Roasted Red Pepper Soup

Bowl of creamy roasted red pepper tomato soup with a swirl of cream and a slice of bread, garnished with fresh basil.

5 from 2 votes

You'll love making this creamy Roasted Red Pepper Soup from scratch because it tastes just like a restaurant-quality dish!

Prep Time10

Cook Time45

Total Time55

Course: Soups

Cuisine: American

Servings:

Calories: 211kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Roasted Veggies

3 pounds tomatoes (cored and cut into 4 wedges each)
2 red bell peppers (seeded and cut into 4 pieces each)
1 medium yellow onion (skin and root removed and cut into 4 wedges)
4 cloves garlic (unpeeled)
2 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon coarse ground pepper

Soup

1 cup vegetable broth (low sodium)
1 ½ teaspoons kosher salt (plus more to taste)
½ teaspoon coarse ground pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika
¼ cup heavy cream

Optional Garnishes

cream
fresh basil
cracked pepper
parmesan cheese

Instructions

Preheat the oven to 425 F. Line a large baking sheet with foil and lightly spray with cooking spray. Place the tomatoes, red bell peppers, onion, and unpeeled garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss until everything is evenly coated.
3 pounds tomatoes, 2 red bell peppers, 1 medium yellow onion, 4 cloves garlic, 2 tablespoon olive oil, 1 teaspoon kosher salt, ¼ teaspoon coarse ground pepper
Roast veggies for 20 to 25 minutes, rotating the pan halfway through, until they are soft and lightly charred at the edges. Remove from the oven and let the vegetables cool on the pan for about 10 minutes. Peel the garlic.
Add the roasted vegetables, garlic, pan juices, and vegetable broth to a blender. Blend until completely smooth. Work in batches if needed.
1 cup vegetable broth
Pour the blended soup into a large pot. Add the salt, pepper, oregano, basil, crushed red pepper flakes, and smoked paprika.
1 ½ teaspoons kosher salt, ½ teaspoon coarse ground pepper, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon crushed red pepper flakes, ¼ teaspoon smoked paprika
Simmer gently for 10 to 15 minutes, stirring occasionally, until the soup reaches your desired thickness. Stir in the heavy cream and heat for a few more minutes.
¼ cup heavy cream
Taste and adjust seasoning as needed. Pour into bowls and drizzle extra cream on top of soup. Garnish with fresh basil , cream, cracked pepper and parmesan cheese if desired.
cream, fresh basil, cracked pepper, parmesan cheese

Notes

Use an extra large baking sheet so the vegetables roast instead of steam. If needed, use two pans.
Rotate the pan halfway through roasting for even caramelization.
Blend carefully while the soup is warm and vent the lid to avoid pressure buildup.
If using full sodium broth, reduce the added salt and season to taste at the end.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
This soup also freezes well for up to 3 months. Freeze in freezer safe containers, thaw overnight in the refrigerator, and rewarm slowly for best texture and flavor.

Nutrition