Creamy Tomato Roasted Pepper Soup

There's something about the smell of roasting peppers that pulls me into the kitchen every time. One autumn afternoon, I was testing recipes and decided to make this soup on a whim—the charred sweetness that filled my apartment was so compelling that my neighbor actually knocked on the door asking what I was making. That moment taught me that good food announces itself, and this creamy tomato and roasted red pepper soup does exactly that.

I made this for a dinner party where someone mentioned they'd been craving tomato soup but the canned versions never felt right. Watching them taste this version—really taste it, with those charred pepper notes hitting first—and then ask for the recipe felt like the highest compliment. That's when I realized this wasn't just soup; it was the answer to something they didn't know they were looking for.

Ingredients

• Red bell peppers (2 large): Roasting transforms them from crisp and vegetal into something sweet and almost caramel-like; don't skip this step even if you're tempted to rush.
• Yellow onion (1 medium, chopped): The sweetness provides balance and depth without making the soup taste sugary.
• Garlic cloves (2, minced): Added after the softer vegetables so it seasons without becoming sharp or bitter.
• Canned whole tomatoes (800 g): Quality matters here more than freshness; look for ones with minimal additives.
• Carrot (1 medium, peeled and diced): Adds natural sweetness and body without competing with the peppers.
• Vegetable broth (700 ml): This is your canvas; using good broth makes every other ingredient shine brighter.
• Heavy cream (120 ml): Just enough to add silk without drowning the other flavors; think of it as a whisper, not a shout.
• Olive oil (2 tbsp): Use something you actually enjoy tasting; it's not hidden here.
• Smoked paprika (½ tsp): This quiet ingredient does more work than you'd expect, deepening the roasted pepper flavor.
• Sugar (1 tsp): A small amount balances acidity and makes the tomatoes taste more like themselves.
• Salt and freshly ground black pepper: Add gradually at the end; you'll be surprised how much you need.
• Fresh basil leaves (15 g, plus extra for garnish): Add it after blending so it stays bright and doesn't turn dark from the heat.

Instructions

Roast the peppers until they blister:

Heat your oven to 220°C and lay whole peppers on a tray. They need 20 to 25 minutes, turning halfway through, until the skin is blackened and blistered all over. You'll know they're ready when they look almost charred.

Steam and peel them gently:

Transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let them sit for 10 minutes while the steam loosens the skin. The skins should slip off easily; don't worry about a few stubborn bits, but try to remove the seeds and any white membrane.

Build your flavor base:

Heat olive oil in a large pot over medium heat and add your chopped onion and carrot. Let them soften for about 5 or 6 minutes, stirring occasionally, until they're translucent at the edges. Add the minced garlic and cook for just 1 more minute until it's fragrant.

Add the peppers and tomatoes:

Stir in your roasted peppers, canned tomatoes (drained), smoked paprika, and sugar. Season with salt and pepper, then cook for about 5 minutes so everything gets to know each other. You should smell the paprika warming and releasing its depth.

Simmer to marry the flavors:

Pour in the vegetable broth, bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 15 minutes. This is when the ingredients truly blend into something unified.

Blend until silky smooth:

Remove the pot from heat and add your fresh basil leaves. Using an immersion blender, purée until completely smooth, or work in batches with a regular blender if that's what you have. The soup should look velvety.

Finish with cream and seasoning:

Stir in the heavy cream slowly, tasting as you go. Adjust salt and pepper to your preference; it often needs more than you'd think because cream softens flavors slightly.

Serve and celebrate:

Ladle into warm bowls, add a small torn basil leaf on top, and serve immediately while it's steaming.

Save

The real magic happens when someone who thought they didn't like tomato soup tries this version and realizes it was never about the tomato—it was about everything surrounding it, working in concert. This is the soup that changed my perspective on what a simple vegetable soup could be.

Why Roasting Makes All the Difference

Roasting peppers isn't a fancy technique; it's a flavor amplifier. When the skin chars, it concentrates the natural sugars and adds a smoky depth that raw or boiled peppers simply can't provide. The first time I made this soup with raw peppers, it tasted pleasant but flat. The roasted version was the soup I'd been trying to make all along.

Timing and Temperature Matter More Than You Think

The difference between a good tomato soup and a great one often comes down to patience. The vegetables need time to soften completely before the liquid goes in, and the broth needs its gentle simmer to let all the flavors meld. Rushing this soup by cranking the heat or skipping steps leaves you with something that tastes more like ingredient soup than a true creation.

Variations and Personal Touches

This soup has taught me that recipes are starting points, not rules. Some days I add a pinch of chili flakes for warmth, other times I swap the cream for coconut milk when I'm cooking for friends with dairy sensitivities. The structure stays the same, but the personality changes.

• For a vegan version, use coconut milk or plant-based cream instead of heavy cream; the flavor actually deepens and becomes more interesting.
• A grilled cheese sandwich is the obvious pairing, but crusty bread with good olive oil for dipping runs a close second.
• Add chili flakes or a tiny splash of balsamic vinegar if you want to wake up the flavors on a particularly gray day.

Save

This soup has become one of those recipes I return to because it feels both simple and special every single time. It's proof that the best cooking isn't about complexity—it's about respecting your ingredients and letting them speak.

Recipe FAQs

→ How do I roast the peppers?

Bake at 220°C for 20–25 minutes until charred, then steam in a covered bowl to loosen skins.

→ Can I make this vegan?

Yes, simply substitute the heavy cream with coconut milk or a plant-based cream alternative.

→ What can I serve with this?

Crusty bread or a grilled cheese sandwich pairs perfectly for a heartier meal.

→ How do I store leftovers?

Allow to cool completely before refrigerating in an airtight container for up to 3 days.

→ Can I freeze the soup?

Yes, freeze without the cream. Add fresh cream upon reheating for the best texture.