.
Notes
Prep ahead: Roast vegetables up to two days in advance and refrigerate. Blend with stock when ready to serve.
Freezing: Portion soup into containers or zip-lock bags and freeze. Thaw in the fridge overnight or reheat gently from frozen.
Customize: Add smoked paprika or chili flakes for heat, blend in beans for creaminess and protein, or swirl in cream or a vegan alternative for richness. Top with burrata for a luxe finish.
More uses: Use as a pasta sauce, pizza base, shakshuka base, or to add flavor to casseroles and grain bowls.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: soups
- Method: oven
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 129
- Sugar: 8.75g
- Sodium: 1409mg
- Fat: 7.25g
- Saturated Fat: 1g
- Carbohydrates: 15.75g
- Fiber: 3.75g
- Protein: 2.75g
- Cholesterol: 0mg