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A bowl of roasted red pepper and tomato soup topped with burrata and a dollop of fresh pesto. A small jar of fresh pesto sits nearby next to salt and paper shakers.

Roasted Red Pepper Tomato Basil Soup

  • Author: Shannon Emery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6 1x
  • Diet: Gluten Free


Roasted red bell peppers, tomatoes, onions, and garlic create the amazing flavor of this simple and incredibly tasty soup. This soup is full of flavor and so easy to make! A perfect side with sandwiches, salads, and more!



  • 2 large red bell peppers, halved and seeded
  • 2 medium sweet onions, quartered and outer peel removed
  • approximately 9 medium-sized tomatoes, cored and halved (use enough to fill up the rest of your baking sheet after you’ve placed your peppers and onions on it)
  • 10 garlic cloves, left unpeeled but slice off the bottom of each clove exposing the garlic clove inside
  • olive oil
  • salt and pepper
  • 1 (6 oz.) can tomato paste
  • 1/2 cup heavy cream
  • a dollop of basil pesto, homemade or store-bought
  • burrata cheese


  1. Preheat broiler (550°F).
  2. Place halved red peppers (cut side down), onions, halved tomatoes (cut side down), and garlic cloves on a baking sheet. Drizzle everything with olive oil and sprinkle generously with salt and pepper. Place in oven to broil for 20 minutes.
  3. Remove baking sheet from boiler and wrap the red peppers in foil to allowing them to steam for about 5 minutes.
  4. In the meantime, remove outer skin from the tomatoes. They should just slip right off. Also remove the outer layer of charred skin from the onions and the peels from garlic cloves. The garlic cloves should just push right out of the peel since we sliced the bottom of the clove off before roasting.
  5. Once the peppers have steamed, unwrap them from the foil and when they are cool to touch remove the charred outer skin. If some of the skin can’t be easily removed don’t worry about it. A little bit of the skin left on will be fine.
  6. Transfer the roasted peppers, onions, tomatoes, garlic, and juices from the baking sheet to a blender or food processor. Add the heavy cream and tomato paste. Puree until smooth. You may need to do this in batches. Or as an alternative, place everything in a large pot and use an immersion blender to puree.
  7. Once all the ingredients are pureed, place in a large pot and bring to a simmer over medium-low heat on the stove. Allow soup to simmer for about 10 minutes giving time for the flavors to meld and deepen.
  8. To serve, ladle the soup among bowls and top with fresh burrata cheese, a dollop of pesto (don’t skip the pesto!), and fresh ground pepper.
  9. Be amazed at your soup making skills.


Let’s meal prep! After the soup has finished cooking, cool the soup to room temp or allow it to cool in the refrigerator, then place in a tightly sealed, freezer-safe container, and store in the freezer for up to 6 months.

More soup topping suggestions: fresh dill, fresh grated parmesan cheese, crumbled feta cheese, hemp seeds, gluten-free croutons, fresh sliced cherry tomatoes, nutritional yeast (for a dairy-free “cheese” option).

Dairy-free version: I tested two versions of this soup by replacing the heavy cream with almond milk and full-fat coconut milk. I personally preferred the taste of the coconut milk over the almond milk. If you try either of these options keep in mind that either choice will change the flavor profile of this soup in comparison to using heavy cream. You’ll also need to make a dairy-free pesto which you can do by either omitting the cheese in the provided basil pesto recipe or by using nutritional yeast in place of the parmesan and pecorino. You may also need to adjust the proportions of the pesto ingredients in order to reach a desired consistency and taste.

  • Category: Soup
  • Method: Broil, Simmer
  • Cuisine: American

Keywords: tomato soup, gluten-free recipe, tomato basil soup, fall recipe, soup recipe

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