Creamy Roasted Red Pepper and Tomato Soup with Basil

Creamy Roasted Red Pepper and Tomato Soup with Basil
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cooking Method: ,
Cuisine:
Courses: , ,
Difficulty: Beginner
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
    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. 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.
  2. 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.
  3. 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.
  4. 4
    Serve It UpRoasted Red Pepper Tomato Basil Soup
    • Ladle into bowls. Top with fresh basil, a swirl of cream, and crusty bread.

Nutrition Facts

Servings 4

Serving Size 1 bowl

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%
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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Read it online: https://tinakitchen.com/recipe/roasted-red-pepper-and-tomato-soup-with-basil/
Chef Tina | Tina Kitchen
Chef Tinah
Food and Lifestyle Blogger

Hi, I'm Chef Tina, a full time food blogger and travel enthusiast. My love for cooking started in my grandmother’s kitchen, where I learned that food is more than just a meal; it’s a story. Now, I share delicious and easy recipes to inspire your kitchen adventures.

We hope you enjoy making this recipe.

Happy cooking!