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Sheet Pan Roasted Red Pepper Tomato Soup

Gorgeous and fire-engine-red, Sheet Pan Roasted Red Pepper Tomato Soup has super-charged flavor, thanks to tasty roasted vegetables that gently caramelize in the oven. Healthy, beautiful, delicious — everything you want in a soup! {Vegan, dairy-free, gluten-free option}

The beautiful red vegetables for Sheet Pan Roasted Red Pepper Tomato Soup spread on a baking sheet

My favorite garden color is red. Yeah, it’s not green. I mean, I love green, and waiting for spring makes me crave green until I’m ready to jump right out of my skin. But the vegetable gardener in me is actually head-over-heels in love with rrrred. Tomatoes and bell peppers, they’re the pride of my garden. Look at that color! ^^^

I spread out the veggies for today’s soup in the pan, stepped back, and said, “whooooaaa,” right out loud, to no one in the room but me, myself, and I, and grabbed the camera. If the shot of that pan doesn’t scream “delicious soup is on the way!” nothing will.

Vegetables for Sheet Pan Roasted Red Pepper Tomato Soup blended in the blender

This sheet pan soup is another it’s-so-easy-I-can’t-believe-it-counts-as-homemade-soup soup. Do a rough chop on the vegetables — I’m a gardener, but I’m totally okay with people calling a tomato a vegetable. That’s a topic for botanists to obsess over.

I grow tomatoes, and then I eat them. Tomayto, tomahto, fruit, veg, whatevs, just giiiimmeeee 🙂 — layer them on the pan, and roast for a nice long stretch, while you do life.

Then, run everything, along with some broth and herbs, in the blender until smooooooth. Heat through. And … soup!

Two bowls of Sheet Pan Roasted Red Pepper Tomato Soup

If you have a few extra minutes, make the optional paprika roux, which takes this soup right over the tippy top of smoky, creamy deliciousness. You make a super simple roux, add smoked paprika and your creamy milk of choice — I have a deep love of creamy cashew milk — and boom! smoky, fire-roasted veggie flavors in the bowl and then in your tummy.

Vegan, yet creamy, full-flavored and substantial, sheet pan roasted red pepper tomato soup is soup everyone will love, vegetarian and carnivore. If you need a gluten-free solution, skip the roux, or replace the flour with chickpea flour.

Close up of a bowl of Sheet Pan Roasted Red Pepper Tomato Soup

If you’re in a hurry, no worries, this sheet pan roasted red pepper tomato soup is soooo good all by itself. The soup in the bowl photos was made with the roux, but check out the blender photo at the top, sans roux — so thick and rrrrred and yummy!

A quick word about seasonality: tasty bell peppers are available all year ’round, so you should be good there. Tomatoes are more difficult. Grocery store tomatoes are never my favorite, but in general, cherry tomatoes are the far tastier winter option than standard tomatoes.

I did luck out and find a package of vine-ripened, greenhouse-grown Campari tomatoes (a golf ball sized tomato, pictured in the pan photo), which were surprisingly tasty, even for fresh eating. If you’re really having trouble sourcing tomatoes, buy canned whole tomatoes (reserve the juice for the blender). They’ll work, too!

Karen xo

 

Sheet Pan Roasted Red Pepper Tomato Soup from SoupAddict.com
Print Recipe
5 from 9 votes

Sheet Pan Roasted Red Pepper Tomato Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 generous servings
Calories: 210kcal
Author: Karen Gibson

Ingredients

  • 1 to 1 1/4 lb red bell peppers 4-5, seeded, sliced into quarters
  • 16 ounces small tomatoes sliced in half
  • 1/2 red onion cut into thin wedges
  • 2 carrots roughly chopped
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh basil leaves
  • 2 cups veggie broth

optional: paprika roux

  • 2 tablespoons avocado or olive oil or butter, if not vegan
  • 1 tablespoon flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 cup cashew milk or almond or soy milk
  • 1 cup veggie broth

Instructions

  • Preheat oven to 450°F. Line a rimmed baking sheet with foil or parchment paper.
  • Place the veggies in a single layer on the baking sheet and roast for 30 to 40 minutes, or until the pepper skins take on a nice char. Remove from oven.
  • Let vegetables rest on the sheet, until cool enough to handle.
  • Peel the skin off of the peppers. Don't worry about any hard-to-peel areas, just remove the bubbled-up charred skin.
  • Scrape the veggies into a blender, making sure to include all the juices. Add the veggie broth to the jar, along with the basil and a big pinch of kosher salt. Puree until smooth. You'll have about a quart.

Optional paprika roux:

  • Heat the oil or butter in a soup pot over medium heat until melted. Stir in the flour and paprika to create a fragrant paste. Add the cashew milk a little at a time, stirring to combine. Whisk in the broth until the roux is loose and smooth.

Finish the soup

  • With or without the roux, add the soup from the blender to the pot (whisking thoroughly with the roux, if using) and heat through. Taste for salt.

Nutrition

Calories: 210kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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Sheet Pan Roasted Red Pepper Tomato Soup - a gorgeous, fire-engine-red soup with super-charged flavor, thanks to slow roasting the vegetables in the oven. Healthy, beautiful, delicious - everything you want in a soup! Recipe at SoupAddict.com | vegetarian soup | vegetarian soup recipes | healthy soup | roasted red pepper soup | sheet pan mealSheet Pan Roasted Red Pepper Tomato Soup - a gorgeous, fire-engine-red soup with super-charged flavor, thanks to slow roasting the vegetables in the oven. Healthy, beautiful, delicious - everything you want in a soup! Recipe at SoupAddict.com | vegetarian soup | vegetarian soup recipes | healthy soup | roasted red pepper soup | sheet pan mealSheet Pan Roasted Red Pepper Tomato Soup - a gorgeous, fire-engine-red soup with super-charged flavor, thanks to slow roasting the vegetables in the oven. Healthy, beautiful, delicious - everything you want in a soup! Recipe at SoupAddict.com | vegetarian soup | vegetarian soup recipes | healthy soup | roasted red pepper soup | sheet pan meal

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Recipe Rating




When everything was done I put everything in the vita mix with the cashews and the smoke paprika and it was amazing!

Saturday 5th of December 2020

I am a vegan so I’m not sure how I happened upon this recipe but the soup was amazing. I have to confess that I did add some cashews in the mix with 1/8 tsp of smoked paprika. When everything was done I put everything in the vita mix with the cashews and the smoke paprika and it was amazing!

Traci

Sunday 13th of September 2020

This soup was OH SO GOOD!!!! 10/10!!!! The flavours just pop in your mouth and scream FALL!! Will definitely make again!!! Thank you for the recipe!!

Jan K

Tuesday 18th of August 2020

DEEEEElicious!! I actually roasted up peppers and tomatoes that were looking a little sad (hate to waste!) and the result was great! I can only imagine how good it will taste when I use fresher produce! Also, the roux only takes a few minutes and makes a good soup great!

Alexandra Kraczek

Tuesday 2nd of June 2020

This turned out amazing. So simple yet the flavours are so rich and smokey. I made without the roux and it was phenomenal. Can't recommend enough

SoupAddict

Tuesday 2nd of June 2020

I'm so glad you enjoyed it!

Jani Hanselman

Thursday 19th of December 2019

Loved the soup, will be serving it to family over the Christmas Holiday, made it last night to try it. The only thing I added was 4 cloves of garlic to the pan with the other vegetables to roast. Used pesto instead of basil only because I forgot to buy the basil, but had jarred pesto in my fridge.