Best Cozy Mediterranean Tomato and Roasted Pepper Soup

This Cozy Mediterranean Tomato and Roasted Pepper Soup is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the trick to the perfect texture is to blend until smooth but still have a few chunks. This soup is light yet filling, perfect for a quick, healthy dinner. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick High Protein Chicken Lettuce Wraps with Peanut Sauce and Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce.

What You'll Need for Best Cozy Mediterranean Tomato and Roasted Pepper Soup

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs ripe tomatoes
• 2 red bell peppers
• 1 large onion
• 4 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• Optional: Fresh basil leaves
• Optional: Grated Parmesan cheese
• Optional: Crusty bread

How to Make Best Cozy Mediterranean Tomato and Roasted Pepper Soup

1. Roast the peppers and tomatoes: Preheat the oven to 400°F. Place the tomatoes and peppers on a baking sheet and roast for 25-30 minutes, until the peppers are charred and the tomatoes are soft.
2. Sauté the onion and garlic: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
3. Blend the soup: Add the roasted tomatoes and peppers to the pot, along with the seasonings. Blend until smooth but still have a few chunks.
4. Simmer and serve: Simmer the soup for 10-15 minutes, then serve with your choice of toppings.

Storing & Reheating Best Cozy Mediterranean Tomato and Roasted Pepper Soup

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.

Freezing Best Cozy Mediterranean Tomato and Roasted Pepper Soup

Freeze this soup for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a richer soup, stir in a tablespoon of butter before serving.
• Best substitution: Substitute the bell peppers with jarred roasted red peppers for a quicker soup.
• Make-ahead: Prepare the soup up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.

Best Cozy Mediterranean Tomato and Roasted Pepper Soup

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Vegetarian

Ingredients

Main Ingredients

• 2 lbs ripe tomatoes
• 2 red bell peppers
• 1 large onion
• 4 cloves garlic
• 2 tbsp olive oil

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes

Optional Toppings

• Fresh basil leaves
• Grated Parmesan cheese
• Crusty bread

Instructions

1. Roast the peppers and tomatoes: Preheat the oven to 400°F. Place the tomatoes and peppers on a baking sheet and roast for 25-30 minutes, until the peppers are charred and the tomatoes are soft.
2. Sauté the onion and garlic: Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
3. Blend the soup: Add the roasted tomatoes and peppers to the pot, along with the seasonings. Blend until smooth but still have a few chunks.
4. Simmer and serve: Simmer the soup for 10-15 minutes, then serve with your choice of toppings.

Notes

• Chef tip: For a richer soup, stir in a tablespoon of butter before serving.
• Best substitution: Substitute the bell peppers with jarred roasted red peppers for a quicker soup.
• Make-ahead: Prepare the soup up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or vegetable broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze this soup for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This soup can be made up to 2 days ahead. Store in the fridge and reheat on the stove over medium heat.

Nutrition Per Serving

• Calories: 150
• Protein: 4g
• Fat: 7g
• Carbs: 20g
• Fiber: 5g
• Sugar: 10g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Cozy Mediterranean Tomato and Roasted Pepper Soup FAQs

A Warm Final Note

I can’t wait for you to try Best Cozy Mediterranean Tomato and Roasted Pepper Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!