My Summer Garden Memory
I always make this soup in late summer. My garden is overflowing then. The tomatoes are almost begging to be picked.
I remember one year, my grandson Sam helped me. He got seeds everywhere! I still laugh at that. But the soup tasted extra good that day.
Why Roasting is the Secret
Do not skip the roasting step. It is the heart of this recipe. The oven works its magic.
It turns simple veggies sweet and deep. Doesn’t that smell amazing? That rich smell is flavor being made. This matters because it makes soup from water and vegetables taste like a hug.
Let’s Talk About Toppings
I love a swirl of plain yogurt on top. My neighbor Jane always adds a grilled cheese sandwich. It is the perfect partner.
What is your favorite soup topping? A crunchy crouton? Fresh herbs? Tell me, I would love to know. It is fun to see how everyone makes it their own.
Putting It All Together
Follow the steps, but do not worry. Soup is very forgiving. If you only have three tomatoes, use three. It will still be lovely.
Fun fact: Putting the peppers skin-side up traps steam. This makes the skins peel off easily later. See, every little tip has a reason. Let the sheet pan rest a few minutes. Those veggies are very hot!
The Simple Joy of Soup
This soup is more than food. It is a warm bowl on a cool evening. It is using what the season gives you.
This matters. Cooking simple, real food connects us. It connects us to the earth and to each other. Do you have a food that makes you feel that way? I would love to hear your story.
Your Turn in the Kitchen
Now you try it. The recipe is your guide. But your hands and your taste buds are the real bosses.
Will you use a blender or an immersion blender? I am curious which tool you like best. Share a picture if you make it. There is nothing I love more than seeing your kitchen creations.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Tomatoes | 4-5 large | |
| Red bell peppers | 2 | |
| Garlic cloves | 3-4 | peeled |
| Onion | 1 small | |
| Olive oil | 1 tablespoon | |
| Vegetable broth | 2 cups | |
| Basil | 1/2 teaspoon | |
| Ground thyme | 1/4 teaspoon | |
| Kosher salt | 1/2 teaspoon | |
| Black pepper | Pinch |
My Cozy Roasted Red Pepper & Tomato Soup
Hello, dear. Come sit a spell. Let’s make soup. This one always reminds me of my late-summer garden. The tomatoes would practically beg to be used. Doesn’t that smell amazing? Roasting them deepens all their sweet, sunny flavor. It’s like capturing summer in a bowl. This soup is simple, but it feels special. I still laugh at that one time I forgot to turn the peppers skin-side up. What a mess! Let’s do it right together.
- First, get your oven hot. Set it to 425º F. Now, grab your veggies. Cut the tomatoes and onion into chunky wedges. Slice the peppers in half longways. Scoop out all the seeds and white bits. (A hard-learned tip: make sure those pepper halves are skin-side up on the pan. It makes peeling so much easier later!).
- Roast the vegetables. Pile everything on a big sheet pan. Don’t forget the peeled garlic cloves. Drizzle it all with good olive oil. I use my hands to toss them gently. Season with a pinch of salt and pepper. Now, into the oven they go. The roasting takes about 40 minutes. You’ll know it’s ready when the kitchen smells incredible.
- Start the herbed broth. While the veggies roast, start your broth. In a big pot, mix vegetable broth, basil, and thyme. Heat it until it just starts to bubble. Then turn it down low. This lets the herbs wake up and get friendly. What’s your favorite herb to smell? Share below!
- Blend it all together. Careful, the pan is hot! Let the veggies cool for a few minutes. Now, you have a choice. You can blend the veggies in a blender, then stir into the broth. Or, add them straight to the pot and use a stick blender. I like the stick blender. Fewer dishes to wash! Blend until it’s as smooth as you like.
- Serve and enjoy. Almost done! Bring your beautiful soup back to a little simmer. Then, turn off the heat. Ladle it into your favorite bowls. I always top mine with fresh basil. It makes it look so pretty. Now, take a taste of sunshine.
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Soup, Lunch
Three Fun Twists to Try
This soup is a wonderful friend. It loves to play dress-up. Here are three ways to change its outfit.
- Creamy Dream: Stir in a big spoonful of cream or coconut milk at the end.
- Spicy Fiesta: Add a chopped jalapeño to the sheet pan before roasting.
- Heartier Supper: Stir in a can of drained white beans after blending. They make it nice and filling.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
Soup needs good company. I love a grilled cheese sandwich for dipping. A simple green salad is lovely, too. For garnish, try a swirl of cream or crunchy croutons. Now, what to drink? A crisp apple cider is perfect for everyone. For the grown-ups, a glass of chilled white wine is just right. It cuts through the soup’s richness beautifully. Which would you choose tonight?
Keeping Your Sunshine Soup
This soup keeps the summer sun in your fridge. Let it cool completely first. Then pour it into a jar. It will stay good for about four days. You can also freeze it for a winter treat. Use a freezer-safe container and leave some space. The soup will expand as it freezes.
I once froze it in a glass jar. It cracked! Now I use plastic containers. To reheat, thaw it in the fridge overnight. Warm it gently on the stove. Batch cooking like this saves so much time. It means a warm, healthy meal is always ready. Have you ever tried storing it this way? Share below!
Soup Troubles? Easy Fixes!
Is your soup too thin? Just let it simmer a bit longer. The extra water will cook off. Is it too thick? Add a splash more broth or water. Stir it in until it looks just right. I remember when my first batch was like sauce! A little broth fixed it.
Does the soup taste a bit flat? It might need more salt. Add a tiny pinch and taste. Getting the seasoning right matters. It makes all the flavors sing together. Roasting the veggies well matters most. It gives the soup a deep, sweet flavor. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Is this soup gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.
Q: Can I make it ahead? A: Absolutely! The flavor gets even better the next day.
Q: I don’t have fresh thyme. A: Dried oregano or Italian seasoning works great too.
Q: Can I double the recipe? A: You sure can. Just use two sheet pans for roasting.
Q: Any fun topping ideas? A: Try a dollop of plain yogurt or homemade croutons. *Fun fact: Roasting red peppers makes them sweeter by breaking down their fibers.* Which tip will you try first?
From My Kitchen to Yours
I hope this soup warms your home. It is one of my favorite simple joys. Cooking should be fun, not fussy. I love seeing your kitchen creations. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I would love to see your bowl of sunshine. Happy cooking!
—Anna Whitmore.
Roasted Red Pepper and Tomato Soup Recipe – The Schmidty Wife: Roasted Red Pepper Tomato Soup Recipe
Description
Creamy roasted red pepper and tomato soup, a cozy homemade meal ready in 30 minutes. Perfect for easy dinners and meal prep.
Ingredients
Instructions
- Preheat oven to 425º F.
- Cut tomatoes and onion into wedges, you will want 6-8 wedges from each tomato depending on the size. Slice red bell peppers in half the long way, remove stem, seeds, and white insides.
- Add tomatoes, onion, pepper, and garlic to a sheet pan, drizzle with olive oil. Ensure the pepper halves are all skin side up and the tomatoes are all seed side up, this will ensure proper roasting. Season with the salt and pepper.
- Bake for 40-45 minutes until peppers and tomatoes are soft and have started to brown.
- During the last few minutes of baking, prep the broth. Add the broth, basil, and thyme to a large pot and heat over medium-high heat until simmering.
- Once the vegetables are done cooking, remove them from the oven. Let the sheet pan rest 2-3 minutes.
- For a Stand Blender: In 2 batches (as to not overcrowd) add the roasted vegetables to your food processor or blender. Blend for 10-20 seconds depending on how chunky you like your soup. Carefully stir into the broth. For an Immersion Blender: Add vegetables to the broth. Carefully blend with the immersion blender until smooth.
- Bring back to a simmer, take off heat and serve. Best topped with fresh basil.
Notes
- Nutrition Information: Yield: 6, Serving Size: 1 cup. Amount Per Serving: Calories: 70, Total Fat: 3g, Saturated Fat: 0g, Trans Fat: 0g, Unsaturated Fat: 2g, Cholesterol: 0mg, Sodium: 336mg, Carbohydrates: 11g, Fiber: 2g, Sugar: 7g, Protein: 2g.
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