Creamy Roasted Red Pepper and Tomato Soup

Goat Cheese and Hidden Carrots Included

There’s something so comforting about a pot of homemade tomato soup, especially when it’s made with slow-roasted vegetables and a touch of goat cheese. Letting the vegetables roast a little longer allows their flavors to deepen and their textures to soften completely, resulting in a smooth, cozy soup that feels both nourishing and indulgent — with a few extra veggies blended right in.

If you make this Creamy Roasted Red Pepper and Tomato Soup, let me know how you enjoyed it — and don’t forget to share or tag me if it becomes a cozy favorite in your home.

Ingredients

(Serves 4–6)

• 2 ½–3 lbs tomatoes (Roma and/or vine-ripened), halved

• 4–5 medium carrots, peeled

• 1 red bell pepper, seeded and quartered

• 1 large yellow onion, halved

• 1 whole head garlic, top trimmed

• 3–4 tbsp olive oil

• 1 ½ tsp kosher salt (plus more to taste)

• ½ tsp freshly cracked black pepper

• ½ tsp dried oregano or thyme (optional)

• 3–4 cups vegetable, chicken or bone broth (warm)

• ½ cup fresh basil leaves, packed

• 3–4 oz goat cheese, crumbled

Instructions:

1. Roast the vegetables (longer on purpose)

Preheat oven to 425°F.

Arrange tomatoes, carrots, red pepper, and onion on a large sheet pan. Place the garlic head cut-side up among the vegetables. Drizzle generously with olive oil and season with salt, pepper, and oregano if using.

Roast for 1 hour, flipping once halfway, until:

• Carrots are very soft and easily pierced with a knife

• Tomatoes are blistered and collapsing

• Vegetables are deeply caramelized at the edges

Tip: Carrots roast slower than the other vegetables — it’s better to let everything stay in the oven a little longer than to pull them too early. For emulsified soup, softness matters more than color.

2. Emulsify Until Silky Smooth

Squeeze the roasted garlic cloves into a blender or use an immersion blender. Add roasted vegetables, fresh basil, 3 oz goat cheese, and 2 cups warm broth.

Blend continuously for 1–2 full minutes until completely smooth and emulsified. Add more warm broth as needed to reach your desired consistency.

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3. Finish & Season

Transfer soup to a pot over low heat. Taste and adjust salt and pepper. Warm gently for 5–10 minutes, avoiding a boil to keep the texture silky.

Serving Ideas

• Crumbled goat cheese or a goat cheese swirl

• Fresh basil or thyme

• Grilled cheese or crusty sourdough

Storage & Freezing

• Refrigerator: Up to 5 days in an airtight container

• Freezer: Up to 3 months

A Hint of Sunshine Tips

• For a truly smooth, restaurant-quality soup, the vegetables need to be fully softened before blending — especially the carrots, which take longer to roast than tomatoes. Roasting a little longer allows the vegetables to emulsify easily with the broth and goat cheese, creating a silky texture without needing heavy cream.

• If your carrots are especially thick, loosely cover the pan with foil for the first 15 minutes of roasting. The trapped steam helps them soften fully, which makes emulsifying the soup effortless.

• Blending while the vegetables are hot and adding warm broth helps everything come together seamlessly.

• Shop my preferred Immersion Blender on Amazon.

Enjoy!