Roasted Red Pepper and Tomato Soup

Jump to Recipe

This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. For more information, read my disclosure policy.

This gorgeous roasted red pepper and tomato soup is the perfect soup for chilly weather. It comes together on the stovetop in under 25 minutes with a short list of pantry and refrigerated ingredients you probably already have. This creamy tomato red pepper soup is impossible to resist, especially when topped with crunchy croutons!

two bowl of tomato soup. — Easy roasted red pepper tomato soup

Love this red pepper tomato soup? Try my Pumpkin Soup Without Coconut Milk and my Instant Pot Vegetable Soup With Pasta for more meatless soup recipes!

Temperatures are dropping, and you know what that means – it’s soup season! And what could be better on a chilly afternoon than a rich and creamy bowl of roasted red pepper tomato soup?

These step-by-step instructions will show you how to transform jarred roasted red peppers and canned tomatoes into a luxurious pot of tomato and roasted red pepper soup. The extra sweet and smokey roasted red peppers in this recipe upgrade classic creamy tomato soup to a gourmet meal. The vibrant flavors are perfectly balanced.

I love enjoying bowls of this tomato red pepper soup with a few garlicky crunchy croutons. It’s also delicious with a side of French bread or cornbread to soak up every last drop of deliciousness, but for the ultimate warm and cozy cold weather meal, a grilled cheese sandwich is non-negotiable. Enjoy!

top view bowl of tomato soup. — Delicious tomato and rep pepper soup

Why You’ll Love This Recipe

It’s super quick and easy. Great for winter weeknights!
It’s healthy and easy to modify with dairy-free, vegan, and vegetarian ingredients.
The flavor and texture are PERFECT! It’s smooth and creamy, and there’s nothing bland about it.
If you like Trader Joes’s or Pacific Foods roasted red pepper and tomato soup, you will LOVE this one even more!

Ingredients You’ll Need

Roasted Red Peppers (jar) – I love making this soup with a jar of roasted red peppers. The flavor from the brine enhances the sweet and tangy red bell pepper flavor.
Diced Tomatoes (can) – A can of plain diced tomatoes works, but a can of fire-roasted diced tomatoes or Italian-seasoned diced tomatoes is even better!
Olive Oil – To coat the bottom of the soup pot and prevent sticking. You can also use extra virgin olive oil or avocado oil here.
Tomato Puree (can) – Adds rich, tomato-forward flavor and volume to the soup mixture.
Low Sodium Chicken Broth – Adds a layer of deep, savory flavor and thins the pureed peppers and tomatoes into a velvety smooth soup.
Granulated Sugar – Balances the acidity and sharpens the dynamic flavors.
Salt & Ground Pepper – Salt improves flavors, and pepper adds a touch of warmth.
Heavy Cream – Makes the soup extra rich with a satiny smooth mouthfeel. You can use whole milk or half & half here as well.
Croutons – For crunch!

How To Make This Recipe

six image process making roasted red pepper and tomato soup. — Roasted red pepper and tomato soup process

Step 1: Puree roasted red peppers and tomatoes

Drain the red peppers from the brine and place them in a food processor along with the can of diced tomatoes. Blend until the red peppers and tomatoes are smooth and pureed.

Step 2: Combine soup ingredients and simmer.

Add the olive oil to a large pot and heat over medium heat. Then, add the pepper and tomato mixture, canned tomato puree, chicken broth, sugar, salt & pepper, and mix well. Bring the mixture to a simmer over medium heat, and cook until heated through (about 10 minutes).

Step 3: Add cream.

Whisk in the heavy cream and simmer for 5 more minutes (or until steaming hot).

Step 4: Serve.

Ladle the soup into bowls, top with a few croutons, and enjoy!

tomato soup on a spoon. — Tasty roasted red pepper tomato soup

Recipe Tips

If you prefer a more rustic, chunky tomato soup, only puree half of the diced tomatoes with the roasted red peppers. Add the other half of the can of diced tomatoes to the soup as is.
Add even more flavor by sauteing diced onion and minced garlic in olive oil until soft and fragrant before adding the rest of the soup ingredients to the pot. Let simmer, then blend directly in the pot with an immersion blender (or in a high-speed blender) until smooth.
Allow the heavy cream to come to room temperature beforehand, or it may curdle when it comes in contact with the hot soup.

Variations & Serving

In addition to croutons, bowls of this creamy roasted red pepper tomato soup are delicious with fresh basil, a swirl of Greek yogurt, sour cream, creme fraiche, goat cheese, feta, or freshly grated Parmesan. Check out the list below for more perfect pairings:

Storing & Freezing

Storing: Have leftovers? Lucky you! This tomato red pepper soup tastes even better the next day. To store, let the soup cool to room temperature, then pour it into an airtight container, and keep it in the refrigerator for 3-4 days.

Freezing: You can also freeze the leftovers. After cooling to room temperature, pour the soup into a freezer-safe ziptop bag (leaving some room to accommodate for expansion). Lay the bag flat in the freezer, and keep it frozen for 4-6 months. Let thaw in the fridge before reheating.

FAQ

Can I make this tomato pepper soup dairy-free?

Absolutely! You can use unsweetened canned coconut milk instead of heavy cream, and you’re all set!

How do I make this tomato soup vegan?

The bulk of the ingredients are inherently plant-based, so all you need to do is substitute a good quality vegetable broth for the chicken broth and coconut milk for heavy cream.

Yield: 6 Servings

Roasted Red Pepper and Tomato Soup

This gorgeous roasted red pepper and tomato soup is the perfect soup for chilly weather. It comes together on the stovetop in under 25 minutes with a short list of pantry and refrigerated ingredients you probably already have. This creamy tomato red pepper soup is impossible to resist, especially when topped with crunchy croutons!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

12 ounce jar roasted red peppers in brine, drained
14.5 ounce can diced tomatoes
1 tablespoon olive oil
28 ounce can tomato puree
1 cup low sodium chicken broth
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup heavy cream
Croutons for topping, optional

Instructions

1. Drain the red peppers from the brine and place them in a food processor along with the can of diced tomatoes. Blend until the red peppers and tomatoes are smooth and pureed.

2. Add the olive oil to a large pot and heat over medium heat. Then, add the pepper and tomato mixture, canned tomato puree, chicken broth, sugar, salt & pepper, and mix well. Bring the mixture to a simmer over medium heat, and cook until heated through (about 10 minutes).

3. Whisk in the heavy cream and simmer for 5 more minutes (or until steaming hot).

4. Ladle the soup into bowls, top with a few croutons, and enjoy!

Notes

If you prefer a more rustic, chunky tomato soup, only puree half of the diced tomatoes with the roasted red peppers. Add the other half of the can of diced tomatoes to the soup as is.
Add even more flavor by sauteing diced onion and minced garlic in olive oil until soft and fragrant before adding the rest of the soup ingredients to the pot. Let simmer, then blend directly in the pot with an immersion blender (or in a high-speed blender) until smooth.
Allow the heavy cream to come to room temperature beforehand, or it may curdle when it comes in contact with the hot soup.
Storing: Have leftovers? Lucky you! This tomato red pepper soup tastes even better the next day. To store, let the soup cool to room temperature, then pour it into an airtight container, and keep it in the refrigerator for 3-4 days.
Freezing: You can also freeze the leftovers. After cooling to room temperature, pour the soup into a freezer-safe ziptop bag (leaving some room to accommodate for expansion). Lay the bag flat in the freezer, and keep it frozen for 4-6 months. Let thaw in the fridge before reheating.