Roasting vegetables really intensifies the flavour, and it’s evident in my Roasted Red Pepper and Tomato Soup. Super thick and hearty; easy and delicious too!
This post and its photos were updated March 13, 2018.
So many times it’s been argued that soups or stews are an autumn or a cold winter’s day meal, but I disagree. I like soups or stews any time of the year. Especially when they are as easy as this one to prepare. And this soup can be served hot or cold; your preference.
I think many of us prefer soups to be piping hot – that’s my preference – but, John.e hates very hot soup. He likes his soup to be just a tad bit hotter than lukewarm. For a soup like this Roasted Red Pepper and Tomato Soup, I would highly recommend serving it really hot, or really cold. With all of those fresh and wholesome ingredients, I think those are the only two ways to fully taste the flavours of this soup the way it was meant to be.
I still can’t believe that it’s been almost five years since I first posted this recipe to my blog. And, even though this blog post has been recently updated, I can happily report that the soup recipe has not changed at all – it was just as good today as it was a few years ago. I love when a recipe is so good that it becomes an instant classic and never requires an update.
To tell the truth, I would eat this soup more often, and never buy prepared soups from the grocery store at all, if I lived in an area with easy access to ripe, fresh tomatoes. I live pretty much right next door to a grocery store, but we don’t often see locally grown tomatoes in this climate. That’s why I tend to make soups like this in the dead of summer. July and August are the best months for fresh tomatoes and I take full advantage of it!
The only downside to this soup is that it does require a lot of tomatoes, and once you’re done with the prepping and roasting, you’re not left with much. If you follow this recipe exactly the way I’ve written it, it will yield 2-3 bowls, so if your family is larger and you require more soup, please adjust accordingly. This soup recipe can easily be doubled or even tripled without changing the ratio for the ingredients. In the photos you see here, I doubled the recipe, because even though there’s only three of us, we can certainly finish a larger pot of Roasted Red Pepper and Tomato Soup quite quickly.
Now, I prefer a warm tomato soup coupled with a grilled cheese sandwich, but you can certainly enjoy this on it’s own. You don’t need to load up on the carbs. You can add a few pieces of crumbled bacon if you’re not a vegetarian, or you can add a few toasted croutons to the top. I’ve even served this with a little sour cream nestled right in the middle. Allow your guests to stir as much cream as they want into their soup, otherwise, you can keep this one light and low calorie.
For me, I paired the soup with a few slices of good crusty baguette and sprinkled a little parmesan cheese on top. The dairy is certainly not needed in this recipe at all, but I like the little punch of flavour that a good, salty parmesan can give.
Roasting vegetables. Really, Dear Reader, it’s an art form. Not in the you-can’t-do-this type of art, but artful in the way that something so simple transforms into something so beautiful. I’m not sure if it’s just me and my love of good food or not, but I truly do get excited when I take a sheet pan out of the oven that’s loaded down with roasted vegetables. I love the look of them – the charred bits, the shrinkage, and the darkened colours. Oh, and I can’t forget that gorgeous glistening from the olive oil.
Truth be told, Dear Reader, the only thing bad about roasting vegetables is cleaning that damn sheet pan! Ha! I’ve tried different ways to get my lazy self out of cleaning the baking sheet, but none of my efforts proved to be successful.
A silicone baking mat, parchment paper, or tin foil will not work. To really get the vegetables to roast up nicely, they need to be in contact with the metal pan. Yes, it’s a scrubbing nightmare, but it’s soooooo worth it! Trust me!
When you read the recipe below, please note that ovens do vary, so the roasting time might be a little different. If there is one thing I have learned about making this soup over and over and over and over again, it’s that you can never roast vegetables too long when being used in a soup. (Just don’t let them burn!) A good char on the peppers will not only help you get the skin off more easily, but will add a smoky flavour to the soup.
If you feel inclined, you can roast the tomatoes in 30 minute increments, carefully and gently turning each time. This helps to get rid of more moisture in the tomato and helps to intensify and deepen the tomoto flavour as a result. I’ll leave that up to you, again, just don’t let them burn. Charring is fine, burning is crime. Oh, my God! Did I just say that? I’m sorry; here’s the recipe:
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Roasted Red Pepper and Tomato Soup
- 10-12 large roma tomatoes, halved and seeds/pulp removed
- 3 large red bell peppers
- 2 cloves garlic, minced
- 2 large onions, peeled and quartered
- 3 cups vegetable stock
- 1 tablespoon smoked paprika
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 8 tablespoons Olive oil
- 1/4 teaspoon dried red chili pepper flakes, optional
- Preheat oven to 400 degrees.
- Place the whole bell peppers and quartered onions in a bowl. Add 3 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Toss well to coat and transfer to a large baking sheet. Set aside.
- Place the halved tomatoes in a bowl. Add 3 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Toss well to coat and transfer to a large baking sheet. Turn the tomatoes so that the cut side is facing down. Set aside.
- Place both baking sheets in the oven on the middle rack and roast for 30 minutes. Remove from oven and turn the peppers and onions over to char the other side. At this point, you can turn the tomatoes as well, but do so very carefully and try to keep them intact. You can leave the tomatoes as is if you wish. Roast for another 30 minutes, checking every 10 minutes. You may need to remove the onions if they start to burn.
- Once the veggies are roasted, remove the red peppers and onions. Transfer them to a glass bowl and cover with plastic wrap. Set aside for 15-20 minutes until the pepper are cool to the touch. Once you can handle them, gently peel the skin away and discard. Cut the pepper in half and scrape out the seeds using the back of your knife. Cut away the stem and discard.
- Next, add 2 tablespoons of olive oil to a stock pot and saute the minced garlic on medium heat for 2-3 minutes. Add the paprika and stir into the oil.
- Add all of tomatoes, peppers, and onions. Saute for 2-3 minutes. (Be sure to scrape the charred bits of veggies from the baking sheets and add it to your stock pot.)
- Add the vegetable stock and stir to combine.
- Remove from heat and use a hand-held immersion blender, or a counter top blender, to puree the soup until smooth. Place the pot back on the heat and add the oregano, basil, and taste to see if you need to add more salt.
- Over medium-low heat, bring the soup back to a gentle simmer and cook for 10 minutes. Serve or allow to cool and pack in food-safe containers to refrigerate.
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