Name: Roasted Tomato and Capsicum Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 tomatoes, halved; 2 red capsicums (bell peppers), halved; 1 onion, quartered; 4 cloves garlic; 2 tbsp olive oil; 4 cups vegetable broth; Salt, to taste; Black pepper, to taste; Paprika, to taste

Jump to Recipe· 3.8 from 84 reviews

If you are craving a soup that bursts with vibrant flavors, silky texture, and a delightful smoky undertone, this Roasted Tomato and Capsicum Soup Recipe is your new best friend in the kitchen. Imagine the sweetness of ripe tomatoes mingling perfectly with the charred, slightly sweet capsicums, enhanced by aromatic garlic and onion all roasted to perfection. This soup is naturally creamy without needing any dairy, making it a heartwarming meal that suits vegan and gluten-free diets while being wonderfully satisfying and perfect for any season.

Ingredients You’ll Need

The image shows a white plate with several small white bowls arranged on it, each holding different cooking ingredients. There are two red bell peppers, a carrot, three green onions, an onion, and a small garlic bulb placed around the bowls. The bowls contain bright red lentils, deep red crushed tomatoes, light brown broth, a dark red paste, and a mix of various colorful spices including green herbs and red powder. The white marbled surface beneath everything gives a clean, fresh look. A woman's hand is reaching toward the ingredients. photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in creating a soup that’s bursting with depth, comfort, and color. From the juicy tomatoes that give body and sweetness, to the smoky capsicums that add complexity, every item is essential.

4 tomatoes, halved: Choose ripe, juicy ones for a naturally sweet and full-bodied soup base.
2 red capsicums (bell peppers), halved: Their charred skin brings a smoky flavor that beautifully complements the tomatoes.
1 onion, quartered: Adds subtle sweetness and depth to the roasted vegetable medley.
4 cloves garlic: Roasting mellows garlic’s pungency, infusing the soup with rich warmth.
2 tbsp olive oil: Helps to roast the vegetables evenly while contributing a fruity richness.
4 cups vegetable broth: Provides a flavorful, savory base and keeps the soup light yet satisfying.
Salt, pepper, paprika: The perfect trio to elevate the natural flavors and add a hint of gentle spice and smokiness.

How to Make Roasted Tomato and Capsicum Soup Recipe

Step 1: Prepare and Roast the Vegetables

Start by preheating your oven to 400°F (about 200°C). Halve your tomatoes and capsicums, quarter the onion, and peel the garlic cloves. Arrange all the vegetables on a baking tray, drizzle with olive oil, and season lightly with salt and pepper. Roast for around 25 minutes until the tomatoes and capsicums are soft, slightly charred, and bursting with flavor. This roasting step unlocks the smokiness and deep sweetness that defines this soup.

Step 2: Combine Roasted Veggies and Broth

Transfer your roasted vegetables gently into a large pot. Pour in the vegetable broth along with a sprinkle of paprika and a pinch more salt and pepper if needed. Bring the mixture to a simmer, allowing the flavors to marry beautifully for about 10 minutes. This simmering step deepens the overall taste and melds the components into a harmonious blend.

Step 3: Blend Until Silky Smooth

Using a hand blender or transferring carefully to a countertop blender, puree the soup until it reaches a creamy, smooth consistency. This soup doesn’t require cream for creaminess—the roasted vegetables do all the work. If you want to take it up a notch, add a splash of cream or coconut milk at this stage for extra richness and a velvety finish.

How to Serve Roasted Tomato and Capsicum Soup Recipe

This image shows a white bowl filled with smooth orange soup placed on a white marbled surface. The soup is thick and creamy with a swirl of white cream on the top, forming a spiral shape towards the center. In the middle of the cream swirl, there is a small sprig of green rosemary as garnish. Black pepper flakes are sprinkled lightly around the cream on the soup’s surface. A dark spoon rests inside the bowl on the left side, with the handle leaning against the side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To amplify the warmth and visual appeal of this Roasted Tomato and Capsicum Soup Recipe, top your bowl with chopped fresh herbs like basil or parsley. Crispy croutons or a swirl of coconut cream not only enhance texture but also turn this simple soup into a inviting meal. A few chili flakes can add a tantalizing kick if you’re in the mood for spice.

Side Dishes

This soup shines when paired with a crusty baguette or garlic bread for dunking, but it also pairs beautifully with a fresh green salad or a simple quinoa salad for a light yet complete meal. The smoky flavors in the soup complement the fresh crunch and help balance every bite.

Creative Ways to Present

For a stunning presentation, serve the soup in rustic ramekins or soup bowls garnished with a drizzle of herb oil or some toasted pumpkin seeds for extra texture. You can even pour a little roasted red pepper purée on top in a swirl pattern to showcase color contrast and impress your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, this soup stores beautifully in an airtight container in the fridge for up to 3 days. The flavors actually develop further, making it even more delicious the next day. Just give it a good stir before reheating.

Freezing

Roasted Tomato and Capsicum Soup Recipe freezes exceptionally well. Portion it into freezer-safe containers and keep for up to 3 months. Thaw overnight in the refrigerator for easy weekday meals that taste like they just came from your kitchen.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much during storage. Avoid boiling as it can dull the fresh flavors and texture.

FAQs

Can I use different colored capsicums for this soup?

Absolutely! While red capsicums are sweeter and more traditional in this recipe, yellow or orange capsicums can add their own delightful subtle sweetness and color variety. Just roast them the same way for the perfect smoky flavor.

Is this soup suitable for a vegan diet?

Yes, the Roasted Tomato and Capsicum Soup Recipe is completely vegan as it uses vegetable broth and no animal products. You can also easily make it gluten-free by checking your broth ingredients and serving it with gluten-free bread.

How can I make this soup creamier without dairy?

You can add a splash of coconut milk, cashew cream, or even blend in some soaked cashews for a creamy texture that enhances richness without using dairy. These alternatives complement the roasted flavors beautifully.

What if I don’t have a blender?

If you don’t own a blender, you can mash the roasted veggies with a potato masher for a chunky version of this soup. It won’t be as silky but will still have vibrant flavors and a lovely rustic texture.

Can I add other spices or herbs?

Definitely! The recipe is a fantastic base for customization. Try adding smoked paprika for enhanced smokiness, a touch of cumin or coriander for warmth, or fresh thyme or rosemary during roasting for herbal notes.

Final Thoughts

There’s something incredibly comforting about a bowl of Roasted Tomato and Capsicum Soup Recipe that warms you from the inside out. Its ease, vibrant flavors, and the balance between smoky and sweet make it a must-cook for any home cook looking to impress family or just treat themselves. Give it a try, and I promise it will become one of your cherished go-to soups.

Roasted Tomato and Capsicum Soup Recipe

Ingredients You’ll Need