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Mar 28, 2021

Roasted Tomato and Pepper Soup

This roasted tomato and pepper soup is perfect when you need something tasty, filling, and nutritious.

Tomato and red pepper soup

 Paired with a grilled cheese sandwich on sourdough bread (I love how the cheese melts through the holes in the bread), this makes a wonderful lunch or a light dinner.

There is a wonderful combination of ingredents in this soup, including tomatoes, a jalapeño pepper, onion, garlic, herbes de Provence, wine, chicken stock, and red bell pepper. 

I chose this tomato soup, mostly because I have always wanted to try making it from scratch, and because I love anything spicy. 

Plus, you roast the tomatoes to deepen their flavor. 

Roasted Tomato and Pepper Soup with croutons

To roast the tomatoes, you heat the oven to 275 degrees F, cut the tomatoes in half and toss them with olive oil, salt, and pepper, and roast them for an hour, cut side down. 

This really intensifies the flavor. I prefer to use Campari tomatoes, but Roma tomatoes will work too. 

Roasted Tomato and Pepper Soup with pita chips

I originally posted this soup in November, 2013. I've updated the photos and added a printable recipe card. 

This soup was just as good as I remembered. 

From Our dinner table logo

This week, the Dinner Table group is posting spring side dish recipes. Be sure to check out everyone's delicious sounding side dishes using the bounty of spring. 

Celebrate Spring Sides

Tomato and Red Pepper Soup

Roasted Tomato and Pepper Soup

Roasted Tomato and Pepper Soup
Yield: 8 servings
Author: Karen's Kitchen Stories
This roasted tomato and pepper soup is perfect when you need something tasty, filling, and nutritious.


  • 16 Campari or Roma tomatoes, cut in half
  • 2 T olive oil
  • Kosher salt and freshly ground black pepper
  • 2 T water
  • 1 jalapeño pepper
  • 1 large onion, chopped
  • 4 large cloves of garlic, minced
  • 1 T dried herbes de Provence
  • 1 C dry white wine
  • 1 Qt chicken stock
  • 1 small red bell pepper
  • Sour cream, olive oil, or croutons for garnish


  1. Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment or foil.
  2. Place the tomato halves in a large bowl and toss with 1 T of the olive oil, salt, and pepper.
  3. Place the tomatoes cut side down onto the baking sheet and bake for one hour.
  4. Take the tomatoes out of the oven, remove their skins, and turn them over. Place them back in the oven and bake another 30 to 60 minutes, until shriveled but not dry. Remove from the oven.
  5. Set the oven to broil and line a small baking sheet with foil. Cut the jalapeño in half lengthwise and remove the stem, ribs, and seeds. Broil until blackened, about 5 minutes (but watch closely. Place the broiled chile in a bowl and cover with plastic wrap. When cooled, remove the skin.
  6. In a 4 quart saucepan, saute the onion in 1 T of the olive oil on low until soft, about 10 to 12 minutes. Add the garlic and herbes de Provence and saute about 2 minutes more. Add the wine and cook for about 2 minutes. Add the chicken stock and simmer for about 15 minutes. Transfer the liquid into large heatproof measuring cup or bowl.
  7. Cut the optional red bell pepper into 1 inch squares and microwave in a lightly covered bowl for about 2 minutes.
  8. Blend the ingredients with an immersion blender, or in batches in a blender and place back into the saucepan. Heat on low and add salt and pepper to taste.



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tomatos, soup
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  1. Soup sounds great this time of year! I love that it's kicked up with a little jalapeno!

  2. Thank you so much for the cyber hugs!! You picked one of my favorite soups! I am so glad you liked it :)

  3. My all time favorite lunch, grilled cheese and tomato soup:) This sounds wonderful and so delicious~ Lynn @ Turnips 2 Tangerines

  4. Lovely colour and the combo sounds great :D Good choice for SRC!

  5. Oh how I wish I could eat tomatoes, because this is one yummy looking soup. Great job. :)

  6. Mmmmm, the perfect looking comfort food. Definetely keeping this recipe for the winter. Great SRC pick.

  7. I ate a lot of tomato soup from a packet when I was a kid, and never quite found a homemade version that I loved. This spicy one sounds amazing Karen, so worth trying! And beautiful pics!

    1. Thanks Paula. I had lots of canned tomato soup growing up =)

  8. Looks delicious! Wonderful combination

  9. i'm glad the recipe calls to remove the skins. That grilled cheese looks great!

    1. It was a lot of extra work, but made the soup super smooth.

  10. You can never go wrong with grilled cheese and tomato soup!! Excellent choice this month :)

  11. Wonoderful choice for your SRC this month! I think roasted red peppers and tomato go very well together, and you are right, it's a great option of a lighter meal, great for this time of the year

    Happy Reveal Day!

    1. Happy reveal day to you too Sally! Hope all is well. Thanks so much for coming back =)

  12. I like my food spicy too. And I roast tomatoes all the time and keep them in the refrigerator. I definitely need to make this soup with them!! Pinning right now!

    1. I love how roasting them concentrates the flavor. Thanks!

  13. Love the addition of the red pepper and the wine. I bet this soup is amazing.

  14. This is an amazing soup. I would love to have it everyday.

  15. I make a tomato red pepper soup too that we love. But yours has wine :) !

  16. Tomato soup anytime of the year is a winner!


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