This delicious Roasted Tomato and Red Pepper Soup is a classic wholesome starter with a caramelized and slightly smoky flavor that tastes so much richer than a simmered soup. It’s very easy to make and mostly hands-off. Just roast the veggies, then puree them in a blender with veggie stock! Dairy-free and vegan.
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If you love a good wholesome soup, try my Creamy Roasted Tomato & Basil Soup for a classic creamy option. Or for something more substantial, try my Lentil and Coconut Soup or Pumpkin & White Bean Soup which both have legumes for protein.
Why You’ll Love This Recipe
- It’s mostly hands-off. Everything roasts in the oven first, which means big flavor with very little babysitting – my favorite kind of dinner.
- Creamy without being heavy. The celeriac does all the work here, giving the soup that rich, velvety texture without needing cream or fancy add-ins.
- Perfect for meal prep. It keeps well and somehow tastes even better the next day.
Ingredients You’ll Need
- Red bell peppers
- Parsnip or celeriac (celery root)
- Yellow onion
- Roma tomatoes
- Garlic
- Olive oil
- Crushed red pepper flakes
- Smoked paprika
- Salt
- Vegetable broth
- Red wine vinegar
- Yogurt
- Olive oil
- Parsley or cilantro
- Cracked black pepper
Instructions
You can see here just how easy it is to make this soup. Or jump to the recipe card to see the detailed instructions.
Step One: Prep all the vegetables by chopping the peppers, parsnip or celeriac, onion, tomatoes, and peeling the garlic.
Step Two: Arrange the vegetables on a lined baking pan, drizzle with olive oil, and sprinkle with the spices and salt.
Step Three: Roast until the vegetables are soft, then briefly broil to lightly char the peppers and caramelize the tomatoes.
Step Four: Transfer the roasted vegetables and any pan juices to a blender with some of the vegetable broth and vinegar, then blend until smooth.
Step Five: Adjust the consistency with more broth as needed, taste and season, then warm the soup in a pot before serving.
Storage
Keep in the fridge for up to 4 days or you can freeze this soup for up to 2 months in an airtight container.
Expert Tips
Roast the veggies until they’re really soft and lightly charred -that deep caramelization is what makes the soup taste rich without extra ingredients.
FAQ
Yes – and this recipe is actually designed for fresh peppers. Roasting them until soft and lightly charred is key for flavor, so don’t rush that step. The deeper the roast, the richer and less “sweet-only” the soup tastes.
For medium red bell peppers, about three works well. If your peppers are on the smaller side, you can add an extra one – this soup is very forgiving.
Definitely. Let it cool completely, then freeze in airtight containers for up to three months. When reheating, warm gently and stir well – or give it a quick blend if it’s separated a little.
This comes up a lot with red pepper soups. A splash more vinegar or a squeeze of lemon usually fixes it right away. Salt also makes a big difference here, especially depending on your broth, so adjust gradually and taste as you go.
I hope you enjoy this Roasted Tomato and Red Pepper Soup – let me know what you think in the comments below or tag me on Instagram @glowdiaries___ 🙂
Roasted Tomato and Red Pepper Soup
Ingredients
- 1 lb red bell peppers 450 g; about 3 medium
- 1 medium parsnip or celeriac celery root, peeled and chopped (450 g)
- 1 medium yellow onion chopped (150 g)
- 3 large Roma tomatoes halved (335 g)
- 4 cloves garlic peeled (20 g)
- 4 tablespoons olive oil 60 g
- ½ teaspoon crushed red pepper flakes 1 g
- 2 teaspoons smoked paprika 4 g
- 1 teaspoon fine sea salt divided (6 g)
- 3–3½ cups vegetable broth 705–825 g
- 1–2 tablespoons red wine vinegar to taste (15–30 g)
To Serve
- Yogurt plant-based, if needed
- Olive oil
- Roughly torn parsley or cilantro coriander leaves
Instructions
- Preheat oven to 400°F/200C. Line a baking pan with foil or parchment.
- Cut the peppers into large pieces, removing the seeds and veins.
- Peel the celeriac, cutting away any crevices that can’t be peeled. Cut into 1″/2.5cm cubes
- Peel and chop the onion into quarters or eighths. Peel the garlic cloves. Halve the tomatoes.
- Place all the vegetables and aromatics on the prepared baking pan.
- Drizzle everything with olive oil and sprinkle on the crushed red pepper flakes and smoked paprika.
- Bake for 20 minutes, until the celeriac is soft and the tomatoes are gooey and bubbling.
- Turn the oven to broil and move the pan closer to the broiler for 5 minutes to lightly char the edges of the peppers and caramelize the tomato juices.
- Remove from the oven and allow to cool slightly.
- Add all the vegetables into a blender, pouring in any liquid that has settled in the bottom of the pan.
- Add 2 cups/470ml broth, 1 tbsp/15ml vinegar, and ½ tsp/3g salt and blend until smooth.
- Add more broth to desired consistency. Taste and adjust vinegar and salt as needed. The amount of broth may impact the salt so should be added first.
- Pour soup into a pot and heat.
- Serve into bowls and garnish with a light drizzle of yogurt, olive oil, cracked pepper and chopped parsley.
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