Sheet Pan Roasted Red Pepper Tomato Soup Recipe

Introduction

Sheet Pan Roasted Red Pepper Tomato Soup is a vibrant, flavorful twist on classic tomato soup. Roasting the peppers and tomatoes brings out a smoky sweetness that makes this soup truly special. Easy to prepare and richly satisfying, it’s perfect for a cozy meal any time of the year.

Ingredients

• 4 red bell peppers, roughly chopped
• 6 cups tomatoes, roughly chopped (or 1 can whole tomatoes with juice)
• 3 cups vegetable broth (or chicken broth for non-vegetarian)
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil or butter
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 cup cashew milk (or coconut milk, heavy cream, or half and half)
• Kosher salt, to taste
• Optional: 2-3 garlic cloves, peeled (for roasting)
• Optional toppings: sour cream or Greek yogurt, croutons, fresh herbs, olive oil drizzle
• Optional: pinch of crushed red pepper flakes or a roasted chile pepper for heat

Instructions

1. Step 1: Preheat your oven to 450ºF (230ºC). Arrange the roughly chopped red peppers, tomatoes, and optional garlic cloves in a single layer on a baking sheet. Roast for 30 to 40 minutes until the pepper skins are charred and bubbly. Remove from oven and let cool.
2. Step 2: Once cooled, peel the skins off the roasted peppers, removing the charred, bubbly bits as much as possible. Tomatoes can stay as they are. Collect all the roasted veggies and their juices, then transfer them to a blender. Add vegetable broth, fresh basil, and a generous pinch of kosher salt. Blend until velvety smooth.
3. Step 3: In a large soup pot, heat olive oil or butter over medium heat until melted. Stir in flour and smoked paprika to make a fragrant paste, forming a roux. Slowly whisk in cashew milk a little at a time, then add broth, blending until smooth and slightly thickened.
4. Step 4: Pour the blended soup into the roux, whisking to combine completely. Heat the soup gently until warmed through. Adjust seasoning with salt if needed, then serve with your favorite toppings.

Tips & Variations

• Try adding roasted garlic for a sweet, mellow depth of flavor.
• Switch basil for thyme, tarragon, or rosemary to change the herb profile.
• Use chicken broth instead of vegetable broth for richer taste if not vegetarian.
• For a chunkier texture, blend only half the veggies and stir in the rest.
• A splash of coconut milk or cream after blending adds extra creaminess.
• Ensure the peppers have a good char for smoky, deep flavor.
• Top with sour cream, croutons, fresh herbs, or a drizzle of olive oil for an elegant finish.
• Spice lovers can add crushed red pepper flakes or a roasted chile to the blender.
• When fresh tomatoes are scarce, canned whole tomatoes with juice make a great substitute.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. Add a splash of broth or milk if the soup thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan when using vegetable broth and plant-based milk such as cashew or coconut milk. Simply skip any optional dairy toppings or use vegan substitutes.

Do I have to peel the tomatoes as well as the peppers?

No, only the roasted red pepper skins should be peeled off. Tomato skins become tender after roasting and can stay in the soup, adding texture and nutrients.

Sheet Pan Roasted Red Pepper Tomato Soup Recipe

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4.9 from 68 reviews

Sheet Pan Roasted Red Pepper Tomato Soup is a vibrant, flavorful soup made by roasting red bell peppers and tomatoes to bring out their natural sweetness and smokiness. Blended with vegetable broth, fresh basil, and an optional paprika roux, this vegan soup is smooth, creamy, and perfect for any season. It’s easy to prepare, uses wholesome ingredients, and delivers a comforting yet refreshing taste that pleases both vegetarians and meat-eaters alike.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: About 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 4 large red bell peppers, roughly chopped
• 6 large tomatoes (or equivalent campari tomatoes), roughly chopped
• Optional: 3-4 cloves garlic, whole, for roasting

Soup Base

• 4 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1/4 cup fresh basil, chopped
• Kosher salt, to taste

Paprika Roux (optional)

• 2 tablespoons olive oil or vegan butter
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika
• 1 cup cashew milk (or substitute with coconut milk, heavy cream, or half and half)

Instructions

1. Roast the Veggies: Preheat your oven to 450ºF (232ºC). Arrange the roughly chopped red bell peppers, tomatoes, and optional garlic cloves in a single layer on a baking sheet to ensure even roasting. Roast in the oven for 30 to 40 minutes until the pepper skins develop charred, bubbly spots, which will enhance the smoky flavor of the soup. Remove the sheet from the oven and allow the vegetables to cool slightly.
2. Peel & Blend: Once cooled, peel the skins off the roasted red peppers, especially removing the charred portions—some skin might cling stubbornly, but focus on removing the heavily charred bits only; the tomatoes do not require peeling. Transfer all roasted vegetables along with their juices to a blender. Add the vegetable broth, fresh basil, and a pinch of kosher salt. Blend until the mixture is velvety smooth and well-combined.
3. Make the Paprika Roux (Optional but Recommended): In a large soup pot over medium heat, warm the olive oil or vegan butter until melted. Stir in the flour and smoked paprika to form a fragrant paste and cook for about 1 to 2 minutes, stirring constantly to avoid burning. Gradually whisk in the cashew milk little by little, followed by the vegetable broth, ensuring the roux becomes smooth and slightly loose without lumps.
4. Finish the Soup: Pour the blended roasted vegetable mixture into the pot with the roux. Whisk continuously until fully combined. Let the soup simmer gently over medium-low heat for 5 to 10 minutes, allowing all flavors to meld and the soup to heat through. Adjust seasoning with additional salt if needed. Serve hot, garnished as desired.

Notes

• The paprika roux adds a smoky depth and creaminess but can be omitted for a lighter soup.
• Adding roasted garlic during the roasting step enhances sweetness and mellows the flavor profile.
• Experiment with herbs like thyme, tarragon, or rosemary instead of basil for unique flavors.
• Use chicken broth if not adhering to a vegetarian or vegan diet for a richer flavor.
• To achieve a chunkier texture, blend only half the vegetables and stir in the rest after blending.
• Ensure peppers have a good char to impart a smoky richness to the soup.
• For creamier texture, add a splash of coconut milk or cashew milk after blending.
• Optional toppings include a dollop of sour cream or Greek yogurt, croutons, fresh herbs, or a drizzle of olive oil.
• To add heat, try crushed red pepper flakes or a roasted chile pepper blended in.
• This soup freezes well; prepare in bulk for convenient future meals.
• When fresh tomatoes are not available, canned whole tomatoes with their juice can be used as a substitute.

Keywords: roasted red pepper soup, tomato soup, sheet pan recipe, vegan soup, easy vegetable soup, roasted vegetable soup, healthy soup, garden vegetables