Soup season is the best season – there’s nothing quite like a warm, comforting bowl of goodness on a cold day. And it’s always better to make it yourself (try this roasted cauliflower cheese soup or roasted butternut squash soup for more examples of this).

This lovely roasted tomato and red pepper soup is a classic for me. It’s easy, budget-friendly (you only need seven simple ingredients), and it’s perfect for making a big batch to freeze for quick meals.

It’s also a fabulous way to use up soft tomatoes and bell peppers before they go to waste. I know I often have a few sad, limp veggies in my fridge, and this recipe brings them back to life. Roasting them enhances their natural sweetness in a way that simmering alone can’t match.

Just toss the veggies with garlic, onion, and olive oil, pop them into the oven, roast, then blend with stock. No need to stand by the stove the whole time stirring.

You’ll be left with a naturally creamy, still rich soup that’s brilliant as a cozy meal or light lunch for any day of the week.

Ingredients You’ll Need

• Tomatoes. I like using a mix of regular and cherry tomatoes, but just use whatever you have on hand. You can also use two cans of diced or plum tomatoes instead.
• Red peppers. You could swap them for jarred marinated peppers. If you do this, watch the salt levels, as they’re generally soaked in a brine that can make the soup saltier than expected.
• Garlic and onion. Essentials to form a delicious base of flavor. Keep the garlic cloves unpeeled so you can easily squeeze the roasted garlic cloves out after cooking (they also won’t burn). Replace the onion with a shallot if you like. I’m also adding a little ground cumin, but that’s optional.
• Vegetable stock. You could also use chicken stock if you like.

Easy Ways to Customize Your Roasted Tomato and Red Pepper Soup

You can very easily make this soup your own! Try one (or multiple) of these twists:

• Smoky and spicy. Add smoked paprika and red chili flakes.
• Extra rich and luxurious. Stir in a little heavy cream (or a vegan alternative) at the end.
• Boost the protein. Add butter beans or white beans when you’re blending the soup – this also adds extra creaminess.
• Up the umami. Add a dash of soy sauce or fish sauce (or a vegetarian or vegan alternative).
• Boujee topping. Tear creamy burrata and dollop it on top of the soup for a luxurious, creamy finish.
• Add texture. Top the soup with quick baked parmesan crisps for some added crunch.

How to Make Roasted Tomato and Red Pepper Soup

This is a step-by-step photo overview of how to make the soup – the full recipe with instructions and ingredient quanitites is at the bottom of the page for you.

1. Chop your tomatoes, onion and red peppers. Line a large baking sheet with parchment paper and throw the vegetables and unpeeled garlic cloves on the tray. Drizzle with olive oil and a little salt, then give everything a good mix.

2. Transfer to the oven to roast. PRO TIP: Try to arrange vegetables on a single layer. This will help them roast evenly. If you pile them on top of each other they’ll steam, rather than roast, and you’ll lose that lovely caramelization which delivers so much extra flavor.

5. Divide the hot soup between bowls, scatter over fresh basil, black pepper, and a little drizzle of olive oil and serve.

I LOVE to top my soups with quick baked parmesan crisps – they provide some welcome texture and truly, when is crispy cheese not a good idea? The soup is delicious by itself, or with a gooey grilled cheese on the side for dipping.

Six Delicious Ways to Use Roasted Tomato and Red Pepper Soup

This soup isn’t just a soup. It’s a versatile meal-prep powerhouse that doubles as a sauce or shortcut for busy weeknights:

• Quick pasta sauce. Toss it with your favorite pasta (I love it in this spicy ‘nduja fettuccine, baked burrata and tomato pasta or as the base for this one pot cheesy tomato orzo or one pot cheesy white bean tomato bake).
• Upgrade pizza night. Swap your jarred pizza sauce for the soup for the best homemade pizza. Try it on this spicy Hawaiian pizza, or with this two ingredient Greek yogurt pizza crust.
• Instant shakshuka base. Swap it for canned tomatoes and just crack your eggs straight in for a speedy meal. Try this super easy shakshuka recipe.
• Have a tapas night with DIY patatas bravas. This is one of my favorite ways to jazz up crispy skin-on roast potatoes – pile them onto this lovely saucy base, then drizzle with egg-free garlic aioli (or instant Kewpie mayo or spicy gochujang aioli).
• Instant dressing for grain or salad bowls. Drizzle it either warm or cold over your favorite grain bowls for an extra saucy element – try it with this Greek quinoa salad, roasted butternut squash salad with feta, or even this roasted sweet potato salad.
• Freezer meal shortcut. This soup is perfect for freezing in individual portions to use whenever you need a quick sauce or a base for stews (you can add it straight in from frozen).

Roasted Tomato & Red Pepper Soup FAQs