There are some soups that just feel like a hug in a bowl, and this roasted red pepper and tomato soup is exactly that. I first made it on a chilly Tuesday when I had a jar of roasted peppers staring at me from the fridge and a bunch of tomatoes that needed using up. What came out of that experiment was so good, my husband asked for it twice in one week.
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The secret here is roasting the peppers and tomatoes until they char and caramelize. That brings out their natural sweetness and adds a smoky depth that you just can't get from simmering alone. A touch of smoked paprika ties it all together, and a swirl of cream (or coconut milk) makes it velvety smooth.
This soup is forgiving, flexible, and perfect for meal prep. Serve it with a grilled cheese sandwich for the ultimate comfort meal, or keep it light with a side salad. Either way, you're in for a treat.
Why You'll Love This Recipe
About the Ingredients
4 large red bell peppers (about 1.5 lbs / 680g)
Look for peppers that are firm and glossy. If you can't find fresh, use 3 jars of roasted red peppers (drained) and skip the roasting step for them.
6 medium Roma tomatoes (about 1 lb / 450g)
Roma tomatoes are meaty and low in seeds, perfect for roasting. Substitute with 2 cans (14.5 oz each) of diced tomatoes if fresh are out of season.
1 medium yellow onion, quartered
Yellow onion adds a mellow sweetness. Use a sweet onion like Vidalia for an even milder flavor.
4 cloves garlic, unpeeled
Roasting garlic in its skin turns it sweet and nutty. If you're in a rush, you can add 2 raw minced cloves in the last 10 minutes of cooking.
2 tablespoons olive oil
Use a good-quality extra virgin olive oil for the best flavor. Avocado oil also works for roasting.
1 teaspoon smoked paprika
Smoked paprika is the star spice here. Regular paprika won't give the same smoky depth; if you only have sweet paprika, add a pinch of liquid smoke.
1/2 teaspoon ground cumin
Cumin adds an earthy warmth. Toasting it in the pot for 30 seconds before adding liquids enhances its flavor.
4 cups (960ml) vegetable broth
Use low-sodium broth so you can control the salt. Chicken broth works too if you're not vegetarian.
1/2 cup (120ml) heavy cream or full-fat coconut milk
Heavy cream makes it rich; coconut milk adds a subtle tropical note and keeps it dairy-free. For a lighter version, use half-and-half.
Salt and freshly ground black pepper, to taste
Sea salt or kosher salt is best. Always taste before adding more salt, especially if your broth is salted.
Fresh basil leaves, for garnish (optional)
Basil adds a fresh, peppery note. If you don't have basil, a drizzle of olive oil or a swirl of yogurt works nicely.
Tips & Tricks
Don't skip the roasting
It's what gives the soup its deep flavor. Make sure to get some char on the peppers and tomatoes.
Blend carefully
If blending hot soup, fill the blender only halfway and hold the lid with a towel. Or use an immersion blender directly in the pot.
Adjust consistency
If the soup is too thick for your liking, add more broth or water until it reaches the desired consistency.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep Vegetables
Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper. Halve the bell peppers and remove the stems and seeds. Cut the tomatoes in half lengthwise. Place the peppers, tomatoes, onion quarters, and garlic cloves (still in their skins) on the baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with a pinch of salt.
2. Roast Until Charred
Roast for 25-30 minutes, until the pepper skins are blistered and charred in spots and the tomatoes are soft and juicy. The onion should be golden at the edges. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the garlic cloves and discard the skins.
3. Sauté Aromatics
While the vegetables roast, heat a large pot over medium heat. Add a drizzle of oil (about 1 tablespoon) and sauté the smoked paprika and cumin for 30 seconds until fragrant. This toasting step brings out their oils and deepens the flavor.
4. Combine and Simmer
Add the roasted vegetables (including the peeled garlic) to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes to meld the flavors.
5. Blend Until Smooth
Use an immersion blender to puree the soup until completely smooth. If using a countertop blender, blend in batches, filling no more than half full, and hold the lid with a towel. Blend until velvety.
6. Add Cream and Season
Stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Simmer gently for 2 more minutes, but do not boil after adding the cream to prevent curdling.
7. Serve and Garnish
Ladle the soup into bowls. Garnish with fresh basil leaves and a drizzle of olive oil or extra cream, if desired. Serve hot.
Delicious Variations
Spicy Roasted Pepper Soup
Add 1/2 teaspoon of red pepper flakes or a chopped chipotle pepper in adobo sauce along with the smoked paprika for a kick.
Roasted Pepper and Carrot Soup
Replace the tomatoes with 2 large carrots, peeled and chopped, and roast them with the peppers. The carrots add natural sweetness and a vibrant orange color.
- Creamy Roasted Pepper and White Bean Soup: Stir in 1 can of drained cannellini beans just before blending for added protein and thickness.
How to Store Roasted Red Pepper and Tomato Soup with Smoked Paprika
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The flavors will meld even more overnight.
Freezer
Freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it's too thick. Avoid boiling to keep the cream smooth.
Frequently Asked Questions
Q: Can I use jarred roasted red peppers instead of roasting fresh ones?
Yes, absolutely. If using jarred peppers, you can skip the roasting step for them, but I recommend still roasting the tomatoes and onion to get that caramelized flavor. Just drain and rinse the jarred peppers before adding them to the pot.
Q: How do I make this soup vegan?
Use full-fat coconut milk instead of heavy cream and ensure you use vegetable broth. The soup will still be creamy and delicious. For a nut-based cream, blend 1/2 cup of soaked cashews with the soup.
Q: Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
Q: What can I serve with this soup?
This soup pairs wonderfully with a classic grilled cheese sandwich, crusty bread, or a simple green salad. For a heartier meal, top with croutons or a dollop of Greek yogurt.
Q: Is this soup spicy?
No, this soup is not spicy. The smoked paprika adds a smoky depth but not heat. If you like a little kick, add a pinch of cayenne or red pepper flakes when you add the spices.
If you try this roasted red pepper soup, let me know how it turns out in the comments below. And don't forget to share a photo with us on social media! Small steps count.
Roasted Red Pepper and Tomato Soup with Smoked Paprika
This easy roasted red pepper soup is smoky, creamy, and ready in 50 minutes. A healthy comfort bowl made with simple ingredients.
🧂 Ingredients
- 4 large red bell peppers (about 1.5 lbs / 680g)
- 6 medium Roma tomatoes (about 1 lb / 450g)
- 1 medium yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 4 cups (960ml) vegetable broth
- 1/2 cup (120ml) heavy cream or full-fat coconut milk
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
📋 Instructions
- 1Preheat and Prep Vegetables — Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper. Halve the bell peppers and remove the stems and seeds. Cut the tomatoes in half lengthwise. Place the peppers, tomatoes, onion quarters, and garlic cloves (still in their skins) on the baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with a pinch of salt.
- 2Roast Until Charred — Roast for 25-30 minutes, until the pepper skins are blistered and charred in spots and the tomatoes are soft and juicy. The onion should be golden at the edges. Remove from the oven and let cool for 5 minutes. When cool enough to handle, peel the garlic cloves and discard the skins.
- 3Sauté Aromatics — While the vegetables roast, heat a large pot over medium heat. Add a drizzle of oil (about 1 tablespoon) and sauté the smoked paprika and cumin for 30 seconds until fragrant. This toasting step brings out their oils and deepens the flavor.
- 4Combine and Simmer — Add the roasted vegetables (including the peeled garlic) to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes to meld the flavors.
- 5Blend Until Smooth — Use an immersion blender to puree the soup until completely smooth. If using a countertop blender, blend in batches, filling no more than half full, and hold the lid with a towel. Blend until velvety.
- 6Add Cream and Season — Stir in the heavy cream or coconut milk. Season with salt and pepper to taste. Simmer gently for 2 more minutes, but do not boil after adding the cream to prevent curdling.
- 7Serve and Garnish — Ladle the soup into bowls. Garnish with fresh basil leaves and a drizzle of olive oil or extra cream, if desired. Serve hot.
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
