This roasted tomato soup is rich, smooth, and full of flavor from oven-roasted tomatoes and sweet red bell pepper. It’s the perfect cozy meal paired with a classic grilled cheese sandwich. It comes together with simple ingredients you likely already have on hand.
Why You’ll Love This Recipe
- Roasting brings out natural sweetness and deep flavor.
- Made with simple, budget-friendly ingredients.
- Smooth, creamy texture (with or without straining).
- Perfect for dipping grilled cheese.
- Great for meal prep and leftovers.
Tips for the Best Tomato Soup
- Use ripe tomatoes for the best flavor.
- Don’t skip roasting, it’s key for depth.
- Straining is optional but gives a smoother texture.
- Add cream at the end so it doesn’t curdle.
- Use less water if you prefer a thicker soup.
Budget Breakdown (Estimated)
- Tomatoes (2 lbs) – $3-4
- Red bell pepper – $1.50
- Onion + garlic – $1
- Cream + Parmesan (optional) – $2-3
Estimated total: $6-9 for multiple servings
What to Serve With
- Classic grilled cheese sandwiches
- Crusty bread or baguette
- Simple side salad
- Crackers for dipping
Storage and Reheating
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze up to 2 months (without cream for best results).
- Reheat: Warm on stovetop over medium heat, stirring occasionally.
Kitchen Tools
- Blender: A high-speed blender will give you the smoothest texture.
- Food processor: A great alternative to a blender for pureeing the soup.
- Fine mesh strainer (optional): For an extra silky soup.
- Large pot or Dutch oven: For cooking and simmering the soup.
- Oven-safe dish or sheet pan: To roast the tomatoes and bell pepper.
- Knife & cutting board: For prepping vegetables.
- Wooden spoon or spatula: For stirring.
Frequently Asked Questions
Can I make this soup thicker?
Yes! Simply reduce the amount of water when simmering.
Can I skip the cream?
Yes! The soup is still delicious and slightly lighter without it.
What if my soup tastes too acidic?
Add a small pinch of sugar to balance it out.
Do I have to strain the soup?
No, it’s optional. Straining just makes it extra smooth.
Can I use canned tomatoes?
Fresh is best for roasting, but canned work in a pinch just skip the roasting step.
Recipe
Roasted Tomato Soup with Red Bell Pepper (Creamy + Easy)
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy4
servings15
minutes35
minutes50
minutesA smooth and flavorful roasted tomato soup made with fresh tomatoes, red bell pepper, and basil, finished with cream and parmesan for a cozy, comforting bowl perfect with grilled cheese.
Ingredients
2 lbs tomatoes, quartered
1 red bell pepper, sliced into small pieces
2 tablespoons olive oil (for roasting)
1 tablespoon olive oil (for pot)
1 onion, sliced
4 cloves garlic, minced
Handful of fresh basil leaves
3 cups water (see note for thickness)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup heavy cream
1/4 cup grated parmesan
Pinch of sugar (optional, for balance acidity)
Directions
- Roast the vegetables. Preheat oven to 400°F. Add tomatoes and red bell pepper to an oven-safe dish. Drizzle with olive oil and toss to coat. Roast for 30 minutes until softened and slightly caramelized. Let cool.
- Cook aromatics. In a large pot, heat 1 tablespoon oil over medium heat. Add sliced onion and cook for about 7 minutes. Add minced garlic and cook for 1 more minute. Remove from heat and let cool slightly.
- Blend. Add roasted vegetables, cooked onion and garlic, and fresh basil to a blender. Blend until smooth.
- Strain (optional). For an extra smooth soup, strain the mixture to remove skins and seeds.
- Simmer. Pour soup back into the pot. Add water, salt, smoked paprika, oregano, black pepper, and thyme. For a thicker soup, use less water.
- Finish. Stir in heavy cream and parmesan if using. Taste and add a pinch of sugar if needed to balance acidity.
- Serve, Serve warm with grilled cheese sandwiches.
