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Who doesn’t love a good bowl of roasted red pepper and tomato soup? Especially when it’s paired with a warm and toasty grilled cheese or topped with some crunchy croutons. I’ll admit, I was never a fan of the classic Campbell’s tomato soup and used to think it was something only old people actually enjoyed. That is, until I tried a homemade version that completely changed my opinion. Now that I know that making tomato soup from scratch is so incredibly easy, I’m always looking forward to making a big batch towards the end of summer when the garden starts producing boatloads of tomatoes.
Below is a step-by-step guide to making this tomato soup, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the ingredients and their benefits:
- Tomatoes: I like to use a mixture of Romas and heirlooms because they are great for soups and sauces and have a more concentrated flavor, but you can use any tomatoes available to you. Tomatoes are a rich source of fiber, Vitamin C, potassium, iron, and folate. They are high in antioxidants like lycopene, which promotes heart health and beta carotene, which supports eye health.
- Onion: White or yellow onions will work best for this recipe. I typically use sweet yellow because I enjoy their milder flavor. Onions are rich in antioxidants and other compounds that help to fight against disease and cancer.
- Red bell pepper: Some major health benefits of bell peppers are their high concentration of vitamins and nutrients such as Vitamins A, C, B6, K, and E, and potassium and fiber.
- Garlic: Rich in organosulfur compounds and flavonoids, like quercetin that have strong anti-inflammatory, anticancer, and also antimicrobial effects. Garlic enhances the immune system and have been shown to reduce risk of prostate and gastric cancers.
- Basil: This aromatic herb is a fantastic source of vitamins and nutrients, including Vitamin K, manganese, calcium, and magnesium. It has strong anti-inflammatory and antibacterial effects to support health and decrease risk of disease.
- Olive oil: There seems to be a lot of controversy regarding the health benefits of certain vegetable oils. Here’s my take: While some certainly contain healthier fats than others, too much oil is bad for our health, regardless of what type. Since oil is basically concentrated fat, it can be very easy to overconsume, which can lead to excess body fat and increased health issues. Nuts and seeds are the best way to achieve a healthy fat intake without consuming too many calories. So, I tried to keep the amount as minimal as I could but feel free to omit it if you would prefer to reduce your intake!
- Paprika, crushed red pepper flakes, salt & pepper: In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your meals. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Pro tip: I always try to buy any produce and herbs I need from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
(Not pictured: 1 tbsp olive oil)
Step 1:
Preheat your oven to 375°F. Then, gather your ingredients and prepare your veggies! You’ll want to slice the tomatoes in half, then quarter the onion and bell pepper. Slice the top off the head of garlic to expose the cloves. Arrange them in a single layer on a baking sheet lined with a silicone baking mat or parchment paper.
Pro tip: I highly recommend investing in these silicone baking mats if you don’t have any already. I have been using them for years and they are easily one of my favorite purchases for the kitchen. They work incredibly well and since they’re reusable, they cut down on a bunch of waste and also save you money in the long run. Here’s the link to the ones I use: Silicone Baking Mats
Step 2:
Drizzle the olive oil all over the veggies and season with a pinch of salt and pepper to build flavor. Make sure to coat the exposed garlic cloves in oil and place the entire head face down on the baking tray. This will keep the cloves from becoming burnt.
Step 3:
Place the tray on the center rack in the oven and bake for 40 minutes. The veggies should become nice and charred.
Step 4:
Peel the skins off the red pepper and transfer it to a high-speed blender along with the roasted tomatoes and onion. Carefully, squeeze out the softened garlic cloves from the head. Add 1 cup of water and blend until it becomes very smooth.
Step 5:
Transfer blended soup to a large pot on the stove, then turn heat to medium-high. Add seasonings and fresh basil and add more water to thin the soup until it reaches your desired consistency. Bring to a boil, then turn heat to low and simmer 15 minutes.
Note: You can optionally add the fresh basil at the end if you prefer. Personally, I like to cook it with the soup to better integrate the flavor and mellow the strong taste of the basil.
Just like that, it’s ready to serve! I highly recommend serving this soup with fresh bread, croutons, or a classic grilled cheese sandwich to make it a more complete meal. Leftovers will stay good in the fridge for up to a week or you can freeze them for several months. If you try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Don’t own a high-speed blender?
No worries! You can always use a standard blender or immersion blender instead. You may just need to strain the soup through a sieve to avoid leaving behind seeds and bits of the tomato skins. I do highly recommend investing in a high-speed blender if you have the ability to do so because there’s just no comparison to the smooth, creamy consistency you can achieve when making sauces, smoothies, soups, etc. Here’s a link to the one I have been using for years: Vitamix High-Speed Blender
Roasted Red Pepper and Tomato Soup
Equipment
- 1 High-speed blender
Ingredients
- 2 lbs. ripe tomatoes halved
- 1 onion quartered
- 1 red bell pepper quartered
- 1 head garlic
- 1-2 cups water
- 5-7 fresh basil leaves sliced
- 1 tbsp olive oil
- 1 tbsp salt
- 1/2 tsp crushed red pepper optional
- 1/4 tsp paprika
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F. Arrange tomatoes, onion, and bell pepper in a single layer on a parchment lined baking tray.
- Slice the top off the whole head of garlic to expose the cloves and place it on the baking tray. Drizzle the olive oil over the veggies and season with a pinch of salt and pepper. Place the garlic head face down.
- Bake on the center oven rack for 40 minutes.
- Peel the skins off the red pepper. Transfer to a high-speed blender along with tomatoes, onions, softened garlic cloves, and 1 cup of water.
- Blend until very smooth. Transfer to a large pot, then turn the heat to medium-high.
- Add seasonings and basil. Thin the soup with more water until it reaches desired consistency.
- Bring to a boil. Then, reduce heat and simmer 15 minutes, stirring occasionally.
