Roasted red pepper, tomato and carrot soup starts with vegetables roasted in the oven until tender, then blended with broth and finished with heavy cream. The roasted tomatoes, pepper, carrots, onion, and garlic bring plenty of flavor without a long simmer on the stove.
A Little More Flavor from the Oven
This soup started as a much bigger batch I made while working in a restaurant. Back then, I was roasting multiple sheet pans of vegetables in a large convection oven and making roughly three gallons at a time. This version brings that same roasted-vegetable flavor down to a batch you can make at home, without the restaurant-size equipment.
Recipe Ingredients
This soup uses a short list of vegetables and pantry staples. For the full ingredient quantities, see the recipe card below.
- Roma tomatoes: Roast to concentrate their flavor and form the base of the soup.
- Red bell pepper and carrots: Add sweetness, color, and body.
- Sweet onion and garlic: Roast alongside the vegetables to mellow their flavor.
- Vegetable broth: Brings the roasted vegetables together as a soup. Add a little more if needed for consistency.
- Chili powder and Italian seasoning: Bring savory seasoning and a little warmth.
- Sugar and heavy cream: Balance the tomatoes and finish the soup with a creamy texture.
- Olive oil, salt and black pepper: Used to prepare and season the vegetables before roasting.
How to Make Roasted Red Pepper, Tomato and Carrot Soup
Step 1: Prepare the vegetables. Preheat the oven to 400°F. Halve the tomatoes and red bell pepper, quarter the onion, and slice the peeled carrots into roughly ½-inch pieces so they roast in about the same time as the other vegetables. Keep the garlic cloves in their skins. Arrange all of the vegetables and garlic on a baking sheet.
Step 2: Roast until tender. Drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes, or until the vegetables are tender.
⭐Recipe Tip
Check the carrots before removing the baking sheet. They should be fork-tender after about 25 minutes, but give them longer if needed so they blend smoothly.
Step 3: Blend the vegetables. Let the vegetables cool slightly. Remove the roasted garlic from its skins and discard the onion skins. Transfer the roasted vegetables to a blender and blend until smooth, working in batches as needed.
⭐Recipe Tip
For a smoother finish, use a countertop blender. Be careful when blending hot ingredients: let them cool a little and follow your blender’s instructions for venting steam.
Step 4: Season and heat the soup. Transfer the blended vegetables to a pot. Stir in the vegetable broth, chili powder, Italian seasoning, and sugar. Heat gently for about 5 minutes, stirring occasionally.
Step 5: Finish with cream. Reduce the heat, stir in the heavy cream, and taste. Adjust the salt and pepper before serving.
⭐Recipe Tip
If the soup is too thick, add a splash of vegetable broth at a time until the consistency is right for you.
Roasted Red Pepper, Tomato and Carrot Soup
Equipment
- immersion blender
Ingredients
- 6 Roma tomatoes halved
- 2 large carrots peeled and cut into ½-inch pieces
- 1 large red bell pepper halved and seeded
- 1 medium sweet onion quartered
- 4 garlic cloves unpeeled
- 1½ tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 16 ounces vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon Italian seasoning
- 2 teaspoons granulated sugar
- ½ cup heavy cream
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or foil.
- Arrange the tomatoes, carrots, red bell pepper, onion, and unpeeled garlic cloves on the prepared sheet pan. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat.
- Roast for 25–30 minutes, or until the vegetables are tender and the carrots are easily pierced with a fork.
- Allow the vegetables to cool slightly. Remove the garlic and onion skins, then transfer the vegetables to a blender and blend until smooth.
- Transfer the blended vegetables to a saucepan. Stir in the vegetable broth, chili powder, Italian seasoning, and sugar. Heat over medium heat for 5 minutes, stirring occasionally.
- Reduce the heat and stir in the heavy cream. Serve warm with Parmesan cheese and toasted bread, if desired.
Notes
- For a thinner soup, add additional vegetable broth until it reaches your preferred consistency.
- A countertop blender will produce a smoother consistency, but an immersion blender also works.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently, stirring occasionally.
Nutrition
Recipe Variations
- Without cream: Leave it out for a lighter vegetable soup with a less rich finish.
- More heat: Add a pinch of crushed red pepper flakes, to taste.
- Chicken broth: Use it in place of vegetable broth if you do not need a vegetarian soup.
Serving and Storage
I usually serve this soup with toasted bread, grilled cheese, or a simple side salad. It also works as a lighter dinner or a make-ahead lunch.
Refrigerate leftovers in a covered container for up to 3 to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth if the soup has thickened.
