Slow Roasted Tomato and Roasted Red Pepper Soup

Why I Love This Slow Roasted Tomato and Roasted Red Pepper Soup

This slow roasted tomato and roasted red pepper soup is my go-to on a chilly day. Over the summer, I slow-roasted a big batch of tomatoes and stashed them in the freezer, they became the base of this soup, along with a roasted red pepper, onion, garlic, and fresh basil. I used my immersion blender to puree it right in the pot, and my husband Josh happily polished off a bowl with a grilled cheese sandwich. It’s simple, deeply flavored, and exactly what I want when the weather turns cold.

Why You’ll Love This Homemade Soup

• The slow-roasted tomatoes add a sweet, concentrated flavor that canned tomatoes alone can’t match.
• Roasted red pepper brings a subtle smokiness that makes every spoonful interesting.
• It’s a vegetarian soup that feels hearty and satisfying, especially with a grilled cheese on the side.

Key Ingredients for This Winter Soup

• Slow roasted tomatoes: These are the heart of the dish, adding deep umami and sweetness. If you have time, roast a batch ahead and freeze them in 1-cup portions.
• Roasted red pepper: Homemade roasting gives the best smoky flavor, but jarred works in a pinch. Either way, it adds a mellow sweetness that balances the tomatoes’ acidity.
• Fresh basil: Don’t skip it, the fresh, peppery notes brighten the soup and complement the roasted vegetables perfectly. Stir it in just before pureeing to preserve its color and flavor.

Kitchen Tools for This Easy Soup Recipe

• Large soup pot or Dutch oven for even heating
• Immersion blender for easy, in-pot pureeing (or a regular blender)
• Sharp knife and cutting board for chopping vegetables
• Measuring cups and spoons

Tips for Making the Best Slow Roasted Tomato and Roasted Red Pepper Soup

Let the onion cook until it’s truly tender before adding the garlic and red pepper flakes, this builds a sweet, savory base. After you add the slow roasted tomatoes and roasted red pepper, cook them for the full 5 minutes to marry the flavors. If you’re using canned diced tomatoes, low-sodium lets you control the salt better; you can always add more later.

Expert Tips for Perfect Texture and Flavor

For the silkiest soup, let the immersion blender run until you see no visible chunks. If you’re using a regular blender, work in batches and crack the lid slightly to let steam escape. Taste before serving, sometimes a pinch of sugar balances the acidity from the tomatoes, especially if they weren’t super sweet.

Easy Variations for This Tomato Soup

To make it creamy, stir in a splash of heavy cream or coconut milk after pureeing. For a smoky twist, add a teaspoon of smoked paprika along with the red pepper flakes. If you don’t have slow-roasted tomatoes, use fire-roasted canned tomatoes instead, they’ll add a similar depth. And if you want extra heat, toss in a chopped fresh chili or a few extra dashes of red pepper flakes.

What to Serve with This Roasted Red Pepper Soup

I love this vegetarian soup with a classic grilled cheese sandwich, the crispy, buttery bread and melted cheese are perfect for dipping. For a lighter meal, top each bowl with fresh basil and a shower of grated parmesan. A simple green salad with a tangy vinaigrette also works well to round out the meal.

How to Store Leftover Soup

Let the soup cool completely, then transfer to an airtight container. It will keep in the refrigerator for 4 to 5 days. The flavors only get better as they meld, so it’s a great make-ahead option.

Can You Freeze This Soup?

Yes, this easy soup recipe freezes beautifully. Cool it completely, then portion into freezer-safe containers or zip-top bags. Leave a little room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Best Ways to Reheat the Soup

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until hot. If it thickens too much after refrigeration, add a splash of water or vegetable broth to thin it. You can also microwave individual portions in a covered bowl, stopping to stir halfway through.

Slow Roasted Tomato and Roasted Red Pepper Soup FAQs

Equipment

• large soup pot
• immersion blender (or regular blender or food processor)
• knife
• cutting board

Recipe

Slow Roasted Tomato and Roasted Red Pepper Soup

Print recipe Pin recipe

Prep

PT0M

Cook

20 min

Total

PT0M

Servings

4 servings

Course

Lunch

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion (chopped)
• 3 cloves garlic (minced)
• dash red pepper flakes
• 1 cup slow roasted tomatoes
• 1 pepper roasted red pepper
• 2 cans diced tomatoes (low sodium)
• 1 can vegetable broth (low sodium)
• 0.5 cup fresh basil (chopped)
• salt
• black pepper
• fresh basil (for serving)
• parmesan cheese (for serving)

Instructions

1. Heat olive oil in a large soup pot. Add in the onion and cook until tender.
2. Stir in the garlic and red pepper flakes. Cook for a couple of minutes.
3. Add the slow roasted tomatoes and roasted red pepper. Cook for 5 minutes.
4. Stir in the diced tomatoes and vegetable broth. Add the fresh basil and salt and pepper to taste. Cook for 15-20 minutes.
5. Puree the soup with an immersion blender. If you don’t have one you can use a regular blender or food processor. Just transfer the soup to the kitchen gadget of your choice. Puree until smooth.
6. Serve hot. I like to add fresh basil and parmesan right before serving.

Nutrition (per serving, estimated)

Calories

145 kcal7% DV

Protein

4 g8% DV

Fat

7 g9% DV

Carbs

18 g7% DV

Fiber

4 g14% DV

Sodium

680 mg30% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

LunchRoasted Red Pepper Tomato Soup