This roasted red pepper and tomato soup is more than just a recipe—it’s a celebration of the end of the summer heat. It’s the option in between gazpacho and creamy tomato soup. As the temperature finally calms down, I implore you to make this soup with the last ripe bell peppers and tomatoes. This lovely, light soup is slightly spicy. It tastes more strongly of roasted red peppers than tomatoes, and the light smokiness brings Spanish cuisine to mind. It’s vegan as written, though you certainly add cream for a creamier soup. Perhaps the best thing about this soup is that it freezes well for later.
I originally shared this recipe over ten years ago on a rainy day with my dog, Cookie, by my side. It’s still one of my favorites, and revisiting it brings those moments back to life. I really miss my pup. We’re growing both peppers and tomatoes in our backyard garden this year, though not enough to make a proper batch of this soup. Grace’s favorite thing to do is, “Pick some ’matoes,” and she checks for more cherry tomatoes at least twice a day. She pops them straight into her mouth and can’t get enough. Now that I’ve bottled up my favorite summer flavors, I’ll soon be ready for creamy fall bisques and hearty vegetarian chili. What are you making next?
How to Make Red Pepper and Tomato Soup
You’ll find the full recipe below. To summarize, you’ll first roast all of the produce on two baking sheets—tomatoes, bell peppers, onions, and garlic. Then, you’ll bring vegetable broth to a boil, add all of the roasted veggies, and simmer for about 10 minutes to meld the flavors. Lastly, blend the soup with an immersion blender or stand blender.
Recipe Variations
This red pepper and tomato soup is wonderfully flavorful and light as written. Here are a couple of variations that you might enjoy as well. Make it creamy: For a more creamy texture and mellow flavor, blend some heavy cream or half and half into the soup (see the recipe notes for suggested amounts). Or, you can serve individual bowls with a drizzle of cream, or a dollop of sour cream or vegan sour cream. Add fresh basil: For even more garden-fresh flavor, add anywhere between 5 to 15 fresh basil leaves to the blender at the end. Start with 5, blend, and add more if desired.
Watch How to Make Red Pepper & Tomato Soup
How to Freeze Soup for Later
This soup yields a large batch and freezes well. I recommend freezing soup in glass canning jars. Fill them no further than the freezer line (they need at least one inch of room at the top for expansion). Lightly screw the lids on, freeze fully, and then finish screwing the lids on (otherwise, pressure will build during the freezing process). To defrost, transfer the jar to the refrigerator overnight. I love to use small, half-pint canning jars for freezing single servings of soup, which defrost more quickly than larger containers.
What to Serve with Roasted Red Pepper and Tomato Soup
I’ll vouch that this soup goes great with grilled cheese sandwiches and simple quesadillas. For a dairy-free option, try my hummus quesadillas. I also love it with avocado toast and basically any green salad.
More Warming Soups to Make
Here are just a few more of my favorite tomato-based soups and stews on Cookie and Kate. These are all designed for canned tomatoes rather than fresh.
Classic Minestrone Soup Pasta e Fagioli (Italian Pasta and Beans) Seriously Good Vegetable Soup Tomato Soup (Lightened Up!) Tortilla Soup
View more soup and stew recipes here. As always, please let me know how your recipe turns out in the comments! I love hearing from you.
Make it creamy option: Add 2 tablespoons heavy cream or ¼ cup half and half to the soup for a more creamy texture and mellow flavor (add more to taste). Or, serve bowls with a dollop of sour cream or vegan sour cream. Basil variation: Add anywhere between 5 to 15 fresh basil leaves to the blender (start with less, taste, and add more as desired).
