Sheet Pan Roasted Red Pepper and Tomato Soup

You guys know I love anything roasted red pepper, and this roasted red pepper soup is such a simple way to turn those flavors into a cozy meal. This roasted red pepper soup recipe is especially great paired with a sandwich or prepped ahead for weekday lunches when you want something comforting without spending forever in the kitchen.

What makes this recipe so simple is the sheet-pan method. The ingredients all roast together before being blended with canned coconut milk and fresh lemon juice. The result is creamy, flavorful, and seriously satisfying without needing any broth.

Maria Koutsogiannia

Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.

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Why You’ll Love This Roasted Red Pepper Soup

• Sheet-pan roasting: This sheet-pan red pepper soup roasts the vegetables together at 400°F, which means less hands-on stovetop work.
• Creamy without broth: Fresh tomato juices and one 400 mL can of coconut milk create the liquid base, so there’s no broth required.
• Balanced flavor: Roasting concentrates the vegetables, while lemon and thyme brighten up the rich, coconut-based finish.
• 45-minute total time: With just 5 minutes of prep and 40 minutes of cooking, you can have a cozy bowl of soup ready in 45 minutes.

Ingredients That Build the Flavor

Red Peppers and Tomatoes

The combination of red peppers and tomatoes is what makes this soup so delicious. The recipe uses two large red peppers and five fresh red tomatoes, which roast together until golden and delicious!

Roasting helps concentrate their natural sweetness while reducing some of the excess water before everything hits the blender. The tomatoes also release juices as they cook, which become an important part of the liquid base for this roasted red pepper tomato soup.

Onion, Garlic, Thyme, and Olive Oil

White onion, garlic, and fresh thyme roast right alongside the peppers and tomatoes, building layers of savory flavor without requiring a bunch of extra ingredients. Olive oil encourages browning while helping carry the flavors of the thyme and black pepper throughout the vegetables.

One thing to remember whenever you’re roasting vegetables is that crowding can trap steam. Giving vegetables room on your tray exposes more of their surface to the dry heat of the oven, helping them get that delicious roasted flavor we want!

If you want to take things up a notch when serving, try adding a little garlic confit to the finished bowl. It’s totally optional and not part of the base recipe, but it makes a delicious savory topping.

Coconut Milk and Lemon

One 400ml can of coconut milk gives this soup its smooth, creamy body without needing to add broth. Three tablespoons of lemon juice brighten up all those roasted veggies and help balance the richness of the coconut milk. It’s a simple combination, but that’s exactly why it works.

Sheet-Pan Roasting Tips

The beauty of this sheet pan roasted red pepper soup is how straightforward the roasting process is. You can use either a sheet pan or roasting pan in a 400°F oven, allowing the vegetables to develop that perfect flavor for your soup.

The red peppers are chopped, while the tomatoes are scored with an X at the stem. The vegetables roast for 40 minutes or until they’re golden and roasted. That visual cue matters: you’re looking for the surface browning that gives the finished soup its deeper roasted flavor.

And please be careful when it comes time to blend! Hot ingredients and blenders require some extra attention. I suggest you to let the roasted mixture cool before blending and then reheating your soup afterward if you’d prefer.

How to Get a Smooth, Creamy Texture

The high-speed blender is what gives this soup its smooth finish. Once the roasted vegetables are combined with the coconut milk and lemon juice, everything is blended until smooth.

Because you’re working with roasted tomatoes, you also get all those yummy juices they release in the oven. Those juices, combined with the coconut milk, mean there’s no need to pour in broth to create the soup base.

Troubleshooting the Soup

The vegetables aren’t golden after 40 minutes: The recipe calls for roasting for 40 minutes or until golden and roasted. Use that finished appearance as your cue rather than relying on the clock alone.

The mixture is too hot to blend safely: Let the roasted mixture cool before transferring it to your high-speed blender. Once the soup has been blended, you can reheat it before serving.

The soup isn’t smooth: The recipe’s endpoint is to blend until smooth in a high-speed blender. Keep blending until you reach that smooth finished consistency.

Substitutions and Variations

This recipe uses fresh red peppers, fresh tomatoes, white onion, garlic, thyme, olive oil, lemon, and canned coconut milk. I’d stick with those ingredients if you want to make the recipe as written, but that doesn’t mean you can’t experiment as you see fit.

For example, one reader reported making their own variation of this soup by leaving out the coconut milk and using four cups of vegetable broth instead.

I also wouldn’t swap in jarred roasted peppers here. This recipe was developed using fresh red peppers, and an equivalent quantity of jarred peppers may give you varying results.

If you’re craving something more tomato-forward, make my tomato-first roasted soup instead. That recipe has its own identity, using eight tomatoes and one red pepper with no coconut milk.

What to Serve With Roasted Red Pepper Soup

This roasted red pepper soup is begging for something crispy, cheesy, or fluffy to scoop up every last bit. Keep things simple with bread or toast, and you have the coziest lunch or dinner.

My garlic confit cheese toasts are a hearty, crispy, and cheesy pairing that can turn your bowl into a full meal. For dipping, you can’t go wrong with fluffy Greek pita bread. You can also spoon some garlic confit right on top for an extra savory finish.

FAQs

5 from 8 votes

Roasted Red Pepper Soup

Fresh red peppers, tomatoes, onion, and garlic roast together before blending with coconut milk, lemon, and thyme. This sheet-pan soup is smooth and creamy, with no broth required.

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

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Course Vegan Comfort Food

Cuisine Comfort Food

Servings 4

Calories 329

Servings: 4

IngredientsInstructionsNutrition

Ingredients

• ▢ 2 large red pepper, chopped
• ▢ 5 red tomato, score an X at the stem top of each
• ▢ 1 large white onion
• ▢ 4 garlic cloves
• ▢ 1 tsp sea salt
• ▢ ½ tsp black pepper
• ▢ 2 tbsp. fresh thyme
• ▢ 3 tbsp. olive oil
• ▢ 3 tbsp. lemon juice
• ▢ 1 400 mL can of coconut milk
• ▢ Garnish with more oil and thyme!

Instructions 

Start Cooking

1. Preheat the oven to 400F.
2. To a sheet pan or roasting pan add all your ingredients apart from the lemon and coconut milk.  Cook for 40 minutes or until perfectly golden and roasted.
3. Transfer the mixture to a high-speed blender, add the coconut milk and lemon.  Blend till smooth. Be careful when working with hot ingredients in a high-speed blender, you can let them cool then reheat the soup once blended as an extra precaution if you choose.
4. Serve hot with fresh thyme and a drizzling of oil!

Notes

You can have fun with the ingredients!  Use carrots, squash, apples, beets! Whatever you like the recipe will work perfectly!

NutritionHide Nutrition

Calories: 329kcalCarbohydrates: 13gProtein: 4gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 599mgPotassium: 451mgFiber: 3gSugar: 4gVitamin A: 2222IUVitamin C: 96mgCalcium: 65mgIron: 5mg

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