Roasted Red Pepper Tomato Soup

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Quick Summary

Roasted Red Pepper Tomato Soup-this simple, warming, and delicious soup makes a great meal and it freezes well too! 

Roasted Red Pepper Tomato Soup.

I am always freezing and always trying to find ways to keep warm. During the cold and snowy winter months, I wear layers, drink hot herbal tea, take hot baths, turn on the fireplace, and hide under blankets. My boys always make fun of me because they are always hot and I am freezing. I have to show them my goosebumps so they will believe me:)

I have also been making a lot of soup to try and stay warm. I made this easy Roasted Red Pepper Tomato Soup this week and it sure hit the spot!

Roasted Red Pepper Tomato Soup  in bowl with spoon.

This is one of my favorite soups because it takes less than 30 minutes to make and I always have the ingredients on hand. The soup is filling, satisfying, and will warm you up!

Roasted Red Pepper Tomato Soup Recipe in white bowls with croutons and basil.

Tomato soup has always been one of my favorites, but I like this recipe even better because the roasted red peppers add an intense flavor.

I also stir in a little almond milk at the end to make the soup super creamy. You will never know this soup is made without cream. It is so rich, creamy, and smooth!

I like to top each bowl with fresh basil and homemade croutons. You could also dip a piece of crusty bread into the soup or a grilled cheese sandwich. So many options!

And I highly recommend putting some soup in the freezer for another day. It will save you when you are craving some healthy comfort food but don’t have time to make dinner. It has saved me on numerous occasions.

There’s nothing more comforting than a bowl of this simple Roasted Red Pepper Tomato Soup. It is perfect for this time of year!

Roasted Red Pepper Tomato Soup in bowls with croutons and fresh basil.

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Roasted Red Pepper Tomato Soup

This simple and satisfying tomato soup is made with pantry staples and takes less than 30 minutes to make.
4.60 from 5 votes


  • 2 tablespoons olive oil
  • 1/2 yellow onion,  diced
  • 1 carrot,  chopped
  • 1 celery rib, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 28 oz can crushed tomatoes
  • 12 oz jar roasted red peppers, drained
  • 1 1/2 cups vegetable broth
  • 1 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • Dash of crushed red pepper
  • 3 tablespoons chopped fresh basil
  • 1/2 cup  almond milk, can use heavy cream
  • Freshly chopped basil and croutons for garnish, optional


  • 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.
  • 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.
  • 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.
  • Ladle the soup into bowls and garnish with fresh basil and croutons, if desired.


This soup will keep in the refrigerator for up to 5 days. It also freezes well. To freeze, cool the soup completely and store in a freezer container for up to 2 months.


Calories: 176kcal, Carbohydrates: 25g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 982mg, Potassium: 873mg, Fiber: 6g, Sugar: 11g, Vitamin A: 3816IU, Vitamin C: 63mg, Calcium: 158mg, Iron: 4mg
Keywords roasted red pepper, tomato

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This is definitely one of my favourite flavours of soup, I love it with a cheese toastie!

    Rachael xx.

  2. Looks so good!  Do you think coconut milk would work, or would it change the flavor too much?  My daughter is allergic to nuts, and is trying a vegan diet right now too!  

  3. So happy you posted this today! Working from home and doing Whole 30 – had not idea what I was going to do for lunch. Didn’t have the roasted red peppers, only had diced tomatoes and added more basil. Absolutely perfect lunch with two lunches left over! Thank you so much!!

    1. Lol yeah great recipe. I love tomatoes and with some extra spices like lemon pepper and Italian seasoning it tastes great

    1. Look in by the canned vegetables in the grocery store or in the Italian section. All stores should have them. They are in a jar.

    2. You can also easily buy a red pepper(or buy an extra 1 or 2) and throw in the oven until the outer pepper turns black. Put pepper(s) in a large Ziploc bag and allow to steam(10+minutes). After they cool, take out of bag and charred pepper skin should come off. Save extra peppers for another batch of soup or different recipe.

  4. Looks lovely! Being dairy-free (because of an allergy to cow’s milk) the almond milk is a nice touch for me. Thanks 🙂

  5. Could it be made in a slow cooker and ready when I returned home.  I’m assuming it would be cooked on low and the Almond Milk be added before serving?

  6. Any suggestions for making this in the Instant Pot? I know it’s already a super quick recipe, but I love the hands off aspect of using my IP.

  7. 5 stars
    I love this recipe! I did you use unsweetened coconut milk instead of soy because that’s what I had and it tasted wonderful. I received rave reviews from my friends as well.