Roasted Red Pepper & Tomato Soup – No Sugar Added Comfort

There’s nothing quite like a steaming bowl of Roasted Red Pepper & Tomato Soup on a cozy evening.

I started making this version when I wanted all the rich, roasted flavor of classic tomato soup—without the added sugars or heavy cream that weigh it down.

The sweetness comes naturally from roasted vegetables, not from the jar. It’s smoky, slightly tangy, and perfectly balanced.

Every spoonful feels wholesome, warm, and satisfying—especially when paired with a crisp green salad or grilled cheese on the side.

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Recipe Highlights

This Roasted Red Pepper & Tomato Soup captures everything you love about comfort food while keeping it clean and low in carbs.

Roasting the peppers, tomatoes, onion, and garlic brings out a deep, caramelized sweetness without the need for added sugar.

When blended with a touch of olive oil and broth, you get a silky, rich soup that tastes as if it has been simmering all day.

Perfect for meal prep or a quick weeknight dinner, it’s hearty enough to stand alone yet light enough for a side dish.

Highlights:

• Naturally sweet, no sugar added
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• Roasted for maximum depth and flavor
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• Smooth, creamy texture without dairy
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• Ready in under 40 minutes
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• Low-carb, vegan, and gluten-free

Vibrant Ingredients for a Flavorful Soup

The star ingredients of this roasted red pepper and tomato soup are large red bell peppers and medium Roma tomatoes.

These vegetables are not just visually appealing; they also bring a natural sweetness that enhances the overall flavor of the dish.

To prepare, the red bell peppers are halved and cored, while the Roma tomatoes are halved to allow for even roasting.

A medium onion, peeled and quartered, adds depth to the soup, and cloves of garlic, peeled, provide aromatic richness.

The combination of these ingredients creates a base that is both nutritious and satisfying.

Ingredient Notes

• Red Bell Peppers: The base of the soup’s sweetness and color. Roasting them brings out their natural sugars and adds a smoky depth.
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• Tomatoes: Use Roma or plum tomatoes for a rich flavor that isn’t too watery. Roasting intensifies their taste.
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• Onion: Adds savory balance and depth. Yellow or white onions both work well.
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• Garlic: Roasted garlic becomes sweet and mellow, adding warmth and aroma.
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• Olive Oil: Helps with caramelization and creates a silky finish when blended.
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• Vegetable Broth: Keeps the soup light while adding savory undertones.
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• Balsamic Vinegar: Optional, but a small splash enhances the natural sweetness.
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• Salt & Black Pepper: Essential for seasoning and bringing out the roasted flavors.
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• Fresh Basil (optional): Adds freshness and a hint of brightness before serving.

How to Make My Roasted Red Pepper & Tomato Soup

1. Preheat the Oven: Preheat to 400°F (200°C). Line a large baking sheet with parchment paper.
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2. Prepare Vegetables: Halve and core the red peppers, slice the tomatoes in half, and peel the onion. Arrange them on the baking sheet along with whole garlic cloves.
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3. Drizzle & Roast: Drizzle everything with olive oil, sprinkle with salt and black pepper, and roast for 25–30 minutes until slightly charred and caramelized.
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4. Blend the Soup: Transfer the roasted vegetables to a blender or pot. Add vegetable broth and blend until smooth (use an immersion blender if preferred).
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5. Simmer: Pour the soup into a saucepan, bring to a gentle simmer, and add balsamic vinegar if desired. Adjust seasoning to taste.
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6. Serve: Ladle into bowls, drizzle with olive oil, and garnish with fresh basil.

Roasting for Richness

Roasting the vegetables is a key step in this recipe. The process caramelizes the natural sugars in the red bell peppers and tomatoes, resulting in a rich and complex flavor profile.

When placed in a preheated oven, the vegetables become tender and slightly charred, which contributes to the soup’s vibrant taste.

Drizzling the vegetables with olive oil before roasting not only enhances their flavor but also helps achieve that perfect golden-brown finish.

Seasoning with salt and pepper during this stage ensures that the soup is well-balanced from the start.

Blending for Smoothness

Once the vegetables are roasted to perfection, they are ready to be blended. Transferring them to a blender or food processor along with vegetable broth creates a smooth and creamy texture that is characteristic of a great soup.

For those who wish to add an extra layer of flavor, balsamic vinegar can be included in the blending process.

This optional ingredient brings a subtle tanginess that complements the sweetness of the roasted vegetables beautifully.

Heating and Serving

After blending, the soup is poured into a pot and heated over medium heat until warmed through.

This step allows the flavors to meld together, creating a harmonious dish that is perfect for any occasion.

When serving, ladle the soup into rustic bowls and consider garnishing with chopped fresh basil.

This not only adds a pop of color but also a fresh herbal note that elevates the overall experience.

Serving Suggestions

This flavorful soup pairs beautifully with:

• A simple green salad with lemon vinaigrette
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• Low-carb grilled cheese on almond flour bread
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• Roasted zucchini or cauliflower fritters
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• Grilled chicken or shrimp for added protein

Accompaniments for a Complete Meal

No bowl of soup is complete without a side of crusty bread. A slice of freshly baked bread pairs perfectly with the roasted red pepper and tomato soup, providing a satisfying crunch that contrasts beautifully with the smooth texture of the soup.

Whether enjoyed as a light lunch or a comforting dinner, this vibrant soup, served alongside crusty bread, is sure to warm the heart and delight the palate.

Creating a Cozy Kitchen Atmosphere

The setting in which this soup is prepared adds to its charm. A warm kitchen filled with the aroma of roasting vegetables creates an inviting atmosphere.

Fresh ingredients like red bell peppers and tomatoes can be artfully arranged on the counter, enhancing the visual appeal of the cooking process.

As you prepare this dish, the simple act of cooking becomes a celebration of fresh produce and wholesome flavors, making it a delightful experience from start to finish.

Tips for the Best Roasted Red Pepper & Tomato Soup

For the best flavor, always roast your vegetables until they show a little char — that’s where the magic happens.

Use high-quality olive oil for smooth blending and flavor. If you like a creamier soup, add a splash of unsweetened almond milk or coconut cream before serving.

Always taste before serving — roasted vegetables vary in sweetness, so a tiny bit of balsamic vinegar or extra salt can balance everything perfectly.

Storage & Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
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• Reheating: Warm gently on the stovetop over medium heat until hot.
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• Freezing: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.