There's nothing like the taste of summer tomatoes, juicy, sweet, and full of sunshine. This roasted tomato and pepper soup captures that end-of-season flavor and transforms it into a cozy, nourishing bowl you'll crave long after tomato season ends.
This version stays silky and rich without any cream. The secret? My cream of bean method, blending a can of white beans with water to create a luscious, dairy-free base that adds body, protein, and a velvety texture. It's a brilliant way to make a tomato and pepper soup that feels indulgent while staying plant-forward and balanced.
When I'm swimming in ripe tomatoes and red peppers in late August, I roast big batches of them with onions and garlic, then blend everything into this freezer-friendly soup. It's the best way to preserve that bright summer flavor for the cooler months ahead, a little taste of sunshine in every bowl.
Ingredient Notes
Tomatoes - Use about 3 pounds of ripe, in-season tomatoes (8-9 medium). Roasting concentrates their sweetness and gives the soup its signature depth.
Red Bell Peppers - Two large peppers add smoky sweetness and balance the acidity of the tomatoes. You can leave the skins on or peel them after roasting for a smoother texture.
White Beans - One (15-ounce) can of white beans (cannellini, Great Northern, or navy) creates the creamy base. When blended with water, they act as a natural dairy substitute that's full of protein and fiber.
Onion & Garlic - A large yellow or white onion and 6-7 garlic cloves roast until soft and caramelized, infusing the soup with savory depth.
Smoked Paprika & Spices - Smoked paprika is the star seasoning here, adding gentle heat and a subtle smoky depth that complements the roasted vegetables beautifully. You can include a sprinkle of dried oregano for extra herbal balance or red pepper flakes for a touch more spice.
Instructions
Serve. Ladle into bowls and garnish with a drizzle of olive oil, fresh basil, or crunchy croutons.
Prep the vegetables. Preheat your oven to 425°F (220°C) and line two sheet pans with parchment paper. Arrange 3 pounds of quartered tomatoes, 2 halved and seeded red bell peppers (cut side down), 1 large onion (cut into wedges), and 6-7 peeled garlic cloves on the pans.
Season and roast. Roast 35-45 minutes, rotating pans halfway, until tomatoes are soft and caramelized, peppers blistered, and onions tender.
Blend the cream of bean base. In a blender, combine 1 (15-ounce) can white beans with 1 cup water.
Blend until completely smooth. This is your "cream of bean."
Simmer the soup. Transfer roasted vegetables and pan juices to a large pot. Add the cream of bean mixture and 3 additional cups of water. Stir in ¼-½ teaspoon smoked paprika or red pepper flakes if desired.
Bring to a gentle simmer over medium heat for 20 minutes to let the flavors meld.
Blend until silky. Use an immersion blender to puree until smooth and velvety (or blend in batches). Adjust consistency with extra water if needed. Taste and season with a squeeze of lemon juice for brightness.
Recipe
Roasted Tomato and Pepper Soup
Ingredients
- 3 lb ripe tomatoes 8-9 medium, cored and quartered
- 2 large red bell peppers halved and seeded
- 1 large yellow or white onion cut into wedges
- 6 -7 garlic cloves peeled
- 1 15 oz can white beans, drained and rinsed
- 4 cups water divided: 1 cup for beans, 3 cups for soup base
- ¼ -½ teaspoon smoked paprika or red pepper flakes optional
Instructions
- Preheat oven to 425°F (220°C). Line two sheet pans with parchment paper.
- Place tomatoes, peppers, onion, and garlic on pans. Roast 35-45 minutes until caramelized and tender.
- Blend beans with 1 cup water until smooth.
- Add roasted vegetables and pan juices to a large pot with bean mixture and remaining 3 cups water. Add smoked paprika or red pepper flakes if desired.
- Simmer 20 minutes over medium heat, stirring occasionally.
- Blend until smooth with an immersion blender or in batches. Adjust seasoning and consistency as needed.
- Serve warm with olive oil drizzle, basil, or croutons.
Did you make this recipe? Let me know!