Creamy Tomato Roasted Pepper (Printable)

Velvety tomato soup with roasted red peppers and a creamy finish, rich in flavor and comforting.

# Ingredient List:

→ Vegetables

01 - 2 large red bell peppers
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, peeled and sliced
05 - 1 can (14 oz) diced tomatoes

→ Liquids

06 - 3 cups vegetable broth
07 - ½ cup heavy cream

→ Spices and Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

12 - Fresh basil leaves
13 - Croutons

# How to Make:

01 - Preheat oven to 425°F. Arrange red bell peppers on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until skins are blistered and charred.
02 - Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, discard seeds, and roughly chop the flesh.
03 - Heat olive oil in a large pot over medium heat. Add chopped onion, sliced carrot, and minced garlic; sauté for 5 to 6 minutes until softened.
04 - Add roasted peppers, diced tomatoes with juices, smoked paprika, dried thyme, salt, and pepper to the pot. Cook for 5 minutes, stirring occasionally.
05 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Remove pot from heat and purée the mixture until smooth using an immersion blender or a countertop blender in batches.
07 - Stir in heavy cream and warm the soup gently over low heat for 2 to 3 minutes without boiling. Adjust seasoning as needed.
08 - Ladle the soup into bowls and garnish with fresh basil leaves and croutons if desired. Serve hot.

# Expert Tips:

01 -
  • The roasted peppers give you a depth of sweetness that feels like a secret ingredient everyone will ask about
  • It comes together in under an hour, making it perfect for those nights when you want something special without the fuss
  • That silky cream finish transforms simple pantry ingredients into something that tastes restaurant-quality
02 -
  • The roasting step isn't optional if you want that deep, caramelized flavor. It transforms ordinary peppers into something extraordinary.
  • Don't skip the steaming step after roasting. Those 10 minutes make peeling the peppers almost effortless, not a tedious chore.
  • If you're vegan, coconut milk or plant-based cream alternatives work beautifully and give you different flavor dimensions worth exploring.
  • Jarred roasted red peppers are genuinely convenient and delicious, though homemade roasted peppers taste noticeably sweeter and more complex.
03 -
  • Roast your peppers ahead of time. You can do this the day before and refrigerate them until you're ready to make the soup, which makes the actual cooking feel even easier.
  • Use an immersion blender if you have one. It gives you better control over the texture and keeps everything warm in one pot.
  • Warm your bowls before serving. It keeps the soup at the perfect temperature and shows you're thinking about the whole experience of eating it.
  • The secret that changed everything for me was adding the cream at the very end instead of cooking it in from the beginning. This keeps the flavors bright and the texture perfectly silky.

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