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Roasted Red Pepper and Tomato Soup
4.9 from 87 votes

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup blends roasted bell peppers, tomatoes, onion, and garlic into a smooth, vibrant soup with tomato paste, balsamic vinegar, and dried basil. The roasting step creates smoky notes, and the final soup is smooth and warm, garnished with fresh basil and hemp seeds.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 201 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 bell pepper red
  • 3 tomato large
  • 1 onion small
  • 5 garlic cloves
  • 6 ounces tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp basil dried
  • 1 1/2 cups water or stock
  • 3 tbsp olive oil
  • salt
  • black pepper
garnish
  • olive oil
  • black pepper
  • hemp seed
  • basil fresh

Instructions

    Cup of Yum
  1. Turn the top broiler on in your oven.
  2. Slice the red bell peppers, tomatoes and onion in half. Remove the seeds and stems from the bell peppers, the stems from the tomatoes and the outer peel from the onion. Then, place these all on a baking tray and drizzle the veggies with olive oil and season with salt and pepper. Use your fingers to rub the oil and seasoning on both sides of the veggies.
  3. Roast the veggies for 25-30 minutes, or until the top side is charred black.
  4. Use tongs to transfer the bell pepper to a glass bowl and cover with plastic wrap for about 20 minutes, to steam the bell pepper.
  5. When the other veggies are cool enough to handle, remove their skins and transfer to your Vitamix or high-powered blender. You should be able to easily squeeze out the garlic cloves from their skin as well.
  6. Add the tomato paste, balsamic vinegar, dried basil and water (or stock) to your blender. Blend everything on high until smooth.
  7. At this stage, the soup will be warm. If you'd like it hotter, blend for 4-5 minutes. The friction of the Vitamix blades will heat it up.
  8. Before serving, top with optional garnish.

Notes

  • Add dried basil during blending and use fresh basil only as garnish to avoid discoloring the soup.
  • Use a clear vegetable stock to keep the soup's vibrant color.
  • For a shortcut, substitute jarred roasted red peppers and canned tomatoes; sauté onions and garlic to preserve flavor.
  • This soup freezes well for meal prep and can be reheated without loss of taste.

Nutrition Information

Calories 201kcal (10%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 353mg (15%) Potassium 956mg (20%) Fiber 5g (20%) Sugar 14g (28%) Vitamin A 5145IU (103%) Vitamin C 177.1mg (197%) Calcium 53mg (5%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 201

% Daily Value*

Calories 201kcal 10%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 1g 5%
Sodium 353mg 15%
Potassium 956mg 20%
Fiber 5g 20%
Sugar 14g 28%
Vitamin A 5145IU 103%
Vitamin C 177.1mg 197%
Calcium 53mg 5%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.