Sheet Pan Roasted Red Pepper Tomato Soup from

Sheet Pan Roasted Red Pepper Tomato Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 generous servings
Calories 210kcal
Author Karen Gibson


  • 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


  • 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.


Calories: 210kcal