Roasted Tomato and Red Pepper Soup

Warm, comforting, and bursting with rustic flavor, this Roasted Tomato and Red Pepper Soup is a true celebration of seasonal produce. Made with sweet Roma tomatoes, smoky roasted red bell peppers, and caramelized onions, this velvety soup is elevated with a hint of smoked paprika and fresh thyme for a deeply satisfying twist. Roasting the vegetables until slightly charred unlocks their natural sweetness, creating a robust base that’s blended to silky perfection. A drizzle of optional heavy cream adds a luxurious touch, while a garnish of fresh basil brightens each spoonful. Perfect as a cozy appetizer or a light meal when paired with crusty bread, this hearty soup is easy to prepare, vegetarian-friendly, and a delightful way to enjoy wholesome, homemade flavor.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces roma tomatoes
• 3 pieces red bell peppers
• 1 large yellow onion
• 4 cloves garlic
• 3 tablespoons olive oil
• 4 cups vegetable stock
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon smoked paprika
• 0.25 cup heavy cream (optional)
• 1 handful fresh basil (for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the roma tomatoes in half and place them cut-side up on a baking sheet.

Step 3

Cut the red bell peppers into quarters, removing the seeds and stems, and place them on the baking sheet along with the tomatoes.

Step 4

Peel the yellow onion and cut it into wedges. Add it to the baking sheet.

Step 5

Place the garlic cloves (with their skins on) on the baking sheet as well.

Step 6

Drizzle the vegetables with 3 tablespoons of olive oil, then sprinkle with salt, black pepper, and smoked paprika.

Step 7

Scatter the thyme sprigs over the vegetables.

Step 8

Roast the vegetables in the oven for 30-35 minutes, or until they are soft and slightly charred around the edges.

Step 9

Remove the roasted garlic cloves, peel off their skins, and set them aside.

Step 10

Transfer the roasted vegetables (including the peeled garlic) to a large pot over medium heat.

Step 11

Add the vegetable stock to the pot and bring it to a simmer. Let it cook for 10 minutes to develop the flavors.

Step 12

Use an immersion blender to blend the soup until smooth, or transfer the mixture to a countertop blender in batches to puree.

Step 13

Taste the soup and adjust seasoning with additional salt or pepper, if needed.

Step 14

If desired, stir in the heavy cream for a richer texture.

Step 15

Serve the soup hot, garnished with fresh basil leaves. Pair with crusty bread for a complete meal!

Nutrition Facts

Serving size	(1589.4g)

Amount per serving	% Daily Value*
Calories	1143.5

Total Fat 72.8g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 66.8mg	0%
Sodium 4641.9mg	0%
Total Carbohydrate 101.3g	0%
Dietary Fiber 23.5g	0%
Total Sugars 35.0g
Protein 24.9g	0%

Vitamin D 0IU	0%
Calcium 291.9mg	0%
Iron 8.3mg	0%
Potassium 2845.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 8.6%

Carbs: 34.9%