Roasted Red Pepper & Tomato Soup with Pesto

There’s something so comforting about a warm bowl of tomato soup, and this version takes it to the next level! Lately, I’ve been seeing variations of Roasted Red Pepper Tomato Soup all over the internet, so I had to give it a try—and let me tell you, it exceeded all expectations. It’s unbelievably creamy, bursting with rich, roasted flavours, and the best part? It contains zero dairy!

The secret to its incredible depth of flavour? Roasting the tomatoes and garlic to bring out their natural sweetness, while caramelizing the onions for that perfect hint of richness. This simple yet elevated technique creates a soup so delicious, you’ll never want to reach for a store-bought can again. (Seriously, have you ever read the ingredient list on those?!)

Top it off with a swirl of pesto for a fresh, herby finish, and you have a bowl of pure comfort that’s both nourishing and flavour-packed.

What’s your go-to soup? Drop a comment below—I’d love to create a healthier, feel-good version just for you! After all, a new year is the perfect time to nourish our bodies with wholesome, homemade meals.

Ingredient Breakdown for Creamy Roasted Red Pepper Tomato Soup

Roma Tomatoes 🍅

Roma tomatoes are ideal for soups because they have fewer seeds, a meaty texture, and a naturally rich, slightly sweet flavour. Roasting them enhances their sweetness and depth, making the soup robust and flavourful. If Roma tomatoes aren’t available, use plum tomatoes or cherry tomatoes for a slightly sweeter profile.

Red Onion 🧅

Red onions add a subtle sweetness and complexity when roasted. They help balance the acidity of the tomatoes and provide a deeper, caramelized flavour. Yellow onions can be used as a substitute if needed, though they have a milder taste.

Garlic 🧄

Roasting a whole head of garlic mellows its sharpness, bringing out a rich, buttery sweetness that infuses the soup with incredible depth. Squeezing out the soft, roasted cloves adds a velvety texture and umami-like richness. If you’re a garlic lover, feel free to roast an extra head!

Red Bell Pepper 🌶️

Red bell peppers add a natural sweetness, balancing the acidity of the tomatoes. Roasting them intensifies their flavour and provides a slight smokiness. If you want a spicier kick, you could add a pinch of red pepper flakes or use a roasted poblano or a touch of smoked paprika.

Extra Virgin Olive Oil 🫒

Used for roasting the vegetables and enhancing the soup’s texture, extra virgin olive oil also adds a hint of fruitiness. You can substitute avocado oil if desired.

Oregano 🌿

Oregano adds an earthy, slightly peppery note that complements the roasted vegetables. If you prefer, fresh oregano can be used instead—just double the amount.

Sea Salt 🧂

Salt enhances all the natural flavours of the ingredients. Feel free to adjust to taste, especially if your broth already contains sodium.

Black Pepper

Freshly ground black pepper adds a mild heat and enhances the complexity of the soup. White pepper can be used for a more subtle spice.

Vegetable Broth or Chicken Stock

Vegetable broth keeps the soup completely plant-based, while chicken stock adds a deeper savoury flavour. For the best results, use a high-quality homemade or low-sodium store-bought broth to control the salt levels.

Fresh Basil 🌿

Fresh basil adds a burst of bright, aromatic flavour, perfectly complementing the roasted tomatoes and red pepper. Stirring it in just before blending preserves its freshness. If basil isn’t available, try fresh parsley or a mix of fresh thyme and oregano.

Coconut Milk or Raw Cashews 🥥

Instead of traditional dairy, coconut milk or raw cashews make this soup incredibly creamy.

• Coconut milk: Adds a hint of natural sweetness and silkiness while keeping the soup dairy-free. Use full-fat for a richer texture or light coconut milk for a lower-calorie option.
• Raw cashews: When blended, cashews create a smooth, velvety texture without altering the overall flavour of the soup. Soak them in warm water for 10-15 minutes before blending for an extra creamy consistency.

Garnish – Fresh Basil & Pesto 🌿

A sprinkle of fresh basil adds a pop of colour and freshness, while a drizzle of pesto brings a rich, herby contrast to the roasted tomato base. You can use store-bought pesto or make your own by blending fresh basil, olive oil, garlic, pine nuts, and nutritional yeast or Parmesan.

Roasted Red Pepper & Tomato Soup with Pesto

Rachelle Newbigging

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Servings 4

Ingredients

  

• 12 medium sized Roma tomatoes
• 1 large red onion cut into quarters
• 1 whole head of garlic cut lenthwise
• 1 red pepper cut into quarters, seeds remoced
• 2 tbsp. extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth or chicken stock
• 1/2 cup fresh basil
• 1/4 cup coconut milk or add a couple of raw cashews
• Garnish: fresh basil and pesto

Instructions

 

• Roast the vegetables – Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and arrange the tomatoes, garlic, red pepper, and onion. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 40-45 minutes, until soft and slightly charred.
• Simmer the soup – Transfer the roasted veggies to a large pot. Add the vegetable broth, oregano, and remaining 1 tbsp olive oil. Simmer over medium heat for 5-7 minutes.
• Blend until smooth – Stir in the fresh basil and your choice of coconut milk or cashews for extra creaminess. Blend until silky smooth using an immersion blender or a high-speed blender.
• Final simmer – Return the soup to the pot and let it simmer for another 5-10 minutes to deepen the flavours.
• Serve & enjoy! – Ladle into bowls and garnish with fresh basil and a drizzle of pesto. Pair with warm, crusty bread or a grilled cheese sandwich for the ultimate comfort meal.

If you enjoyed this recipe you may also enjoy my Roasted Cauliflower & Sweet Potato Soup or my Creamy Lemon Chicken & Wild Rice Stew, or even my Best Broccoli Cheddar Soup. Feel free to leave a comment below and which one is your favourite!