This Roasted Red Pepper and Tomato Soup recipe is velvety smooth and creamy, packed with flavor from jarred roasted red peppers and slow-roasted fresh tomatoes, onion, and garlic!

2.5-3 lbs. tomatoes any kind
1 yellow onion halved and sliced
6 cloves garlic smashed
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt plus more if needed
1/4 teaspoon black pepper plus more if needed
2 cups chicken stock/broth or vegetable broth
16 oz. jarred roasted red peppers
1/4 cup heavy cream or 1/2 cup milk
fresh basil, croutons, more heavy cream, fresh cracked black pepper for serving, optional
Preheat oven to 425 degrees F. Halve or quarter tomatoes if you are using large ones (you can leave cherry tomatoes whole). Spread them out on a parchment-lined baking sheet along with the sliced onion and the 6 smashed cloves of garlic. Drizzle with the olive oil (2 tablespoons) and season with kosher salt (1/2 teaspoon) and pepper (1/4 teaspoon). Bake at 425 degrees F for 30 minutes (see notes).
Meanwhile, heat up chicken stock (2 cups) in a large pot on the stove.
Add roasted tomatoes/onions/garlic to the warm chicken stock, along with the entire jar of roasted red peppers. Use an immersion blender to puree the soup directly in the pot (or a standing blender in batches).
OPTIONAL: Use a mesh sieve to strain the soup into another pot or large container, using a wooden spoon to squeeze as much liquid out as possible. Discard solids left behind. This will result in a very smooth, bisque-like soup.
Stir in heavy cream (1/4 cup). Taste and season with salt and pepper, if necessary. Serve hot, garnished with croutons, fresh basil, more cream, and black pepper, if desired.
The longer you roast the tomatoes, the more flavorful they will be. You can roast them for longer at a cooler temperature. Try an hour at 350 degrees, or even 2-3 hours at 300 degrees, depending on how much time you have available (but keep an eye on them so they don’t cook too much!).
Prep ahead: you can roast the tomatoes up to 3 days in advance and store in the refrigerator in an airtight container.
Make it vegan: omit the cream, or use full-fat canned coconut milk as an alternative.
Freeze it: this soup is great to make in bulk because it freezes beautifully. Store it in an airtight container for up to 6 months in your freezer. Run hot water over the container to loosen it a bit, and pop the whole block of frozen soup into a pot to defrost directly on the stovetop when you’re ready to eat it.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Calories: 209kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 2295mg | Potassium: 1001mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3170IU | Vitamin C: 103mg | Calcium: 106mg | Iron: 2mg