Healthy Roasted Red Pepper Tomato Basil Soup

Roasted Red Pepper Tomato Basil Soup sprinkled with basil in a small bowl next to a grilled cheese sandwich.

This healthy, easy roasted red pepper and tomato basil soup recipe is made from just a few simple ingredients. You're just 7 ingredients away from a delicious bowl of thick, creamy soup that goes perfectly with a grilled cheese!  (gluten-free, vegan option)


  • 3 cloves garlic, unpeeled
  • 1/2 medium yellow onion
  • 1/2 red bell pepper
  • 1 lb tomatoes
  • 1/2 cup low sodium chicken or vegetable broth
  • 1/2 cup half and half
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • small handful fresh basil leaves (about 6-8 leaves)


  1. Heat oven to 400°F. Line a baking sheet with parchment.
  2. Place tomatoes, bell pepper, onion and garlic on the baking sheet. Roast 10 minutes, then remove the garlic. Continue roasting everything else for 20 more minutes, until tomatoes and pepper are blistered. Remove from oven. 
  3. Squeeze garlic from skins into a blender. Add tomatoes, bell pepper, onion, broth, half and half, salt, pepper and basil. Place lid on loosely and cover with a kitchen towel. Blend until smooth.
  4. Pour into bowls and sprinkle with additional thinly sliced basil.


  • If needed, you can warm the soup on the stove in a saucepan over low heat.
  • For a vegan version, use vegetable broth and omit the half and half. If you want more creaminess, use your favorite unsweetened nondairy milk.
  • This soup can be more with canned tomatoes (try fire roasted canned tomatoes!). Add one 14 oz can, including liquid, into the blender with the other ingredients.
  • No half and half? Use milk, cream, or even plain Greek yogurt!
  • Store leftover in an airtight container in the refrigerator up to 4 days.

Keywords: red pepper and tomato soup, healthy roasted red pepper tomato soup