Roasted Red Pepper Tomato Soup
This roasted red pepper tomato soup is creamy, smoky, and ready in just 30 minutes with simple pantry ingredients. A quick, satisfying weeknight dinner. Try it tonight!
More recipes featuring gluten-free: Roasted Broccoli, Zucchini Soup, or Artichoke, Roasted Red Pepper, & Feta Biscuits.
Why This Roasted Red Pepper Tomato Soup Hits Different
Tomato soup is classic, but roasting, or in this case, adding jarred roasted red peppers, gives it a smoky, slightly sweet depth you just don’t get from plain tomatoes. And because everything simmers in one pot for 15 minutes, you’ve got a creamy, satisfying soup on the table in under half an hour. I love that a splash of almond milk makes it velvety without any cream, so it’s vegan-friendly without sacrificing texture.
Why You’ll Love This 30-Minute Tomato Soup
- Smoky flavor, Roasted red peppers add a rich, charred note that takes plain tomato soup to the next level.
- Ready in 25 minutes, From cutting board to bowl, this soup comes together fast enough for a quick weeknight dinner.
- Creamy without dairy, Almond milk gives it a silky finish, so it’s naturally vegan and still indulgent.
Key Ingredients for Roasted Red Pepper Tomato Soup
- Roasted red peppers, Buy a 12-ounce jar, drain them well, and they’ll provide that signature smoky sweetness. No need to roast your own.
- Tomato paste, A small amount stirred in early adds concentrated umami and helps thicken the soup.
- Almond milk, Keeps the soup creamy and vegan. You can swap in heavy cream if you’re not avoiding dairy.
Kitchen Tools for This Smoky Tomato Soup
- Large pot or Dutch oven, Holds all the ingredients and provides even heat for simmering.
- Immersion blender, Makes pureeing the soup directly in the pot quick and mess-free. A regular blender works too.
- Chef’s knife and cutting board, For dicing the onion, carrot, and celery.
Tips for the Best Creamy Tomato Soup
Don’t skip the pinch of sugar, it balances the acidity of the crushed tomatoes and brings out their natural sweetness. When you add the almond milk, stir it in off the heat before pureeing to avoid curdling. If the soup seems too thick after blending, stir in a little extra vegetable broth or water until it reaches your preferred consistency.
Expert Tips for Smoky Tomato Soup Success
For the smoothest texture, make sure the carrots are chopped small before cooking so they soften completely in the 15-minute simmer. If you’re using a stand blender, let the soup cool slightly first and never fill the jar more than halfway, blend in batches to avoid hot splashes. Taste after pureeing and adjust salt and pepper; the roasted red peppers can vary in saltiness.
Variations to Make This Tomato Soup Your Own
If you’re not vegan, swap the almond milk for heavy cream for an even richer finish. To make it heartier, stir in a cup of cooked white beans or small pasta after pureeing and simmer until heated through. For more heat, add an extra pinch of crushed red pepper or a small diced jalapeño with the aromatics. You can also skip the red peppers altogether for a classic tomato basil soup, just add an extra 12 ounces of crushed tomatoes.
What to Serve with Roasted Red Pepper Tomato Soup
A bowl of this soup begs for a grilled cheese sandwich, classic cheddar or a melty goat cheese version work beautifully. I also love it with a hunk of crusty bread for dipping. For a lighter meal, top each bowl with fresh basil ribbons and homemade croutons for crunch. If you’re feeling fancy, a drizzle of olive oil and a few cracked black pepper flakes finish it off nicely.
How to Store Leftover Roasted Red Pepper Tomato Soup
Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days. The flavors actually meld and deepen overnight, so leftovers taste even better.
Freezing Roasted Red Pepper Tomato Soup for Later
This soup freezes beautifully. Cool it completely, then pour it into freezer-safe containers or zip-top bags. Leave about an inch of headroom because the soup expands as it freezes. It will keep for up to 2 months. To thaw, move a container to the fridge overnight, then reheat on the stove. For quick single servings, freeze in portion-sized bags laid flat, they stack easily and defrost fast.
Best Ways to Reheat Smoky Tomato Soup
The easiest method is to reheat the soup in a saucepan over medium heat, stirring occasionally until it’s steaming. If it thickened in the fridge, stir in a splash of vegetable broth or water to loosen it. You can also microwave individual bowls in 30-second bursts, stirring between each. Avoid boiling, as that can slightly change the creamy texture.
Frequently Asked Questions About This Tomato Soup
Can I use heavy cream instead of almond milk?
Absolutely. Replace the almond milk with an equal amount of heavy cream for a richer, non-vegan soup. Stir it in at the end just as you would the almond milk.
How can I make this soup spicier?
Add an extra dash of crushed red pepper or a pinch of cayenne when you add the seasonings. You can also use a can of fire-roasted tomatoes instead of regular crushed tomatoes for more heat.
Is this soup gluten-free?
Yes, as written the soup is gluten-free. Just make sure your vegetable broth and any garnishes (like croutons) are certified gluten-free if needed.
Can I use a regular blender instead of an immersion blender?
Yes. Let the soup cool slightly, then transfer it in batches to a stand blender. Blend until smooth, then return to the pot to reheat. Never fill the blender more than halfway with hot liquid.
Recipe
Roasted Red Pepper Tomato Soup
This simple and satisfying tomato soup is made with pantry staples and takes less than 30 minutes to make.
Ingredients
- 2 tbsp olive oil
- 0.5 yellow onion, diced
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 cloves garlic, chopped
- 2 tbsp tomato paste
- 2 bay leaves
- 28 oz crushed tomatoes
- 12 oz roasted red peppers, drained
- 1.5 cup vegetable broth
- 1 tsp sugar
- 0.25 tsp dried thyme
- dash crushed red pepper
- 3 tbsp fresh basil, chopped
- 0.5 cup almond milk
- freshly chopped basil and croutons, for garnish, optional
Instructions
- 1
In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until soften, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in.
- 2
Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper. Stir to combine. Reduce to low and simmer for 15 minutes.
- 3
Stir in the almond milk (or cream) and basil. Remove the bay leaves. Turn off the heat and use a hand blender to purée the soup in the pot. If you don't have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.
- 4
Ladle the soup into bowls and garnish with fresh basil and croutons, if desired.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 16 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: gluten-free, glutenFree, Roasted, Simmered, vegetarian
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