Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Simple, quick, tasty, and comforting.

Soup is one of my go to recipes for a quick and easy meal. Measurements don’t have to be exact and it’s fun to add whatever ingredients you have on hand, so don’t be afraid to experiment because you really can’t go wrong.



  • 2 pounds roma tomatoes, quartered
  • 1 red bell pepper, top and core removed, quartered
  • 1/2 onion, chopped
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2-4 cups broth, vegetable or chicken, depending on preferred taste and consistency
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup whipping cream
  • Garnish of choice, I like to top with grated parmesan cheese, croutons, and basil or spinach


  1. Preheat oven to 400 degrees F (204 C)
  2. Place tomatoes, bell pepper, onion, garlic, wine, and oil in large baking dish, cover, and cook until vegetables are tender (about 30-45 minutes).
  3. Remove from oven and allow to slightly cool.
  4. Peel skin off of red pepper.
  5. Blend together vegetable mixture and broth.
  6. Heat blended vegetable soup mixture in large saucepan.
  7. Add salt and pepper.
  8. Serve with a drizzle of whipping cream and garnish.

Roasted Red Pepper and Tomato Soup © 2019 | All rights reserved.

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