Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 bowls
Cuisine: European inspired
Ingredients: 4 whole large red bell peppers; 6 whole large ripe tomatoes, chopped; 1 whole large onion, diced; 3 whole garlic cloves, minced; 2 tbsp olive oil; 900 ml vegetable broth; 240 ml unsalted tomato juice; 120 ml sour cream for serving; 1 tsp salt; 0.25 tsp black pepper

Roasted red peppers give this tomato soup a smoky edge and soft sweetness.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 5 minMakes 6 bowls

Jump to Recipe

Roasted red peppers give this tomato soup a smoky edge and soft sweetness. Blacken the peppers in a hot oven, cover them briefly to loosen the skins, then simmer with tomatoes, onion and vegetable stock. Blend carefully in batches if your blender cannot handle hot liquid. Swirl sour cream into each bowl so the soup stays brightly coloured. Heat oven to 200°C (390°F); roast oiled red peppers 25 to 30 minutes until blistered; cover briefly, peel and deseed. Warm remaining oil in a large pot and cook onion 5 minutes, then garlic 30 seconds; add chopped tomatoes and cook 10 minutes. Pour in broth and tomato juice and simmer 15 minutes; add roasted peppers and simmer another 5 minutes.

How to tell when it is ready

Ladle hot soup into bowls and add a small spoon of sour cream per serving.

Tips

Heat oven to 200°C (390°F).
Warm remaining oil in a large pot and cook onion 5 minutes, then garlic 30 seconds.
Pour in broth and tomato juice and simmer 15 minutes.
Blend soup carefully until smooth.

Troubleshooting

If too sharp, cook tomatoes a little longer.
If too thick, thin with warm unsalted stock.

Substitutions

Use canned chopped tomatoes of similar weight.
Use plain yogurt instead of sour cream when serving.

Variations

Add a pinch of smoked paprika.
Use less broth for a thicker bowl.

Serving suggestions

Add a toasted cheese sandwich.
Serve with crusty bread.
Top with chopped basil.
Offer a crisp green salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days or freeze without sour cream; reheat thoroughly.

Storage

Refrigerate up to 3 days or freeze without sour cream; reheat thoroughly.

Food safety

Vent a blender used for hot soup and refrigerate dairy garnish separately.

Frequently asked questions

How do I know roasted red pepper and tomato soup is ready?

Ladle hot soup into bowls and add a small spoon of sour cream per serving.

How should I store roasted red pepper and tomato soup?

Refrigerate up to 3 days or freeze without sour cream; reheat thoroughly.

Add a toasted cheese sandwich. Refrigerate up to 3 days or freeze without sour cream; reheat thoroughly.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Roasted Red Pepper and Tomato Soup