Roasted Red Pepper and Tomato Soup

sliced red peppers and onions
All summer long, I admired other blog’s recipes for soup but broke into a sweat at the mere thought of sipping from a steaming bowl. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. It just didn’t seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant batch of soup to bottle and freeze.

In preparation, I bought a few Oklahoma grown red bell peppers at the Saturday morning farmers’ market and filled a bag with organic tomatoes at the store on the way home. Perhaps I should have made this soup a couple of weeks ago with the last of the locally grown tomatoes, but the weather wasn’t cooperating and I was not to be deterred.

roasted tomatoes

On Sunday, I woke up late and discovered that it was raining for the second day in a row. I pulled on leggings and rain boots and ducked into a diner with girlfriends to discuss the birthday party the night before. As usual, we lamented the fact that there are no decent guys to date in this town (where are they?).

My belly full, I spent the rest of my lazy, restless afternoon making this soup. I hummed along to the harmonies in Feist’s new album as I chopped the tomatoes and red bell peppers, stretched out on my bed to read a few more pages of The Sun Also Rises while the vegetables roasted in the oven, and paused to snuggle with Cookie while the soup simmered on the stove. The falling rain reinforced my idle ways, and I reflected on the fact that someday when I (presumably) have a family of my own, I won’t have full days to myself. For now and the unforeseeable future, I do what I want. This is my time.

roasted red peppers and onions

My roasted red pepper and tomato soup is more than just soup—it’s a celebration of the end of summer heat. Slightly spicy and tasting more strongly of peppers than tomatoes, this vegan soup goes great with grilled cheese sandwiches and simple cheese quesadillas. I also love it with avocado on toast. I can’t decide which herbs make the best garnish. Dried oregano went well, but chopped, fresh cilantro seemed like a slightly more complimentary flavor.

roasted red pepper and tomato soup

I divided the soup into 8 ounce canning jars, filling them up to the freezer line. I left the tops off until the soup had frozen completely. I feel a little better about the predicted harsh winter ahead knowing that I’ll have hot soup to warm me up.

soup in 8 ounce canning jars

Roasted Red Pepper and Tomato Soup
4.6 from 9 reviews
Serves: about 12 cups
  • 8 or 9 tomatoes, cored and quartered
  • 3 red bell peppers, seeded and quartered
  • 2 small yellow onions, cut into wedges
  • 6 cloves garlic, unpeeled
  • 5 cups vegetable broth
  • ¼ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • salt and pepper, to taste
  • olive oil
  1. Preheat your oven to 375 degrees with two racks placed in the middle of the oven.
  2. Grease two (preferably rimmed) baking sheets. Place tomatoes, skin side down, on one of them.
  3. Toss the onions and red peppers lightly with olive oil. Place on the other baking sheet, with the red peppers skin side down. Place the unpeeled garlic on the sheet, too.
  4. Bake for 45 minutes.
  5. Heat your vegetable broth on medium-high heat. Peel your garlic and toss it in. Add roasted vegetables and simmer for ten minutes.
  6. Purée the soup using an immersion blender or transfer the soup to a blender, several cups at a time.

Now that I’ve bottled my favorite summer flavors, I’m ready to move onto creamy fall bisques and hearty vegetarian chilis. What are you making next?


  1. says

    Perfect timing! The farmers markets here in Australia and teaming with tomatoes and I’ve got house guests coming to stay for a week – this is exactly the kind of thing I like to have on hand in case we decide to ‘eat in’ or I have to put together an impromptu lunch – and everyone will love it!

    – Catherine @ The Spring

    (in Brisbane)

    • says

      Me too! Now that I’m working from home, I intend to have a big pot of soup simmering on the stove all winter long! It’ll help keep my apartment warm. :)

    • says

      This soup made me want a hand blender! I’m adding one to my Christmas list for sure. Transferring the soup to a blender was a bit of a chore.

  2. Jacqui says

    Mmm, I love a good roasted tomato and red bell pepper soup. I love that you planned ahead and froze the extra! I’ll have to try that too!

  3. shelley says

    Love the idea of freezing the soup in individual portions in the mason jars. Great gift idea for the holidays or a housewarming, too! Looks wonderful!

    • says

      ha! I let my soup cool down a bit before I started blending it. It’s not too bad, but I learned the hard way not to put my hand over the top of the lid. Steam escapes from that removable part (what’s that for, anyway?).

  4. says

    Just stumbled across your blog looking for a chili recipe – I’ll try yours with sweet potato and let you know how it goes. ;) Your blog has a beautiful aesthetic – really lovely. I love that it’s not cluttered with sidebar stuff! ;) Thank you for all the great recipes! I Can’t wait to keep reading!

  5. says

    I made a soup with roasted tomatoes when it was still quite warm outside. It tasted great but was somewhat off. It was just not right to eat soup in summer. Thanks for reminding me to try again, sounds like a great way to use the red peppers I got in my CSA box this week.

  6. Grace says

    so delicious! I wasnt sure i would like it when i was making it but i thought the pepper flavor made it much more interesting than a regular tomato soup. You have turnes my friends and
    I onto many new blogs like sprouted kitchen and green kitchen stories but yours is always my favorite!!

  7. Smoonie says

    I made this soup last night and it turned out fantastically! Thank you for the great recipe, I can’t wait to try some other ones from your blog :)

  8. Simran Chahal says

    I came across your blog a few months back and I have to say your blog is amazing! I made this soup last night and my husband gobbled it all up and wanted more! I find your recipes very inspiring and whenever I need a pick me up I find myself reading your blog! Thanks for sharing :)

    • says

      Hi Simran, thank you so much for your kind comment. I’m glad you and your husband are enjoying my recipes! Please let me know how future recipes turn out for you. Best wishes.

  9. Christina says

    Lovely easy recipe- I added a touch of fresh rosemary when roasting.
    Sadly my oven is slightly too powerful and ended up burning the veggies a bit. Still tasted good! Thank you!

  10. Anna says

    Any suggestions for making this with canned/boxed tomatoes? I know it won’t have exactly the same flavor, but when tomatoes aren’t in season, I always feel that buying greenhouse ones aren’t worth it.

      • Anna says

        I made the soup by roasting a box of tomatoes (without all the butter and other added ingredients in the Bon Appetit recipe), but didn’t really notice that much of a flavor boost from the process. I think using a 28oz box without the roasting would result in a pretty good alternative, without all the extra work. Overall, a really good simple soup! :) Smoked paprika is one of my favorite spices that I use in almost all my tomato dishes and soups. Thanks for giving me something to make besides shakshuka with the bags of clearance red bell peppers at my grocery store.

  11. says

    What a great recipe! I just had a bowl of store bought organic roasted red pepper and tomato soup but want to start making my own. Can’t wait!

  12. Amber says

    This is a staple in my house (and often requested by the hubby)!! I’ve found that when I use basil in my day to day cooking, I have been saving the stems and “left overs” in the freezer. When I want a tomato basil soup I use this recipe but cut the smoked paprika in half and add the basil in right before blending it. Very very yummy! I’ve also added some chopped tuscan kale to it to make it even more “hearty” and add some great nutrients. This soup is phenomenal!!

  13. Nina says

    Kate: Another fabulous recipe. I just wish I had discovered it earlier in the summer because I would have made batches and batches of it to stock up my freezer! And…Amber…I also added fresh basil. Love it! And I also love the idea of adding chopped kale to the soup.

  14. Maureen Matlock says

    My husband and I love this soup. I prefer a creamier tomato based soup so I use 4 cups vegetable broth and a can of Trader Joes light Coconut milk (added just before blending). We make it often and tell everyone about it.

  15. Rhenelyn says

    What type of tomatoes did you use for the soup or which type of tomatoes would you recommend for the recipe??

  16. Monica says

    Hey Kate. I made the soup… My Guinea Pig (my husband) loved it… I love to try new recipes and I look for the easy and healthy ones… and my husband is my judge!! I had to use beef broth cause I didn’t have any vegetable broth on hand and I put a dollop of Parmesan cheese when I served the soup… and it was delicious, the next day was better mmmmmm. Today I’m gonna use vegetable broth and a little of mozzarella. Don’t give this soup to your Cookie because onions are poison for dogs… like chocolate. Thank you for the recipe!!

  17. Victoria says

    Delicious soup recipe, Kate! I didn’t have any cayene pepper, so I used crushed red pepper flakes instead. I will definitely be using this recipe often!

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