Roasted Tomato and Red Pepper Soup | CookOS

Roasted Tomato and Red Pepper Soup

Name: Roasted Tomato and Red Pepper Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 red onion, quartered; 2 tbsp olive oil, divided; 2 lbs tomatoes, halved; 1 red bell pepper, chopped; 1 red chili pepper, chopped; 2 sprigs fresh rosemary; 1 head garlic; salt, to taste; black pepper, to taste; 1 tsp smoked paprika; 1/4 cup fresh basil, chopped; 2 tbsp parmesan cheese, grated; 2 tbsp plain Greek yogurt; Fresh basil leaf, for garnish

This roasted tomato and red pepper soup delivers deep, caramelized flavor from oven-roasting fresh vegetables, then finishes creamy with Greek yogurt and bright basil. The roasting technique concentrates sweetness and eliminates the need for added sugar.

🌍American 🏷️Tomato soup 🏷️Roasted vegetable soup 🏷️Soup 🏷️Comfort food Vegetarian

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Total

1h 10m

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

1 red onion, quartered
2 tbsp olive oil, divided
2 lbs tomatoes, halved
1 red bell pepper, chopped
1 red chili pepper, choppedoptional
2 sprigs fresh rosemary
1 head garlic
salt, to taste
black pepper, to taste
1 tsp smoked paprika
1/4 cup fresh basil, chopped
2 tbsp parmesan cheese, grated
2 tbsp plain Greek yogurt
Fresh basil leaf, for garnishoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Place the quartered red onion in a large roasting pan.
3
Add the halved tomatoes, chopped red bell pepper, and chopped chili to the pan.
4
Tuck in the fresh rosemary sprigs. Slice the top off the head of garlic to expose the cloves and place it in the center of the pan.
5
Drizzle everything with olive oil and season generously with salt, black pepper, and smoked paprika.
6
Roast for about 1 hour, until the vegetables are soft and slightly charred.
7
Remove the pan from the oven. Discard the cooked rosemary sprigs.
8
Squeeze the roasted garlic cloves out of their skins into the pan.
9
Add the fresh basil and grated parmesan cheese to the roasted vegetables.
10
Using an immersion blender, blend the mixture directly in the pan until smooth. For an even smoother consistency, you can transfer the mixture to a deep jug or blender.
11
Transfer the blended soup to a pot over low heat and stir in the Greek yogurt until fully combined.
12
Serve hot, garnished with a fresh basil leaf. Pairs well with a grilled cheese sandwich.

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Tips & Notes

Pro tips

Halve tomatoes and peppers cut-side down on the baking sheet; this maximizes caramelization and prevents rolling.
Roast at 425°F for 35–45 minutes until skins char slightly and vegetables are very soft; don't skip this step—it's the flavor foundation.
Add Greek yogurt and fresh basil after blending and cooling slightly to preserve their bright flavor; heat can turn basil bitter.
For a silky texture, blend in batches and pass through a fine-mesh sieve if you prefer fewer seeds; optional but elevates mouthfeel.

Substitutions

Red onion → yellow onion (slightly milder, less color)
Fresh basil → fresh oregano or thyme (different herb profile, equally aromatic)
Greek yogurt → heavy cream or crème fraîche (richer, less tanginess)
Smoked paprika → sweet paprika (removes smoke note, keeps body)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Freeze in airtight containers for up to 3 months. Thaw overnight and reheat gently on the stovetop, stirring in additional broth if needed.

Equipment

blender or immersion blender · large baking sheet

Common Questions

Can I make this soup ahead of time?

Yes. Refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding broth or water if needed to reach desired consistency.

What's the purpose of roasting the vegetables?

Roasting caramelizes the natural sugars in tomatoes, peppers, and garlic, creating depth and sweetness without added sugar. It also softens them for smooth blending.

Can I use canned tomatoes instead of fresh?

Yes, use 2 cans (28 oz each) of crushed or whole tomatoes. Roasting is optional but recommended; you can roast them in a shallow pan or go straight to blending with the other roasted vegetables.

How do I adjust the soup's thickness?

Blend longer for creamier texture, or blend less for a chunkier consistency. Add vegetable broth or water to thin, or simmer uncovered to reduce and thicken.