Better Than Bistro: Creamy Roasted Tomato & Pepper Soup (Perfect for Dipping!)

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One-Pan Roasted Tomato & Pepper Soup (Creamy & Easy!) 🍅🥣

Say goodbye to canned soup forever! In this video, I’m showing you how to make the ultimate comfort food: One-Pan Roasted Tomato, Pepper & Onion Soup. By roasting the vegetables first, we unlock a depth of flavor that boiling just can’t match.

This recipe is naturally gluten-free, vegetarian, and perfect for dipping a crunchy grilled cheese sandwich. Plus, minimal cleanup since it all starts on one baking sheet!

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⚡ KEY MOMENTS 0:00 Intro & Ingredients 1:15 Prepping the vegetables 3:00 The "Roasting" Secret 5:30 Blending for perfect texture 7:00 Adding the cream 8:30 Taste test & Serving suggestions

🛒 INGREDIENTS

6–8 ripe tomatoes (quartered)

1 medium red bell pepper (seeded and sliced)

1 medium yellow bell pepper (seeded and sliced)

1 medium onion (sliced)

4 cloves garlic (peeled)

3 tbsp olive oil

Salt & freshly ground black pepper (to taste)

6–8 fresh basil leaves

½–1 cup heavy cream (adjust for desired creaminess)

Optional Garnish: Croutons, extra basil, or a drizzle of olive oil.

📝 INSTRUCTIONS

Prep the Oven: Preheat your oven to 400°F (200°C).

Roast: Arrange tomatoes, peppers, onion, and garlic on a large baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 25–30 minutes until soft and slightly charred.

Blend: Transfer the roasted veggies and juices into a blender (or use a pot with an immersion blender). Add fresh basil leaves. Blend until smooth.

Simmer: Pour the soup into a pot (or keep in the pan if stovetop safe). Stir in the heavy cream and warm gently over medium heat.

Serve: Taste and adjust salt/pepper. Serve warm with crusty bread or grilled cheese!

💡 TIPS FOR SUCCESS

Tomatoes: Use Roma or on-the-vine tomatoes for the best sweetness.

Vegan Option: Swap the heavy cream for full-fat coconut milk or oat milk.

Texture: If the soup is too thick after blending, add a splash of vegetable stock or water.

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