ROASTED RED PEPPER TOMATO SOUP

WineCheeseScallops
1 day ago
4 min read

Warm, velvety, and packed with deep roasted flavor, this Roasted Red Pepper Tomato Soup is comfort food at its finest. Fire-roasted tomatoes and sweet roasted red peppers blend together into a rich, savory base, while herbs and garlic build layers of flavor that feel slow-simmered and soul-soothing.

White bowl with red tomato soup, topped with basil leaves, on a wooden board. Fresh basil leaves are scattered around, creating a rustic feel.

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Finished with creamy almond milk for a silky texture, this soup is hearty without being heavy. It’s perfect for chilly evenings, paired with grilled cheese, or served as a cozy starter for an elevated dinner at home.

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Roasted Red Peppers

Roasted red peppers bring natural sweetness and smoky depth to this soup. Using jarred roasted peppers keeps the recipe simple while delivering concentrated flavor. They balance the acidity of the tomatoes and create a smoother, more complex finish.

Cooking ingredients on a wooden counter: onion, spices, broth, canned tomatoes, tomato paste, roasted peppers, olive oil, measuring cup.

Fire-Roasted Tomatoes

Fire-roasted tomatoes add a subtle charred flavor that enhances the soup’s richness. The roasting process deepens the tomatoes’ natural sugars, making the soup taste slow-cooked and robust with minimal effort.

Open cans of Muir Glen Organic Diced Tomatoes on a kitchen counter. Vibrant red contents visible, with labeled cans and a bright atmosphere.

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Recipe Origin & Inspiration

Tomato soup has long been a staple comfort dish, but this version takes it up a notch by incorporating roasted red peppers and fire-roasted tomatoes for extra depth. The inspiration came from wanting a soup that felt familiar yet elevated—something cozy enough for a weeknight but flavorful enough to serve to guests.

A large onion sits on a wooden countertop with jars and bottles blurred in the background. Bright colors and natural light create a vibrant mood.

The addition of almond milk keeps the soup creamy while allowing the roasted flavors to shine, making it a versatile recipe that fits a variety of diets without sacrificing taste.

Person pours canned tomatoes into a pot on a stove, mixing with onions. The pot has vibrant red content and a wooden spoon.

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Tips, Serving Suggestions & Storage

Close-up of a hand pouring broth from a carton into a pot with chopped red peppers. Silver pot, blurred kitchen background.

Sauté the tomato paste until slightly darkened to enhance flavor.
Use a Dutch oven for even heat distribution.
Drain roasted red peppers well to avoid thinning the soup.
Adjust red pepper flakes to control heat.
Blend in batches if using a standard blender to prevent spills.
Add the milk after blending to preserve its creaminess.
Taste and adjust seasoning before serving.
Garnish with fresh basil, croutons, or a drizzle of olive oil.
Serve with grilled cheese or crusty bread.
Store leftovers refrigerated for up to one week or frozen for three months.

Chopped garlic on a knife blade, set against a wooden cutting board with a rich brown pattern. The knife reflects light subtly.

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Unique Recipe Qualities

Hand seasoning tomato sauce in a pot on stove. Kitchen setting with utensils and ingredients. Bright colors create a warm, inviting mood.

Deep roasted flavor without long cook time
Naturally dairy-free and vegan-friendly
Creamy texture without heavy cream
Made mostly from pantry staples
Smooth, velvety finish
Easy one-pot meal
Great for meal prep
Customizable spice level
Freezer-friendly
Comforting yet elevated

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Roasted Red Pepper Tomato Soup

White bowl of vibrant tomato soup with basil garnish on a wooden surface. Warm, inviting setting with soft lighting.

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
1 (12-ounce) jar roasted red peppers, drained and roughly chopped
2 (14.5-ounce) cans fire-roasted tomatoes
2 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
1 cup full-fat protein almond milk

Instructions

Heat the olive oil in an 8-quart stockpot or Dutch oven over medium heat.
Sauté the onion until soft and fully translucent, about 5 minutes.
Add the garlic and cook for 30 seconds, until fragrant.
Stir in the tomato paste, coating the onions and garlic, and cook for 1 minute.
Add the roasted red peppers, fire-roasted tomatoes, and vegetable broth.
Season with basil, oregano, thyme, salt, pepper, and red pepper flakes.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Using an immersion blender, purée the soup until smooth. Alternatively, carefully blend in batches in a vented high-speed blender.
Stir in the almond milk and heat gently until warmed through.
Serve warm with desired toppings.

Storage & Reheating

Refrigerate leftovers for up to one week or freeze for up to three months.
Reheat on the stovetop over medium heat, bringing to a gentle boil, then simmer for 5 minutes.

Close-up of a bowl of tomato soup garnished with fresh basil leaves, on a wooden table with garlic and more basil in the background.

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