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!
Recipe by Slice of Jess at https://sliceofjess.com/5-ingredient-roasted-red-pepper-tomato-soup/