Creamy Roasted Tomato and Pepper Soup

Name: Creamy Roasted Tomato and Pepper Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup mini bell peppers; 2 cups cherry tomatoes; 1 small white onion, quartered; 1 head garlic, top sliced off; 1/2 tsp red pepper flakes; 2 tbsp olive oil; 5.2 oz herbed soft cheese (like Boursin); Fresh parsley, for garnish; Crusty bread, for serving

This creamy roasted tomato and pepper soup combines blistered cherry tomatoes, mini bell peppers, and roasted garlic blended with herbed soft cheese into a silky, restaurant-quality soup that comes together in one pan.

🌍American 🏷️Soup 🏷️Roasted tomato soup 🏷️Creamy soup 🏷️Bell pepper Tomato

🏷️

🏷️Boursin

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TikTok

Total

35 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 cup mini bell peppers
2 cups cherry tomatoes
1 small white onion, quartered
1 head garlic, top sliced off
1/2 tsp red pepper flakes
2 tbsp olive oil
5.2 oz herbed soft cheese (like Boursin)
Fresh parsley, for garnishoptional
Crusty bread, for servingoptional

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Instructions

1
In a baking dish, combine the mini bell peppers, cherry tomatoes, and quartered onion.
2
Add the head of garlic, with the top sliced off, to the dish.
3
Sprinkle with red pepper flakes and drizzle with olive oil.
4
Place the block of herbed soft cheese in the center of the vegetables.
5
Bake at 400°F (200°C) for 25-30 minutes, or until the vegetables are soft and lightly charred.
6
Remove the dish from the oven. Carefully transfer all the roasted vegetables and melted cheese to a blender.
7
Squeeze the roasted garlic cloves out of their skins and into the blender.
8
Blend on high until the soup is completely smooth and creamy.
9
Pour the hot soup into a serving bowl.
10
Garnish with a sprig of fresh parsley and serve immediately with crusty bread for dipping.

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Tips & Notes

Pro tips

Roast the vegetables until the tomato skins blister and split—this concentrates flavor and makes blending easier.
Squeeze the roasted garlic cloves directly into the blender after roasting; they should release easily.
Blend in batches if needed to avoid overfilling; a smooth puree requires proper blending space.
Stir the herbed cheese in gently after blending to avoid breaking down its creamy texture—don't over-blend once added.

Substitutions

Mini bell peppers → Regular bell peppers (use 2–3, diced), or red bell pepper for deeper color and sweetness
Cherry tomatoes → Roma or plum tomatoes (adjust quantity to 3–4 medium tomatoes), or canned tomatoes in a pinch
Herbed soft cheese → Cream cheese mixed with fresh herbs, chèvre, or ricotta (adjust salt accordingly)
Olive oil → Butter or neutral oil for roasting (same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream if the soup has thickened.

Equipment

Baking sheet or roasting pan · Blender or immersion blender

Common Questions

Can I make this soup ahead of time?

Yes. Roast and blend the soup up to 2 days ahead, then reheat gently on the stovetop. Add the herbed cheese just before serving for best texture.

What can I substitute for Boursin cheese?

Use cream cheese mixed with fresh herbs (dill, parsley, chives), or any soft herbed cheese like chèvre. Adjust seasoning to taste.

Why roast the garlic whole with the top sliced off?

Roasting the whole head mellows the garlic's sharpness and makes it spreadable and sweet. Slicing the top exposes the cloves to heat and makes squeezing easier.

Can I freeze this soup?

Yes, freeze for up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat on the stovetop, stirring in a splash of broth or cream if needed.

How thick should the soup be?

Blend until completely smooth. The soup will thicken slightly as it cools; add vegetable broth or cream during reheating to reach your preferred consistency.