Roasted, Blended, and On Repeat
This is the soup I make when I want something simple but not flat. Roasting the peppers, tomatoes, and carrots does all the heavy lifting, and once they’re blended, the flavor feels way more developed than the effort suggests. It’s one of those recipes I come back to every season because it just works.
So, I decided to make my own bisque and knocked it up a few with the addition of red peppers and carrots, plus all the other roasted veggies.
This tomato and red pepper soup could easily be made on the stove-top without the roasting step, but I love the flavors that roasting gives. Especially with garlic and peppers.
Plus, it’s super easy and the prep is minimal.
Check out these easy scratch recipes
- Manicotti Smothered with Scratch Sausage Tomato Sauce
- Cajun Shrimp and Sausage Pasta
- Ham and Bean Soup
Prepping vegetables for Roasted Tomato, Carrot, Pepper Soup
Onions: no need to peel, just cut into quarters
Red peppers: de-stem, cut in half, and remove seeds
Tomatoes: cut in half, or leave whole
Garlic: remove cloves from bulb, but leave in skin
Carrots: no prep needed if using baby carrots, otherwise just peel
Roast vegetables and Puree
Place all the vegetables on a baking sheet and toss with olive oil. Roast in a preheated oven for about 25 minutes or until tender.
After they have finished roasting, remove garlic and onion from skin and place in a pot with the other roasted vegetables. Add in the broth, chili powder, italian seasoning, and canned stewed tomatoes.
Roasted Red Pepper, Tomato, Carrot Bisque
Equipment
- immersion blender
Ingredients
- 6 roma tomatoes cut in half
- 2 large carrots
- 1 large red pepper cut in half and seeded
- 1 medium sweet onion cut into quarters
- 4 garlic cloves left in skin
- 16 ounce vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 2 teaspoons granulated sugar
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400 degrees and line a large sheet pan with foil or parchment paper.
- Place tomatoes, carrots, red pepper, and onion on a sheet pan. Drizzle olive oil and season with salt and pepper. Toss to coat. Roast vegetables for about 25 minutes, or until tender.
- After roasting, add vegetables to a blender and squeeze the garlic from the skin. Blend until smooth, then transfer to a small pot with broth, seasonings and sugar. Heat for 5 minutes, then stir in the heavy cream.
- Serve warm with Parmesan and toasty bread.
Serving
I usually serve this soup with toasted bread, grilled cheese, or a simple side salad. It also works well as a lighter dinner or a make-ahead lunch for the week. If you want to stretch it a bit, it pairs nicely with sandwiches or a small grain bowl on the side.
Storage & leftovers
This roasted red pepper tomato soup recipe keeps well in the refrigerator for several days and reheats easily on the stove or in the microwave. It’s one of those recipes that often tastes even better the next day, making it a great option for meal prep or slow weeks when you want something ready to go.
