Roasted Red Pepper and Tomato Soup
This roasted Red Pepper and Tomato Soup is fall comfort in a bowl. Sweet red peppers, ripe tomatoes and red onions are roasted until tender and caramelized, bringing out rich, savory flavor before they’re blended into a smooth, satisfying soup. It’s smooth, savory and comforting without feeling too heavy—just the kind of soup that’s perfect for a crisp afternoon, a loaf of crusty bread and your favorite Emerson Creek Pottery bowl.
Prep: 15 minutes | Cook: 55 minutes
Total: 1 hour 10 minutes
Yields: 6 servings
Ingredients
8 red bell peppers or pointed sweet peppers
2 red onions
4 ripe tomatoes
4 garlic cloves, peeled
A couple of sun-dried tomatoes, jarred
1 tbsp olive oil, plus extra for serving
2 tsp tomato paste
2½ cups (600 ml) vegetable stock
½ tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
Fresh basil or oregano leaves, for serving
Crusty sourdough bread, to serve
Roasted Red Pepper and Tomato Soup
Instructions:
Roast the vegetables
Preheat the oven to 200°C (400°F). Cut the peppers in half and remove the seeds. Roughly chop the onions and tomatoes. Place the peppers, onions, tomatoes, and whole peeled garlic cloves on a large baking tray. Drizzle with olive oil and season with salt and pepper.Bake until caramelized
Roast for approximately 40–45 minutes, or until the vegetables are soft and slightly charred around the edges.Remove the pepper skins
While the peppers are still warm, carefully peel away and discard the skins. This gives the soup a smoother, silkier texture.Make the soup
Transfer the roasted vegetables and garlic to a large pot. Add the sun-dried tomatoes, tomato paste, and vegetable stock. Bring to a gentle simmer and cook for 10 minutes.Blend until smooth
Remove from the heat and blend using an immersion blender until completely smooth and creamy. Taste and adjust the seasoning with salt and freshly ground black pepper.Finish with lemon
Stir in the freshly squeezed lemon juice. Add a little more if desired.Serve
Ladle into Coupe Soup Bowls and finish with a drizzle of olive oil and fresh basil or oregano. Serve with warm, crusty sourdough bread.
If you enjoyed this recipe, you may also enjoy our homemade Butternut Squash Soup with ginger and chili.
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Cereal Bowls
$32.50 Select options This product has multiple variants. The options may be chosen on the product page -
Coupe Soup Bowls
$32.50 Select options This product has multiple variants. The options may be chosen on the product page
Frequently Asked Questions
Yes! Roasted red pepper and tomato soup is a great make-ahead meal. Prepare the soup as directed, allow it to cool, and refrigerate it in an airtight container for up to 4 days. Reheat gently on the stovetop before serving.
Yes! This roasted red pepper and tomato soup freezes beautifully. Allow the soup to cool completely before transferring it to an airtight, freezer-safe container. Freeze for up to 3 months, then thaw overnight in the refrigerator and gently reheat on the stovetop. Add fresh herbs and a drizzle of olive oil just before serving.
Peeling the roasted red peppers is recommended for the smoothest, silkiest texture. The skins can be slightly tough, so removing them helps create a creamy roasted red pepper tomato soup without adding cream.
Yes. While fresh, ripe tomatoes add wonderful flavor, you can substitute canned tomatoes when fresh tomatoes aren’t available. Choose good-quality whole or diced tomatoes and drain excess liquid if needed.
Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.
