Creamy Roasted Red Pepper and Tomato Soup with Basil

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There’s something undeniably comforting about a bowl of soup that not only warms your belly but also nourishes your soul. This creamy roasted red pepper and tomato basil soup is a hug in a bowl, sweet, smoky, velvety, and herbaceous.

Naturally vegan and gluten free, this red pepper tomato basil soup is hearty, nourishing, and perfect for weeknight dinners or make-ahead lunches.

As a chef, this homemade tomato soup is one of those deceptively simple dishes where technique really shines.

Roasting concentrates the sweetness of the veggies, especially tomatoes and peppers, creating complexity without needing cream or loads of seasoning.

The first time I made this soup, I had a handful of late summer tomatoes about to go soft, some red bell peppers looking for purpose, and a small bunch of basil from my garden.

I decided to roast everything, blend it all up with a touch of creaminess, and boom, my favorite roasted red pepper tomato basil soup ever was born.

Let me walk you through this beautiful tomato soup recipe like a friend showing you a treasured family dish.

✅ Read the entire article to ensure you’re fully prepared with all the necessary equipment and ingredients. The full recipe and cooking instructions are below.

Key Ingredients for Red Pepper and Tomato Basil Soup

Each ingredient in this roasted red pepper and tomato basil soup plays a crucial role in building its rich, balanced flavor. Here are the key ingredients you will need:

• Ripe Tomatoes: Fresh ripe tomatoes are the soul of this soup. When roasted, they develop a deep, caramelized sweetness and a rich umami flavor. Using ripe, seasonal tomatoes boosts the overall flavor and nutritional profile.

• Red Bell Peppers: Red bell peppers add a natural sweetness and a subtle smokiness when charred. Roasting the bell peppers intensifies their natural sweetness and adds a smoky depth.
• Fresh Basil: Basil offers a fragrant, herbal note that cuts through the richness of the roasted vegetables. Its fresh flavor elevates the dish, balancing the sweetness of tomatoes and peppers.
• Garlic & Onion: These aromatics build a flavorful base that infuses the soup with depth and complexity. Roasting garlic mellows its pungency adding subtle sweetness.
• Olive Oil: Olive oil helps in roasting the vegetables evenly and adds a silky texture to the finished soup and helps in the absorption of fat soluble vitamins.
• Cream or Coconut Milk: These ingredients transform the soup into a velvety, creamy delight without needing any flour or additional thickeners. Coconut milk is a perfect dairy-free option, while cream adds an indulgent richness to the dish.
• Vegetable Broth: Vegetable broth acts as the liquid base for the soup. It provides depth and complexity to the flavor while keeping the dish light and enhancing the natural taste of the roasted vegetables. Opt for a low-sodium version to control the salt level in your soup.

Equipment Needed for Making Red Pepper Tomato Basil Soup

Check our shop for top-rated and expert-recommended kitchen equipment:

• Baking Sheet: A sturdy, rimmed baking sheet is crucial for evenly roasting your tomatoes, peppers, onions, and garlic. It allows the vegetables to char nicely, concentrating their flavors without overcrowding.
• Blender or Immersion Blender: You’ll need a high-powered blender to puree the roasted vegetables into a smooth, cohesive base. An immersion blender can be used directly in the pot for convenience and minimal cleanup.
• Large Soup Pot: A heavy-bottomed pot is perfect for simmering the blended soup, allowing the flavors to meld together. A quality pot ensures even heat distribution and prevents scorching during the simmering process.
• Chef’s Knife and Cutting Board: Essential for preparing all your vegetables, these tools help you work efficiently and safely. Sharp, well-maintained knives allow for precise cutting, which is especially important when dealing with delicate vegetables.
• Ladle: A ladle is ideal for serving up generous portions of your soup into bowls. It makes it easy to control portion sizes and ensures a neat, attractive presentation.
• Measuring Spoons & Cups: Accurate measurement tools for spices, broths, and liquids. They ensure the right balance of flavors by helping you measure ingredients precisely, which is key for a well-seasoned soup.
• Plastic Wrap: A handy plastic wrap to use after roasting the peppers.

Nutritional Benefits of Roasted Tomato and Red Pepper Soup

This tomato soup isn’t just delicious, it’s nutrient-dense. Here’s why it’s good for you:

• Rich in Antioxidants: Tomatoes provide lycopene, known for reducing oxidative stress and potentially lowering the risk of certain cancers.
• High in Vitamin C: Red bell peppers and tomatoes offer a high dose of vitamin C, which is vital for immune function and skin health.
• Heart-Healthy Fats: Olive oil delivers monounsaturated fats that support cardiovascular health and reduce inflammation.
• Good Source of Minerals: This tomato soup is a great source of essential minerals such as potassium, magnesium, iron, and calcium. Potassium helps maintain fluid balance and supports heart health, magnesium is vital for muscle and nerve function, iron supports oxygen transport, and calcium is important for bone strength.
• Good Source of Fiber: Roasted red pepper tomato soup provides dietary fiber which supports healthy digestion, aids in maintaining stable blood sugar levels, and promotes overall gut health.
• Low Calorie & High Flavor: This red pepper tomato soup iis low in calories yet high in nutrients, making it a balanced meal option.
• Anti-Inflammatory Properties: Ingredients such as tomatoes, red bell peppers, garlic, and basil are rich in anti-inflammatory compounds which can help reduce inflammation in the body

What to Serve with Red Pepper Tomato Soup

This tomato soup is versatile and pairs beautifully with:

• Grilled Cheese Sandwich: The melty, buttery grilled cheese perfectly complements the tangy and creamy tomato basil soup. The crisp exterior of the sandwich adds a delightful textural contrast.
• Crusty Bread or Garlic Bread: A warm, crusty loaf or garlic bread offers a satisfying crunch and a burst of savory flavor that enhances every spoonful of your soup.
• Flatbread with Ring Onions: Soft, freshly baked flatbread topped with crisp ring onions adds a unique twist. The onions bring a subtle sweetness and crunch, pairing beautifully with the robust flavors of the soup.
• Charcuterie Board: A curated charcuterie board with a mix of cured meats, cheeses, olives, and pickled vegetables provides a diverse range of flavors and textures. It makes a perfect side for a more elaborate, savory meal pairing with the soup.
• Herb-Infused Croutons: Homemade croutons tossed in olive oil and fresh herbs add an extra layer of crunch and herbaceous freshness. They not only provide texture but also deepen the soup’s savory profile.
• Light Salad: A fresh, mixed green salad with a zesty vinaigrette offers a crisp contrast to the smooth, velvety soup, balancing the meal nutritionally.
• Roasted Veggie Platter: Pairing the soup with additional roasted vegetables creates a delightful medley of flavors and textures, perfect for a hearty yet healthy meal.
• A Splash of Wine: A crisp white wine, such as Sauvignon Blanc, can complement the acidity of the tomatoes and the sweetness of the peppers, enhancing the overall dining experience.

Quick Tips for Making the Best Red Pepper and Tomato Soup

• Choose Fresh Produce: Use ripe, seasonal tomatoes and fresh red bell peppers for optimal flavor and nutrition. The fresher the vegetables, the richer the soup will taste.
• Don’t Rush the Roast: Allow your vegetables to roast until they are beautifully charred and soft. This roasting process caramelizes the natural sugars, intensifying the flavors.
• Mind the Garlic: Roast garlic with the vegetables, but remember to peel it after roasting. Its mellow, roasted flavor is much more desirable than the harshness of raw garlic.
• Peel Peppers While Warm: Toss roasted peppers in a bowl covered with plastic wrap for 5-10 minutes, steam loosens skins.
• Layer Your Flavors: Add basil both before and after blending. Blending basil into the soup gives a subtle, integrated herbal note, while fresh basil on top adds a burst of color and brightness.
• Balance the Acidity: A small pinch of sugar can balance the natural acidity of the tomatoes. Taste and adjust the seasoning as you go to achieve that perfect balance.
• Texture Matters: If you prefer a chunkier texture, pulse the vegetables in the blender rather than processing them until perfectly smooth. This creates an appealing contrast in each spoonful.
• Safety First: When blending hot ingredients, vent the lid slightly and cover with a kitchen towel to prevent any accidental splashes.

There’s something undeniably comforting about a bowl of soup that not only warms your belly but also nourishes your soul.

This creamy roasted red pepper and tomato basil soup is a hug in a bowl, sweet, smoky, velvety, and herbaceous.

It’s nostalgic like grandma’s tomato soup, but elevated with bold roasted flavors and a creamy finish that feels indulgent but is actually light and wholesome.

Whether you’re cooking for guests, meal prepping for the week, or just craving something warm and beautiful, this is a must try dish.

Cozy up and enjoy the glow.

Print Recipe

Healthy

Creamy Roasted Red Pepper and Tomato Soup with Basil

Cooking Method: Roasting, Simmering Cuisine: Italian Courses: Appetizer, Dinner, Lunch Recipe Keys: Gluten Free Low Carb Low Cholesterol Mediterranean Vegan Vegetarian

Difficulty: Beginner Prep Time 10 mins Cook Time 45 mins Total Time 55 mins

Servings: 4 Calories: 220

Description

This gluten free roasted red pepper and tomato basil soup is the ultimate cozy comfort food, packed with rich roasted tomato flavor, a hint of sweetness from red bell peppers, and fragrant fresh basil.

Ingredients

Scale

1/2x 1x 2x 3x

For the Roasted Veggies

• 8 large ripe tomatoes (Roma or vine-ripened), halved
• 4 large red bell peppers, deseeded and halved
• 1 large yellow onion, quartered
• 6 cloves of garlic, unpeeled
• 2 tablespoons of olive oil
• ¹⁄₂ teaspoon of sea salt to taste
• ¹⁄₂ teaspoon of freshly cracked black pepper

For the Soup Base

• 2 cups of vegetable broth (low sodium preferred)
• 1 cup of unsweetened canned coconut milk (vegan) or heavy cream (for creaminess)
• 1 tablespoon of tomato paste
• 1 cup of fresh basil leaves (plus extra for garnish)
• ¹⁄₂ teaspoon of crushed red pepper flakes (optional heat)
• 1 teaspoon of smoked paprika (optional, for depth)
• 1½ teaspoon of sugar (optional, balances acidity)
• ¹⁄₂ teaspoon of salt
• ¹⁄₂ teaspoon of freshly ground black pepper

Optional Toppings

• Fresh basil
• Crusty bread
• A swirl of cream or coconut milk

Cooking Instructions

1. Roast the Vegetables

   • Preheat your oven to 400°F (200°C).
   • On a lined baking sheet, arrange tomatoes, red bell peppers (cut side down), onions, and garlic.
   • Drizzle with olive oil, sprinkle with salt and pepper and oregano toss lightly.
   • Roast for 30-35 minutes, until tomatoes and peppers are charred and softened.
   • Remove garlic skins once cooled slightly.
   Mark as complete

2. Peel & Blend the Soup

   • Once roasted, transfer the peppers to a bowl, cover with plastic wrap, and steam for 5 minutes (this makes peeling easier).
   • Peel off the pepper skins (don’t worry if a little remains, it adds flavor).
   • Transfer all roasted vegetables to a blender.
   • Add vegetable broth, tomato paste, and fresh basil.
   • Blend until completely smooth. You can do this in batches if needed.
   Mark as complete

3. Simmer to Perfection

   • Heat 1 tbsp olive oil in a large pot over low-medium heat.
   • Pour in the blended soup, add smoked paprika, red pepper flakes, and a pinch of sugar if tomatoes are too acidic.
   • Stir in coconut milk (for vegan) or heavy cream.
   • Simmer uncovered for 10–15 minutes, stirring occasionally, letting all the flavors meld beautifully.
   • Adjust salt and pepper to taste.
   Mark as complete

4. Serve It Up

   • Ladle into bowls. Top with fresh basil, a swirl of cream, and crusty bread.
   
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 1 bowl

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 6g30%

Sodium 480mg20%

Potassium 620mg18%

Total Carbohydrate 18g6%

Dietary Fiber 4g16%

Sugars 10g

Protein 4g8%

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Vitamin A 1600 IU

Vitamin C 80 mg

Calcium 80 mg

Iron 2.1 mg

Vitamin E 3 IU

Vitamin K 18 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don’t skip roasting, it brings out the sweetness and depth.
• Let soup cool slightly before blending to prevent splatters.
• Always remove garlic skins after roasting, no one wants to chew garlic paper.
• Let the soup simmer uncovered so it thickens slightly and flavors deepen.
• Adjust seasoning at the end, tasting is everything.
• Use caution when blending hot liquids, vent the blender lid slightly and cover with a towel.
• Adjust thickness with extra vegetable broth if needed.

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