1-First Step: Preheat your oven to 425°F (220°C). Slice 4 red bell peppers and 6 ripe tomatoes in half, remove the seeds and stems from peppers, and place them cut-side down on a large baking sheet. Quarter 1 onion and add 4 whole garlic cloves to the sheet. This setup gets everything ready for roasting, the heart of this easy roasted red pepper tomato soup. Drizzle 2 tbsp olive oil over the veggies, then sprinkle with salt and pepper. Toss lightly to coat evenly. Roasting at high heat chars the edges for that signature smoky flavor in your red pepper tomato soup recipe.

2-Second Step: Roast for 25-30 minutes until skins blister and char. Watch closely near the end to avoid burning. The tomatoes will soften and release juices, while peppers gain sweet, caramelized notes perfect for homemade tomato soup. Remove from oven and let cool slightly, about 10 minutes. This step builds depth that canned versions lack. For vegan adaptations, no changes here all plant-based.

3-Third Step: Transfer roasted veggies to a blender. Squeeze in juice from 1 lemon and add 1 tsp smoked paprika. Pour in 4 cups vegetable broth. Blend on high until smooth, working in batches if needed. An immersion blender in a pot works too for less cleanup. Taste and adjust salt or pepper. If you like heat, add chili flakes now. This creates the velvety texture of roasted red pepper soup.

4-Fourth Step: Pour the blended mixture into a pot over medium heat. Simmer for 10 minutes, stirring occasionally, to meld flavors. Stir in ½ cup coconut milk for creaminess omit for low-calorie or stir in heavy cream for dairy lovers. For gluten-free, confirm broth. Busy cooks can make ahead; flavors improve overnight.

5-Final Step: Ladle into bowls. Garnish with fresh basil, croutons, or a swirl of yogurt. Serves 4-6. Total time: 50 minutes. Pair with crusty bread for potlucks. This simple red pepper tomato soup recipe adapts easily scale up for crowds.