Roasted Cherry Tomato and Red Bell Pepper Soup is comfort in a bowl. Even though it’s January, this recipe reminds me of summer’s best flavors. I use cherry tomatoes from my local grocery store. Then, I roast them until they’re sweet and caramelized. Meanwhile, red bell peppers transform into silky perfection in the oven. Together, they create something magical. First, the roasting concentrates all those natural sugars. After that, everything blends into pure warmth. This soup has become my January tradition because it brightens cold days. Additionally, it comes together in under forty-five minutes. You need just a handful of simple ingredients. However, the secret lies in roasting everything until the edges caramelize. That’s where the flavor develops. I love serving this with crusty bread and a spoonful of homemade pesto.
Choosing beautiful vegetables makes all the difference in this soup. I hunt for cherry tomatoes that feel firm and smell sweet. Their size should be consistent so they roast evenly. Red bell peppers need thick walls and glossy skin. Look for ones that feel heavy for their size. Avoid any with soft spots or wrinkles. The vegetables don’t need to be perfect though. Sometimes the ugliest tomatoes taste the sweetest. Fresh matters more than pretty. Your nose knows best when choosing produce. Trust your instincts at the market. Great ingredients make great soup every single time.
This Roasted Cherry Tomato and Red Bell Pepper Soup proves that vegan cooking doesn’t need to be complicated.
I’ve tested countless plant-based soups over the years. Most require fifteen ingredients and three different pots. This one keeps things beautifully simple. You roast vegetables on one pan and blend them in your food processor. That’s it. No cashew cream that needs overnight soaking. No nutritional yeast or obscure ingredients you’ll use once. Just tomatoes, peppers, garlic, and good olive oil. The vegetables do all the heavy lifting here. Roasting concentrates their natural sweetness and creates depth without any fancy techniques. You don’t need culinary school to nail this recipe. I love that it tastes rich and indulgent without cream or butter. The peppers create that silky texture naturally. This is vegan cooking at its best. Real ingredients prepared simply. No stress, no fuss, just delicious soup that happens to be plant-based.
In this recipe, I don’t remove the skins from my tomatoes or peppers. The skins add incredible depth and nutrients to the soup. When you blend everything together, the soup develops a rustic texture that I love. Moreover, those skins contribute natural thickening. Therefore, you get a silkier consistency without adding cream. It’s one less step between you and delicious soup.
This Roasted Cherry Tomato and Red Bell Pepper Soup has become my January go-to. I hope you love it as much as I do. Additionally, feel free to make it your own with fresh basil or cream. Most importantly, enjoy every warming spoonful. Then, share this recipe with friends who need comfort food. If you enjoyed today’s post, sign up for my blog to get more delicious recipes delivered straight to your inbox. I’d love to have you join my community!
Ingredients
- 2 lbs ripe cherry tomatoes, halved
- 4 small red sweet bell peppers
- 3 cloves of garlic, skin-on
- ¼ cup extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Instructions
- Place cherry tomatoes, garlic and whole peppers on baking sheet and toss with oil.
- Season then place in oven 20 minutes or until tomatoes are bursting and pepper skins are shrivelled.
- Remove baking sheet from oven.
- Cut peppers in half and scrap away seeds and stem.
- Slip garlic from their skins.
- Place tomatoes, garlic, red peppers and juice from the baking sheet in the bowl of your food processor.
- Whiz a couple of times until the mixture looks like a chunky soup.
- Place soup in a medium sized pot and warm gently, stirring often.
Notes
The Love: If you want a thinner texture, add some vegetable stock.
