This Sheet Pan Roasted Red Pepper Tomato Soup is a cozy, flavor-packed, ultra-smooth soup that highlights the natural sweetness of roasted vegetables. By roasting everything on one pan, the flavors intensify beautifully while keeping cleanup minimal. It’s the perfect warm bowl for fall and winter, and it tastes even better the next day.
Why You’ll Love This Recipe
⭐ Deep, smoky flavor thanks to oven-roasting
⭐ One-pan preparation for easy cleanup
⭐ Creamy texture without heavy cream
⭐ Perfect for meal prep and freezer-friendly
⭐ Pairs amazingly with grilled cheese or crusty bread
Ingredients
4 large red bell peppers, halved and seeded
6 ripe tomatoes, halved
1 large yellow onion, quartered
6 garlic cloves, peeled
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper, to taste
3 cups vegetable broth
¼ cup coconut milk or heavy cream (optional)
Fresh basil or parsley, for garnish
Step-by-Step Instructions
- Prepare the Vegetables
Place bell peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, smoked paprika, thyme, salt, and pepper. - Roast Everything
Bake at 425°F (220°C) for 30–35 minutes until vegetables are softened and slightly charred. - Blend the Soup
Transfer roasted veggies to a blender with vegetable broth. Blend until smooth and silky. - Adjust Consistency
Return the soup to a pot and add cream or coconut milk if desired. Simmer for 5 minutes. - Season to Taste
Add additional salt, pepper, or paprika to taste. - Serve Warm
Garnish with fresh herbs and enjoy with toasted bread.
Conclusion
This Sheet Pan Roasted Red Pepper Tomato Soup transforms simple ingredients into a rich, creamy bowl of comfort. With its bold smoky flavor and effortless preparation, it’s ideal for both busy weeknights and cozy weekend meals. A true must-have recipe for your collection.
