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This Creamy Roasted Red Pepper + Tomato Soup recipe is one for the books that can be enjoyed during the cooler months. Made from herb roasted red peppers + tomatoes, onions, garlic, sundried tomatoes, vegetable stock, heavy cream, freshly grated parmesan, chopped kale, and an array of herbs + seasonings, this soup is one that the whole family will love. Serve with a side of grilled cheese or enjoy it alone. Whip together in less than 1 hour. Dairy-Free + Vegan options.
There's just something about creamy, velvety, + rich soup during the Fall season and Winter months and this Creamy Roasted Red Pepper + Tomato Soup is truly something to enjoy with every spoonful. If you're been a real fan of my Creamy Roasted Garlic Tomato Soup or Spicy Roasted Red Pepper Pasta, then you're sure to love the extra boldness of roasted bell peppers added in! They add a nice subtle sweeter flavor and some smokiness, especially with the use of smoked paprika included. Plus, it's officially Soup Week 2023 on Orchids + Sweet Tea so you'll be able to see all of my soups come to life throughout the week on Instagram.
Growing up, I've always been a soup person, therefore this creamy soup is yet another one that I am excited to add to my rotation. With this red pepper + tomato soup, I just love how creamy, thick, and cozy that it is and of course, roasting those peppers + tomatoes and seasoning everything WELL is a must for me. And if you're into soups, then your entire family with thoroughly enjoy this Creamy Garlic Chicken Gnocchi Soup and Roasted Carrot Soup + Cheesy Croutons.
When it comes to the Fall season, I really just enjoy the indulge in comfort foods and how unapologetic we get to be about it. I'm one who loves things to be flavorful and this tomato soup definitely brings that factor. The best part about this soup is that it is super easy to make, only requires a blender + a pot, uses staples ingredients for ease, made in under 1 hour, and works for meal prep and longer storage, and comes with a dairy-free + vegan option for those who need it.
I like to roast my red peppers + tomatoes in a hot oven until they blister and become sweet. The heat from the oven caramelizes the outside of the red peppers + tomato and enhances its natural sugars, much like how caramelized onions become sweet after cooking.
Roasted peppers + tomatoes are also better seasoned than their plain counterparts. When you roast the carrots, you first toss them in olive oil, salt, pepper, and other herbs + seasonings before they bake. That first step adds so much more flavor rather than making a sauce from plain raw carrots. Once the peppers + tomatoes are charred and tender, it’s time to remove them from the oven.
The more charred your peppers + tomatoes are, the sweeter they will be. You do still want a little structural integrity to the peppers + tomatoes (as they do shrink overtime), so bake them until they just start to blister and blacken. The blackened flavor on the outside of them really enhances the overall flavor in this soup.
To make this creamy red pepper and tomato soup, you'll start by roasting up those red peppers and tomatoes. Doing so enriches the flavors greatly. Also, this enhances the rich, caramel flavors in the soup. The key for this recipe is to start with great-quality tomatoes as well as bell peppers. Choose a mix of large and cherries, and several different colors if you can find them. Then you'll blend the base ingredients together, simmer over the stovetop, season to perfection, add in the kale and wallah!
Here's what you need to make this creamy red pepper and tomato soup at home:
First and foremost, the flavors in this simple and Creamy Roasted Red Pepper + Tomato Soup is enough to convince anyone, however, here are a few more reasons why you’ll love this soup for dinner:
No need! Usually, my roasting the red peppers, the skin will become super soft and it'll easily blend to a create a smooth base.
However, if you'd prefer to peel them---feel free! Simply cut the peppers in half and in chunks so that they are easier to peel. Also, after they are roasted and charred, you can add them hot to a ziplock bag for a few minutes which should cause the skin to peel off much easier.
With this roasted red pepper and tomato soup, thickening isn't required since it's naturally thickened. However, while many soups are thickened for texture, what you use as a thickening agent is solely up to you. All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.
Some thickening agents you can use are:
Now, if you're intimidated with making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this Creamy Roasted Red Pepper + Tomato Soup:
It's so important to use freshly-grated parmesan cheese for the creamiest results in your Creamy Roasted Red Pepper + Tomato Soup. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly.
NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted and then topping it immediately after serving it into bowl(s).
Homemade Croutons are easy to throw together. While you might think that it’s so hard to make—-I’m here to show you just how easy it is. In a bowl, add the cubed bread, olive oil, Italian seasoning, garlic powder, parsley, salt, and black pepper, tossing everything together until bread is fully coated.
Add the bread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.
I like to add some extra texture to creamy soups like this one. Most people might enjoy creamy soups with a side of grilled cheese or brioche bread or garlic bread or naan, which is totally fine. But I wanted to share a few more ideas incase you make this red pepper + tomato soup more than once and want to switch things up outside of using the usual!
Other topping ideas include:
Although, kale is the most common veggie used in this creamy red pepper soup, you can definitely use other greens such as spinach, collard greens, bokchoy, etc. for a nice twist! When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?
If you aren't the biggest fan of sundried tomatoes or just don't have them on hand, here are a few great alternatives for you to choose from so that you can still enjoy this delicious creamy soup:
When it comes to most soup dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Bread (of some sort), however, you can choose to spruce things up with many other options such as:
A delicious Salad
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Absolutely! To make this red pepper soup dairy-free and/or vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Edwards & Sons or Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use vegan butter instead of regular and dairy-free parmesan (I love Violife) and dairy-free cheese for your grilled cheese, if serving together.
Yes! Although, kale is the most common veggie used in this red pepper + tomato soup, you can definitely use other greens such as spinach, collard greens, bokchoy, etc. for a nice twist!
When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?
Believe it or not, just by adding a combination of small amounts of an oil or fat such as olive oil or butter into your soup helps greatly! They not only help to cover up bitter flavors but they also add a comforting and flavorful taste to your soup.
According to research, Red peppers are rich in vitamin c, though roasting them reduces their vitamin C content by up to 25 percent. The vitamin A and beta-carotene in red peppers offers good support for your overall vision and eye health. So yes---they're pretty healthy!
Usually, I like to roast my red peppers in the oven by preheating the oven to 400 degrees Fahrenheit, in a single layer on a baking sheet and at the bottom rack which does the trick! They're become nicely charred and blistered like they were on a grill or with a flame.
Generally, any sort of dairy such as cheddar cheese, mozzarella, or heavy whipping cream, will work perfectly! You can also try sour cream, cream cheese, milk, or yogurt!
Typically, if you find that your red pepper soup is a bit too bitter for your taste, then I suggest adding a bit more seasoning or veggie stock if needed.
The trick is: Preheat the oven to 450 degrees Fahrenheit and cut the peppers in half and remove the core (stems, seeds and membranes). Then lay the peppers in a single layer on a baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. This should make for an easy peel!
According to research, Red peppers pack the most nutrition, because they've been on the vine longest. Green peppers are harvested earlier before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 2 times more vitamin C.
Absolutely! Roasted red peppers do very well in the freezer! To do so----place cooled roasted pepper halves in a freezer-safe ziplock bag (you can also separate them in smaller batches for greater ease) and remove as much air as possible and seal. Set them in the freezer and they last up to 1 year. NOTE: I like to label my bags with the date that I freeze them to easily keep track of their freshness.
No need! I usually just roast them whole or once cut in half for greater ease. However, you'd prefer to remove the "core" (seeds, stem, etc.), you can totally cut your red peppers in strips so that you're just working with the flesh/skin instead.
Now that you've fallen in love with this roasted red pepper soup, put your pots do good use with these comforting + rich soup recipes for the entire family:
If you tried this Creamy Roasted Red Pepper + Tomato Soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.