All summer long, I admired other blog’s recipes for soup but broke into a sweat at the mere thought of sipping from a steaming bowl. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. It just didn’t seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant batch of soup to bottle and freeze.
In preparation, I bought a few Oklahoma grown red bell peppers at the Saturday morning farmers’ market and filled a bag with organic tomatoes at the store on the way home. Perhaps I should have made this soup a couple of weeks ago with the last of the locally grown tomatoes, but the weather wasn’t cooperating and I was not to be deterred.
On Sunday, I woke up late and discovered that it was raining for the second day in a row. I pulled on leggings and rain boots and ducked into a diner with girlfriends to discuss the birthday party the night before. As usual, we lamented the fact that there are no decent guys to date in this town (where are they?).
My belly full, I spent the rest of my lazy, restless afternoon making this soup. I hummed along to the harmonies in Feist’s new album as I chopped the tomatoes and red bell peppers, stretched out on my bed to read a few more pages of The Sun Also Rises while the vegetables roasted in the oven, and paused to snuggle with Cookie while the soup simmered on the stove. The falling rain reinforced my idle ways, and I reflected on the fact that someday when I (presumably) have a family of my own, I won’t have full days to myself. For now and the unforeseeable future, I do what I want. This is my time.
My roasted red pepper and tomato soup is more than just soup—it’s a celebration of the end of summer heat. Slightly spicy and tasting more strongly of peppers than tomatoes, this vegan soup goes great with grilled cheese sandwiches and simple cheese quesadillas. I also love it with avocado on toast. I can’t decide which herbs make the best garnish. Dried oregano went well, but chopped, fresh cilantro seemed like a slightly more complimentary flavor.
I divided the soup into 8 ounce canning jars, filling them up to the freezer line. I left the tops off until the soup had frozen completely. I feel a little better about the predicted harsh winter ahead knowing that I’ll have hot soup to warm me up.
Roasted Red Pepper and Tomato Soup
- Author:
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 12 cups 1x
- Category: Soup
- Method: Various
- Cuisine: Spanish-inspired
- Diet: Vegan
Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups).
Ingredients
- 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
- 3 red bell peppers (about 1 pound), seeded and quartered
- 2 small yellow onions, cut into wedges about ¾” wide on the outer edges
- 2 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, unpeeled
- 4 cups (32 ounces) vegetable broth
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (omit if sensitive to spice)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
- Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
- Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
- Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
- Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
- When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and ¼ teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
- Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another ½ teaspoon) and pepper. Enjoy.
Notes
Adapted from Heidi Swanson’s recipe for roasted tomato and red bell pepper soup in Super Natural Cooking and Sara of Sprouted Kitchen’s recipe for roasted tomato soup.
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.
▸ Nutrition Information
Now that I’ve bottled my favorite summer flavors, I’m ready to move onto creamy fall bisques and hearty vegetarian chilis. What are you making next?
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Carrie @ Bakeaholic
I have a recipe for roasted tomato pepper soup…. it is on my list of favorites. Beautiful pictures, makes me want to make another batch of it today!
Catherine @ The Spri
Perfect timing! The farmers markets here in Australia and teaming with tomatoes and I’ve got house guests coming to stay for a week – this is exactly the kind of thing I like to have on hand in case we decide to ‘eat in’ or I have to put together an impromptu lunch – and everyone will love it!
– Catherine @ The Spring
(in Brisbane)
The Fauxmartha
Hallelujah for cooler temps! This soup looks so yummy. I need to jar it up like you so that I quit eating lazy girl’s cereal.
Alex
This looks wonderful! I’m so excited for soup season.
kate
Me too! Now that I’m working from home, I intend to have a big pot of soup simmering on the stove all winter long! It’ll help keep my apartment warm. :)
Brittany @ My. Daily
Looks delicious and easy to make. I have yet to use my hand blender for making soup, but I might give it a try with this one!
kate
This soup made me want a hand blender! I’m adding one to my Christmas list for sure. Transferring the soup to a blender was a bit of a chore.
Jacqui
Mmm, I love a good roasted tomato and red bell pepper soup. I love that you planned ahead and froze the extra! I’ll have to try that too!
la domestique
Fun! I love the pictures of the jars of soup next to the rainy window. Way to set the mood!
Ashley
This is EXACTLY what I want to eat right now.
dana @ my little cel
Kate this looks delicious! Beautiful pictures and recipe. I WILL be making this this fall and winter. Bravo!
Sylvie @ GITK
Sounds like a wonderful day, just the kind of peaceful day that rejuvenates and restores.
kate
Thank you, Sylvie. You just summed up exactly what I was trying to convey. :)
shelley
Love the idea of freezing the soup in individual portions in the mason jars. Great gift idea for the holidays or a housewarming, too! Looks wonderful!
kate
Thanks, Shelley! I’m really looking forward to enjoying homemade soup this winter.
Gluten Free Blondie
This looks way too good/comforting to pass up! Time to conquer my fear of blending hot liquids. (I blame the not-so-subtle warnings on Food Network.)
kate
ha! I let my soup cool down a bit before I started blending it. It’s not too bad, but I learned the hard way not to put my hand over the top of the lid. Steam escapes from that removable part (what’s that for, anyway?).
Educationdiva
Your photos are making me hungry! How do you manage to turn every recipe into a work of art with the click of a camera? Can’t wait to try this soup.
kate
Magic! 100% kidding. Lots and lots of practice. Thank you for the sweet comment. :)
the actor's diet
love all those jars lined up for the future…
renee@sweetsugarbean
Love the photos! Perfect rainy day food. Oh, and there aren’t any boys in my town either.
kate
Ug! Where are the good ones?
Katrina
This sounds fantastic!
sara
looks so delicious! I have made mine with red peppers added in and it certainly adds a bit more sweetness. Love you photos!
Valeria
mmm, I have to make this soup before it’s too late! Love it! Love the pictures of the little jars on the window, so cute! :)
chinmayie
Looks delicious! Red peppers and Tomato is a perfect match!!
Kasey
I’ve been loving Feist’s new album – it’s a great pairing for a soup like this! The rain looks so pretty..
Sherilyn (Wholepromi
soups are so nourishing and comforting. love the photo of your portions lined up on the window..
fresh365
So glad soup season has finally arrived for you! I made Sprouted Kitchen’s recipe last month & was delicious. Love seeing your variation!
Emily
Just stumbled across your blog looking for a chili recipe – I’ll try yours with sweet potato and let you know how it goes. ;) Your blog has a beautiful aesthetic – really lovely. I love that it’s not cluttered with sidebar stuff! ;) Thank you for all the great recipes! I Can’t wait to keep reading!
kate
Thank you, Emily! I’m so glad you found my blog. I just redesigned my blog and cleaned it up, thank you for the great feedback!
Lena
I made a soup with roasted tomatoes when it was still quite warm outside. It tasted great but was somewhat off. It was just not right to eat soup in summer. Thanks for reminding me to try again, sounds like a great way to use the red peppers I got in my CSA box this week.
onionchoco
You made my autumn beautiful :) Thank you.
tracy
Yummers!
Jen @ pretty plate
I have been searching for a tomato soup recipe. Must try this one. Looks so good!!!
: ))
Jen
Grace
so delicious! I wasnt sure i would like it when i was making it but i thought the pepper flavor made it much more interesting than a regular tomato soup. You have turnes my friends and
I onto many new blogs like sprouted kitchen and green kitchen stories but yours is always my favorite!!
★★★★★
Kate
Really happy to hear that, Grace. :)
Smoonie
I made this soup last night and it turned out fantastically! Thank you for the great recipe, I can’t wait to try some other ones from your blog :)
Simran Chahal
I came across your blog a few months back and I have to say your blog is amazing! I made this soup last night and my husband gobbled it all up and wanted more! I find your recipes very inspiring and whenever I need a pick me up I find myself reading your blog! Thanks for sharing :)
Kate
Hi Simran, thank you so much for your kind comment. I’m glad you and your husband are enjoying my recipes! Please let me know how future recipes turn out for you. Best wishes.
Christina
Lovely easy recipe- I added a touch of fresh rosemary when roasting.
Sadly my oven is slightly too powerful and ended up burning the veggies a bit. Still tasted good! Thank you!
★★★★
Anna
Any suggestions for making this with canned/boxed tomatoes? I know it won’t have exactly the same flavor, but when tomatoes aren’t in season, I always feel that buying greenhouse ones aren’t worth it.
Kate
Hey Anna, that is a great question. I’m not exactly sure how to substitute canned tomatoes, but I do recall a Bon Appetit recipe that suggests roasting canned tomatoes for better flavor: http://www.bonappetit.com/recipe/bucatini-with-butter-roasted-tomato-sauce. Maybe you could roast some canned tomatoes in a 13×9-inch baking dish while you roast the peppers? Please let me know if you figure it out!
Anna
I made the soup by roasting a box of tomatoes (without all the butter and other added ingredients in the Bon Appetit recipe), but didn’t really notice that much of a flavor boost from the process. I think using a 28oz box without the roasting would result in a pretty good alternative, without all the extra work. Overall, a really good simple soup! :) Smoked paprika is one of my favorite spices that I use in almost all my tomato dishes and soups. Thanks for giving me something to make besides shakshuka with the bags of clearance red bell peppers at my grocery store.
Kate
Anna, I’m sorry that extra step didn’t pay off! Thanks for letting me know. Now I know. :) If you have more peppers to use up, I like this red pepper and walnut pesto: https://cookieandkate.com/2012/red-pepper-pesto-recipe/
Anna
No worries! I’m just glad to have found a simpler way to make it. It’s always good to have a few recipes on hand that only take a short time.
★★★★★
Patti
Writing from Canada! Do you use Roma tomatoes for this soup?
Diane
What a great recipe! I just had a bowl of store bought organic roasted red pepper and tomato soup but want to start making my own. Can’t wait!
★★★★★
Diane
Just a heads up: I linked this post on my blog and prominently cited the post and blog :-)
http://www.myfascinationstreet.com/2014/08/organic-roasted-red-pepper-tomato-soup.html
★★★★★
Kate
Thanks, Diane, for featuring my soup! So glad you enjoy it!
Amber
This is a staple in my house (and often requested by the hubby)!! I’ve found that when I use basil in my day to day cooking, I have been saving the stems and “left overs” in the freezer. When I want a tomato basil soup I use this recipe but cut the smoked paprika in half and add the basil in right before blending it. Very very yummy! I’ve also added some chopped tuscan kale to it to make it even more “hearty” and add some great nutrients. This soup is phenomenal!!
★★★★★
Kate
Such a great way to save basil! Thanks for sharing, Amber! I hate letting my basil go to waste.
Nina
Kate: Another fabulous recipe. I just wish I had discovered it earlier in the summer because I would have made batches and batches of it to stock up my freezer! And…Amber…I also added fresh basil. Love it! And I also love the idea of adding chopped kale to the soup.
Kate
Thank you, Nina! So glad you’re enjoying this soup.
Maureen Matlock
My husband and I love this soup. I prefer a creamier tomato based soup so I use 4 cups vegetable broth and a can of Trader Joes light Coconut milk (added just before blending). We make it often and tell everyone about it.
Kate
Thank you, Maureen! Your coconut milk version sounds terrific. Thank you for sharing my recipe with your friends!
Rhenelyn
What type of tomatoes did you use for the soup or which type of tomatoes would you recommend for the recipe??
★★★
Kate
Hi Rhenelyn, I used pretty standard, round, garden-variety tomatoes for this soup.
Monica
Hey Kate. I made the soup… My Guinea Pig (my husband) loved it… I love to try new recipes and I look for the easy and healthy ones… and my husband is my judge!! I had to use beef broth cause I didn’t have any vegetable broth on hand and I put a dollop of Parmesan cheese when I served the soup… and it was delicious, the next day was better mmmmmm. Today I’m gonna use vegetable broth and a little of mozzarella. Don’t give this soup to your Cookie because onions are poison for dogs… like chocolate. Thank you for the recipe!!
★★★★
Kate
Thanks, Monica! I’m so glad you two enjoyed it. I am very careful to keep onions away from Cookie! It’s not easy sometimes, since she gobbles up anything that falls to the floor. :-/
Victoria
Delicious soup recipe, Kate! I didn’t have any cayene pepper, so I used crushed red pepper flakes instead. I will definitely be using this recipe often!
★★★★★
Kate
Hooray! Thanks, Victoria!
Jill
I have never commented on a recipe befor, and there are lots of good recipes out there… BUT let it be known everywhere– this soup is to DIE for. I was nervous about the smoked paprika, but it was truly wonderful. Will commit this recipe to memory for sure!
Kate
Thank you, Jill! So glad you enjoyed it!
Jill
Amazing recipe. The combination of favors is fantastic. YUMMY! Can’t wait to make it again!
★★★★★
Jill
Sorry for double posting….. Technical error
Rebecca
Can’t wait to make this!
Can I just use water instead of broth? Broths are not sold here in Austria. Or do you have a better suggestion?
Thanks!
Kate
Hi Rebecca, yes, water will be fine! You will probably need to add some extra salt.
PlatesByNate
Awesome recipe! I paired it with my bacon avocado and mozzarella grilled cheese and omg the coupling was so nice. I’ve been addicted to pureed soups lately and this is definitely one of my new favorites.
★★★★★
Kate
Thank you, Nate! Happy to hear it. Your grilled cheese sounds epic!
Ned Dougherty
We had an unbelievable crop of tomatoes this year and I am making the tomato red pepper soup for a second time this fall with the last of the tomatoes and peppers from my garden. This has become my go-to tomatoes soup recipe this year. The addition of peppers gives it a rich flavor that goes well with anything, but especially grilled cheese sandwiches.
Kate
Thank you, Ned! I’m glad to hear you’ve been enjoying this one. I’m jealous of those tomatoes!
Graham
When do you add the paprika and the cayenne pepper?
Melanie
I thought this was good, but not great. And for the price of tomatoes, maybe not worth it? Or less onion and garlic. Just a personal preference thing I’m sure! First one I haven’t LOVED from this site!
★★★
Renee
At what point to you add the spices (paprika and cayenne)? After you blended?
Trina
Hi Kate, I know this is a recipe from 2011, but I was wondering if you could tell me what kind of tomatoes you used, or which kind you recommend? Thanks!
Kate
Hey Trina, I think I used pretty standard, ripe red tomatoes. Medium sized. Maybe the kind that come with stems attached. Hope that helps!
Alicia
I made this soup last night and it was amazing- I added some fresh cilantro to the veggies and simmering broth and it got blended in with the immersion blender. I also added a teaspoon of creme fraiche and some fresh Parmesan cheese.
Quick note: there wasn’t mention of when to add the spices, so I assumed it was either when the veggies roast or when the broth is simmering. I added the spices to the simmering broth.
I can’t wait to have this again for dinner tonight! Thank you so much for amazing recipes- they’re right up my alley!
★★★★★
Kate
Yes, you are correct Alicia! I am happy you like it so much. It is an oldie, but a goodie. Thank you, for your review!
Barb
Hello, justing wondering when we are to add in the smoked paprika and cayenne? It doesn’t state in the directions.
Heather Lee Ferguson
Do you need to take the skins off prior to blending ?
Kate
Yes, please see step 2! :)
Sascha
When do you add in the spices? When it’s put into the blender ? Or over the veggies ?
Thanks for the great recipies!
Kate
See steps 3 & 4. Hope this helps!
Lauren
I use the recipes on this site every week and have loved almost all of them. I am truly grateful for you as a source of wonderful dishes. However, this tomato soup was one recioe that I didn’t care for at all.
I found the soup too smokey tasting (from the paprika) with too much heat from the cayenne. For ME, the soup lacked much flavor, other than the smokiness and heat. It seemed impossible that the beautiful flavors of the roasted tomatoes, red peppers and onions would be lost, but somehow, they were. Oh, also – the garlic cloves I roasted at the same time were IMPOSSIBLE to peel since the garlic within had become a paste at that point, and very difficult to remove from the cloves, so my soup also lacked garlic.
Finally, the instructions appear to lack the information on when to add the paprika/cayenne.
I will continue to cook and enjoy your recipes, but this one will not be a repeat.
★★
Kate
Hi Lauren! Thank you for taking the time to share your experience. I’m sorry to hear you didn’t love this one!
Rob Passons
I love this soup! I always add shredded chicken, lime, and cilantro to it but otherwise it’s an amazing soup!!
★★★★★
Kate
Thanks for your review, Rob!
C. Allen
Amazingly flavorful. My new favorite mater soup version :)
★★★★★
Kate
Thank you for your feedback!
Caroline
Absolutely love this recipe we are in a women’s refudge so meals like this go along way keep them coming!! The kids love it as well that says a lot 5 stars!
★★★★★
Kate
Wonderful, Caroline!
Padmini Raman
I have tried this recipe 2 or 3 time in the last couple of weeks, adapting quantities and ingredients, depending on what I have in at homeland how much time I have . Works like a charm each time, just love it.
PS: Have made it only with water, not stock , as I have not been able to get around to making it, tastes divine anyway.
★★★★★
Kate
Thank you for sharing, Padmini!
Anastasia
Can’t wait to make this!
Greetings from Greece.
Kate
Let me know what you think when you try it!
Moira F Andre
Thanks, Kate. I’ve made this recipe a few times and my family always loves it. This last time I was the recipient of a few dozen of my neighbor’s tomatoes and made a very large batch. I decided to can it and it did beautifully! I’m on to Split Pea and will can that as well.
★★★★★
Kate
I’m glad you love it, Moira! Thanks so much for your review.
chris
Hi
Regarding your tomato and red pepper soup – you mention paprika and cayenne pepper in the list of ingredients but they don’t appear in the method. When do you add them please?
Thanks, Chris
Alma
Perhaps you should advise people to remove the tomato skins before blending them. I spent quite a while using a slotted spoon to fish the ribbons of tough unappetizing skins out. The flavor is good. I didn’t add all the broth because I wanted a creamy soup and added half and half. I will serve with dollops of sour cream and torn basil leaves.
★★★
Katrina Telford
Hi,
Am not a fan of spice so i just used garlic and i roated the peppers on the barbecue but WOW!!!! What a soup. I have been making soup for the last 30 odd yrs off and on. But this is amazing.
I let it cool overnight and tasted it cold. I could have eaten the whole bowl COLD or hot its delicious
THANK YOU☺
Dawn Karlson
LOVE this recipe! I made it for the 2nd time this week so that I could freeze some for winter. I used less veggie stock (3 cups) bc the first time I made it didn’t have the creamier texture I wanted. I also doubled the paprika and added about 1/2 cup of fresh basil during the simmering at the end. Yummy ;-)
★★★★★
Kate
I love that, Dawn!
Amy Phillips
Hi Kate, Do you have a preferred type of tomato that you use to make this soup? I am interested in trying it and wonder if it makes a difference. Thanks!
Sarah
Just doing this recipe (looks yummy so far!) but it doesn’t say when to add in the spices? I guess in with the vegetable broth, when you add the tomatoes, peppers & onions?
Thanks!
Kate
Hi Sarah! I’m so sorry about that. I’ve corrected the recipe.
Libby
Made this as a light lunch today and served with some warm bread; delicious!
★★★★★
Sara Ingram
Made this for lunches and shared with my brother and mother. I was told it was the best soup theyve ever had ! A+
★★★★★
Julia
Loved this soup and love how healthy it is (and vegan!). Very easy to make and quite quick. I think I added too much cayenne so came out pretty spicy. More simple vegan soup recipes please!
★★★★★
Kevin Churchill
My wife made this today and i have to say it was absolutely delicious following the recipe exactly as written.
The added bonus is that we had a surplus of fresh tomatoes from the green house and still many kilos of frozen tomatoes to take us through winter, we thank you kindly for the recipe tomatoes
★★★★★
Alex
I’m wondering if it’s essential to core the tomatoes? I usually roast mine whole, but am curious to know if it makes a difference in the recipe :)
Kate
Hi! I find it works best to get rid of the hard core for texture and flavor.
Victoria
I made this soup this evening. A terrific, healthy soup. Great recipe. Will make this over and over again. Your recipes are wonderful and enjoyable to make. Thank you
★★★★★
Stacy Sturdevant
Can’t wait to make this…so many tomatoes! I have the cooking blender from Pampered Chef. Do you think I could put everything in the blender on the “soup” setting after the roasting process?
Kate
Hi Stacy! I’m not familiar with that blender. I would suggest following the instructions as listed for best results and transfer in step 7.
Leanne
Made this soup for the first time today. Followed the recipe exactly and the result was the nicest red pepper tomato soup I’ve ever had. Accidentally over seasoned with pepper at the end so added a 1/4 tin of coconut milk for extra creaminess and to mellow out the pepper. Served it with some grated parmesan, chilli flakes and fresh sourdough and the pot is empty. No leftovers here
★★★★★
Tracy from Toronto
I made this recipe tonight. It turned out great. I will definitely be making it again. This recipe is a keeper. I made a few changes and I added a small can of tomato paste. When I was roasting the veggies, I turned the oven to broil for the last bit of cooking. My house smelled yummy!!
★★★★★
Macy & Rich
Please help.
I seem to have lots of “stock” (flavored water) left over.
In an effort to make it better I’m pretty sure I made it worse!
I will be freezing mine also for winter
Let’s hope it’s the warmest winter in history!
Great recipe if done correctly.
★★★★★
Kate
Hi! I’m sorry to hear that. Did you blend it?
Sarah
Just made this soup and it tasted really amazing! I used a mix of vine and cherry vine tomatoes and cooked a small handful of red lentils in the broth to give it a creamy texture… added a dash of balsamic glaze and tomato purée for a flavour boost. Worth noting that I didn’t need to remove any skins. They blended well. Thanks so much!
★★★★★
Kate
Thank you for sharing how you changed this one up, Sarah!