Roasted Tomato & Bell Pepper Soup – Easy Recipe
The robust flavors of fire-roasted tomatoes and peppers meld beautifully in this wholesome soup, offering a silky, satisfying bite without a trace of dairy.
Nothing beats a warm bowl of homemade soup, and this roasted tomato and bell pepper soup is pure comfort. It’s silky, rich in flavor, and completely dairy-free-yet so satisfyingly creamy!
Roasting the tomatoes and peppers deepens their sweetness and adds a subtle smokiness. A splash of white wine, garlic, and Italian spices take it to the next level.
It’s easy to make, perfect for meal prep, and even better with a slice of crusty bread, a grilled turkey sandwich or a salad. For other roasted tomato recipes, try roasted tomato toast (with goat cheese!) and roasted tomato & mushroom pasta.
Ingredients and substitutions
- Tomatoes: Use the most flavorful tomatoes you can find. If it’s not summertime, when tomatoes are available at farmers markets, I typically buy the “on the vine” ones at the grocery store.
- Bell peppers: Orange, red or yellow bell peppers, or a combination, work well.
- Aromatics: Yellow onion and garlic.
- White wine: Use a dry white wine, such as Sauvignon Blanc.
- Seasoning: Italian seasoning and crushed red pepper can be found in the spice aisle of most grocery stores.
- Broth: Use your favorite vegetable broth. Chicken broth can be substituted in a pinch if keeping the soup vegetarian/vegan isn’t a priority.
We picked up some tomatoes at the farmers market last weekend and found this soup recipe. WOW! Was it ever good! The roasted garlic and white wine really add something special. Thanks for the recipe. We’ll definitely make it again.
– Jessica, Reader review
How to make roasted tomato & bell pepper soup
⭐️ See full recipe card below. ⭐️
- Prep the veggies: Prepare the tomatoes, onions, peppers and garlic cloves. Toss with olive oil and seasonings, and arrange on baking sheets.
- Roast the veggies: Roast the vegetables until tender, about 35 minutes, rotating the baking sheets halfway through.
- Combine and simmer: Simmer the roasted garlic and white wine. Add the rest of the ingredients and simmer for 15 minutes.
- Purée the soup: Allow the mixture to cool slightly. Either use an immersion blender or a regular blender (in batches) to purée the soup.
- Adjust the seasonings: Taste the soup and adjust the seasonings. Serve with fresh basil.
Storage Tips
This roasted tomato pepper soup is perfect for making ahead and storing for later! Here’s how to keep it fresh:
- In the fridge: Allow the soup to cool completely before transferring it to an airtight container, such as these ones. It will stay fresh in the refrigerator for up to 5 days.
- In the freezer: For longer storage, pour the cooled soup into freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating, or use the defrost setting in a microwave.
- Reheat it: Warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. If it has thickened in the fridge or freezer, add a splash of broth or water to loosen it up.
Frequently asked questions
Yes, you can replace the white wine with an equal amount of vegetable broth. White wine adds another layer of flavor, so leaving it out will affect the flavor slightly.
This soup pairs beautifully with crusty bread like sourdough or a rustic Italian bread. I like to brush slices of sourdough with olive oil and toast them in a grill pan. Or serve roasted pepper and tomato soup with a vegetarian sandwich or a simple green salad for a complete meal.
Printable Recipe
Roasted Tomato & Bell Pepper Soup
The robust flavors of fire-roasted tomatoes and bell peppers meld beautifully in this wholesome soup, offering a silky, satisfying bite without a trace of dairy.
Servings: 4 Servings
Calories: 152kcal
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Ingredients
- 2 pounds ripe tomatoes cored and cut in half
- 2 orange bell peppers cut into 2-inch pieces (or red or yellow bell peppers)
- 1 large yellow onion (or 1 ½ medium) sliced
- 6 unpeeled garlic cloves
- 5 teaspoons olive oil divided
- 1 teaspoon kosher salt divided
- 1 teaspoon Italian seasoning
- ½ cup dry white wine such as sauvignon blanc
- Pinch of crushed red pepper flakes or more for additional spice
- 2 ½ cups vegetable broth
- Salt and pepper to taste
- 5 fresh basil leaves sliced, optional
Instructions
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Preheat the oven to 400 degrees F. Set one rack on the middle level and another on the lowest level.
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Place the cut tomatoes in one bowl and toss with 2 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the tomatoes, cut side up, on a baking sheet. Place the peppers, onions and garlic cloves (unpeeled) in another bowl and toss with the remaining 3 teaspoons olive oil, ½ teaspoon Italian seasoning and ½ teaspoon kosher salt. Arrange the these vegetables on another baking sheet.
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Roast the vegetables until tender, about 35 minutes, rotating the baking sheets between the two racks halfway through.
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Squeeze the roasted garlic out of the skins into a large saucepan, and add the white wine and crushed red pepper flakes. Bring to a simmer over medium-high heat. Simmer for 2 minutes, then add the roasted vegetables, any reserved juices and the broth. Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes.
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Allow the mixture to cool slightly. Either use an immersion blender or a regular blender (in batches) to purée the soup. ❗If using an immersion blender, be sure that the head of the blender is completely submerged so that hot soup doesn't spray onto you. If using a regular blender stop the motor occasionally and lift the lid to release excess team.
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Taste the soup and adjust the seasonings, stirring in additional salt and pepper as needed. I added ¼ to ½ teaspoon more salt to our batch. Serve it up, stirring in some chopped fresh basil, if desired.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.5cups | Calories: 152kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 1188mg | Fiber: 5g | Sugar: 11g
This post was first published on February 4, 2025 and updated on August 11, 2026.
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