Roasted Red Pepper and Tomato Soup

By: Stephanie

5 Comments

Posted: 01/04/21 Updated: 11/08/23

Looking for a hearty and flavorful soup to warm you up on a chilly day? Try this comforting roasted red pepper and tomato soup! The smoky sweetness of the roasted red peppers, the tangy richness of the tomatoes, coupled with the aromatic basil pistou and the crunch of grilled cheese croutons, make this soup more than just a meal – it’s an experience.

Why this roasted red pepper tomato soup works

• The roasting process intensifies the flavors of the red peppers, giving them a smoky depth that perfectly complements the tangy sweetness of tomatoes.
• Using both canned and fresh tomatoes adds complexity to the soup’s flavor profile.
• A dollop of pistou (a French version of pesto) adds a fresh and herbaceous note to balance out the richness of the soup.
• Grilled cheese croutons add a satisfying crunch and cheesy goodness to each bite.
• Ready to be enjoyed in just an hour!

Ingredients needed

Here’s everything you need to make these grilled romaine hearts…

Soup

• Red bell peppers
• Canned San Marzano tomatoes (whole and peeled)
• Tomato paste
• Fresh basil leaves
• Coconut milk (full-fat)
• Aromatics (yellow onions + garlic cloves)
• Spices (oregano, crushed red pepper flakes, salt and pepper)
• Better Than Bouillon vegetable base + veggie broth

Pistou

• Fresh basil leaves
• Garlic cloves
• Parmesan cheese (grated)
• Olive oil
• Kosher salt

Grilled Cheese Croutons

• Bread
• American cheese (or your favorite sliced cheese)
• Mayo (or butter)

Tip:

Make extra pistou to use as a spread or dip for your grilled cheese croutons!

How to make roasted red pepper and tomato soup

Making this soup is as easy as 1-2-3! Here is a step-by-step tutorial on how to make this delicious soup:

Step 1: Prepare the bell peppers

1. Start out by preheating your oven to 450°F (230°C).
2. Wash and halve the red peppers, removing the stems and seeds.
3. Repeat this step until you have gone through all of the red bell peppers.

Tip:

Use a pairing knife to remove the stems, white membrane, and seeds.

Do I have to use red bell peppers?

No, you can use any type of bell pepper (green, yellow, orange) or a combination of different colors. However, red peppers will give the soup its signature smoky sweetness.

Step 2: Roast the red peppers

1. Place them on a baking sheet, cut side down, and roast in the oven for 20 minutes or until the skins are charred, blistered, and wrinkly.
2. Transfer the peppers to a bowl and cover with plastic wrap. Allow the peppers to steam for about 10 minutes (this will help loosen their skins and make peeling a lot easier).
3. Once the peppers are cool enough to handle, peel all the skin off the tops of the bell peppers. For pesky spots that don’t peel easily, use a pairing knife to scrape the skin off.

Can I use jarred roasted red peppers instead?

Yes, you can use jarred roasted red peppers if you are short on time. Simply drain them well and add them to the soup in step 4. But if you can, I recommend roasting your own!

Step 3: Make your basil pistou

If you have never heard of French pistou, it’s similar to a cold pesto but without the pine nuts and parmesan cheese. The simplicity of this sauce makes it perfect for adding a pop of flavor to soups, sandwiches, pasta, and more!

You can prep it with a mortar and pestle, or you can use a food processor to make it quickly.

While the peppers are roasting and cooling down:

1. Add fresh basil leaves, garlic cloves, and grated parmesan cheese to a food processor.
2. Slowly pour in the olive oil and pulse until you get a smooth paste.
3. Season with kosher salt to taste.
4. Place in the fridge until you are ready to serve.

Tip:

Feel free to make this basil pistou a day or two in advance! The longer it sits, the better the flavors will meld together.

Can I use pre-made pesto instead?

Yes, you can substitute the homemade pistou with store-bought pesto if desired. Just make sure it’s a high-quality pesto for the best flavor.

Can I use another type of cheese?

Yes, you can use other types of cheese if you are not a fan of parmesan. Some good substitutes include nutritional yeast, feta cheese, or even goat cheese!

Step 4: Make the pepper tomato soup

Using San Marzano tomatoes (with their unique flavor and lower acidity) will give this soup a rich, deep tomato taste. And combining it with fresh tomatoes adds a depth of flavor that complements the red peppers perfectly.

Here is how to make this roasted red pepper and tomato soup:

1. In a large pot, heat up some oil over medium-high heat. Add in the diced onions and minced garlic cloves, stirring occasionally until fragrant and slightly caramelized.
2. Pour in the canned San Marzano tomatoes (including the juices) and use a potato masher to break them down into smaller pieces.

1. Add tomato paste, oregano, crushed red pepper flakes, salt, and pepper. Give everything a good stir.
2. Add in the roasted red peppers from Step 2 (or the jarred version) and some of the vegetable broth. Bring to a gentle boil, then lower the heat, cover, and allow to simmer for 15 minutes.
3. Pour in the full-fat coconut milk, stir well to combine, and use an immersion blender to blend everything until smooth.
4. Keep on low heat and let simmer for another 5 minutes.

Tip:

If the soup is too thick for your liking, you can add more vegetable broth to thin it out.

What can I use as a substitution for San Marsan tomatoes?

If you can’t find San Marzano tomatoes, you can use regular canned tomatoes or fresh plum tomatoes. Just make sure to adjust the seasonings accordingly to balance out the acidity.

Can I use regular milk instead of coconut?

Yes, you can substitute with your preferred type of milk if desired. However, using coconut milk will give the soup a creamier consistency and add a subtle sweetness to balance out the tangy tomatoes.

Is it okay to use fresh tomatoes over canned?

Yes, you can use fresh tomatoes if you have them on hand. Just make sure to remove the seeds and skin before adding them to the soup. You can also roast them with the red bell peppers to add some extra depth of flavor.

Step 5: Make your grilled cheese croutons

To make this soup extra special, we are going to turn a classic grilled cheese sandwich into crispy croutons that can be used as a topping for the roasted red pepper and tomato soup.

Here’s how to make cheesy croutons:

1. Spread mayo on one side of your favorite bread. I use mayo instead of butter on my grilled cheese because of it’s higher smoke point. It gives you a more even and crispy crust! Feel free to use butter if that is how you prefer to make grilled cheese.
2. Place a slice of American cheese on the other side, then put them together to form a sandwich.
3. Heat up a skillet over medium heat and place your sandwich in the skillet. Cover it with a lid so that the steam from the pan melts the cheese.
4. Cook until both sides are crispy and golden brown, then remove from heat and let it cool before cutting into small crouton-sized pieces.

Tip:

For some more flavor, use my no-knead focaccia as the bread for the grilled cheese croutons!

Can I use regular croutons?

Yes, you can use regular croutons if you don’t want to make your own. But trust me, the grilled cheese version is worth the extra effort!

You can also make your own version of croutons with this recipe of cast iron cornbread for a bit more sweetness.

How to serve red pepper tomato soup

Once the soup is done, ladle it into bowls and top with a generous spoonful of the basil pistou. Then add some grilled cheese croutons on top for an extra crunch!

Serve hot and enjoy this flavorful, cozy meal that’s perfect for chilly days!

You can also serve this roasted red pepper and tomato soup as an appetizer with some garlic bread before enjoying some of this crispy chicken caprese and a side of Brussels sprouts caesar salad.

Recipe variations and substitutions

• For a vegan version, you can substitute the parmesan cheese in the basil pistou with nutritional yeast. Use vegetable broth instead of chicken broth and omit the grilled cheese croutons or use non-dairy cheese.
• If you do not want to add the toppings, you can enjoy the roasted red pepper tomato soup on its own. The toppings just enhance the already delicious flavor of the soup.
• For a low-carb option, you can skip the grilled cheese croutons and just add the pistou on top of the soup. You can place the soup into a bowl and spoon the pistou directly into the roasted red pepper tomato soup, then stir to combine. Or you can add the pistou into a bag, cut the corner, and squeeze it like above for presentation.

• Feel free to add any additional vegetables or protein to the soup for a heartier meal. Some great options include chickpeas, spinach, or shredded chicken.
• For a spicier kick, add some hot sauce or more crushed red pepper flakes to the soup. You can also use spicy roasted red peppers instead of regular ones.
• You can also serve the croutons on the side to dip into the soup as you eat, or even just cut the grilled cheese sandwich in half and dip as you go.

How to store and reheat

Store leftover roasted red pepper tomato soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply pour into a pot over medium heat and stir occasionally until heated through. You may need to add a splash of broth if the soup has thickened too much in the fridge.

This soup is also freezer-friendly! Just make sure to store it in a freezer-safe container or bag. To reheat, allow the soup to thaw in the fridge overnight and then follow the above reheating instructions.

Love soup? Try out these other recipes:

• Roasted Tomatillo Chicken Soup
• Chicken and Dumpling Soup
• Caldo Verde (Portuguese soup)
• Butternut Squash Soup
• Mushroom Soup

Made this recipe and loved it? Leave a star rating below!

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4.67 from 3 votes

Roasted Red Pepper and Tomato Soup

This creamy roasted red pepper and tomato soup, garnished with grilled cheese croutons and basil pistou, is the ultimate comfort soup!

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

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4 -6 servingss

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Ingredients

Roasted Red Pepper Tomato soup

• ▢ 2 red bell peppers (cut in half, stem and seeds removed (see note #1))
• ▢ 2 tablespoons olive oil
• ▢ 1/3 cup diced yellow onion
• ▢ 3 cloves garlic (peeled and chopped)
• ▢ 1 teaspoon dried oregano
• ▢ 1/2 teaspoon crushed red pepper flakes
• ▢ 28 ounces whole peeled San Marzano tomatoes
• ▢ 6 ounces tomato paste
• ▢ 1 tablespoon chopped fresh basil leaves
• ▢ 1 teaspoon Better Than Bouillon vegetable base
• ▢ 1 cup vegetable broth
• ▢ 14 ounces full fat coconut milk (see note #2)
• ▢ 1/2 teaspoon Kosher salt
• ▢ 1/4 tsp ground black pepper

Pistou

• ▢ 2 cups fresh basil leaves
• ▢ 3 cloves garlic (peeled)
• ▢ 1/4 cup freshly grated parmesan
• ▢ 1/3 cup olive oil
• ▢ 1/4 teaspoon Kosher salt

Grilled Cheese Croutons

• ▢ 4 slices bread
• ▢ 4 slices American cheese (or cheese of choice)
• ▢ 1 tablespoon mayo or butter (see note #3)

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Equipment

• ▢
  All-Clad Immersion Blender 
• ▢
  Lodge Enameled Cast Iron Dutch Oven 

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Instructions

Roasting bell peppers

• Preheat oven to 450F. Line a baking sheet with foil, place halved/seeded bell peppers open side down. Roast in the oven for 20 minutes until skin blisters and is charred.
• Remove from the oven and cover, allow to steam for 10 minutes to help loosen the skin.
• Peel the skin off the tops of the bell peppers and discard. For tougher spots of skin, use a pairing knife to scrape the skin. Set aside roasted bell peppers

Pistou

• While the peppers roast, prepare the pistou. In a food processor add the basil leaves, garlic cloves, parmesan, and kosher salt. As it is blending, utilize the pour spout to pour in the olive oil. You may have to use a rubber spatula to scrape the sides if leaves are stuck. Taste and adjust seasoning if necessary. Place in fridge, covered, until used later.

Soup

• In a dutch oven or soup pot, over medium heat, add 2 tbsp olive oil. Add the onions and sauté for 4 minutes until they soften and become translucent. Add in the chopped garlic, dried oregano, red pepper flakes, kosher salt, and ground black pepper. Sauté for 1 minute until fragrant.
• Add in the whole peeled tomatoes, prepared roasted red peppers, tomato paste, chopped fresh basil leaves, bouillon base and tomato paste. Stir to combine. Pour in the vegetable broth and bring to a gentle boil. Once boiling, cover and lower the heat. Simmer for 15 minutes.
• After soup has simmered, add in the coconut milk. Using an immersion blender, blend the soup smooth. Taste and adjust salt if needed.

Grilled Cheese Croutons

• While the soup simmers, make the grilled cheese croutons. Assemble two sandwiches with 2 slices of cheese in between bread slices. Mayo or butter one side. In a non-stick skillet over medium heat, place mayo/buttered side down. Cover with lid and allow to cook for 3-4 minutes until golden. Before flipping, mayo or butter the top slice, then flip. Cover and cook 3-4 minutes until golden and cheese melted.
• Remove from skillet and cut each sandwich into square pieces (you can remove crust or keep).

Assemble Soup

• Ladle roasted red pepper tomato soup into a bowl. Spoon pistou over the top (or you can add to a bag, cut the corner, and squeeze over the soup into a swirl), place grilled cheese croutons on top, and serve!
  

Notes

1. Roasted bell peppers: You can use store bought roasted red bell peppers, but they are expensive and taste a bit watered down. I highly recommend roasting your own, but in a pinch or time constraint, you can substitute store bought). When prepping, make sure to remove white membranes inside with a pairing knife, they can be bitter.
2. Coconut milk: Use full fat coconut milk to get thick creamy soup consistency.
3. Mayo: I use mayo instead of butter on my grilled cheese because of it’s higher smoke point. It gives you a more even and crispy golden crust. Feel free to use butter if that is how you prefer to make grilled cheese.
4. This soup is very versatile. If you do not want to add the toppings, you can enjoy the roasted red pepper tomato soup on it’s own. The toppings just enhance the already delicious flavor of the soup.
5. Storing soup: Store the components separately in airtight containers. They will last in the fridge for 3-4 days, or you can freeze. To defrost, place in refrigerator, then reheat on stove or in microwave (cover because it will splatter). Grilled cheese croutons should be prepared fresh for best taste and texture.

Video

Nutrition Information

Calories: 728kcal (36%), Carbohydrates: 42g (14%), Protein: 16g (32%), Fat: 59g (91%), Saturated Fat: 28g (175%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 22g, Trans Fat: 0.3g, Cholesterol: 28mg (9%), Sodium: 1812mg (79%), Potassium: 1317mg (38%), Fiber: 7g (29%), Sugar: 16g (18%), Vitamin A: 3742IU (75%), Vitamin C: 110mg (133%), Calcium: 453mg (45%), Iron: 9mg (50%)

© Author: Stephanie