5-Ingredient Roasted Red Pepper Tomato Soup

There’s no better way to warm up and get cozy than this Roasted Red Pepper Tomato Soup. Rich, velvety and comes together in 30 minutes!

I’m a sucker for tomato-based soups. Wether it be my Crockpot Tomato Basil, Greg Collier’s Hobo Stew or the start to a great chili recipe… I’ll take a bowl of each, por favor.

This incredibly tasty soup recipe has been a family favorite for years. You can dress it up with different toppings or serve it as a classic with grilled cheese.

INGREDIENTS NEEDED FOR ROASTED RED PEPPER TOMATO SOUP:

Butter
Yellow Onion
San Marzano Tomatoes
Roasted Red Peppers
Veggie or Chicken Stock

As you can see, it doesn’t take much to whip together a jaw-dropping tomato soup. All you need are quality ingredients and a half hour of your time.

TOPPINGS FOR ROASTED RED PEPPER TOMATO SOUP:

Garnishes for this delicious recipe changes just about every time I whip up a batch. It honestly just depends on what I have on hand in my pantry. This batch was photographed with fresh thyme, basil, truffle burrata and Crab Stuffed Tater Kegs. Talk about a killer combination.

OTHER TOPPING IDEAS INCLUDE:

Croutons (or grilled cheese croutons 😉 )
Whipped Feta
Avocado
Tortilla Chips
Toasted Pine Nuts
Pretzel Bites
Red Pepper Flakes
Pistachio Pesto
Drizzle of Olive Oil

Feel free to get creative and put together your own topping party! If you come up with a mouth-watering combo, make sure to tag me on Instagram or list them in the comment section below!

MAKE IT A HEARTY MEAL:

I absolutely love this soup on its own. However, if you’re looking for something to serve it alongside… here are some ideas below!

APPETIZER IDEAS:

SALAD IDEAS:

MAIN DISH IDEAS:

5-Ingredient Roasted Red Pepper Tomato Soup

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Serves: 3 Bowls

Ingredients

4 tbsp. Unsalted Butter
1 Yellow Onion, thinly sliced
28-ounce can San Marzano Whole Peeled Tomatoes
2 cups Vegetable Stock
6 Roasted Red Peppers
Salt + Pepper, to taste

Instructions

Sauté onion in melted butter over medium heat in a large Dutch oven until softened, about 5 minutes.
Add the can of tomatoes with its juices and vegetable stock. Bring to a simmer and cook, uncovered, for 20 minutes. Stir occasionally, as needed.
Carefully add the roasted red peppers and blend all ingredients together with an immersion blender. Bring back to a simmer, if needed. Taste, and add salt + pepper, as desired.
Serve on its own or with suggested toppings. Enjoy!

NOTES ON THIS RECIPE:

If you don’t have an immersion blender, you can certainly use a regular one. If you use a stand-alone blender, you’ll want to blend in smaller batches (the soup is hot and will expand while blending). Also, do not place the lid on all the way, as it’ll pop off from the steam. I’m assuming that you don’t want tomato soup on your ceiling… right?
Can you use fresh red peppers and tomatoes? Yes! I often used canned though to save myself on time. I’ve tried this both ways (canned vs fresh) and found the taste very similar. If you’re using fresh, you’ll need to roast the bell peppers and peel them before adding to the soup.
Not a fan of red bell peppers? No problem. You can easily leave them out and reduce the vegetable stock by a half cup or so.
If you’ve got some roasted garlic on hand, that’s a very tasty addition. 1 – 2 cloves should do the trick. You can also swirl-in a little heavy cream if you prefer a creamier soup.