Roasted Heirloom Tomato and Sweet Pepper Soup

October 22, 2024marissamakes
A bowl of roasted tomato soup, drizzled with creme fraiche and topped with sourdough croutons.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6-8

One of the best things about this time of year right at the start of Autumn is soaking up all the end of season tomatoes and peppers. Since it’s officially cozy season, what better way to enjoy them than in a soup?! This tomato and sweet pepper soup is the perfect way to use up the last of those gorgeous heirloom tomatoes and sweet peppers. It’s so easy, requiring very little hands-on time, and it’s full of flavor. It also freezes very well, and pairs perfectly with a grilled cheese, making it a great choice for an easy fall dinner.

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Ingredients for the perfect tomato soup

I didn’t used to be a tomato soup fan. In fact, I used to hate tomatoes, but have come to enjoy them more and more as I’ve gotten older. In my opinion, the key to the perfect tomato soup is choosing flavorful, ripe tomatoes. That’s why I call for heirloom tomatoes in this recipe. Not only do they come in all sorts of fun colors, but the diversity of flavor really gives this soup depth. Feel free to add in other varieties of tomatoes as well, like roma tomatoes. Whichever tomatoes you choose, go for ones with rich color, as this is a good indicator of full flavor.

This recipe also calls for sweet peppers. At the end of summer, there are always tons of gorgeous varieties of sweet peppers at my local farmer’s markets, so I encourage you to try different kinds to see what you like best. You can even add in some spicy peppers for a kick! Bell peppers are a great choice for sweet pepper, if you do not have a lot of variety to choose from where you live. Fresh oregano and thyme give this soup lots of depth, but can be substituted with dry if you cannot get your hands on fresh herbs.

For extra depth of flavor, this tomato soup also has onions, carrots, and garlic. Roasted alongside the tomatoes, peppers, and herbs, they get a beautiful flavor full of all the cozy-season feels.

Making this roasted tomato and sweet pepper soup

Making this soup is very easy. First, we will give all of the veggies a rough chop, and roast them with sprigs of the fresh herbs in the oven until tender. Next, we’ll cook the soup on the stove, and blend it together with the rest of the ingredients until it is the desired consistency.

If you prefer a chunkier soup, feel free to leave the soup less blended. If you like a smooth soup, fully blend it. You can also add some extra water or broth if you would like the soup to be a little thinner. The choice is yours!

Tools you’ll need for this soup

Making this tomato soup doesn’t require much special equipment, but you will need a few tools. Firstly, you will need sheet pans to roast the veggies in the oven (I like using 9×13″ sheet pans). You will also need a heavy bottomed pot, such as a stock/soup pot or dutch oven.

For the blending portion, I recommend using an immersion blender, as it is easier to blend hot liquids safely with an immersion blender without having to do it in batches. You can also use a food processor or blender. If using a blender, let the soup cool slightly before blending, and only blend in small batches to avoid getting burned by the steam.

Toppings galore

This roasted heirloom tomato and sweet pepper soup has several classic toppings to choose from. I love to serve mine with a drizzle of creme fraiche and some toasted sourdough croutons. You can also top with more herbs, a drizzle of oil, and even a sprinkle of cheese.

More cozy recipes

Looking for more recipes to enjoy this cozy season? Why not give these a try:

Corn and Potato Chowder

Autumn Beef Bolognese

Roast Chicken with Lavender and Honey

Skillet Cornbread with Tomato Pepper Jam

How to store this tomato soup

Stored in a covered container, this soup will keep in the fridge for up to 5 days. You can also freeze it for up to 3 months.

I hope you give this Roasted Heirloom Tomato and Sweet Pepper Soup a try! Be sure to tag me on instagram so I can see your bakes, and leave me a comment below! Your feedback helps other bakers who are giving this recipe a try, and I love hearing about what you’ve made!

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Roasted Heirloom Tomato and Sweet Pepper Soup

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour
  • Serves: 6-8

This tomato and sweet pepper soup is the perfect way to use up the last of those gorgeous heirloom tomatoes and sweet peppers. It's so easy, requiring very little hands-on time, and it's full of flavor. It also freezes very well, and pairs perfectly with a grilled cheese, making it a great choice for an easy fall dinner.

Ingredients

For the soup

  • 3 lbs heirloom tomatoes, quartered (1.36kg)
  • 3 large sweet peppers, such as bell peppers or your preferred variety
  • 1 large yellow onion, quartered
  • 3 large carrots, cut into large chunks
  • 5 garlic cloves, lightly smashed
  • 5 sprigs fresh oregano
  • 6 sprigs fresh thyme
  • 3 tbsp olive oil
  • 1 tbsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups chicken or veggie broth, (946 ml)
  • 1/2 cup heavy cream or coconut cream, optional (118 ml)
  • 1-2 cups hot water, as needed, for preferred consistency (237-473 ml)

To top

  • creme fraiche
  • sourdough croutons
  • fresh thyme

Method

Roast the veggies

  • 1)

    Preheat the oven to 425°F and line two sheet pans with parchment.

  • 2)

    Roughly chop the tomatoes and onion into quarters (cut in half again if they are on the larger side), and roughly chop the carrots in half, and then half lengthwise. Peel the garlic cloves and lightly smash.

  • 3)

    Drizzle the veggies with the olive oil, season with salt and pepper, and add in the sprigs of fresh herbs. Toss everything to coat thoroughly, and then divide evenly across the two pans. Feel free to use a third pan if the veggies are too crowded- everything should be in one, even layer.

  • 4)

    Roast for 25-30 minutes, until all of the veggies are tender. Remove from the oven.

Make the soup

  • 1)

    Once cool enough to handle, de-stem the herbs so you are left with the leaves.

  • 2)

    Add a drizzle of olive oil to the bottom of a large, heavy bottomed pot such as a stock pot or dutch oven over medium heat.

  • 3)

    Once the oil is hot, add the roasted veggies and herbs to the pot, and cook over medium heat until the tomatoes start releasing more of their juices.

  • 4)

    Add the broth to the pot, and bring to a simmer for a few minutes before removing from heat.

  • 5)

    Using an immersion blender, blend the soup until you reach your desired consistency. You can either blend all the way, or partially to leave some texture. You can also use a blender, blending in batches. If using a blender, be very careful of the steam released from blending hot liquids and only blend small amounts at a time. Add hot water to thin the soup as desired.

  • 6)

    Once blended, return the soup to the stove, add the cream if using and bring back to a simmer, cooking for an additional 5 or so minutes to allow the flavors to blend together. Taste and correct for salt and pepper.

  • 7)

    Remove from heat, and serve topped with a drizzle of creme fraiche and sourdough croutons.

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