• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauce Recipes
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Homemade Roasted Tomato Soup

Homemade Roasted Tomato Soup

by Mike Hultquist · Sep 23, 2019 · 22 Comments

Jump to Recipe Save Saved!
Roasted Tomato Soup Recipe

This creamy roasted tomato soup recipe is made with plump, juicy tomatoes, roasted red peppers, and the perfect blend of spices, incredibly flavorful. I make mine with a spicy twist!

Roasted Tomato Soup Recipe

Homemade Roasted Tomato Soup Recipe

My garden is EXPLODING with tomatoes right now. Not only do I grow a lot of chili peppers every year, but I go a bit crazy with tomatoes, too, because I really love them.

I usually do a few different varieties of heirlooms because they're hard to get anywhere else, and they're usually so much better than anything you can get at the grocery store.

I also almost always grow some type of cherry tomato because they're super flavorful and so easy to cook into different recipes. One of my favorite recipes to make when the tomatoes are so abundant is roasted tomato soup.

Roasted tomato soup is very easy to make, and you get to use up a lot of those tomatoes.

Plus, they're so fresh picked straight from the garden, you won't get a better tasting tomato soup. Anywhere. Homemade tomato soup is the best!

You can make your creamy tomato soup with just tomatoes, but I like to incorporate red bell peppers into the mix.

The addition of roasted sweet peppers strongly compliments the roasted tomato flavor.

I also like to sneak in a few spicy peppers to my own preference, which you can do, too. I'll discuss some of those chili pepper options below so you can do the same to your own heat level preference.

So, let's talk about how to make tomato soup, shall we?

Roasted Tomato Soup Ingredients

Gather up the following ingredients in order to get cooking:

  • Fresh Tomatoes. This recipe uses fresh tomatoes that are oven roasted. You can use canned tomatoes during the off-season.
  • Red Bell Peppers. You can use other peppers, if desired.
  • Spicy Chilies. Optional, for a spicy version.
  • Olive Oil.
  • Onion.
  • Garlic.
  • Chicken Stock. Or use Vegetable Stock.
  • Seasonings. Paprika, sea salt, black pepper if desired. Also, optional red pepper flakes.
  • Heavy Cream. For a lighter version, use Mexican crema or sour cream mixed with a bit of milk.
  • For Serving. Fresh basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil.

How to Make Roasted Tomato Soup (with a Spicy Twist) - the Recipe Method

Roast the Tomatoes and Peppers. Heat oven to 400 degrees F. Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.

You can see that I've used a variety of different types of tomatoes.

Tomatoes and peppers ready for roasting

Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.

Into the Pot. While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.

Add the onion and hot peppers (if using) and cook for 5 minutes to soften them up.

Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.

Add the roasted tomatoes and bell peppers along with your chicken or vegetable broth (stock), paprika, salt and chili flakes. Stir.

Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.

Roasted Tomato Soup in a pot, before processing until smooth

Blend the Soup. Use an immersion blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender.

Process until smooth.

Roasted Tomato Soup in a pot, after processing until smooth

Heavy Cream. Return the soup to the pot. Stir in the heavy cream and heat slightly through. Give it a taste and season with salt if needed.

Heavy cream adds a depth of flavor as well as the obvious creaminess.

If you'd like to cut back on the calories, use Mexican crema or sour cream instead, but swirl it with a bit of milk or water first so it doesn't get lumpy in the hot soup.

Swirling heavy cream into my roasted tomato soup

Serve it Up. Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.

Looks wonderful, doesn't it? Such a great recipe. It really is quite delicious. This will make you about 8 cups of soup. It does upscale quite nicely, so if you have a ton of tomatoes, you can easily make a much larger batch.

Roasted Tomato Soup in a bowl

Recipe Tips & Notes

  • Tomatoes. As mentioned, I've use a variety of heirloom tomatoes from my garden for this recipe, and finished it off with cherry tomatoes on top for a fresh pop of flavor. You can use whatever types of tomatoes you like. Roma tomatoes are readily available in stores. Sometimes I like to toss a few fresh cherry tomatoes into the pot while cooking and let them simmer into the overall soup. So good that way.
  • Canned Tomatoes. If you're unable to get fresh tomatoes, you can make this with canned tomatoes. Choose good quality canned tomatoes, or try to find fire roasted canned tomatoes. 
  • Chili Peppers. I like to incorporate sweet red bell peppers for my soup, but I also like to add in a spicy chili pepper or two because I love a bit of heat. Today I used a couple Devil's Tongue peppers from my garden, along with a jalapeno pepper. Feel free to use whatever heat level pepper you like, something from your own garden perhaps. More commonly found pepper choices would be jalapeno peppers, serrano peppers, habanero peppers, or ghost peppers for you crazy spicy food lovers. You know who you are! I dare you to make this with some trinidad moruga scorpion peppers or Carolina reapers. I double dare you!
  • Seasonings. I've kept is simple here by using smoked paprika, salt and pepper, but you can bring in other seasonings that you love. Sometimes I make this recipe with a good Cajun or Creole seasoning blend.

Why Peel the Tomatoes?

Peeling the tomatoes after you roast them isn't completely necessary. In reality, tomato skins have a lot of nutrients in them, as well as flavor.

However, they present a texture issue, especially with soups and sauces, where you usually want them to be smooth.

The skins tend to roll up and float about the liquid, which some people find unpalatable.

Some of that will be dealt with when you process the soup with a blender or food processor. However, you won't always get all that floating tomato skin. It's usually easier to just remove them right after roasting.

They pull right off very easily if you've roasted them properly.

Storage & Leftovers

This tomato soup recipe will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in a pot on the stove top to enjoy again.

You can also freeze it for 3 months. It freezes perfectly.

That's it, my friends! I hope you enjoy the roasted tomato soup, especially with my spicy twist! I know, I make everything a little spicy. I just can't help myself. I love it that way! Enjoy!

Try Some of My Other Popular Soup Recipes

  • Butternut Squash Soup
  • Roasted Red Pepper Soup
  • Cabbage Soup
  • Roasted Poblano Soup
  • Creamy Roasted Hatch Chile Soup
  • 30-Minute Sweet Potato Soup
  • Cheesy Guajillo-Potato Soup
  • Sweet Pepper-Sweet Corn Chowder
  • Spicy Sausage Soup
  • Chili Colorado
  • Cajun Chicken and Sausage Gumbo
  • Southern Tomato Pie
A spoonful of Roasted Tomato Soup

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Roasted Tomato Soup Recipe
Print

Roasted Tomato Soup Recipe

This creamy roasted tomato soup recipe is made with plump, juicy tomatoes, roasted red peppers, and the perfect blend of spices, incredibly flavorful.
Save Recipe Saved!
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: chili peppers, recipe, spicy, tomatoes
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Calories: 121kcal
Author: Mike Hultquist
Servings: 8 cups
Tap or hover to scale
5 from 8 votes
Leave a Review

Ingredients

  • 3 pounds fresh tomatoes stems removed, sliced in half
  • 2 red bell peppers stemmed, seeded, sliced in half lengthwise (~12 ounces total)
  • 1 tablespoon olive oil + more as needed + more as needed
  • 1 large onion chopped
  • 1 large bulb garlic peeled and chopped
  • 1-2 hot peppers to taste *optional - I used 2 devil’s tongue peppers, but see my NOTES section on this
  • 2 cups chicken stock or vegetable stock
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon spicy chili flakes
  • ½ cup heavy cream (use Mexican Crema or sour cream mixed with a bit of milk for a lighter version)
  • FOR SERVING: Fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil

Instructions

  • Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
  • Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
  • While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
  • Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
  • Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
  • Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
  • Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
  • Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
  • Return the soup to the pot. Stir in the heavy cream and heat slightly through.
  • Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.

Notes

Makes 8 cups of soup

Nutrition Information

Calories: 121kcal   Carbohydrates: 12g   Protein: 3g   Fat: 8g   Saturated Fat: 4g   Cholesterol: 20mg   Sodium: 547mg   Potassium: 540mg   Fiber: 3g   Sugar: 7g   Vitamin A: 3251IU   Vitamin C: 71mg   Calcium: 34mg   Iron: 1mg
Roasted Tomato Soup Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. christa stilwell says

    April 29, 2025 at 7:26 am

    5 stars
    Just made this yesterday and it is absolutely delicious ! I used 2 jalapenos and 1/4 of a leftover habenero. Heat level is perfect. Thanks for yet another amazing recipe!
    Christa

    Reply
    • Mike Hultquist says

      April 29, 2025 at 8:16 am

      Great! Thanks, Christa! Glad you enjoyed it. I love this one when my tomatoes are popping.

      Reply
  2. Sue says

    March 23, 2025 at 2:33 am

    5 stars
    Had to make this up for the hubby as he has a dental visit coming up & omitted the chili peppers as he’s not a fan but even without any heat it’s really good. Roasting the tomatoes & bell peppers really intensifies the flavours and all that garlic flavour is just divine. I used Roma tomatoes & left the skins on. Once I blitzed it fully with my Bamix the skins were non-existant. I’ll definitely be adding some chili to my portion. ( maybe some roasted jalapenos ) Mmm mmmmmh! Thank you Mike

    Reply
    • Mike Hultquist says

      March 23, 2025 at 7:47 am

      I love to hear it, Sue! Awesome! Thanks for letting us all know. Glad he enjoyed it!

      Reply
  3. Banks says

    December 29, 2023 at 8:18 pm

    5 stars
    Fantastic. The basil and sliced cherry tomatoes added a really nice touch at the end. Definitely a garlic lover's soup!

    Reply
    • Mike H. says

      December 31, 2023 at 8:22 am

      Awesome. Enjoy, Banks!

      Reply
  4. Tracy says

    December 18, 2023 at 9:04 am

    5 stars
    Delicious!
    Also - makes a good base for vodka sauce

    Reply
    • Mike Hultquist says

      December 18, 2023 at 9:08 am

      There you go, Tracy! Awesome!

      Reply
  5. Lorna Cavicchioli says

    September 08, 2023 at 3:50 pm

    1 large garlic bulb! Is that too much for a soup?

    Reply
    • Mike Hultquist says

      September 09, 2023 at 7:04 am

      You can use less if you'd like, Lorna.

      Reply
  6. Camila says

    July 28, 2023 at 12:19 pm

    5 stars
    Hi Mike, I just wrote you to say how great is the roasted tomato soup. I said I always add half a can of habanero chili's en escabeche...wrong! I use chipolte chili's en escabeche. Sorry!

    Reply
    • Mike Hultquist says

      July 28, 2023 at 12:59 pm

      Ah, got it, Camila! Chipotles would be GREAT here! I love it!

      Reply
  7. Camila says

    July 28, 2023 at 11:14 am

    5 stars
    Amazing soup Mike! I have made this dozens of times for friends from around the world, and they love it. I am lucky enough to live in a part of Spain which has the most incredibly tasty tomatoes, and neighbors always bring me lots from their gardens (yeah!!). Although in general, Spainards do not like spicy food or chili's, I put chili in everything. For the soup, I use half a small can of habaneros en escabeche with the sauce and it makes a great smoky flavor. Viva chili's! (I don't trust people who dislike chili's and spicy food...).

    Reply
    • Mike Hultquist says

      July 28, 2023 at 11:24 am

      Wonderful! Glad you enjoy it this much, Camila! So happy to hear it! Thanks for sharing. =)

      Reply
  8. Amy says

    September 16, 2020 at 10:31 am

    Can you freeze this soup?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2020 at 10:49 am

      Amy, absolutely. I freeze this soup all the time. Works great!

      Reply
  9. Chris says

    September 29, 2019 at 2:12 pm

    5 stars
    If you are looking at this and thinking about trying it think no longer.. just get in with it. I used one Aji Cristal one Paper-lantern / Bhut Jolokia cross and a small Trinidad Moruga Scorpion. While it’s probably a bit potent for soup for normal people.. it’s amazing for us chilli heads :@)

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 29, 2019 at 2:14 pm

      There you go, Chris! That's DEFINITELY a way to spice up this soup! Glad you enjoyed it! I wish I had a bowl of that!

      Reply
  10. Chris says

    September 24, 2019 at 2:24 pm

    Love all your recipes and can’t wait to try this tomorrow.

    I’m also getting a Spicy Dehydrator book for my birthday 😉

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 24, 2019 at 7:17 pm

      Thanks, Chris! I hope you like my book! I hope you enjoy it.

      Reply
  11. col says

    September 23, 2019 at 11:49 am

    5 stars
    i love a good soup. especially with winter starting to peep over the horizon.
    i never go the tinned route...it's too easy to make from scratch and doesn't take long at all.
    great recipe. the roasting does add a lot to the flavour depth.
    personally like to go heavy on the black pepper with tomato soups.
    spot on with the cream. adds just enough indulgence.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 23, 2019 at 4:23 pm

      Thanks, Col! I appreciate the comments! Agreed on the fresh tomatoes. SO GOOD that way, especially with my garden exploding right now.

      Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican Cajun Sauces Seasonings
Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2024 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD