Roasted tomato and red pepper soup is so easy to make. It comes together in about 30 minutes, and it makes great leftovers. It’s packed with veggies, and is a great way to use up any overripe tomatoes. It’s perfect to make even when tomatoes aren’t in season, because the roasting of the tomatoes helps to concentrate their flavor. This soup is naturally gluten free, and can be adapted to be dairy free, and vegan.
This is not your average, watery canned tomato soup, my friends. It is so much better!
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Ingredients for roasted tomato and red pepper soup
As always the list of ingredients, along with their measurements are in the recipe card below.
- Tomatoes – you can use any variety of tomatoes you like. I use a combo of larger tomatoes, and grape tomatoes.
- Onion – white, or yellow will do. This gets roasted with the tomatoes, then blended into the soup for a nice mellow cooked onion flavor.
- Garlic cloves – these also get roasted with the tomatoes and onion for a nice sweet, garlic flavor. Because garlic makes everything better.
- Avocado oil – or any other neutral cooking oil, is used to roast up the veggies.
- Kosher salt – sprinkled on the roasted veggies to help them get nice and tender, and flavorful. Also, to season the final soup.
- Red bell peppers – These sweet little gems get roasted over the open flame of a gas burner, (or under the broiler), until the skin gets all black and charred, and the flesh is cooked slightly. They add a nice sweetness to the soup that goes so well with the tomatoes.
- Black pepper – for flavor, and a hint of spice in the soup.
- Red pepper flakes – (optional), these add a nice hint of heat to the soup that I love. Of course, you can leave them out, if you prefer.
- Red wine vinegar – (optional) the red wine vinegar can help to add a hint of tang to the soup. This is especially useful if the tomatoes are a bit on the “watery” side. Of course, you can taste the soup, and add in the vinegar as needed.
- Extra virgin olive oil – (optional), the olive oil is blended into the soup, it adds a nice little richness, and velvety texture to the soup.
- Smoked paprika – (optional), if you want to add a little extra smoky flavor into the soup.
- Heavy cream – (optional), heavy cream adds a nice touch of rich, silky creaminess to the soup. It also helps to cut through the acidity. It isn’t original to the recipe, so it’s optional, but we enjoy adding it, when we have it on hand.
DESCRIPTION
Roasted tomato and red pepper soup is sweet, creamy, and perfect for dunking grilled cheese sandwiches into. It’s the ultimate fall soup.
INGREDIENTS
Roasted tomato and red pepper soup
- 6 to 7 cups tomatoes (3 to 4 pounds) – (I used a combo of larger tomatoes. Use any kind you like)
- 1 medium white, or yellow onion, cut into wedges
- 5 to 7 cloves garlic, peeled, left whole
- 1 1/2 tablespoons avocado oil
- 1/2 teaspoon kosher salt
- 2 large red bell peppers
- 1/2 teaspoon black pepper
- optional: 1/4 to 1/2 teaspoon red pepper flakes
- optional: 2 teaspoons red wine vinegar
- optional: 2 teaspoons extra virgin olive oil
- optional: 1/4 to 1/2 teaspoon smoked paprika
- optional: 1/4 to 1/3 cup heavy cream (see notes)
Optional grilled cheese sandwich (for 1 sandwich)
- 1 1/2 tablespoons salted butter
- 2 slices of bread (I use a whole wheat bread – any kind you like works)
- 2 to 3 slices cheddar cheese (or any cheese you prefer)
INSTRUCTIONS
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Line an extra large rimmed baking sheet (or, two large baking sheets) with foil – if worried about sticking. Remove any stems from larger tomatoes, and cut the larger tomatoes into wedges. Leave any small grape or cherry tomatoes whole. You can use all of the same tomatoes, if you prefer. Add the tomatoes to the baking sheet. Along with the cut up onion. Use most of the 1 1/2 tablespoons of avocado oil, and 1/2 teaspoon of salt to toss the tomatoes, and the onion together until they’re well coated in the oil and salt. Spread them out in an even layer.
- Make a foil packet for the garlic: This method allows the garlic to get roasted within 20 minutes, verses roasting an entire bulb of garlic for 40 minutes, to an hour. Place the peeled, and whole garlic cloves on a small piece of foil. Add about 1/4 teaspoon of the avocado oil, and a healthy pinch of kosher salt. Toss to combine. Seal the foil packet up by folding the edges in on each other, the packet should be tightly sealed, and the garlic cloves should be in a single layer. Make room for the foil packet on the baking sheet by moving a few tomatoes over.
- Roast: Roast the tomatoes, garlic, and onion for 20 to 25 minutes, or until the tomatoes, have shriveled up a little, released their juices, and the onion is tender. The garlic cloves should be slightly browned, and fork tender.
- Roast the peppers: I have included 2 methods of roasting your peppers. Gas flame method – While the tomatoes are roasting in the oven, roast your bell peppers over the flame of a gas burner I place the pepper directly on grate of the gas burner, the open flame is touching much of the pepper. Use tongs to rotate the pepper until all sides are mostly charred. This will take about 8 to 10 minutes – don’t leave them unattended. I like to use one burner per pepper. Broiler method – Alternately, once the tomatoes are done cooking, you can preheat your broiler and place the peppers on a baking sheet, and place them directly under the broiler for about 10 minutes, rotating the peppers every 2 to 3 minutes to ensure even charring.
- Allow the red peppers to steam: Once the peppers are nice and charred place them in a medium sized mixing bowl. Cover tightly with a lid, or plastic wrap, and set aside for 10 to 15 minutes. This allows the heat from the peppers to create steam, and allows the skin to lift off of the peppers easier.
- Peel the red peppers: Once the red peppers have cooled enough to handle use a paper towel to help you peel most of the charred skin off the peppers, leaving some behind, because it adds flavor. Roughly cut up the flesh of the peppers, discarding the seeds and stems.
- Blend: To a high speed blender add the tomatoes, onion, roasted garlic, and any tomato juices. Also add the roasted red peppers – you may need to blend a little, then add more tomatoes once there is room. Carefully blend the tomatoes and red peppers until smooth. Taste and add the optional red wine vinegar if you need a little more acidity, the olive oil, red pepper flakes – for heat, smoked paprika for a little smokiness, and 1 1/2 teaspoons kosher salt – blend until smooth. Taste and adjust the flavors as needed. NOTE: if you’re using a blender that isn’t safe with blending hot liquids, then be sure to blend carefully. You might want to allow the ingredients to cool for 10 minutes before blending.
- Finish: Transfer the soup to a medium sauce pot to slowly heat the soup up. At this time add in the heavy cream, if using, or chicken broth/veggie broth if you wish to thin out the soup a little more. Taste and adjust any flavors as needed.
- Serve the soup: Once the soup is heated through you can serve the soup immediately, as is. Or, you can top it with croutons, or fresh basil, if desired. Or, make a grilled cheese sandwich to go with it (see directions below).
- To make the optional grilled cheese: Heat a small skillet over medium heat (I love using a cast iron skillet for this). While the pan is heating, butter both slices of bread, on one side. Once the pan is hot, add one slice of the buttered bread to the pan – carefully place the slices of cheese on the bread – then place the other piece of bread, buttered side up on top of the cheese. Cover with a lid and cook on one side for 3 to 4 minutes, or until the bottom of the sandwich looks toasted, and the cheese starts to melt. Flip the sandwich, reduce the heat to low (if needed), cover and cook another 2 to 3 minutes, or until the bottom of the sandwich is toasted and the cheese if fully melted. Repeat, if making more than one sandwich. I often like to use two separate pans to cook 2 sandwiches at the same time for a faster process, and to ensure that both sandwiches remain hot. Slice the sandwich in half.
- Serve immediately: Serve the grilled cheese sandwich immediately along with the hot tomato soup. The sandwich is great for dipping – yum.
- Storing leftover soup: Allow the soup to cool completely and transfer the soup to an air tight container. Store the soup in the fridge for up to 1 week. Re-heat gently on the stove top, or in the microwave.