Go Back
+ servings
Roasted Tomato Soup Recipe
Print Recipe
5 from 2 votes

Roasted Tomato Soup Recipe

This creamy roasted tomato soup recipe is easy to make and huge on flavor, with fresh garden tomatoes, roasted bell peppers and a few other chili peppers of choice for the perfect touch of spiciness.
Prep Time10 mins
Cook Time45 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: chili peppers, recipe, spicy, tomatoes
Servings: 8 cups
Calories: 121kcal


  • 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
  • FOR SERVING: Fresh chopped basil, fresh sliced cherry tomatoes, spicy chili flakes, olive oil


  • 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.


Makes 8 cups of soup


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