Hearty Homemade Tomato Soup with Roasted Bell Peppers and Onions

If you find yourself with an abundance of tomatoes, bell peppers, and onions, make this hearty and delicious tomato soup for dinner!

One of the things that I love most about this recipe is the low cost of ingredients and the ease of preparation.

Serve the soup hot, with slices of warm, buttered bread. I’ll sometimes add shredded cheese on top of the hot soup, if I’m craving something cheesy.

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Hearty Homemade Tomato Soup with Roasted Bell Peppers and Onions

If you find yourself with an abundance of tomatoes, bell peppers, and onions, make this hearty and delicious tomato soup for dinner!

One of the things that I love most about this recipe is the low cost of ingredients and the ease of preparation.

Serve the soup hot, with slices of warm, buttered bread. I’ll sometimes add shredded cheese on top of the hot soup, if I’m craving something cheesy.

Ingredients

• 12 Roma tomatoes (cored and cut in half)
• 2 onions (large dice)
• 1 red bell pepper (large dice)
• 1 yellow bell pepper (large dice)
• ¼ cup olive oil
• 2 cloves garlic (finely minced)
• 1 tsp granulated garlic (or garlic powder)
• 2 tsp dried oregano
• 1 tsp red pepper flakes
• ½ tsp freshly-ground black pepper
• 1 tsp Kosher salt (or more to taste)
• 10 fresh basil leaves (finely-sliced, as garnish)

Instructions 

• Preheat the oven to 500˚F.
• Arrange the halved tomatoes, diced onions, and red and yellow bell peppers on a parchment-lined sheet tray.
• Roast the vegetables until they are lightly-browned, or about 12-16 minutes.
• When the vegetables are lightly-browned, remove them from the oven.
• In a soup pot, add the olive oil and minced garlic, and increase the heat to medium.
• Add the roasted vegetables from earlier, along with the granulated garlic, dried oregano, red pepper flakes, and freshly-ground black pepper.
• Stir the mixture together, and taste.
• Season gently with Kosher salt.
• Cook the vegetables while stirring for about thirty minutes, pressing the tomatoes out while stirring to break them down and release the juices.
• When the vegetables are tender, taste and season again with salt and freshly-ground black pepper.
• Serve the hearty tomato soup in hot bowls, with fresh buttered bread, and some fresh basil on top.

Notes

This soup tastes great reheated and served the following day. While the quantity of olive oil used in the recipe may seem like a lot, the olive oil emulsifies in with the tomatoes and creates a sauce with a rich and velvety consistency.

If you continue to cook the soup down, you can use this as a homemade tomato sauce with pepper and onions, perfect for meatball or chicken parm sandwiches!

I used Roma tomatoes in this recipe, although any tomatoes will work here, including whole canned tomatoes. If using canned tomatoes, don’t add them to the roasting tray with the other vegetables—you will make a big mess!

If you are using whole, canned tomatoes, try to buy a brand that is a decent-quality, where the tomatoes taste good right out of the can. Canned San Marzano tomatoes are nice, especially you can find a decent brand.