Roasted Tomato & Red Pepper Soup

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.

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

Method

1. Preheat the oven to 425°F and position one rack in the upper third and another in the lower third of the oven. 0:05
2. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. 0:04
3. Arrange the halved tomatoes and red bell peppers cut-side down on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil. 0:05
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. 0:05
5. While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. 0:04
6. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. 0:05
7. Add the minced garlic to the saucepan and cook until fragrant, stirring constantly, about 1 minute. 0:04
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. 0:05
9. Transfer the roasted tomatoes and peeled peppers to the pot with the onions and garlic. Add the vegetable broth, salt, and black pepper. 0:05
10. 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. 0:05
11. Remove the pot from heat and add the fresh basil leaves and balsamic vinegar. 0:04
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. 0:06
13. 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. 0:05
14. Ladle the soup into bowls and garnish with fresh chopped basil. Serve hot with gluten-free bread or grilled cheese sandwiches. 0:05