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Creamy Roasted Red Pepper and Tomato Soup

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A cozy and comforting soup featuring roasted red peppers and slow-roasted tomatoes blended into a silky, creamy bowl perfect for winter evenings.

Ingredients

Scale
  • 3 large red bell peppers, halved and seeded
  • 4 large tomatoes, quartered (Roma or plum tomatoes recommended)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 4 cups (960 ml) vegetable or chicken broth (low sodium preferred)
  • ½ cup (120 ml) heavy cream (substitute with coconut cream for dairy-free)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • A handful fresh basil, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Place halved red peppers, quartered tomatoes, smashed garlic cloves, and chopped onion on a baking sheet. Drizzle with olive oil and toss to coat evenly.
  2. Roast vegetables for 25-30 minutes until soft, edges slightly charred, and pepper skins blistered. Turn peppers halfway through roasting for even cooking.
  3. Place roasted peppers in a bowl and cover with plastic wrap or a clean kitchen towel for 10 minutes to steam. Peel skins off the peppers carefully.
  4. In a large oven-safe skillet or Dutch oven, warm 1 tablespoon olive oil over medium heat. Sauté chopped onion until translucent and fragrant, about 5 minutes. Add roasted garlic and cook for 1 more minute, stirring constantly.
  5. Add peeled roasted peppers, roasted tomatoes with juices, sautéed onions, and garlic to the pot. Pour in broth and bring to a gentle simmer. Cook for 10-15 minutes to blend flavors. Simmer longer if a thicker soup is desired.
  6. Carefully blend the soup until silky smooth using an immersion blender or countertop blender in batches. Be cautious with hot liquids.
  7. Stir in heavy cream and season with salt and freshly ground black pepper to taste. Warm through on low heat without boiling to prevent curdling.
  8. Ladle soup into bowls and garnish with chopped fresh basil or a drizzle of olive oil if desired. Serve hot.

Notes

Roasting the vegetables is key to developing deep, smoky flavors. Peel the peppers after roasting for best texture. Blend carefully to avoid splatter. Add cream after blending and off the boil to prevent curdling. For dairy-free, substitute heavy cream with coconut cream or cashew cream. Soup can be thickened by simmering longer or adding cooked white beans or potato before blending.

Nutrition

Keywords: creamy roasted red pepper soup, tomato soup, winter soup, comfort food, easy soup recipe, roasted vegetable soup, dairy-free option

Find it online: https://juliamadeit.com/creamy-roasted-red-pepper-and-tomato-soup-recipe-easy-and-perfect-for-winter/