Creamy Roasted Tomato & Red Pepper Soup

There is something so delicious about tomato soup in the winter. We eat it all kinds of ways. Sometimes it's topped with croutons, other times we used it to dip grilled cheese in! This soup is a unique twist on the classic version. It's a Roasted Tomato and Red Pepper soup. The pepper gives it an extra burst of heat and the touch of cream makes it extra decadent.

I start this soup by roasting the vegetables until they are fragrant and caramelized. I swear, there is no better way to bring out flavor in a vegetable than by roasting it. The heat helps the water evaporate and concentrates the flavors in them beautifully.

Then, I transfer the vegetables to a blender, or a big stockpot and purée until smooth. I like to use my immersion blender for this. But don't worry if you don't have one, a blender works just as well. The last part is so simple, you just add the liquid to the pot, stir it all together and a dreamy, creamy soup is ready for dinner.

To keep it light with a crunch I recommend topping it with croutons. To make it a meal, serve it with a salad and protein, or grilled cheese sandwiches on the side for dipping. No matter how you serve it, I hope you love this Roasted Tomato and Red Pepper Soup!

One-Pan Roasted Tomato, Pepper & Onion Soup with Cream

This tomato soup is creamy, yet light. It’s perfect for grilled cheese dipping or packing off to school for lunch! 

Makes 4 servings

Ingredients 

• 6–8 ripe tomatoes, quartered 

• 1 medium red bell pepper, seeded and sliced 

• 1 medium yellow bell pepper, seeded and sliced 

• 1 medium onion, sliced 

• 4 cloves garlic, peeled 

• 3 tbsp olive oil 

• Salt & freshly ground black pepper, to taste 

• 6–8 fresh basil leaves 

• ½–1 cup heavy cream (adjust for creaminess) 

Instructions 

1. Roast the vegetables 

1. Preheat oven to 400°F. 

2. Arrange tomatoes, bell peppers, onion, and garlic on a large baking sheet or roasting pan. 

3. Drizzle with olive oil, sprinkle generously with salt and pepper, and toss to coat. 

4. Roast for 25–30 minutes, until vegetables are soft, slightly caramelized, and fragrant. 

   
   

2. Blend the soup 

1. Transfer the roasted vegetables and garlic to a blender (or use an immersion blender in a large pan). 

2. Add the basil leaves. 

3. Blend until smooth, adding a little water or stock if necessary to reach your desired consistency. 

   
   

3. Add cream and finish 

1. Pour the blended soup into a pot or keep in the same roasting pan if it is oven-safe/. 

2. Stir in heavy cream gradually, heating the soup gently over medium heat. 

3. Taste and adjust seasoning with salt and pepper. 

   
   

4. Serve 

• Garnish with extra basil, croutons, or a drizzle of olive oil. 

• Serve warm with crusty bread. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.