Roasted Red Pepper and Tomato Soup

Our garden is producing A LOT right now, and I’m drowning in cherry tomatoes. I know, not the worst problem by far. I also had a pepper and basil that needed to be used up, so I thought what better than to make a delicious roasted red pepper and tomato soup.

While you might not immediately think soup in the summer, I think fresh roasted tomatoes are the big exception. And if you’re finding this in the winter, don’t fret! You can substitute canned crushed tomatoes.

Roasted Red Pepper & Cherry Tomato Soup with Basil and Cream

Ingredients

• 4 cups cherry tomatoes (or 1 can / 28 oz crushed tomatoes as a shortcut)

• 1 large red bell pepper, seeded and quartered

• 1 small onion, quartered

• 3 cloves garlic, peeled

• 1 medium carrot, chopped

• 2–3 Tbsp olive oil

• Salt & pepper to taste

• ½ cup heavy cream (or to taste)

• 2–3 Tbsp fresh basil, chopped (or 1–2 tsp dried)

Step 1: Roast the Vegetables

1. Preheat oven to 450°F (230°C).

2. Spread cherry tomatoes, red pepper, onion, garlic, and carrot on a baking sheet.

3. Drizzle with olive oil, season with salt and pepper, and toss to coat.

4. Roast for 30–40 minutes, until tomatoes burst and vegetables are caramelized.

Step 2: Blend the Soup

1. Transfer roasted vegetables to a blender or food processor. Blend until smooth and creamy. (Add a splash of water if you want it thinner.)

2. Pour into a pot over medium-low heat.

   • Shortcut with canned tomatoes: Sauté onion, garlic, carrot, and red pepper in a little olive oil until soft. Add crushed tomatoes and simmer 15–20 minutes before blending.

Step 3: Finish with Cream & Basil

1. Stir in heavy cream and basil.

2. Taste and adjust seasoning with salt and pepper.

Serve

• Top with extra basil, a swirl of cream, or parmesan.

• Perfect with crusty bread or a grilled cheese sandwich.

Roasted Red Pepper & Cherry Tomato Soup FAQ

1. Do I need broth for roasted red pepper and tomato soup?
No, this recipe skips the broth for a naturally thick, rich soup. The roasted cherry tomatoes, red pepper, onion, carrot, and garlic create enough liquid when blended, and the heavy cream adds extra creaminess. If you prefer a thinner soup, you can add a splash of water or milk.

2. Can I make roasted red pepper and tomato soup with canned tomatoes?
Yes! If fresh cherry tomatoes aren’t available, you can substitute with a 28 oz can of crushed tomatoes. Simply sauté the onion, garlic, carrot, and red pepper in olive oil, then add the canned tomatoes. Simmer for 15–20 minutes before blending.

3. How do I roast vegetables for tomato soup?
For the best flavor, roast cherry tomatoes, red pepper, onion, garlic, and carrot at 450°F (230°C) for 30–40 minutes, or until the tomatoes burst and the vegetables are slightly caramelized. This step gives the soup its deep, smoky-sweet flavor.

4. Can I make roasted red pepper and tomato soup dairy-free?
Absolutely. Replace the heavy cream with full-fat coconut milk or cashew cream for a dairy-free and vegan-friendly version. It’s just as creamy and delicious.

5. What can I serve with roasted red pepper and tomato soup?
This soup pairs perfectly with a classic grilled cheese sandwich, crusty sourdough bread, or a fresh side salad. For a lighter option, serve it with roasted vegetables or a grain bowl.

6. Can I freeze roasted red pepper and tomato soup?
Yes! This soup freezes well. Let it cool completely, store it in an airtight container, and freeze for up to 3 months. Reheat gently on the stovetop and stir in cream after thawing for the best texture.