Easy Roasted Tomato and Red Pepper Soup (Freezer Friendly)

This roasted tomato and red pepper soup is quick, hands-off, and freezer-friendly – perfect for meal prep and busy weeknights. Just roast your veggies, blend with stock, and you’ll have a naturally creamy soup that keeps well for days. Serve with a gooey grilled cheese on the side for the ultimate cozy meal.

Roasted Tomato & Red Pepper Soup, at a Glance

⏰Time: 35 minutes

🍽️Makes: 4 servings

🛒 Key Ingredients: Tomatoes, red bell peppers, onion, garlic, olive oil, vegetable stock

🍳 Cooking Method: Oven roast, blend, then simmer briefly

👩‍🍳 Prep Ahead: Store in the fridge for up to 5 days (fab for meal prep), and freeze in individual portions for easy defrosting.

🍅 Why it Works: Roasting the veggies brings sweetness and depth of flavor, then everything is blitzed together quickly at the end.

🍜 Perfect For: Cozy lunches, filling the freezer, using up any soft, wilting veg you might have in the fridge

Soup Season is the Best Season

There’s nothing quite like a warm, comforting bowl of goodness on a cold day. And it’s always better to make it yourself (try this roasted cauliflower cheese soup or roasted butternut squash soup for more examples of this).

This lovely roasted tomato and red pepper soup is a classic for me. It’s easy, budget-friendly (you only need sevensimpleingredients), and it’s perfect for making a big batch to freeze for quick meals.

It’s also a fabulous way to use up soft tomatoes and bell peppers before they go to waste. I know I often have a few sad, limp veggies in my fridge, and this recipe brings them back to life. Roasting them enhances their natural sweetness in a way that simmering alone can’t match.

Just toss the veggies with garlic, onion, and olive oil, pop them into the oven, roast, then blend with stock. No need to stand by the stove the whole time stirring.

Ingredients You’ll Need

• Tomatoes. I like using a mix of regular and cherry tomatoes, but just use whatever you have on hand. You can also use two cans of diced or plum tomatoes instead.
• Red peppers. You could swap them for jarred marinated peppers. If you do this, watch the salt levels, as they’re generally soaked in a brine that can make the soup saltier than expected.
• Garlic and onion. Essentials to form a delicious base of flavor. Keep the garlic cloves unpeeled so you can easily squeeze the roasted garlic cloves out after cooking (they also won’t burn). Replace the onion with a shallot if you like. I’m also adding a little ground cumin, but that’s optional.
• Vegetable stock. You could also use chicken stock if you like.

How to Make Roasted Tomato and Red Pepper Soup

This is a step-by-step photo overview of how to make the soup – the full recipe with instructions and ingredient quantities is at the bottom of the page for you.

1. Chop your tomatoes, onion, and red peppers. Toss them with olive oil and salt on a lined sheet pan.

1. Transfer to the oven to roast.

1. Once the vegetables are soft and charred around the edges, transfer them to a blender. Add extra seasoning and the vegetable stock, then blitz until super smooth.

1. Pour the soup into a pot and bring it to a simmer, taste, and season with a little more salt if it needs it. The rule of thumb is if something tastes a bit bland or needs something and you can’t put your finger on what, it’s most likely to be salt or acid (like lemon juice).

1. Divide the hot soup between bowls, scatter over fresh basil, black pepper, a little drizzle of olive oil, then serve. I LOVE to top my soups with quick baked parmesan crisps – they provide some welcome texture, and truly, when is crispy cheese not a good idea? The soup is delicious by itself, or with a gooey grilled cheese on the side for dipping.

Easy Ways to Customize Your Roasted Tomato and Red Pepper Soup

You can very easily make this soup your own! Try one (or multiple) of these twists:

• Smoky and spicy. Add smoked paprika and red chiliflakes.
• Extra rich and luxurious. Stir in a little heavy cream (or a vegan alternative) at the end.
• Boost the protein. Add butter beans or white beans when you’re blending the soup – this also adds extra creaminess.
• Up the umami. Add a dash of soy sauce or fish sauce (or a vegetarian or vegan alternative).
• Boujee topping. Tear creamy burrata and dollop it on top of the soup for a luxurious, creamy finish.
• Add texture. Top the soup with quick baked parmesan crisps for some added crunch.

Six Delicious Ways to Use Roasted Tomato and Red Pepper Soup

This soup isn’t just a soup. It’s a versatile meal-prep powerhouse that doubles as a sauce or shortcut for busy weeknights:

1. Quick pasta sauce. Toss it with your favorite pasta (I love it in this spicy ‘nduja fettuccine, baked burrata and tomato pasta or as the base for this one pot cheesy tomato orzo or one pot cheesy white bean tomato bake).
2. Upgrade pizza night. Swap your jarred pizza sauce for the soup for the best homemade pizza. Try it on this spicy Hawaiian pizza, or with this two ingredient Greek yogurt pizza crust.
3. Instant shakshuka base. Swap it for canned tomatoes and just crack your eggs straight in for a speedy meal. Try this super easy shakshuka recipe.
4. Have a tapas night with DIY patatas bravas. This is one of my favorite ways to jazz up crispy skin-on roast potatoes – pile them onto this lovely saucy base, then drizzle with egg-free garlic aioli (or instant Kewpie mayo or spicy gochujang aioli).
5. Instant dressing for grain or salad bowls. Drizzle it either warm or cold over your favorite grain bowls for an extra saucy element – try it with this Greek quinoa salad, roasted butternut squash salad with feta, or even this roasted sweet potato salad.
6. Freezer meal shortcut. This soup is perfect for freezing in individual portions to use whenever you need a quick sauce or a base for stews (you can add it straight in from frozen).

Roasted Tomato & Red Pepper Soup FAQs

How long does roasted tomato and red pepper soup last in the fridge?

It will last for up to 5 days in an airtight container in the fridge. Reheat it gently on the stovetop over medium heat, or in the microwave until piping hot.

Can you freeze roasted tomato and red pepper soup?

Yes! The soup freezes wonderfully. I like to portion it into containers or zip-lock bags for easy storage. You can then easily defrost it on the stove or in the microwave.

Why should I roast the tomatoes and peppers instead of simmering them?

Roasting helps to get the maximum flavor out of the vegetables. It concentrates the flavor as the water content evaporates, giving the soup a sweeter, richer taste. It’s also a great way to revive soft or overripe veggies – they’ll be absolutely fine once roasted and blended up.

What could I serve with tomato and red pepper soup?

I love enjoying pairing the soup with fresh bread for dipping – it’s excellent with this no-knead chilli cheese focaccia, no-knead rosemary and parmesan bread, or toasted slices of this no-knead Vogel’s style seed bread. A classic pairing is with a gooey grilled cheese sandwich!

Is roasted tomato and red pepper soup vegan or gluten-free?

Yes! The recipe is naturally vegan and gluten-free.

Can I make the tomato and red pepper soup creamy without using dairy?

Yes, you can. Blend in butter beans, cannellini beans, or coconut milk to add extra creaminess if you like. The beans will also add extra protein, making the soup more filling. So it’s a win-win!

Could I roast the vegetables for the tomato and red pepper soup ahead of time?

You can – roast them up to two days in advance, then just store them in the fridge until you’re ready to serve. Then you can just blend them with the stock and seasoning to serve.

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @Zageer on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

This roasted tomato and red pepper soup is naturally creamy and a fab way to use any veggies past their best. It’s as simple as throwing everything into the oven, then blending with stock, and you’re done. So easy, super hands-off, and you’ll have a warming, delicious soup in no time. Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Servings: 4 servings

Course: soups
Cuisine: Mediterranean

Ingredients Method Nutrition Notes

Ingredients

For the roasted tomato and red pepper soup –

• 1 lb ripe tomatoes – a mix of regular and cherry tomatoes works well), (500g)
• 2 red bell peppers
• 1 medium onion, peeled (yellow, white, or red)
• 5 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon ground cumin, optional
• 1 cup vegetable stock, or chicken stock if you like

To serve –

• A handful of fresh basil leaves
• Black pepper
• 1 tablespoon of olive oil, to drizzle
• Optional: quick baked parmesan crisps, grilled cheese, or crusty bread (no-knead chili cheese focaccia or no-knead rosemary parmesan bread is great).

Method

1. Prepare the vegetables.Preheat your oven to 425°F (220°C fan). Line a large baking sheet with parchment paper. Cut your tomatoes into wedges, the bell peppers into chunks (discard the seeds and core), and the onion into wedges. Arrange them on the sheet pan, with the unpeeled garlic cloves.
2. Roast the vegetables.Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt. Toss to coat and combine. Try to make sure the vegetables are on a (roughly) single layer, so they cook evenly. Roast for 25 to 30 minutes, until they're soft and charred around the edges.
3. Blend the soup. Remove the tray from the oven. Carefully squeeze the garlic cloves out of their skins (they should easily pop out), then transfer everything to a blender (I like to pick up the parchment paper and slide the veggies into the blender!)Add 1 cup of vegetable stock, the remaining teaspoon of salt, and 1 teaspoon of ground cumin if you're using it. Blend until super smooth, about three minutes.
4. Simmer and serve. Pour the blended soup into a large pot over medium heat, and bring to a gentle simmer. Taste, then adjust the seasoning if it needs it. Divide the soup between bowls, then top with the fresh basil leaves, a good grind of black pepper, and a drizzle of olive oil. Enjoy while it's hot.

Nutrition

Serving: 1bowl
Calories: 150kcal
Carbohydrates: 13.1g
Protein: 2.5g
Fat: 10.8g
Saturated Fat: 1.5g
Polyunsaturated Fat: 1.3g
Monounsaturated Fat: 7.5g
Sodium: 1350mg
Potassium: 500mg
Fiber: 3.4g
Sugar: 7.3g
Vitamin A: 3120IU
Vitamin C: 84mg
Calcium: 40mg
Iron: 1.2mg

Notes

PREP AHEAD: Roast the vegetables in advance to save even more time on busy weeknight – they’ll be fine for up to 2 days in the fridge. Then you can blend with the stock when you’re ready to serve. FREEZER INSTRUCTIONS: The soup freezes beautifully. I like to portion it out and store it in zip-lock bags for easy storage. You can then defrost it in the fridge overnight, or gently reheat on the stove or in the microwave until piping hot. CUSTOMIZE YOUR SOUP: Add smoked paprika or chili flakes for a smoky, spicy kick, add butter beans when you blend it to add protein and dairy-free creaminess, or swirl in heavy cream (or a vegan alternative) for richness. You can also jazz it up by tearing creamy burrata over the top to serve. NOT JUST A SOUP: While this is a delicious soup, you can use it as a quick pasta sauce (try it in this baked burrata and tomato pasta or one-pot cheesy tomato orzo), pizza sauce (it’s brilliant used with this two-ingredient Greek yogurt pizza crust), as the tomatoey base for an easy shakshuka, or use it in place of canned tomatoes in any recipe – like this one pot cheesy white bean tomato bake, easy skillet lasagna, Bolognese rice bake or as the base in this tomato and mascarpone risotto.