Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup

Julia

This velvety roasted tomato and red pepper soup transforms simple vegetables into an extraordinary comfort food experience. By fire-roasting the tomatoes and bell peppers until their skins char and blister, you unlock deep, smoky flavors that infuse every spoonful with warmth and complexity. The roasting process caramelizes the natural sugars in the vegetables, creating a rich sweetness that balances beautifully with aromatic garlic and fresh herbs.

Inspired by Mediterranean cooking traditions where roasting vegetables over open flames is a time-honored technique, this soup brings restaurant-quality depth to your home kitchen. The combination of plum tomatoes and red bell peppers creates a naturally vibrant color and silky texture when blended, while a touch of cream adds luxurious body without overwhelming the bright vegetable flavors.

Perfectly suited for a gluten-free diet, this soup requires no thickeners or flour-based roux—its velvety consistency comes purely from the vegetables themselves. Whether you're serving it as an elegant starter for a dinner party or pairing it with a crispy grilled cheese sandwich for a cozy weeknight meal, this soup delivers comfort in every bowl. The recipe also makes excellent leftovers and can be frozen for up to three months, making it ideal for meal prep.

What truly sets this soup apart is its versatility and crowd-pleasing appeal. The smoky undertones from roasting complement the natural acidity of tomatoes, while the red peppers add subtle sweetness and body. Fresh basil and a hint of balsamic vinegar brighten the flavors, creating a well-rounded dish that tastes like it simmered for hours but comes together in under an hour.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour
None servings
185 calories
Fat 12.00g
Carbs 18.00g
Protein 4.00g

Ingredients

3 lbsplum tomatoes, halved lengthwise
3 largered bell peppers, halved and seeded
3 tbspolive oil, divided
1 largeyellow onion, diced
4 clovesgarlic cloves, minced
4 cupsvegetable broth, gluten-free
1/2 cupheavy cream
1/4 cupfresh basil leaves, packed
1 tbspbalsamic vinegar
1 tspsalt
1/2 tspblack pepper, freshly ground
1 tspsugar (optional)
2 tbspfresh basil, chopped for garnish (optional)

Equipment

Wooden spoon
Cutting board
ladle
knife
measuring cups and spoons
large baking sheet
large pot or Dutch oven
immersion blender
parchment paper or aluminum foil
countertop blender

Anti-Inflammatory Diet

Rich in anti-inflammatory ingredients like red peppers, tomatoes, olive oil, and fresh basil, this soup provides a powerful blend of antioxidants and phytonutrients that help reduce inflammation and support overall health.

Clean Eating

Perfectly aligned with clean eating principles, this soup uses only whole, minimally processed ingredients like fresh vegetables, herbs, and olive oil, with no artificial additives or refined products.

Gluten-Free Diet

Naturally gluten-free, this recipe uses whole vegetables and broth without any gluten-containing ingredients, making it safe for those with celiac disease or gluten sensitivity.

Mediterranean Diet

This soup perfectly embodies Mediterranean diet principles with its use of olive oil, abundant vegetables, fresh herbs, and emphasis on plant-based ingredients. The roasted vegetables and balsamic vinegar capture the traditional Mediterranean cooking techniques and flavor profile.

Mindful Eating

This recipe supports mindful eating by featuring vibrant, colorful ingredients with varied textures and a focus on sensory experience through roasting and carefully selected fresh herbs.

Instructions

1

Preheat the oven to 425°F and position one rack in the upper third and another in the lower third of the oven.

2

Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

1 min
3

Arrange the halved tomatoes and red bell peppers cut-side down on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil.

2 min
4

Roast the vegetables in the preheated oven for 30-35 minutes, until the skins are charred and blistered and the vegetables are very soft.

35 min
5

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

2 min
6
6 min

Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.

7
1 min

Add the minced garlic to the saucepan and cook until fragrant, stirring constantly, about 1 minute.

8

When the tomatoes and peppers are done roasting, remove them from the oven and let cool for 5 minutes. Peel off and discard the charred skins from the peppers.

5 min
9

Transfer the roasted tomatoes and peeled peppers to the pot with the onions and garlic. Add the vegetable broth, salt, and black pepper.

2 min
10
10 min

Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes to allow the flavors to meld.

11

Remove the pot from heat and add the fresh basil leaves and balsamic vinegar.

12

Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.

3 min
13
2 min

Return the pot to low heat and stir in the heavy cream. Taste and adjust seasoning, adding more salt, pepper, or a teaspoon of sugar if the soup tastes too acidic.

14

Ladle the soup into bowls and garnish with fresh chopped basil. Serve hot with gluten-free bread or grilled cheese sandwiches.

1 min

Frequently Asked Questions