Creamy Roasted Red Pepper Tomato (Printable)

Velvety blend of roasted peppers, ripe tomatoes, and aromatic herbs finished with a touch of cream.

# What You Need:

→ Vegetables

01 - 2 large red bell peppers
02 - 6 medium ripe tomatoes
03 - 1 medium yellow onion, chopped
04 - 3 cloves garlic, peeled

→ Pantry

05 - 2 tablespoons olive oil
06 - 24 fluid ounces vegetable broth, gluten-free if needed

→ Dairy

07 - ½ cup heavy cream (or coconut cream for vegan)

→ Seasonings

08 - 1 teaspoon dried basil
09 - ½ teaspoon dried thyme
10 - ¼ teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Set the oven to 425°F to prepare for roasting the vegetables.
02 - Halve the red bell peppers and remove seeds and stems; halve the tomatoes.
03 - Place bell peppers cut-side down, tomatoes cut-side up, onion, and garlic on a baking sheet; drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper.
04 - Roast for 25 to 30 minutes until peppers are charred and vegetables are tender.
05 - Remove roasted vegetables from oven; allow peppers to cool slightly, then peel off and discard skins.
06 - Heat remaining tablespoon of olive oil in a large pot over medium heat; add roasted vegetables, dried basil, thyme, and crushed red pepper flakes; cook, stirring, for 2 minutes.
07 - Pour in vegetable broth; bring to a simmer and cook gently for 10 minutes.
08 - Use an immersion blender, or transfer soup in batches to a standard blender, to puree until smooth.
09 - Stir in heavy cream; adjust seasoning with salt and freshly ground black pepper to taste.
10 - Heat the soup gently for 2 more minutes to combine flavors, then ladle into bowls and serve hot.

# Expert Suggestions:

01 -
  • The roasted peppers develop this natural sweetness that no amount of sugar could fake, making the soup taste like sunshine in a bowl.
  • It comes together in less than an hour but tastes like you've been tending to it all day.
  • One batch feeds four people generously, and it reheats beautifully for those mornings when comfort is exactly what you need.
02 -
  • Don't skip the roasting step or you'll end up with a flat, forgettable soup; the oven does the heavy lifting that makes this taste restaurant-quality.
  • Add the cream at the very end and keep the heat gentle—if you boil it hard after adding cream, the whole thing can break or become grainy.
  • Taste and season aggressively at the end because the roasted vegetables need salt to really sing.
03 -
  • Don't peel the peppers under water or you'll wash away flavor; just let them cool and the skin slides off easily by hand.
  • An immersion blender is worth its weight in gold here, but if you're using a regular blender, let the soup cool slightly and blend in smaller batches so you don't crack the pitcher or burn yourself with steam.

Return