This roasted red pepper and tomato soup is everything I crave on a cosy day — rich, comforting, smoky, and full of flavour. The vegetables are oven-roasted until sweet and caramelised, then blended into a silky soup with warming spices and a touch of optional harissa for gentle heat. And the best part? Homemade cheesy grilled cheese croutons on top. Crunchy, melty, golden — they take this soup to the next level.
This is the kind of recipe that feels special but is actually very simple to make. Perfect for weeknight dinners, cosy lunches, or when you want something nourishing that still feels indulgent.
Why You’ll Love This Soup
- Naturally creamy without cream
- Packed with roasted vegetables
- Easy to customise (spicy or mild, vegan-friendly)
- The cheesy croutons make it extra comforting
- Perfect for meal prep
Ingredient Benefits
Red Peppers – Rich in vitamin C and antioxidants, they become naturally sweet and smoky when roasted.
Tomatoes – Add acidity, depth, and lycopene, a powerful antioxidant.
Garlic (whole roasted bulb) – Roasting mellows the garlic, making it sweet, soft, and easier to digest.
Onion – Adds natural sweetness and depth of flavour.
Spices (Paprika & Cumin) – Warm, earthy flavours that enhance the roasted vegetables.
Harissa Paste (optional) – Adds a subtle smoky heat and North African warmth.
Cheesy Grilled Cheese Croutons
To make the croutons, place cheese between two slices of sourdough bread. Brush the outside with olive oil and grill in a pan until golden and melty on both sides. Let it cool slightly, then cut into small crouton-sized cubes.
These crunchy, cheesy bites are perfect for dipping and sprinkling over the soup.
Topping Ideas & Variations
- Roasted pumpkin or sunflower seeds
- Toasted pine nuts or almonds
- Fresh basil or parsley
- Chili oil or extra harissa swirl
- Coconut cream or dairy cream drizzle
Vegan Option
Skip the grilled cheese croutons and top with:
- Crunchy sourdough croutons
- Roasted chickpeas
- Seeds or nuts
- A swirl of olive oil or hummus
Try This Next: Smoky Roasted Red Pepper Hummus
If you’re loving bold, smoky flavours, make sure to check out my Smoky Roasted Red Pepper Hummus next. It’s made with creamy chickpeas, tahini, roasted red peppers, and a whole bulb of slow-roasted garlic for incredible depth. Turkish sweet red pepper paste (biber salçası), smoked paprika, pul biber, and cumin give it that rich, smoky warmth, while lemon juice and olive oil keep it bright and smooth. Finished with toasted pine nuts, sesame seeds, and fresh parsley, it’s one of those recipes that instantly upgrades snacks, lunches, and mezze boards. Definitely one to bookmark and try if you enjoy vibrant, homemade dips with big flavour.
Roasted Red Pepper Tomato Soup with Cheesy Croutons
Ingredients
Ingredients – Roasted Red Pepper & Tomato Soup
- 3 large red peppers halved and deseeded
- 5 medium tomatoes halved
- 1 large onion quartered
- 1 whole bulb of garlic top sliced off
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp harissa paste optional
- 500 ml vegetable broth
Ingredients – Cheesy Croutons
- 2 slices sourdough bread or any bread you have on hand — crusty white, wholemeal, or multigrain all work well
- Cheese of choice cheddar, mozzarella, or a mix
- Olive oil for grilling
Instructions
- Preheat the oven to 200°C (180°C fan).
- Arrange the red peppers, tomatoes, onion, and the whole garlic bulb on a baking tray.
- Season well with salt and black pepper, then drizzle with olive oil.
- Roast for 35–40 minutes until the vegetables are soft, sweet, and lightly charred.
- Once roasted, remove and peel off the skins from the red peppers and tomatoes. Squeeze out half of the roasted garlic cloves from the bulb.
- Add the peeled roasted vegetables and garlic to a blender.
- Pour in the vegetable broth, then add paprika, cumin, salt, black pepper, and harissa paste (if using).
- Blend until smooth.
- Transfer the soup to a pot and gently simmer for 5–10 minutes, adjusting seasoning to taste before serving.
- To make the croutons, place cheese between two slices of sourdough bread. Brush the outside with olive oil and grill in a pan until golden and melty on both sides. Let it cool slightly, then cut into small crouton-sized cubes. These crunchy, cheesy bites are perfect for dipping and sprinkling over the soup.
Video
Notes
- Roasting the vegetables is key for deep flavour — don’t rush it.
- Adjust harissa to taste or leave it out for a mild soup.
- This soup stores well in the fridge for up to 4 days.
- Freezes beautifully (without croutons).