Easy Tomato and Red Pepper Soup

4.88 from 8 votes
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Tomato and Roasted Red Pepper Soup made with just 7 ingredients – most of which are pantry staples! This easy tomato soup recipe can be enjoyed any time of the year for a wholesome, satisfying meal.Tomato and red pepper soup styled in a white bowl with a grilled cheese resting on the side

In the dead of winter, there is truly nothing like a cozy, creamy soup with vibrant flavors.

Unlike my Creamy Tomato Basil Soup, which leans on fresh summer tomatoes, this recipe uses canned tomatoes.

To be honest, unless it’s the height of summer, I prefer using canned tomatoes in my tomato soup. Most are picked and canned at peak freshness, which helps lock in flavor and nutrients.

The ingredients in this soup add layers of complexity that make it taste like you spent hours preparing it. In reality, however, it comes together in less than 30 minutes.

(Pro tip: spend that extra time making a grilled cheese to dunk in the soup.)

How to Make Tomato and Red Pepper Soup

To keep this easy tomato soup a true one-pot wonder, you do need an immersion blender.

Otherwise, a standard countertop blender does the job beautifully.

The IngredientsRecipe ingredients in bowls arranged on a wooden serving platter

  • Canned Tomatoes: You need 1 (28-oz.) can of crushed tomatoes. Fun fact: canned tomatoes are actually even higher in lycopene (a powerful antioxidant) than fresh.
  • Roasted Red Peppers: I prefer using a jar of roasted red peppers to double down on the convenience factor. Alternatively, you can use fresh bell peppers that you roast yourself.
  • Onion: Yellow onion, sweet onion, or shallots will do the job here.
  • Garlic: I strongly suggest using fresh over dried garlic in this recipe. You really want the garlic flavor to shine with so few ingredients.
  • Broth: You can use vegetable broth, chicken broth, or water.
  • Heavy Cream: To give the soup richness and a luxuriously silky consistency.
    • If making the soup vegan or dairy free, canned coconut milk or cashew cream will also work.
  • Parmesan: A smattering of Parmigiano-Reggiano rounds out the soup with rich notes of umami.
    • If making the soup vegan, you can use nutritional yeast instead.

Optional add ins: Italian seasoning and/or chili flakes for flavor, Greek yogurt or white beans for protein, or fresh herbs for garnish.

The Directions

Step 1: Sauté Aromatics

Heat a glug of olive oil in a large stock pot or Dutch oven over medium. Add onion and cook until soft, about 8 minutes. Stir in garlic and chili flakes (if using).Onion, garlic, and chili flakes being sautéed in a white Dutch oven

Step 2: Simmer Soup

Add crushed tomatoes, roasted red peppers, and broth. Gently simmer for about 15 minutes, until it slightly reduces. Season with salt and black pepper.Crushed tomatoes, red peppers, cream, and Parmesan being added to a pot

Step 3: Blend

Use am immersion blender or countertop blender to blend soup until smooth. Stir in heavy cream and Parmesan, taste and adjust seasonings as needed, and serve!Tomato and roasted red pepper soup after being blended until smooth in a white pot

Canned vs. Fresh Tomatoes for Tomato Soup

While both fresh and canned tomatoes will work in this tomato and red pepper soup, I prefer canned. Here is why:

  • Canned tomatoes make this soup accessible ANY time of year. Just keep a can or two stashed in your pantry, as they will last throughout the seasons.
  • Canned tomatoes are preserved at peak freshness, so you can count on their flavor and nutrition being on point.
  • Unlike fresh, canned tomatoes are already peeled and ready to use, making them incredibly convenient.

Recipe Variations

  • Spicy Tomato Soup: Add 1 tsp. of red pepper flakes to the soup, or 1 to 2 Tbsp. of spicy harissa paste.
  • Tomato-Basil Soup: After the blending step, stir in 2 Tablespoons of chopped fresh basil leaves.
  • Vegan Tomato Soup: Swap the heavy cream for coconut milk or cashew cream, and the Parmesan for nutritional yeast.
  • Tomato Tortellini Soup: Check out this recipe for my favorite variation!

Half of a grilled cheese sandwich being dunked in a bowl of easy tomato soup

Serving Suggestions

How to Store and Reheat

  • To Store. Refrigerate leftovers in an airtight storage container for up to 5 days.
  • To Reheat. Rewarm soup in a medium sauce pan on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave, stirring after every 30 seconds. 
  • To Freeze. Freeze tomato and red pepper soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

A bowl of tomato and roasted red pepper soup arranged on a cutting board topped with fresh basil leaves

More Tomato Soup Recipes to Try:

Creamy Tomato Tortellini Soup

Tuscan Tortellini and Tomato Soup

Creamy Tomato-Basil Soup (Vegan)

With minimal effort and maximum results, this easy tomato soup will fit right into your weekday lunch or dinner lineup.

If you try this Tomato and Roasted Red Pepper Soup, I’d love for you to come back and give it a rating and review. Also, be sure snap a pic and tag #dishingouthealth so I can see your beautiful creations. Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

4.88 from 8 votes

Tomato and Roasted Red Pepper Soup

Tomato and Roasted Red Pepper Soup made with just 7 ingredients - most of which are pantry staples! Enjoy any time of the year for a wholesome, satisfying meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Equipment

  • Large stockpot or Dutch oven
  • Immersion or countertop blender

Ingredients  

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (28-oz.) can crushed tomatoes
  • 1 (12-oz.) jar roasted red peppers
  • 1 cup lower-sodium vegetable or chicken broth (or water)
  • 3/4 tsp. salt
  • 1/2 tsp. cracked black pepper, plus more for garnish
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • Optional add-ins: pinch of chili flakes or Italian seasoning for extra flavor, Greek yogurt or white beans for protein, fresh chopped basil leaves for garnish.
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Instructions 

  • Heat olive oil in a large stock pot or Dutch oven over medium. Add onion and cook until soft, about 8 minutes. Stir in garlic and cook 1 more minute.
    Add crushed tomatoes, roasted red peppers (and residual juices in jar), and broth; bring mixture to a simmer.
    Gently simmer over medium heat for about 15 minutes, until the mixture slightly reduces. Season with salt and black pepper, and reduce heat to low.
  • Use am immersion blender or countertop blender to blend soup until smooth. Stir in heavy cream and Parmesan; taste and adjust seasonings as needed.
    Ladle into bowls and top with extra cracked black pepper and garnishes of choice (fresh basil leaves, extra Parmesan, a swirl of heavy cream or drizzle of olive oil.)

Notes

  • TO MAKE VEGAN: Swap the heavy cream for canned full-fat coconut milk or cashew cream. Swap the Parmesan for nutritional yeast.
  • To Store. Refrigerate leftovers in an airtight storage container for up to 5 days.
  • To Reheat. Rewarm soup in a medium sauce pan on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave, stirring after every 30 seconds. 
  • To Freeze. Freeze soup in an airtight freezer-safe storage container or zip-top bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1.5cups | Calories: 294kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Sodium: 1120mg | Fiber: 4g | Sugar: 11g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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10 Comments

  1. Heather Parry says:

    5 stars
    Great recipe! My daughter also loved it (big win)!!
    I added some feta on top instead of parmesan bc that’s what I had on hand, super yummy.
    I will add this to my soup list for sure.

  2. Cassandra says:

    4 stars
    Made this for dinner tonight. We liked it very much! Will make again.

  3. Katie says:

    Can I substitute half and half for the heavy cream?

    1. Jamie Vespa says:

      Yes, that should work fine!

  4. Rehoboth says:

    5 stars
    Very nice post. Good job
    Thanks

  5. Lorie says:

    Do you think I could substitute Greek yogurt for the cream?

    1. Jamie Vespa says:

      Hi Lorie,
      Yes, however you will need to temper the yogurt into the soup so it doesn’t separate. To do this, place 1/2 cup of Greek yogurt in a bowl and very SLOWLY stir in a little bit of the blended soup (I would start with a couple tablespoons). Once incorporated, add a little more soup and continue mixing until the yogurt mixture is warm. Then stir yogurt mixture into the pot of soup. Enjoy!

      1. Lorie says:

        5 stars
        Lovely soup- added some dried basil and red pepper flakes – tempering the yogurt worked beautifully ty!!

  6. Doug says:

    This looks like a lovely soup. Except, I’m on a low-sodium diet. What can I do to reduce the sodium content without endangering the flavour?

    1. Jamie Vespa says:

      Hi Doug! Use unsalted vegetable or chicken stock in place of broth, and scale the salt back to 1/2 tsp and it should still be just as flavorful. Enjoy!