Roasted Tomato and Red Bell Pepper Soup Recipe | Vegetarian Times Skip to main content

Roasted Tomato and Red Bell Pepper Soup

This vibrant soup has a satisfying, long-simmered taste, and it’s loaded with cancer-combating lycopene. Roasting the tomatoes, peppers, onions and garlic intensifies their flavor. You can purée them into a rich, creamy broth or leave the consistency a little chunky, if you prefer. The recipe can be doubled easily; refrigerate or freeze half for another time.



Ingredient Line: 
2 ¼ lb. ripe tomatoes, halved lengthwise
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2 large red bell peppers, quartered, seeded
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1 onion, cut into thin wedges
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4 large cloves garlic, peeled
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2 Tbs. chopped fresh basil
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1 tsp. fresh thyme leaves or ½ tsp. dried thyme
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2 cups vegetable stock or water


  1. Preheat oven to 450F.
  2. Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
  3. Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
  4. Return soup to pan, and heat through, stirring occasionally. Serve hot.

Nutrition Information: 

4 g
Total Fat: 
7 g
Saturated Fat: 
1 g
21 g
210 mg
5 g
12 g
Serves 4

Comments on this Recipe

This recipe is exactly what I was looking for! We have just headed into harvest time and we are currently being overwhelmed by our tomato and red pepper production! I look forward to trying this recipe. It's sounds very simple to prepare and will, no doubt, be fabulous.

Xmas eve

Easily the easiest tomato soup I ever made. Tastes delicious! A must try!

Easy and delicious. Might be worth it to make a double batch and freeze it. If my calculations are right I made it for about $2.75 a serving with organic peppers and stock.

This soup is amazing. I just made it today for dinner. I cut back on the Thyme as I'm not a big fan, and added some fresh cilantro. Super easy and very delicious. I agree with the recommendation to make a double batch. I thought I would have enough leftover to freeze but I didn't because it was so good!