Roasted Red Pepper and Tomato Soup is super easy to make, extremely delicious, healthy, and full of Mediterranean flavors. This low-carb keto soup is made with roasted red peppers, juicy end-of-summer tomatoes, and onions. The natural flavor of the fresh tomatoes is what determines the flavor of the soup, so using fully ripe tomatoes is the key to success!
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Soup is generally considered a winter food, but this gluten-free Red Pepper and Tomato Soup is one of the exceptions. It is best when made at the end of summer, when ripe and sweet tomatoes and peppers are in season.
However, you can enjoy this deliciously creamy soup any time of the year using tinned tomatoes and roasted peppers in jars!
Why This Recipe Works?
- Homemade Roasted Red Pepper Soup is velvety rich, vibrant, packed with delicious flavor, and extremely easy to make!
- This easy tomato soup recipe requires a few simple ingredients and minimal effort without needing a trip to the grocery store.
- It is made with bright red vegetables like tomatoes and red peppers and packed with healthy antioxidants and other nutrients.
- You can cook it in batches, portion and keep them in the freezer for up to 5 months.
- This keto Roasted Red Pepper and Tomato Soup is also vegan, gluten-free, and dairy-free yet totally delicious and comforting!
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Best Tomatoes for Soup
This is the perfect soup to make in late summer/early autumn when the tomatoes are plentiful and are at their best. Try to use the ripest, reddest vine-ripened tomatoes you can find, as they will taste better and sweeter. You can also use canned tomatoes or winter tomatoes and a tablespoon of tomato paste to add some color. However, they won’t have much flavor as roasted fresh summer tomatoes but are still great in a pinch.
Red Peppers
I usually use Romano peppers, but red bell peppers or any sweet type of red pepper work great with this recipe. They add a refreshing Mediterranean flavor and natural sweetness to balance out the acidity of the tomatoes.
- Garlic - You can omit garlic if you don't like it or have it. Peel and add to the roasting tray with the tomatoes and peppers.
- Onions - You can use a medium-sized brown, white, or yellow onion. Peel and cut into chunks.
- Vegetable stock - My Basic Homemade Vegetable Stock is great for this soup but you can also use water if you are short on time.
Step-by-Step Instructions
Roast the Vegetables
Preheat the oven to 220° C (430° F). Place the tomatoes, red peppers, onions, garlic, and thyme on a baking tray, and drizzle 2 tablespoons of olive oil on top. Make sure all the veggies are nicely covered with olive oil.
Roast the vegetables in the preheated oven for 20 to 25 minutes or until the peppers have charred skin. Remove the sheet pan from the oven and set it aside for 10 minutes until the roasted vegetables have cooled enough.
Prepare the Soup
When the veggies are cooled down enough for you to handle them, peel the tomatoes and garlic, and peel and deseed the peppers. Place them in a heavy-based pan or a Dutch oven over medium-high heat along with the onions, bay leaves, salt, freshly ground black pepper, paprika, vegetable broth, or water.
Give them a good stir and gently simmer for 20 to 25 minutes on low to medium heat with a lid on.
Blitz, Garnish, and Serve
Remove the bay leaves, transfer the hot soup to a food processor, and blitz until smooth. You can also use a hand-held blender, but it wouldn't be as smooth as blitzing in a food processor.
Add extra stock if too thick or boil the soup further if too thin. Garnish with grated parmesan, homemade croutons, sour cream, or a drizzle of olive oil.
Top Tips From the Chef
- You can make this vegan soup with tinned tomatoes. Make sure you add a pinch of sugar to balance the acidity!
- Roasting the vegetables gives this soup a rich and deep flavor and is strongly advised! However, if you are short of time, you can skip this step. You will still have a delicious soup but will taste lighter!
- Roast your vegetables in a big roasting pan or baking sheet to avoid overcrowding them. This way, you will have single-layered vegetables, so they will nicely roast.
Serving Suggestions
Roasted tomato soup is often paired with a grilled cheese sandwich.
We love this tasty soup with some crispy Turkish Cheese Rolls (Sigara Borek), a few pieces of buttered Homemade Sandwich Bread, Little Caesars Italian Cheese Bread, a slice of Lox Bagel - Smoked Salmon Bagel with Cream Cheese, cheesy and crispy Chicken Parmesan Sandwich, or Spinach Borek (Ispanakli Borek).
Or why not try it with some Mercimek Kofte (Vegan Lentil Meatballs) and a bowl of Tomato and Walnut Salad (Gavurdagi Salatasi) to make it a vegan feast?
Recipe Variations
- Stir in grated Parmesan cheese for an extra layer of richness and umami flavor.
- Incorporate diced jalapeños or red pepper flakes for a fiery kick that complements the sweetness of the peppers.
- Blend fresh basil leaves into the soup for a vibrant and aromatic basil-infused version.
- Infuse the soup with coconut milk and red curry paste for a creamy and aromatic Thai-inspired variation.
Storage and Reheating
Storage
This delicious soup will stay fresh for up to 5 days in the fridge to up to 5 months in the freezer. Allow the soup totally cool down and put it in an airtight container before storing it.
Reheating
Gently reheat the leftover soup in a pot over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can help maintain the desired consistency.
For a quick reheating method, place the soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring between intervals, until heated through.
To reheat the frozen soup, thaw it in the refrigerator overnight. Then, use the stovetop or microwave methods mentioned above to heat it.
Recipe FAQs
Yes, it is low in calories, gluten-free, dairy-free, vegan, and vegetarian friendly as well as keto!
Roasting the vegetables intensifies the flavor and is the key to a full-bodied bodied and rich tasting soup.
This step might add some extra time to your cooking session but is definitely worth it!
Yes, you can make the soup ahead of time and store it in the refrigerator. Gently reheat it before serving.
Yes, using canned roasted red peppers is a convenient option.
Drain and rinse them before adding to the soup.
Related Recipes
For more delicious soup recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this thick, creamy, and delicious Roasted Red Pepper and Tomato Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
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Roasted Red Pepper and Tomato Soup
Equipment
- 1 large baking sheet
- 1 kitchen scale
- 1 measuring spoons
- 1 Lodge Dutch oven
- 1 Rubber spatula
- 1 Sharp knife
Ingredients
- 2-3 tablespoon olive oil
- 4 medium tomatoes (around 1 lbs/450 grams) (cut in halves)
- 2 red romano peppers or large capsicum
- 4 cloves garlic
- 4-5 sprigs fresh thyme
- 1 medium onion (cut in chunky dices)
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 4 cups vegetable stock or water
Instructions
- Preheat the oven to 220° C (430° F).
- Place the tomatoes, red peppers, onion, garlic, and thyme on a baking tray, and drizzle 2 tablespoons of olive oil on top.
- Roast the vegetables in the preheated oven for 20 to 25 minutes or until the skin of the peppers is charred.
- Remove the tray from the oven and set it aside for 10 minutes until the vegetables have cooled enough.
- When the veggies are cooled down enough for you to handle them, peel the tomatoes and garlic, and peel and deseed the peppers.
- Place them in a heavy-based pan along with the onions, salt, freshly ground black pepper, paprika, bay leaves, and vegetable stock or water.
- Give them a good stir and gently simmer for 20 to 25 minutes on low to medium heat with a lid on.
- Remove the bay leaves, transfer the soup to a food processor or with a hand-held blender, and blitz until smooth. Add extra stock if too thick or boil the soup further if too thin.
- Garnish with grated parmesan, sour cream, or a drizzle of olive oil.
Notes
- Red Pepper and Tomato Soup taste better when made at the end of summer when ripe and sweet tomatoes and peppers are in season.
- You can make this soup with tinned tomatoes. Make sure you add a pinch of sugar to balance the acidity!
- Roasting the vegetables gives this soup a rich&deep flavor and is strongly advised! However, if you are short of time, you can skip this step. You will still have a delicious soup but will taste lighter!
- Roast your vegetables in a big roasting pan or baking sheet to avoid overcrowding them. This way, you will have single-layered vegetables, so they will nicely roast.
- Add extra stock if your soup is too thick or boil the soup further if too thin.
- This delicious soup will stay fresh for up to 5 days in the fridge to up to 5 months in the freezer.
Nutrition
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Gemma says
Absolutely delicious, thanks for the recipe!
Walker says
This is Fantastic recipe
Walker says
This is Fantastic recipe that is easy to make.