Smooth roasted soup with garlic and basil
Roasted Red Pepper Tomato Soup
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Roasted Red Pepper Tomato Soup
Smooth roasted soup with garlic and basil
A velvety soup of roasted red peppers, tomatoes, and garlic that is brighter and sweeter than standard tomato soup without losing comfort.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Roasted pepper and tomato is a very strong soup combination because it keeps the familiar comfort of tomato soup while adding more sweetness and depth. It is especially good with grilled cheese, but it can stand on its own too.
Ingredients
- 3 red bell peppers
- 1 onion, diced
- 3 cloves garlic
- 1 can crushed tomatoes
- 3 cups vegetable stock
- 2 tbsp olive oil
- Fresh basil for serving
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Roast the peppers until charred and soft, then peel them.
- 2
Cook the onion and garlic in olive oil until softened.
- 3
Add the peppers, tomatoes, and stock and simmer for 15 minutes.
- 4
Blend until smooth.
- 5
Serve with basil and olive oil if you like.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Fresh basilParsley
Parsley works, though basil is especially good with roasted pepper and tomato
Vegetable stockChicken stock
Chicken stock adds more body if vegetarian is not required
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Use jarred roasted peppers if you need to speed things up.
A little cream can be added if you want the soup richer.
Storage
Refrigerate for up to 4 days or freeze for up to 2 months.
Reheating
Reheat gently on the stovetop or in the microwave.
Nutrition Facts
Per serving (1 bowl) · 6 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates15g
Fat9g
Fiber3g
Sugar8g
Sodium430mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it spicy?
- Yes. Add a little chile flake or smoked paprika.
- Do I need to peel the peppers?
- It is best for the smoothest texture, though not strictly required.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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