Flavorful roasted red peppers and fresh tomatoes make the most incredible soup base in this creamy, comforting roasted red pepper tomato soup!
No matter how hot it is outside, it’s always always soup season!
Especially if the summer tomatoes and peppers are as bountiful as they are right now and just begging to be made into a soup. Enter, creamiest + dreamiest tomato soup ever.
The sidekick your grilled cheese has been missing only its entire life.
These are the dog days of summer and we like to keep all our recipes SUPER simple this time of year especially. This soup has minimal ingredients and is ready in a snap to keep you out of the hot kitchen.
This Tomato Soup features…
- Flavorful roasted red peppers and tomatoes
- Roasted garlic and fresh basil
- A perfectly creamy soup base
- Ready in an hour with only a handful of ingredients
Making the Tomato Soup
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Sweet pepper
- Olive oil
- Tomato paste
- 2% or skim milk
- Heavy whipping cream
- Dried oregano
- Granulated sugar
Choosing Your Tomatoes
This recipe works great with a variety of tomatoes! We typically prefer a larger on-the-vine tomato or heirlooms to make it easier to remove the skins, but you can also use cherry tomatoes, grape tomatoes, or romas in this soup.
When choosing your tomatoes at the store or farmers market, look for ones that are slightly firm to the touch and have a strong tomato aroma. This signifies the tomatoes are ripe and will taste super flavorful in the soup.
Tips for Perfect Tomato Soup
- Roast peppers, tomatoes, and garlic – roasting brings so much flavor out of these ingredients that adds an unmatchable flavor to this soup.
- Remove skins – once cooled, peel the skins from the peppers, tomatoes, and garlic and discard. This will make for a super smooth and creamy soup once blended.
- Blend soup – we recommend a blender or immersion blender so you don’t have to puree the soup in batches, but a food processor will also work.
- Add sugar to soup – a pinch of sugar brings out the tomato flavor and perfectly balances the flavors.
Try these ideas for a different twist on this soup!
- Add extra veggies – try adding sauteed mushrooms, zucchini, or spinach to soup after simmering.
- Use as a pasta sauce – this soup is amazing spooned over pasta.
- Try different herbs – try fresh oregano, chives, or parsley in place of the basil.
- Make it vegan – use 1 cup full-fat coconut milk in place of the dairy milk and cream.
Storing and Freezing Soup
This soup can be stored in refrigerator up to 6 days. Reheat soup either on the stovetop or in the microwave until soup reaches 165F.
To freeze soup, allow to cool completely then transfer to a freezer-safe container, leaving 1 inch of open air on top. Freeze soup up to 2 months and reheat either on stovetop or microwave.
This is quite simply the most slurpable summer soup you’ll ever make! The sweet flavors from the red peppers and tomatoes work so well together and make it so much better than your average tomato soup.
Seriously, your grilled cheese ain’t ready for this.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this soup made step-by-step on Google web stories.
More incredible soups to make next!
Roasted Red Pepper Tomato Soup
- 3 lbs tomatoes, cored and quartered
- 2 medium sweet peppers, cored and quartered
- 4 medium cloves garlic, unpeeled
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 4 tablespoons tomato paste
- 1/2 cup 2% or skim milk
- 1/2 cup heavy whipping cream
- 1 teaspoon dried oregano
- 1 tablespoon granulated sugar
- 1/4 cup minced fresh basil
- Additional fresh basil and croutons for topping
- Preheat oven to 400F. Line a large baking sheet pan with parchment paper and arrange tomatoes, peppers, and garlic on pan. Drizzle olive oil over top and season tomatoes and peppers well with salt and pepper.
- Roast tomatoes and peppers at 400F 25-30 minutes until tomatoes and peppers are very soft and juicy. Allow to cool several minutes, then peel skin from garlic, rub skins from peppers and tomatoes and discard.
- Pour peeled tomatoes, sweet pepper, garlic, and any accumulated juices into a blender (alternatively you can use a handheld immersion blender in a pot) Blend on high speed until smooth. Pour into a Dutch oven or medium pot.
- Whisk tomato paste into soup and bring to a simmer over medium-high heat, stirring occasionally until tomato paste is incorporated into soup. Reduce heat to medium and add milk, cream, oregano, and sugar, folding soup until combined. Cook an additional 5 minutes on medium until soup is heated through.
- Season soup with salt and pepper to taste if needed and stir in basil. Serve warm with croutons and additional fresh basil on top of individual bowls if desired. Enjoy!