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+ servings
Two bowls of roasted tomato soup topped with a little grated cheese and basil.
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5 from 24 votes

Roasted Red Pepper and Tomato Soup

Make this savory roasted red pepper and tomato soup with basil with only around 15 minutes of prep plus roasting time. Roasted red peppers add so much depth of flavor, like in a roasted red pepper soup, it might be the best tomato soup you ever have. Each serving is 1 cup of soup.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer or Main
Cuisine: Any
Keyword: roasted tomato soup, roasted tomato soup with basil
Servings: 4
Calories: 198.6kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 2 pounds tomatoes see the Ingredient Notes in the post for tips.
  • 2 large red peppers see the Preparation Tips in the post for using jarred peppers.
  • ½ large white onion (or yellow onion) peeled and cut into ½" half - rings
  • 3 tablespoons extra virgin olive oil divided
  • 2 tablespoons balsamic vinegar divided
  • 1 ½ teaspoon kosher salt divided
  • ¼ teaspoon ground pepper divided
  • 1 ½ cups vegetable broth
  • 2 teaspoons lightly dried basil or thinly sliced fresh basil
  • ¼ cup grated Parmesan cheese Asiago, Monterey Jack or cheddar cheese also work.

Instructions

Oven Roasting Instructions

  • Preheat the oven to 400˚F and line 2 sheet pans with parchment paper. Place one rack in the middle of the oven, or one level below the middle. Slide another rack towards the top of the oven, but not the very top level used for broiling.
  • Cut out the stems of the tomatoes. Slice the tomatoes in half and arrange on one prepared sheet pan.
    Slice the half onion into ½" thick rings. Slice the red peppers into large pieces, discarding the stems and seeds. Arrange on the the second prepared baking sheet in a single layer.
    Drizzle everything with 2 tablespoons of olive oil. Drizzle the tomatoes and red peppers with a total 2 tablespoons balsamic vinegar. Sprinkle with a little salt and pepper.
    Slide the peppers and onions onto the middle rack, and the tomatoes onto the upper rack. Roast until tender.
    The roasted tomatoes will become tender in approximately 25-30 minutes. The oven roasted peppers and onions will be tender in 35 - 45 minutes.

Air Fryer Roasting Instructions

  • Preheat the oven to 400˚F and line a sheet pan with parchment paper. Slide a rack into oven that's one level above the middle.
    Cut out the stems of the tomatoes. Slice the tomatoes in half and arrange on the prepared sheet pan. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Sprinkle with a little salt and pepper.
    Roast for 30 minutes.
  • While the tomatoes roast, preheat the air fryer to 400˚F.
    Slice the half onion into ½" slices and the red peppers into large pieces, discarding the stems and seeds. Toss in a bowl with 1 tablespoon olive oil and arrange in the basket of the air fryer.
    Air fry for 10 minutes, turn over using tongs, and air fry for another 5 minutes.

Making the Soup

  • Place the red pepper slices in a container and cover for a few minutes. When cool enough to handle, peel off the skins that are easily removed.
    When the roasted tomatoes are cool enough to handle, slip off any skins that remove easily. They should easily slide off.
  • Pile the roasted tomatoes, peppers and onion into a large pot. Add the vegetable broth and basil, and bring to a simmer.
  • Using an immersion blender, purée the soup to the degree you prefer. If you like a super-smooth soup, use a counter top blender to purée.
  • Stir in the cheese until it melts. Correct for any seasoning.
  • Serve warm or at room temperature.

Nutrition

Calories: 198.6kcal | Carbohydrates: 18.3g | Protein: 5.2g | Fat: 12.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.2g | Cholesterol: 4.3mg | Sodium: 1343.8mg | Potassium: 729.1mg | Fiber: 4.4g | Sugar: 12.5g | Vitamin A: 3992.4IU | Vitamin C: 109.2mg | Calcium: 112.6mg | Iron: 1.2mg