September is one of the most abundant months for gardeners in Kansas City. The heat of summer has ripened tomatoes, peppers, and herbs to their fullest flavor, while cooler evenings start calling for something warm and comforting at the dinner table.
That’s where a roasted tomato and pepper soup comes in. It’s a simple, hearty recipe that makes the most of seasonal produce—perfect for turning your garden harvest (or your trip to Colonial Gardens) into a delicious meal.
Tomatoes and peppers are at their peak. September is often the last big flush of vine-ripened tomatoes and peppers before frost.
Cooler nights call for comfort food. After long, hot summer days, Kansas City finally starts to feel like fall—and soup hits the spot.
Herbs like basil are still plentiful. Fresh basil adds brightness to this soup before it fades with the cooler weather.
This recipe celebrates everything the September garden has to offer.
3 lbs ripe garden tomatoes (Roma, beefsteak, or heirloom work well)
2 red bell peppers
2 yellow bell peppers
1 medium onion
4 garlic cloves
3 tbsp olive oil
1 tsp smoked paprika
4 cups vegetable or chicken stock
½ cup fresh basil leaves
Salt and black pepper, to taste
Optional: a splash of cream for richness
Preheat oven to 400°F. Cut tomatoes and peppers into halves. Peel onion and slice into quarters. Place everything on a baking sheet with garlic cloves.
Drizzle with olive oil, sprinkle with salt, pepper, and smoked paprika. Roast for 30–35 minutes, until vegetables are soft and lightly charred.
Transfer roasted vegetables to a blender with stock. Blend until creamy and smooth.
Pour into a pot and simmer on low for 10 minutes. Taste and adjust seasoning. Add a splash of cream if you’d like extra richness.
Stir in fresh basil just before serving to preserve its bright flavor.
Pair with a crusty artisan loaf or sourdough.
Make it kid-friendly by serving alongside a grilled cheese sandwich.
Freeze extra soup in batches for a quick fall or winter meal.
This soup isn’t just tasty—it’s a celebration of local food. By using garden-grown produce or visiting Colonial Gardens for fresh tomatoes, peppers, and herbs, you’ll enjoy flavors at their peak while supporting seasonal, sustainable eating.
It’s also versatile: serve it as a light lunch, a cozy dinner starter, or a freezer-friendly staple that brings a taste of September to your table all winter long.
Q1: Can I use green peppers instead of red and yellow?
Yes, but red and yellow peppers are sweeter, which balances the acidity of tomatoes.
Q2: What if I don’t have fresh basil?
You can substitute dried basil (about 2 tsp), though fresh is best for flavor.
Q3: Can this soup be made vegan?
Yes—use vegetable stock and skip the cream for a fully vegan version.
Q4: How long does the soup keep?
Store in the fridge for up to 4 days or freeze for up to 3 months.
Q5: Can I make this recipe with canned tomatoes?
Yes—if it’s out of season, canned tomatoes work as a substitute, though September’s fresh harvest is unmatched.