Slow-Roasted Tomato and Garlic Soup with Roasted Red Pepper

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A rich and flavorful tomato soup made by slow-roasting tomatoes and garlic to imbibe deep sweetness, complemented by roasted red peppers for smoky undertones. This Mediterranean-inspired soup recipe (vegetarian), ready in about 75 minutes, pairs ripe Roma tomatoes, whole garlic cloves, roasted red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs ripe Roma tomatoes
• 6 whole garlic cloves
• 1 large roasted red bell pepper
• 3 tbsp olive oil
• 1 medium yellow onion
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 lbs Roma tomatoes in half and place on a baking sheet with 6 whole garlic cloves and 1 large roasted red bell pepper. Drizzle 2 tbsp olive oil over them and roast for 40 minutes until tomatoes are caramelized and garlic is soft.
2. Step 2: Meanwhile, dice 1 medium yellow onion finely. In a large pot, heat 1 tbsp olive oil over medium heat and sauté the onion for 5-6 minutes until translucent and fragrant.
3. Step 3: Remove roasted tomatoes, garlic, and red pepper from oven. Peel the skin off the roasted red pepper and squeeze roasted garlic from skins.
4. Step 4: Add the roasted vegetables and garlic to the pot with sautéed onions, then pour in 4 cups vegetable broth. Simmer for 15 minutes to imbibe flavors.
5. Step 5: Using an immersion blender, blend the soup until smooth. Stir in 1/4 cup fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer an additional 5 minutes before serving.