/Roasted Tomato Pepper Soup

Roasted Tomato Pepper Soup

A bowl of tomato soup and slices of bread on a cutting board.

The robust flavors of fire-roasted tomatoes and peppers meld beautifully in this wholesome soup, offering a silky, satisfying bite without a trace of dairy.

A bowl of tomato soup and slices of bread on a cutting board.

Nothing beats a warm bowl of homemade soup, and this roasted tomato pepper soup is pure comfort. It’s silky, rich in flavor, and completely dairy-free—yet so satisfyingly creamy!

Roasting the tomatoes and peppers deepens their sweetness and adds a subtle smokiness. A splash of white wine, garlic, and Italian spices take it to the next level.

It’s easy to make, perfect for meal prep, and even better with a slice of crusty bread, a grilled turkey sandwich or a salad.

A bowl of tomato pepper soup with slices of bread.

Ingredients and substitutions

  • Tomatoes: Use the most flavorful tomatoes you can find. If it’s not summertime, when tomatoes are available at farmers markets, I typically buy the “on the vine” ones at the grocery store.
  • Bell peppers: Orange, red or yellow bell peppers, or a combination, work well.
  • Aromatics: Yellow onion and garlic.
  • White wine: Use a dry white wine, such as Sauvignon Blanc.
  • Seasoning: Italian seasoning and crushed red pepper can be found in the spice aisle of most grocery stores.
  • Broth: Use your favorite vegetable broth. Chicken broth can be substituted in a pinch if keeping the soup vegetarian/vegan isn’t a priority.

How to make roasted tomato pepper soup

  1. Prep the tomatoes: Remove the stems of the tomatoes and cut the tomatoes in half. Toss with olive oil, Italian seasoning and salt. Arrange the tomatoes, cut side up, on a baking sheet.
  2. Prep the other veggies: Cut the bell peppers into 2-inch pieces and slice the onion. Do NOT peel the garlic cloves. After roasting, you will squeeze the soft cooked garlic out of the peel. Toss with the seasonings and arrange on a baking sheet, separate from the tomatoes.
  3. Roast the veggies: Preheat the oven to 400 degrees F, with one rack on the middle level and one on the lowest level. Roast the vegetables until tender, about 35 minutes, rotating the baking sheets between the two racks halfway through.
  4. Combine and simmer: Squeeze the roasted garlic out of the skins into a large saucepan, and add the white wine and crushed red pepper flakes. Bring to a simmer over medium-high heat. Simmer for 2 minutes, then add the roasted vegetables, any reserved juices and the broth. Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes.
  5. Purée the soup: Allow the mixture to cool slightly. Either use an immersion blender or a regular blender (in batches) to purée the soup. If using an immersion blender, be sure that the head of the blender is completely submerged so that hot soup doesn’t spray onto you. If using a regular blender, turn off the motor to occasionally and lift the lid to release any excess steam.
  6. Adjust the seasonings: Taste the soup and adjust the seasonings, stirring in additional salt and pepper as needed. I added ¼ to ½ teaspoon more salt to our batch. Serve it up, stirring in some chopped fresh basil, if desired.
Halved seasoned tomatoes on a baking sheet.
Sliced orange bell peppers and onions on a baking sheet.
Cooked tomatoes, peppers and broth in a saucepan.
An immersion blender in a pot of tomato soup.

Make-ahead and storage

This roasted tomato pepper soup is perfect for making ahead and storing for later! Here’s how to keep it fresh:

  • In the fridge: Allow the soup to cool completely before transferring it to an airtight container, such as these ones. It will stay fresh in the refrigerator for up to 5 days.
  • In the freezer: For longer storage, pour the cooled soup into freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating, or use the defrost setting in a microwave.
  • Reheat it: Warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If it has thickened in the fridge or freezer, add a splash of broth or water to loosen it up.
A bowl of tomato soup on a wooden board.

Frequently asked questions

Can I make this soup without wine?

Yes, you can replace the white wine with an equal amount of vegetable broth. White wine adds another layer of flavor, so leaving it out will affect the flavor slightly.

What should I serve with this soup?

This soup pairs beautifully with crusty bread, a vegetarian sandwich or a simple green salad for a complete meal. I like to brush slices of sourdough with olive oil and toast them in a grill pan.

Printable Recipe

A bowl of tomato soup and a slice of grilled bread.

Roasted Tomato Pepper Soup

The robust flavors of fire-roasted tomatoes and peppers meld beautifully in this wholesome soup, offering a silky, satisfying bite without a trace of dairy.

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Course: Soups

Cuisine: American

Keyword: Vegan soup, Vegetarian Soup

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 4 Servings

Calories: 152kcal

Ingredients

  • 2 pounds ripe tomatoes cored and cut in half
  • 2 orange bell peppers cut into 2-inch pieces (or red or yellow bell peppers)
  • 1 large yellow onion (or 1 ½ medium) sliced
  • 6 unpeeled garlic cloves
  • 5 teaspoons olive oil divided
  • 1 teaspoon kosher salt divided
  • 1 teaspoon Italian seasoning
  • ½ cup dry white wine such as sauvignon blanc
  • Pinch of crushed red pepper flakes or more for additional spice
  • 2 ½ cups vegetable broth
  • Salt and pepper to taste
  • 5 fresh basil leaves sliced, optional

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Instructions

  • Preheat the oven to 400 degrees F. Set one rack on the middle level and another on the lowest level.

  • Place the cut tomatoes in one bowl and toss with 2 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the tomatoes, cut side up, on a baking sheet. Place the peppers, onions and garlic cloves (unpeeled) in another bowl and toss with the remaining 3 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the these vegetables on another baking sheet.

  • Roast the vegetables until tender, about 35 minutes, rotating the baking sheets between the two racks halfway through.

  • Squeeze the roasted garlic out of the skins into a large saucepan, and add the white wine and crushed red pepper flakes. Bring to a simmer over medium-high heat. Simmer for 2 minutes, then add the roasted vegetables, any reserved juices and the broth. Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes.

  • Allow the mixture to cool slightly. Either use an immersion blender or a regular blender (in batches) to purée the soup. ❗If using an immersion blender, be sure that the head of the blender is completely submerged so that hot soup doesn’t spray onto you. If using a regular blender stop the motor occasionally and lift the lid to release excess team.

  • Taste the soup and adjust the seasonings, stirring in additional salt and pepper as needed. I added ¼ to ½ teaspoon more salt to our batch. Serve it up, stirring in some chopped fresh basil, if desired.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1.5cups | Calories: 152kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1188mg | Fiber: 5g | Sugar: 11g

Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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