If you’re looking for a soup that truly wakes up your tastebuds and delivers restaurant-worthy flavor with everyday ingredients, look no further than this Spicy Roasted Tomato and Red Pepper Soup. With its smoky depth, savory-sweet veggies, and a delightful kick of heat, this recipe is sure to become your go-to for cozy lunches or impressive dinner starters. It’s a dish that feels both comforting and just a little adventurous — and it’s easier to make than you might imagine!

Spicy Roasted Tomato and Red Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this soup lies in its simplicity; each ingredient is easy to find, but together they create layers of flavor, vibrant color, and just the right texture. Don’t skip any — every item here has an important role in bringing your Spicy Roasted Tomato and Red Pepper Soup to life!

2 lbs tomatoes, halved: Fresh, ripe tomatoes will naturally sweeten and give robust body to the soup after roasting.
2 red bell peppers, halved: Their sweetness and gentle smokiness work in tandem with the tomatoes for a rich, mellow base.
1 onion, quartered: Adds savory undertones and mellows beautifully in the hot oven.
4 cloves garlic: Roasted garlic brings sweetness and complexity, turning mild once cooked.
2 tbsp olive oil: Helps vegetables caramelize and develops a gorgeous silky mouthfeel.
4 cups vegetable broth: Keeps the soup vegetarian while letting the veggies shine and tying everything together.
1 tsp chili flakes: Adds just the right level of heat that builds with every bite.
1 tsp smoked paprika: Smoky depth that complements the roasted veggies and gives the soup its signature flavor.
Salt & pepper: Essential for teasing out all those bold, balanced flavors.

How to Make Spicy Roasted Tomato and Red Pepper Soup

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F. Arrange the tomato halves (cut side up), red bell peppers, quartered onion, and peeled garlic cloves on a large baking tray. Drizzle everything generously with olive oil and sprinkle lightly with salt and pepper. Roast for 25 minutes until everything is caramelized and the edges go golden, filling your kitchen with the best aroma imaginable!

Step 2: Blend to Perfection

Once the veggies are beautifully roasted, carefully transfer them — along with all their juices from the pan — to your blender. Pour in the vegetable broth, add chili flakes and smoked paprika, and blend until completely smooth. Take a moment to admire the bold red color; it’s a sign of great things to come in your Spicy Roasted Tomato and Red Pepper Soup.

Step 3: Simmer for Depth

Pour your blended soup into a large pot set over medium heat. Simmer gently for about 10 minutes to let those flavors meld and deepen. Taste as you go; you can always add a little more salt, pepper, or even an extra pinch of chili flakes for even more heat. Don’t rush this part — it’s what transforms the soup from good to absolutely unforgettable.

How to Serve Spicy Roasted Tomato and Red Pepper Soup

Garnishes

This soup loves a little extra flourish. Try a swirl of creamy yogurt or drizzle of coconut milk, a scattering of fresh basil, or a sprinkle of crunchy roasted nuts or seeds. Each garnish brings extra texture and color, making every bowl of Spicy Roasted Tomato and Red Pepper Soup even more inviting.

Side Dishes

This spicy, smoky soup pairs beautifully with crusty sourdough bread, gooey grilled cheese sandwiches, or a crisp green salad. For a heartier meal, serve it alongside roasted vegetables or a scoop of cooked grains like farro or rice. These accompaniments make Spicy Roasted Tomato and Red Pepper Soup feel like a complete, soul-satisfying meal.

Creative Ways to Present

For a fun twist, serve the soup in mugs for a cozy, casual vibe — perfect for parties or movie nights. Or, ladle it into shot glasses as a fiery little appetizer. For a restaurant-style presentation, top individual bowls of Spicy Roasted Tomato and Red Pepper Soup with microgreens and a drizzle of good olive oil for that glossy, gourmet finish.

Make Ahead and Storage

Storing Leftovers

Let your leftover soup cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to four days, making it perfect for meal prepping or quick weeknight dinners.

Freezing

If you want to stash some Spicy Roasted Tomato and Red Pepper Soup for later, it freezes beautifully! Pour cooled soup into freezer-safe containers or bags, leaving a little space for expansion. It keeps well for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Warm up your soup gently over medium heat on the stove, stirring occasionally until hot and smooth. You can also reheat single servings in the microwave — just cover loosely and heat in 1-minute bursts, stirring between each to ensure even warmth.

FAQs

Can I use canned tomatoes instead of fresh?

Yes! If tomatoes aren’t in season, high-quality canned tomatoes (preferably San Marzano) work well. Just be sure to drain them slightly before roasting, and you might need to reduce the roasting time a bit since canned tomatoes are softer.

How spicy is this Spicy Roasted Tomato and Red Pepper Soup?

The level of heat is moderate, thanks to the chili flakes. If you’re sensitive to spice or making it for kids, simply reduce or omit the chili flakes. If you love an extra kick, toss in a pinch more or even a dash of hot sauce at the end!

Can I make this soup vegan?

Absolutely! This soup is naturally vegan as long as you use vegetable broth and skip any dairy-based garnishes. Try a swirl of coconut milk or cashew cream for a delicious plant-based finish.

What if I don’t have a blender?

If you don’t have a stand blender, a handheld immersion blender works perfectly right in the pot (just blend carefully to avoid splashes). In a pinch, you can even use a food processor in batches.

Is this soup good for meal prep?

Definitely. Spicy Roasted Tomato and Red Pepper Soup actually tastes even better the next day after the flavors have had extra time to meld. Portion it out for quick lunches or freeze individual servings for later comfort food moments.

Final Thoughts

There’s something special about making a pot of Spicy Roasted Tomato and Red Pepper Soup from scratch — it’s a little act of care that pays off big time in flavor and comfort. If you’ve never made roasted veggie soup at home, this is the place to start. Invite your friends, pour a big bowl, and discover just how easy and rewarding this recipe can be!

Jane

Spicy Roasted Tomato and Red Pepper Soup Recipe