Creamy Roasted Red Pepper and Tomato Soup Recipe Easy and Perfect for Fall

Let me tell you, the scent of roasted red peppers mingling with slow-simmered tomatoes is enough to make anyone’s mouth water on a crisp autumn afternoon. The moment I pulled this creamy roasted red pepper and tomato soup from the oven for the first time, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, when I was knee-high to a grasshopper, that my grandma whipped up a version of this soup. The warmth, the deep flavors, and that silky texture felt like a cozy hug in a bowl.

I stumbled upon this particular recipe during a rainy weekend, trying to recreate that nostalgic comfort without the fuss. Honestly, it’s dangerously easy and perfect for when you want something soothing without spending hours in the kitchen. My family couldn’t stop sneaking spoonfuls right off the stove (and I can’t really blame them). It quickly became a staple for family gatherings, casual dinners, and even for gifting in cute jars around the holidays.

You know what? This creamy roasted red pepper and tomato soup is perfect for those moments when you want to brighten up your Pinterest cookie board with something savory or need a sweet treat to warm your soul after a long day. It’s that recipe you’re going to want to bookmark and come back to again and again.

Why You’ll Love This Creamy Roasted Red Pepper and Tomato Soup Recipe

After testing this recipe multiple times (in the name of research, of course), I can confidently say it hits all the right notes for both comfort and convenience. Here’s why you’ll fall in love with it:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cozy cravings.
• Simple Ingredients: No fancy grocery trips needed—most of these ingredients are pantry staples or fresh veggies you can find year-round.
• Perfect for Fall: The warming spices and roasted veggies make it ideal for chilly afternoons or a comforting meal after a brisk walk.
• Crowd-Pleaser: Kids, adults, and picky eaters all rave about the creamy texture and rich, smoky flavor.
• Unbelievably Delicious: The combo of roasted red peppers and tomatoes creates a depth of flavor that’s next-level comfort food.

What sets this recipe apart is the roasting technique that intensifies the natural sweetness of the peppers and tomatoes, plus the blend of fresh herbs and a drizzle of cream that gives it that silky, dreamy finish. It’s not just another tomato soup—it’s a cozy, soul-soothing classic that feels like a warm hug with every spoonful.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. I like to keep things straightforward with pantry staples and fresh produce, but there are plenty of easy swaps if needed.

• Red bell peppers: 3 large, roasted and peeled (adds smoky sweetness)
• Ripe tomatoes: 4 cups chopped fresh or canned (San Marzano recommended for rich flavor)
• Onion: 1 medium, diced (yellow onions work best for sweetness)
• Garlic: 3 cloves, minced (for that savory depth)
• Vegetable broth: 4 cups (look for low-sodium to control saltiness)
• Heavy cream: ½ cup (adds luscious creaminess; swap with coconut cream for dairy-free)
• Olive oil: 2 tablespoons (for roasting and sautéing)
• Fresh basil: A handful, chopped (brightens the flavor)
• Smoked paprika: 1 teaspoon (gives a subtle smoky note)
• Salt and pepper: To taste
• Optional: A pinch of red pepper flakes for heat, or a squeeze of lemon juice for brightness

I prefer using fresh, organic vegetables when I can, and recommend roasting the peppers yourself for the best smoky flavor. But if you’re short on time, jarred roasted red peppers work just fine. For broth, my go-to is Pacific Foods—they bring a clean, fresh taste that doesn’t overpower the soup.

Equipment Needed

• Baking sheet: For roasting the peppers (a rimmed sheet works best to catch any drips)
• Large pot or Dutch oven: To cook the soup and blend ingredients
• Blender or immersion blender: Essential for that creamy, smooth texture (I personally love my immersion blender for quick cleanup)
• Chef’s knife and cutting board: For prepping veggies
• Wooden spoon or spatula: For sautéing and stirring
• Measuring cups and spoons: For precise seasoning

If you don’t have a blender on hand, a food processor or even a fine mesh sieve with a spoon to mash can work, but blending is key to getting that silky finish. For roasting, you can use a gas stove flame or broiler if you prefer, but the oven method is foolproof and hands-off.

Preparation Method

1. Roast the red peppers: Preheat oven to 450°F (230°C). Slice peppers in half, remove seeds, and place cut side down on a baking sheet lined with foil. Roast for 20-25 minutes until skins are blistered and blackened. Remove from oven and cover with foil or a bowl to steam for 10 minutes—this makes peeling a breeze. Peel off skins and set peppers aside.
2. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook for 5-7 minutes until translucent and soft. Stir in minced garlic and smoked paprika; cook for another minute until fragrant.
3. Add tomatoes and broth: Toss in chopped tomatoes and pour in vegetable broth. Bring the mixture to a gentle boil, then reduce heat and simmer for about 20 minutes. This helps the flavors meld and the tomatoes soften completely.
4. Blend the soup: Add the peeled roasted red peppers to the pot. Using an immersion blender, puree the soup until velvety smooth. If blending in batches using a countertop blender, be careful with hot liquids—blend in small batches and vent the lid slightly.
5. Finish with cream and herbs: Stir in the heavy cream and chopped fresh basil. Season with salt, pepper, and optional red pepper flakes or lemon juice to taste. Warm through for 5 more minutes, but don’t let it boil once the cream is added to avoid curdling.
6. Serve and enjoy: Ladle into bowls and garnish with a drizzle of cream or a few basil leaves if you like. This soup tastes even better the next day once the flavors have had time to settle.

Pro tip: If your soup feels too thick after blending, add a splash more broth or water to reach your preferred consistency. And don’t skip the steaming step after roasting peppers—it makes peeling infinitely easier and less fiddly.

Cooking Tips & Techniques

Roasting the red peppers yourself is the secret weapon here. The charred skins develop a smoky flavor you just can’t get from jarred versions, and roasting tomatoes alongside really brings out their natural sweetness. When sautéing your onions and garlic, patience is key—low and slow helps develop a mellow base without burning.

Blending while hot is a little nerve-wracking the first time, but I promise it’s worth it! Just pulse gently and keep the blender vented. An immersion blender not only saves time but also cuts down on cleanup—a win-win.

One mistake I made early on was adding cream too soon. It can separate if boiled, so always add it at the end and warm gently. If you want a lighter version, swapping heavy cream for plain Greek yogurt or coconut milk works well, just stir in off the heat to avoid curdling.

Multitasking tip: While your peppers roast, prep your onions and garlic so you’re ready to sauté right away—this cuts down total cook time. And always taste as you go; seasoning is where you can personalize your soup to perfection.

Variations & Adaptations

• Dairy-Free: Use coconut cream or cashew cream instead of heavy cream. Adds a subtle nutty flavor and keeps it creamy.
• Spicy Kick: Add a small diced jalapeño with the onions, or finish with hot sauce or cayenne pepper to taste.
• Herb Twist: Swap basil for fresh thyme or oregano for a different herbal note.
• Chunky Style: Blend only half the soup and stir back in for a bit of texture instead of a fully smooth puree.
• Seasonal Swap: In summer, toss in fresh roasted cherry tomatoes alongside the bell peppers for a brighter flavor.

Personally, I tried adding a splash of sherry vinegar at the end once—that tangy brightness was surprisingly delicious and added a gourmet touch perfect for dinner parties. Feel free to experiment; this soup is a blank canvas for your kitchen creativity.

Serving & Storage Suggestions

This creamy roasted red pepper and tomato soup is best served warm, ideally with a crusty slice of bread or a grilled cheese sandwich for dipping. It’s a cozy, filling meal that feels like a little celebration on a cold day. Garnish with fresh herbs, a swirl of cream, or even a sprinkle of toasted pumpkin seeds for added crunch.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even tastier the next day. To reheat, warm gently on the stove over low heat, stirring occasionally to keep it smooth. Avoid microwaving aggressively, as cream can separate.

If you want to save it longer, this soup freezes beautifully for up to 3 months. Just thaw overnight in the fridge and reheat slowly. You might want to stir in a little fresh cream or broth after reheating to refresh the texture.

Nutritional Information & Benefits

This soup is a wholesome choice packed with vitamins A and C from the red peppers and tomatoes—great for immune support during cold seasons. It’s relatively low in calories and can be made dairy-free or lower-fat depending on your cream choice.

With fiber from the vegetables and healthy fats from olive oil, it’s a satisfying option that keeps you full without weighing you down. Plus, the antioxidants from the roasted peppers and tomatoes support skin health and reduce inflammation.

For those watching carbs, this soup is naturally gluten-free and low in carbohydrates, especially if you skip the bread accompaniments. Just watch the cream amount if you’re counting calories.

Conclusion

Honestly, this creamy roasted red pepper and tomato soup is one of those recipes that feels like a warm, comforting hug on a chilly day—simple, satisfying, and just a little bit special. Whether you stick to the classic or try out one of the variations, it’s bound to become a regular in your recipe rotation.

Don’t be afraid to tweak it to your taste—more spice, extra herbs, or even a splash of your favorite vinegar to brighten it up. I love that this soup brings people together around the table and sparks those happy “mmm” moments.

Give it a try, share your thoughts, and tell me how you made it your own—I’m always excited to hear your adaptations and stories. Here’s to cozy soups and happy kitchens!

FAQs About Creamy Roasted Red Pepper and Tomato Soup

Can I use jarred roasted red peppers instead of roasting my own?

Yes, jarred roasted red peppers work well if you’re short on time. Just drain them well to avoid watering down the soup. Homemade roasting adds deeper flavor, but the jarred kind is a solid shortcut.

How can I make this soup vegan?

Swap the heavy cream for coconut cream or a plant-based cream alternative. Also, make sure your broth is vegetable-based and vegan-friendly.

Is it possible to freeze this soup?

Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Can I prepare this soup ahead of time?

Yes! It tastes even better the next day as the flavors meld. Just refrigerate and reheat slowly before serving.

What can I serve with this soup?

Crusty bread, grilled cheese, or a simple green salad all pair beautifully. For a more filling meal, add a side of roasted veggies or a grain bowl.

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