If you’re not dipping a buttery, crispy grilled cheese into a warm bowl of tomato soup… is it really fall? This roasted red pepper tomato soup is creamy, flavorful, and budget-friendly—the perfect cozy meal the whole family can agree on. Paired with a simple grilled cheese on sourdough bread, it feels like comfort food at its best, without the expensive takeout price tag.
I bake my own fresh crusty sourdough bread and use sliced cheddar to make the grilled cheese golden and crispy on the outside while perfectly melty inside. This pairing is a fall favorite in my house, and I know it will be in yours too.
Why You’ll Love This Roasted Tomato Pepper Soup
- Budget-friendly: Uses simple pantry staples and fresh veggies.
- Family-approved: Even picky eaters love dunking grilled cheese into soup.
- Wholesome ingredients: No seed oils, no added sugar—just real food.
- Versatile: Works as roasted garlic tomato soup or roasted creamy tomato soup with just a few tweaks.
Ingredients for Roasted Red Pepper Tomato Soup
You only need a handful of fresh, affordable ingredients:
- 3 pounds ripe tomatoes
- 4 cloves garlic, peeled
- ½ onion, diced
- ½ red bell pepper, diced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 cups chicken broth
- ¼ cup shredded Parmesan cheese (plus extra for garnish)
- ½ cup half and half
How to Make Roasted Creamy Tomato Soup
- Preheat oven to 450°F.
- Cut the tomatoes in half (or quarters if large) and remove stems.
- Place tomatoes, garlic, onion, and bell pepper on a large baking sheet. Toss with olive oil, salt, pepper, basil, and oregano.
- Roast for 25 minutes, stirring after 15 minutes. Turn oven to broil and cook 3–4 more minutes until lightly charred.
- In a large pot, bring chicken broth to a boil. Add roasted vegetables and Parmesan.
- Blend with a hand blender (or carefully in a stand blender) until smooth and creamy.
- Stir in half and half. Taste and adjust seasoning.
- Serve hot with extra Parmesan sprinkled on top.
Don’t Forget the Crispy Grilled Cheese
This soup is delicious on its own, but let’s be honest—grilled cheese and tomato soup is a non-negotiable fall dinner. Here’s how I make mine:
- Slice sourdough bread (I’ll link my homemade sourdough recipe).
- Layer sliced cheddar between two pieces of bread.
- Grill on a warm skillet with a touch of butter until golden brown on both sides and the cheese is gooey.
Dip generously into your roasted creamy tomato soup and enjoy!
Variations and Tips
- For roasted garlic tomato soup, double the garlic cloves before roasting.
- For a lighter version, swap half and half with milk or coconut milk.
- Want a stronger red pepper flavor? Roast a whole pepper and add it in.
- For vegetarians, simply use vegetable broth instead of chicken broth.
Why This Recipe Works (EEAT Framework)
- Experience: As a mom of three, I’ve made countless versions of tomato soup—this roasted version is hands-down the family favorite.
- Expertise: I focus on budget-friendly, chemical-free cooking, making wholesome meals without overspending.
- Authoritativeness: This recipe is tested in my kitchen and inspired by classic fall comfort food traditions.
- Trustworthiness: No hidden ingredients, no shortcuts—just simple, clear steps you can rely on.
Final Thoughts
Whether you call it roasted red pepper tomato soup, roasted tomato pepper soup, or roasted creamy tomato soup, this recipe will warm you up on chilly nights and keep your family full without stretching your grocery budget.
So go ahead—grab that crispy grilled cheese, dunk it into your soup, and taste the comfort of fall in every bite.
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Roasted Red Pepper Tomato Soup
- Total Time: 40 minutes
- Yield: 6 1x
Description
This roasted red pepper tomato soup is creamy, cozy, and budget-friendly—perfect for chilly fall nights. Made with fresh tomatoes, garlic, and a touch of Parmesan, it pairs beautifully with a buttery, crispy grilled cheese for the ultimate comfort food dinner.
Ingredients
-
3 pounds ripe tomatoes
-
4 cloves garlic, peeled
-
1/2 onion, diced
-
1/2 red bell pepper, diced
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2 tablespoons olive oil
-
Salt and black pepper, to taste
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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2 cups chicken broth (or vegetable broth)
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1/4 cup shredded Parmesan cheese (plus extra for garnish)
-
1/2 cup half and half
Get Recipe Ingredients
Instructions
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Preheat oven to 450°F.
-
Cut tomatoes in half or quarters, removing the stem area.
-
Place tomatoes, garlic, onion, and bell pepper on a large rimmed baking sheet. Toss with olive oil, salt, pepper, basil, and oregano.
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Roast for 25 minutes, stirring after 15 minutes.
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Switch oven to broil and cook 3–4 minutes until some tomatoes are slightly charred.
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In a large pot, bring chicken broth to a boil. Add roasted vegetables and Parmesan cheese.
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Blend with a hand blender (or in batches in a stand blender) until smooth and creamy.
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Stir in half and half. Adjust seasoning to taste.
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Serve hot with extra Parmesan and a crispy grilled cheese for dipping.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: roasting
- Cuisine: American
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