There’s something incredibly comforting about a steaming bowl of homemade Roasted Tomato and Pepper Soup. I’ve perfected this recipe to bring out the natural sweetness of roasted vegetables while keeping the preparation simple and straightforward. The roasting process adds a wonderful depth of flavor that you just can’t get from canned alternatives.
Ingredients
- 2 pounds ripe tomatoes, halved
- 2 red bell peppers, seeded and quartered
- 1 large onion, cut into wedges
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 2 cups vegetable broth (chicken broth works too)
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- ½ cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the tomatoes, peppers, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything to coat evenly.
- Roast the vegetables for 35-40 minutes, or until they’re softened and slightly charred around the edges. The tomatoes should be bursting and juicy.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, balsamic vinegar, and thyme.
- Using an immersion blender, blend until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender in batches.
- Simmer the soup over medium heat for 10-15 minutes to let the flavors meld together.
- Stir in the heavy cream if using, and adjust seasoning to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6 portions
Recipe Notes
– For the best flavor, choose ripe, in-season tomatoes. Roma or plum tomatoes work particularly well.
– If you’re working with out-of-season tomatoes, add a tablespoon of tomato paste to enhance the flavor.
– The soup can be made vegan by simply omitting the cream or using coconut cream as an alternative.
– To store, let the soup cool completely and refrigerate for up to 4 days. It also freezes beautifully for up to 3 months (freeze before adding cream).
– For a chunky texture, set aside some of the roasted vegetables before blending and add them back to the soup afterward.
– Don’t skip the balsamic vinegar – it adds a subtle depth that really complements the roasted vegetables.
This soup pairs wonderfully with crusty bread or a grilled cheese sandwich, making it perfect for lunch or a light dinner. The leftovers taste even better the next day as the flavors continue to develop.
Roasted Tomato and Pepper Soup
Ingredients
- 2 pounds ripe tomatoes halved
- 2 red bell peppers seeded and quartered
- 1 large onion cut into wedges
- 4 garlic cloves peeled
- 3 tablespoons olive oil
- 2 cups vegetable broth chicken broth works too
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- ½ cup heavy cream optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the tomatoes, peppers, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything to coat evenly.
- Roast the vegetables for 35-40 minutes, or until they're softened and slightly charred around the edges. The tomatoes should be bursting and juicy.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth, balsamic vinegar, and thyme.
- Using an immersion blender, blend until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches.
- Simmer the soup over medium heat for 10-15 minutes to let the flavors meld together.
- Stir in the heavy cream if using, and adjust seasoning to taste.
