Roasted Tomato and Red Pepper Soup with Fresh Herbs |

Roasted Tomato and Red Pepper Soup with Fresh Herbs

Disclosure: My friends at Lafayette Avenue Ceramics sent me some pieces to use in my kitchen, including the cute mugs you see in the photos. That’s all. Just thought you should know.

We are only a couple days away from the official start of Fall, but here in New England we’re still struggling with warm temperatures and humid air.

A few leaves have fallen. And the weather is certainly more “blustery” than it was a couple of weeks ago. But the changes don’t seem as dramatic to me as they once did. Which I’m guessing is due both to climate change and to my memory not being as solid as it use to be. Eight years of living on the West Coast will certainly cause a person to fantasize wildly about mid-September in New England being synonymous with crisp air and vibrantly colored leaves. But the truth is, the Fall of my dreams doesn’t usually arrive until October.

So as I wait for Fall to come into full swing, I’m tentatively dipping my toes into cooler weather foods. One of which I consider to be my all-time favorite food group: soups. Bet you thought I was going to say ice cream! Or bourbon!

I don’t know what it is about soups that makes them so appealing to me. But I love creating them almost as much as I love eating them. And I look forward to the start of soup season every year.

Since I’m not ready for thick, cream-based soups just yet, I’m keeping things light with this dairy-free Roasted Tomato and Red Pepper Soup with Fresh Herbs. The flavors and colors are bright and uplifting. Not heavy at all. And the soup is equally good served piping hot as it is served cold (just in case you find yourself in an Indian summer type situation).

I hate to be bossy, but don’t skip the herb garnish. It really adds a lot of complexity to the soup. If you happen to have a different mix of herbs on hand (oregano and tarragon would make good additions/substitutions), feel free to change it up. I ain’t mad at that.



Roasted Tomato and Red Pepper Soup with Fresh Herbs

Roasted Tomato and Red Pepper Soup with Fresh Herbs


  • For the Soup
  • 2 lbs plum tomatoes
  • 1 large red bell pepper
  • 1/4 cup, plus 2 tablespoons, extra-virgin olive oil, divided
  • 1 1/2 tsp. salt, divided
  • 1 1/2 tsp. black pepper, divided
  • 1 large onion, peeled and diced
  • 4 garlic cloves, peeled and minced
  • 2 tablespoons tomato paste
  • 1/4 – 1/2 tsp. red pepper flakes, depending on your preferred level of spice
  • 2 cups vegetable stock
  • 1/2 cup white wine
  • 1 bay leaf

  • For the Herb Garnish
  • 2 tablespoons fresh basil leaves
  • 1 tablespoon fresh parsley leaves
  • 1 tablespoon fresh sage leaves
  • 1 tablespoon fresh thyme leaves


  1. Pre-heat your oven to 400 degrees. Cut the tomatoes in half lengthwise and place them in a 9 X 13-inch baking pan. Cut the red pepper in half, removing and discarding the stem and seeds. Add the red pepper to the baking pan. Drizzle the tomatoes and red pepper with 1/4 cup of the olive oil. Sprinkle with 1 tsp. each of the salt and pepper. Transfer the baking pan to your pre-heated oven and roast for 45 minutes. Remove from the oven and set aside to cool slightly.
  2. Warm the remaining 2 tablespoons of olive oil in a large heavy bottom pot set over medium heat. Add the diced onion and sauté, stirring occasionally, until the onion is soft, about 5-8 minutes. Add the minced garlic, tomato paste and red pepper flakes and cook for 1-2 minutes more. Add in the roasted tomatoes and red pepper, along with any juices from the baking pan. Add the vegetable stock, wine and bay leaf. Bring the soup to a boil and then turn down the heat to maintain a simmer. Simmer, uncovered, for about 20 minutes.
  3. Remove the pot from the heat and set it aside to cool slightly. Remove and discard the bay leaf. Blend the soup to your desired consistency. You can use your food processor with the blade attachment or your blender. Or a food mill with the course disk attachment (which is what I did). Work in batches and be careful when transferring the hot liquid.
  4. Transfer the blended soup back to your pot and keep warm.
  5. Make the herb garnish. Place all the herbs in a pile on your cutting board. Using a sharp knife, mince the herbs, going back and forth several times over the pile, until they are finely chopped.
  6. To serve, ladle the warm soup into bowls or mugs. Top with some of the herb garnish. Enjoy immediately.

51 comments on “Roasted Tomato and Red Pepper Soup with Fresh Herbs”

  1. Yaaaay for soup season! This gorgeous tomato soup is SERIOUSLY making me want to go whip up some grilled cheese and have tomato soup the *correct* way for lunch. 😉 Totally lovin’ all that fresh herb goodness you packed into this stunning soup!

  2. Yum, this soup is the perfect cozy meal for a chilly weeknight!

  3. Nothing better than tomato soup on a chilly fall night in my book Liz! They’ll be here before we know it! Love the herb sprinkle on top!

  4. Woke up today and it said 60°. Did a little jump for joy 🙂

  5. I loooooooove tomato soup and am so happy soup season is upon us! I could sip on this delish soup out of one of those cool mugs all the live long day. Hope you had a great weekend!

  6. I’m a soup girl even on the hottest days of summer, so I’m SO excited to see soups making a comeback right now! This looks SO comforting, and so good, and even if it was a million degrees, I’d still down it.

  7. What a perfectly timed soup for the late summer/early fall transition! Love the flavors here and love that mug! The only free ceramics I get are from my mom, who takes a pottery class. Lucky for me, she’s pretty good!
    P.S. Bourbon is totally a food group! 😉

  8. YES X 10000000000! I am so ready for soup season and this roasted tomato and red pepper soup looks amazing. Also, the pottery, stunning! And P.P.S. totes agree with Kathryn on bourbon. word.

  9. I am SO pumped that soup season is here, and more specifically that THIS soup is here! Tomato soup is a classic, and I am loving this roasted goodness! Pinned!

  10. haha, I love that you are tentatively dipping your toes into cooler weather foods! just embrace it girl! 😛 Liz, this roasted tomato and red pepper soup looks so good and exactly what I want to be eating in the fall! love! and I love that soup cup from Lafayette Avenue Ceramics, so pretty!

  11. Looks really delicious and warming!

  12. That cup looks sooo cute! Love the grooves in there for holding on to it! I feel like you read my mind with the tomato soup here. I have some HUGE cravings for it right now. I think I’m going to have action this later in the week!!

  13. I love soup season too, especially when they involve light, fresh ones like this beautiful little number! Roasted red pepper anything makes me giddy, but combined with tomatoes, fresh herbs and blitzed into soup form? Gahhh! Neeeeeeeed! Love love love! Oh, and those mugs? Tres chic!!! Pinned! Cheers, pretty!

  14. Soup season is upon us and I can’t wait. Love that you are kickstarting it with this tomato and red pepper soup.

  15. I don’t even care that it’s been 100 here for the past week, I’ve gotta try this soon!

  16. This looks heavenly!! I could so go for a delicious bowl of soup right about now.

  17. I’m definitely in the mood for soup again but not the really heavy stuff quite yet! This soup sounds perfect!

  18. I love that you combined tomatoes and peppers in this soup — I have tons of both right now and this would be perfect! It’s supposed to cool down here tomorrow which makes soup sound even more good!

  19. Love soup especially once the weather gets cooler! This lighter soup sounds perfect for this time of year! The color is just gorgeous!

  20. Love the herbs! This looks delicious- pinning!

  21. I have to agree with you! I not only loooooooooooooove to eat soup, but I also love to make soup. There’s something about the magic of the gazillion possibilities and versatility that appeals to me. It’s such a comfort food. As a matter of fact, I could live on soup if I had to and I just love what you did here with this roasted tomato soup set in those gorgeous cups!

  22. Yes to things becoming blustery and fall-esque! I can’t wait for fall to hit us full swing. This soup looks amazing (as do those lovely ceramics) 🙂

  23. I love you for continuing to celebrate summer! I’ve been dabbling in pumpkin, but I know I’m going to miss these bright flavors!

  24. Gosh, it’s still in the mid-90s here and I am DYING for fall. I am soooo ready for cool weather and soup season. There’s nothing better than homemade soup and this one sounds amazing. Especially served in those pretty little cups. 😉

  25. This is my favorite type of soup. Warm, light, but still has a heartiness to it that leaves you feeling satisfied. This morning, it was actually chilly enough for me to need a cardigan and scarf. Progress!

  26. Pingback: 10 Hearty Soups and Stews for Fall - Aftertaste by Lot18Aftertaste by Lot18

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