This rich and creamy Tomato and Roasted Red Pepper Soup is ready in only 30 minutes and makes a perfect simple dinner for a cold night or a great first course! Serve with crusty bread and grated parmesan.
Why You Should Make This Soup
I love that this Easy Roasted Red Pepper and Tomato Soup only took 30 minutes to make, but tasted like it had been simmering on the stove all afternoon!
It’s so rich and creamy, you’d think I had roasted the red peppers myself and picked the tomatoes fresh off the vine!
But nope, I actually scrambled to pull this together at the last minute, using tomato paste, roasted red peppers, and a few other pantry and fridge staples.
So a new weeknight dinner recipe was born – fast, easy, and so, so good. AND, it was even better the next day so I took a night off from cooking and still got rave reviews on the dinner!
How to Get the Best Flavor Fast!
A great way to pack a ton of flavor into this soup is by using jarred roasted red pepper. They are so delicious and it saves a ton of time by not having to roast the peppers yourself.
I also use tomato paste which will give a great punch of tomato flavor and a touch of sweetness, fast. Feel free to add more tomato paste or a spoon of sugar to balance out the acid if needed. This soup tastes like it’s been simmering all day but comes together in just 30 minutes!
How to Make Tomato and Roasted Red Pepper Soup
Great Ways to Serve Tomato and Roasted Red Pepper Soup
A sprinkle of cheddar or Parmesan cheese is a simple finish for this hearty vegetarian soup. But, can I tell you what I did? To stretch it a little further on the second night, I sprinkled some pastured bacon on top and it was out of this world! If you’ve got a family full of bacon-lovers like I do, it’s a must!
Sourdough crostini, drop biscuits, or almond flour cheddar biscuits would all be great too if you like something to dip into your soup!
Top Tips and Variations
- If you don’t have an immersion blender, you need one! It makes soups so much easier (and makes my 2 minute Pumpkin Spice Milk a cinch too!)
- This recipe is a great starter, but also hearty enough for a meatless main dish. I love it served with a big salad and crusty bread.
- For added flavor, top with crumbled bacon.
- You can replace the cream with half and half or milk for a lighter version.
- I like the balance of acid/sweet, but you can add a bit more tomato paste or a spoon of sugar if you want a touch more sweetness.
- This soup can be stored in the fridge for around 3 days.
Easy Tomato and Roasted Red Pepper Soup
Ingredients
- 2-3 Tbsp pastured bacon grease (or butter/ghee)
- 1/2 large onion, chopped
- 1 large carrot, peeled and finely chopped
- 4 large garlic cloves, minced or pressed
- 2 Tbsp tomato paste
- 2 cans (14.5 oz each) diced tomatoes with basil and garlic
- 1 jar (13 oz) roasted sweet red peppers, drained (or can sub sun dried tomatoes in olive oil, drained)
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- Parmesan and fresh basil for garnish (optional)
Instructions
- Heat bacon grease over medium high heat, then add onion and carrot and cook till softened, stirring often.
- Add garlic and tomato paste and heat for a couple more minutes, stirring often.
- Add the diced tomatoes, roasted red peppers and dried thyme and stir to incorporate.
- Bring to a simmer, then cover and allow to cook for 15 minutes for so. Use an immersion blender to blend the mixture to your liking.
- Season with salt and pepper to taste. Remove from heat, stir in the cream, and add additional salt and pepper as needed. Garnish with Parmesan and fresh basil just before serving.
Notes
- If you don't have an immersion blender, you need one! I have this immersion blender and love it!
- This recipe is a great starter, but also hearty enough for a meatless main dish. I love it served with a big salad and crusty bread.
- For added flavor, top with crumbled bacon.
- You can replace the cream with half and half or milk for a lighter version.
- I like the balance of acid/sweet, but you can add a bit more tomato paste or a spoon of sugar if you want a touch more sweetness.
- This soup can be stored in the fridge for around 3 days.
Here are some other soups you’ll love!
20 Minute Rotisserie Chicken and Rice Soup
Really loved this recipe. Quick and easy! On my second bowl! Thanks.
Glad you liked it Ashley!
I love roasted tomato soup and your recipe looks easy and delicious to make!
I love tomato soup,and your addition of the roasted red peppers sounds really delicious. It’s perfect for colder weather, I can’t wait to try it!
Roasted red peppers really do add so much flavour to soups and sauces. This soup looks and sounds so so yummy. Plus with only 30 minutes to prepare it’s a great weeknight meal option.
I can imagine the roasted peppers adding so much depth of flavor to this deliciously vibrant soup!
I love this soup! THe flavors in it are perfect for fall and the texture is lovely. Will make again.
Glad you liked it, Julie! Thanks for the great review!
Your Easy Tomato and Roasted Red Pepper Soup recipe looks divine! i appreciate your tip on using jarred roasted red pepper for great flavor!
I am a sucker for soups! This looks delicious. Cant wait to try this recipe.
I have never had tomato and red pepper soup, this sounds like a perfect flavor pairing. The soup looks so thick and rich.
I’m a sucker for a good tomato soup, but I don’t think I’ve ever had it with red peppers. Your recipe did not disappoint. I served it old-school style with a plump grilled cheese sandwich.
Love that, Marta – I almost always serve with grilled cheese too! 🙂