Best 11 Roasted Tomato And Pepper Soup Recipes

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Feast your senses on a culinary journey with our Roasted Tomato and Pepper Soup, a symphony of flavors that will warm your soul. This delectable soup is crafted with the finest ingredients, carefully roasted to perfection to coax out their natural sweetness and smoky undertones. Dive into a medley of juicy tomatoes, succulent bell peppers, and aromatic onions, all harmoniously blended in a rich and velvety broth. Each spoonful promises a burst of vibrant flavors, tantalizing your taste buds with every sip. Indulge in this comforting and utterly delicious soup, perfect for cozy gatherings or as a delightful lunch option. Elevate your dining experience with our curated collection of recipes, featuring variations that cater to diverse dietary preferences and culinary inclinations. From a classic tomato soup to a vegan-friendly version bursting with roasted red peppers, our recipes offer something for every palate. Embark on a culinary adventure and discover the perfect roasted tomato and pepper soup recipe to satisfy your cravings.

Let's cook with our recipes!

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

ROASTED TOMATO AND PEPPER SOUP



Roasted Tomato and Pepper Soup image

You'll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. -Debby Harden, Williamston, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 4 servings.

Number Of Ingredients 13

2 pounds plum tomatoes, halved lengthwise
2 medium sweet red peppers, quartered and seeded
2 medium onions, finely chopped
2 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 carton (32 ounces) reduced-sodium chicken broth
3 slices day-old French bread (1 inch thick), crusts removed and cubed
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Shaved Parmesan cheese

Steps:

  • Place tomatoes and peppers, cut side down, in a 15x10x1-in. baking pan. Bake at 425° for 20 minutes. Turn tomatoes and peppers; bake 10-15 minutes longer or until skins are blistered and blackened., Immediately place peppers and tomatoes in a large bowl; cover and let stand for 10 minutes. Peel off and discard skins; coarsely chop tomatoes and peppers., In a large saucepan, saute onions in oil until tender. Add the garlic, cumin and coriander; saute 1 minute longer. Add the broth, tomatoes and peppers. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Stir in the bread, vinegar, salt and pepper; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 193 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 781mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 8g protein.

CREAMY TOMATO AND ROASTED PEPPER SOUP



Creamy Tomato and Roasted Pepper Soup image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 Vidalia onion, chopped
1 carrot, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and chopped
2 1/2 cups chicken broth
2 teaspoons sugar, optional
1/2 cup half-and-half
1/4 cup chopped fresh basil, plus more for garnish

Steps:

  • Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.
  • Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth.
  • Serve in soup bowls with a sprinkle of fresh basil on top.

ROASTED RED PEPPER AND SUN-DRIED TOMATO SOUP



Roasted Red Pepper and Sun-Dried Tomato Soup image

Provided by Food Network

Categories     appetizer

Yield 4 bento servings

Number Of Ingredients 8

1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety)
1 small onion, diced
2 tablespoons extra-virgin olive oil
2 cups chicken stock
3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers
2 fresh ripe plum tomatoes, cut into eighths
Salt and pepper to taste
4 fresh basil leaves for garnish (use purple basil if available)

Steps:

  • Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color.
  • Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish.

ROASTED TOMATO, PEPPER, AND RED ONION SOUP



Roasted Tomato, Pepper, and Red Onion Soup image

This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !

Provided by FlemishMinx

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/4 lbs ripe tomatoes
1 red onion
1 red bell pepper
3 cups vegetable stock (or 3 cups water plus 1/2 vegetable bouillon cube)
1 tablespoon olive oil
4 -8 sprigs fresh sage
salt and pepper

Steps:

  • Wash and halve the tomatoes.
  • Halve the pepper, removing the core and seeds.
  • Cut the onion in quarters.
  • Place the vegetables and two sprigs of sage on a large bake pan.
  • Sprinkle with the olive oil.
  • Bake for 30 minutes in the oven at 400 degrees.
  • Remove the vegetables from the oven and place them in an ovenproof dish.
  • Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
  • Allow the vegetables to cool.
  • Puree with a handblender.
  • Reheat in a pan on the stove when ready to serve.
  • Garnish with chopped sage.

ROASTED TOMATO AND RED PEPPER SOUP WITH CHILLED MINT



Roasted Tomato and Red Pepper Soup with Chilled Mint image

Categories     Soup/Stew     Milk/Cream     Onion     Pepper     Tomato     Freeze/Chill     Roast     Picnic     Mint     Summer     Coriander     Gourmet

Yield Makes about 4 cups (serving 2)

Number Of Ingredients 12

2 red bell peppers (1 pound), quartered and seeded
4 medium tomatoes (1 pound), halved and cored
1 small onion (1/4 pound), cut into 1/2-inch-thick slices
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1/2 teaspoon ground coriander
3/4 cup water
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
2 tablespoons finely chopped fresh mint, or to taste

Steps:

  • Preheat broiler.
  • Toss bell peppers, tomatoes, onion, and garlic with oil and coriander in a large roasting pan and broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
  • Purée vegetables with any juices from pan in batches in a blender until smooth. Stir in remaining ingredients except mint.
  • Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours. Just before serving, stir in mint.

FIRE-ROASTED TOMATO AND PEPPER SOUP



Fire-Roasted Tomato and Pepper Soup image

Tomato soup takes a trip south of the border. Fire-roasted tomatoes and roasted peppers capture the fresh taste of summer, all year long.

Provided by Baking Nana

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 55m

Yield 6

Number Of Ingredients 18

4 red or yellow bell peppers, seeded and halved
1 yellow banana pepper, seeded and halved
1 poblano pepper, seeded and halved
1 jalapeno pepper, seeded and halved
1 large onion, quartered
4 large garlic cloves, peeled
1 tablespoon olive oil
1 quart chicken broth
1 bunch cilantro, chopped, plus leaves for garnish
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon white sugar
¼ teaspoon ground black pepper
3 (14.5 ounce) cans Hunt's® Fire Roasted Diced Tomatoes, undrained
Salt to taste
Crumbled Cotija cheese
Cilantro leaves
Lime wedges

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a large sheet pan with parchment paper.
  • Place peppers, onion and garlic on prepared pan; drizzle with olive oil. Roast in preheated oven until peppers are soft and slightly charred, about 20 minutes.
  • Heat broth in a large soup pot. Add chopped cilantro, oregano, cumin, sugar, freshly ground pepper, and Hunt's Fire Roasted Diced Tomatoes. Bring to a simmer.
  • Add roasted peppers, onions and garlic to the tomato mixture. Using a hand held immersion blender, puree the soup until smooth. Simmer over low heat until hot, about 10 minutes.
  • Serve garnished with Cotija cheese, cilantro and drizzled with lime juice.

Nutrition Facts : Calories 141 calories, Carbohydrate 21.4 g, Cholesterol 5.8 mg, Fat 3.8 g, Fiber 6.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 1194.4 mg, Sugar 6.1 g

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM



Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream image

Categories     Soup/Stew     Milk/Cream     Garlic     Tomato     Side     Roast     Lunch     Bell Pepper     Winter     Jalapeño     Sour Cream     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 3 cups of each soup, serving 6

Number Of Ingredients 21

For the pepper soup:
3 tablespoons finely chopped shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
For the tomato soup:
3 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
For the serrano cream:
3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup crème fraîche or sour cream

Steps:

  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  • Make the pepper soup:
  • In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  • Make the tomato soup:
  • Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
  • Make the serrano cream:
  • In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
  • To serve the soup:
  • For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

TOMATO AND ROASTED RED PEPPER SOUP



Tomato and Roasted Red Pepper Soup image

This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]

Provided by dividend

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 red peppers
2 tablespoons extra virgin olive oil
1 tablespoon roasted red chili paste
1 garlic clove
3 (14 ounce) cans diced tomatoes
2 tablespoons red wine vinegar
2 cups chicken stock
salt

Steps:

  • Broil the red peppers, turning them so they blacken on all sides. Once they're black, put them in a bowl, cover tightly with plastic wrap, and leave them until they're cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
  • Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
  • Finely chop the garlic, add to the pot, and cook for 2 minutes.
  • Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
  • Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.

CREAMY TOMATO AND ROASTED RED PEPPER SOUP



CREAMY TOMATO AND ROASTED RED PEPPER SOUP image

Categories     Soup/Stew     Tomato     Appetizer     Quick & Easy     Healthy

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 Spanish onion, chopped
1 carrot, chopped
2 cloves garlic, finely chopped
1 (14/5-ounce) can fire-roasted tomatoes
1 (12 ounce) jar roasted red peppers
2 1/2 cups chicken broth
1/2 cup half and half
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons sugar (optional)
1/4 cup basil and more for garnish

Steps:

  • Heat the oil in a 2 qt pot over medium-high heat. Add onion and carrot and saute until tender. Add garlic and saute till fragrant. Season with salt and pepper. Add tomato paste and cook till toasted about 1 min. Add tomatoes, peppers, broth and simmer for 25 minutes until vegetables are tender and flavors are melded. Taste for seasoning and add more salt pepper and sugar. Blend until smooth.

ROASTED HEIRLOOM TOMATO, BELL PEPPER, AND GOAT CHEESE SOUP



Roasted Heirloom Tomato, Bell Pepper, and Goat Cheese Soup image

Pungent heirloom tomatoes are balanced by goat cheese for a rich fall soup.

Provided by cuceesprouts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h45m

Yield 4

Number Of Ingredients 13

12 ripe heirloom tomatoes
1 yellow onion, chopped
3 tablespoons balsamic vinegar, divided
3 tablespoons olive oil, divided
2 tablespoons honey, divided
2 cloves garlic, crushed, or to taste
2 sprigs fresh rosemary
salt and ground black pepper to taste
1 red bell pepper
1 cup water
1 dried bay leaf
½ cup milk
¼ cup goat cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Core and quarter tomatoes and scoop out the seeds. Reserve cores and seeds for the stock. Toss tomatoes, onion, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, garlic, rosemary, and 1 pinch salt in a large bowl. Spread the mixture on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until softened and starting to brown, about 40 minutes. Discard rosemary and set tomatoes aside.
  • Preheat the oven's broiler. Place red bell pepper on a baking sheet lined with aluminum foil.
  • Cook under the preheated broiler until the skin of the pepper has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow pepper to steam as it cools, about 20 minutes.
  • Meanwhile, combine water, reserved tomato cores and seeds, remaining honey, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Strain stock into a bowl, discarding solids.
  • Rinse pot and pour in strained stock. Add roasted tomatoes. Peel red bell pepper and slice flesh into strips; add to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
  • Let soup cool for 10 minutes. Pour into a blender. Add milk and goat cheese; cover and blend until smooth. Pour in remaining olive oil while the blender is running. Season with salt.
  • Ladle soup into bowls. Garnish with remaining balsamic vinegar and a few grinds of pepper.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 34.5 g, Cholesterol 13.6 mg, Fat 16 g, Fiber 6.5 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 154.4 mg, Sugar 26.1 g

Tips:

  • Select ripe tomatoes and bell peppers: Using ripe produce ensures a sweeter and more flavorful soup. Look for tomatoes that are deep red and firm, and bell peppers that are brightly colored and have a glossy skin.
  • Roast the vegetables: Roasting the vegetables intensifies their natural flavors and gives the soup a smoky depth of flavor. Make sure to roast the vegetables until they are slightly charred and tender.
  • Use a variety of herbs and spices: Herbs and spices add complexity and flavor to the soup. Feel free to experiment with different combinations to find your favorite blend. Some good options include basil, oregano, thyme, garlic powder, onion powder, and paprika.
  • Simmer the soup for at least 30 minutes: Simmering the soup allows the flavors to meld and develop. The longer you simmer the soup, the more flavorful it will be.
  • Use a high-quality broth: The broth is the base of the soup, so it's important to use a good-quality one. Look for a broth that is made with real vegetables and herbs, and avoid broths that are high in sodium.
  • Serve the soup with a variety of toppings: Toppings can add a nice touch of flavor and texture to the soup. Some good options include croutons, grated Parmesan cheese, fresh herbs, and a dollop of sour cream.

Conclusion:

Roasted tomato and pepper soup is a delicious and versatile soup that can be enjoyed all year round. It's easy to make and can be tailored to your own taste preferences. With its rich flavor and vibrant color, this soup is sure to be a hit with your family and friends.

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