Cozy Mediterranean Tomato and Roasted Pepper Soup
This creamy, chilled Mediterranean Tomato and Roasted Pepper Soup is the ultimate summer dinner. After making it countless times, I’ve discovered the trick to the perfect balance of flavors. The fresh tomatoes and roasted peppers create a rich, velvety base that’s perfect for a light meal or appetizer. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Korean BBQ Meatball Rice Bowls and Easy Egg Roll in a Bowl.
Why This Cozy Mediterranean Tomato and Roasted Pepper Soup Is Pure Comfort
- It's incredibly refreshing on hot summer days
- The roasted peppers add a smoky depth of flavor
- It's easy to make ahead and perfect for meal prep
- It's a great way to use up fresh garden tomatoes
What You'll Need for 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.
- 4 lbs ripe tomatoes
- 2 red bell peppers
- 1 large onion
- 4 cloves garlic
- 1 cup fresh basil leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp balsamic vinegar
- Optional: Chopped fresh basil
- Optional: A drizzle of olive oil
- Optional: Crusty bread
đź“ť Ingredient Notes
- Tomatoes: Use the ripest, in-season tomatoes you can find for the best flavor.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and prevents splatters → See on Amazon
- Food Mill — Removes the skins and seeds from the tomatoes for a smoother soup → See on Amazon
How to Make Cozy Mediterranean Tomato and Roasted Pepper Soup
- Roast the peppers: Preheat the oven to 400°F (200°C). Place the peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20-25 minutes, turning occasionally, until charred.
- Blanch the tomatoes: Score the bottom of each tomato with an X. Blanch the tomatoes in boiling water for 1 minute, then transfer to an ice bath. Peel and core the tomatoes.
- Sauté the onions and garlic: Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
- Cook the soup: Add the tomatoes, roasted peppers, salt, black pepper, red pepper flakes (if using), and balsamic vinegar to the pot. Simmer for 20 minutes.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender.
- Chill the soup: Let the soup cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Serve: Serve the soup chilled with your choice of toppings.
Cook's Tips for Perfect Cozy Mediterranean Tomato and Roasted Pepper Soup
- Common mistake and fix: Don't overcook the soup. It can become watery if cooked for too long.
- Tip: For a smoother soup, pass it through a food mill or fine-mesh sieve after blending.
- Tip: Make a big batch and freeze portions for later.
Storing & Reheating Cozy Mediterranean Tomato and Roasted Pepper Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days Make-ahead tip: Yes, up to 2 days ahead
Freezing Cozy Mediterranean Tomato and Roasted Pepper Soup
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: N/A Microwave: N/A
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the pot when cooking the soup.
- Best substitution: If you can't find fresh basil, you can substitute with 1 tbsp dried basil.
- Make-ahead: The soup can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it for a few more minutes to reduce.
Want to level up this recipe?
High-quality blender — Ensures a smooth, velvety soup → Check price on Amazon
Cozy Mediterranean Tomato and Roasted Pepper Soup
Ingredients
Main Ingredients
- 4 lbs ripe tomatoes
- 2 red bell peppers
- 1 large onion
- 4 cloves garlic
- 1 cup fresh basil leaves
Seasonings
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp balsamic vinegar
Optional Toppings
- Chopped fresh basil
- A drizzle of olive oil
- Crusty bread
Instructions
- Roast the peppers: Preheat the oven to 400°F (200°C). Place the peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20-25 minutes, turning occasionally, until charred.
- Blanch the tomatoes: Score the bottom of each tomato with an X. Blanch the tomatoes in boiling water for 1 minute, then transfer to an ice bath. Peel and core the tomatoes.
- Sauté the onions and garlic: Heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
- Cook the soup: Add the tomatoes, roasted peppers, salt, black pepper, red pepper flakes (if using), and balsamic vinegar to the pot. Simmer for 20 minutes.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender.
- Chill the soup: Let the soup cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Serve: Serve the soup chilled with your choice of toppings.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño to the pot when cooking the soup.
- Best substitution: If you can't find fresh basil, you can substitute with 1 tbsp dried basil.
- Make-ahead: The soup can be made up to 2 days ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a little water or vegetable broth. If it's too thin, simmer it for a few more minutes to reduce.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days
- Freezer: Freeze for up to 3 months
- Oven reheat: N/A
- Microwave reheat: N/A
- Make ahead: Yes, up to 2 days ahead
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 5g
- Carbs: 18g
- Fiber: 4g
- Sugar: 8g
- Sodium: 550mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Mediterranean Tomato and Roasted Pepper Soup FAQs
Yes, it's perfect for meal prep. Make it up to 2 days ahead and store it in the fridge.
Overcooking the soup can cause it to release too much liquid. To prevent this, don't cook it for more than 20 minutes.
Yes, it freezes well for up to 3 months. Thaw it overnight in the fridge before serving.
No, the air fryer is not suitable for cooking this soup. It's best made on the stovetop or in the oven.
Crusty bread, a green salad, or grilled cheese sandwiches are all great options.
A Warm Final Note
I can’t wait for you to try 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!
