Roasted Red Pepper Tomato Soup

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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 Recipe

This post is sponsored by Almond Breeze

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 Recipe

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

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 Breeze Original Almondmilk at the end to make the soup super creamy. I like to use the shelf stable almond milk because I always have it in our pantry. 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 whole wheat croutons. You could also dip a piece of crusty bread into the soup or a grilled cheese sandwich. So many options!

Roasted Red Pepper Tomato Soup Recipe

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 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.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes

Ingredients

  • 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
  • 1 28 ounce can crushed tomatoes
  • 1 12-ounce 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 Breeze Original Almondmilk
  • 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 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.
  5. Note-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.

Maria

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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CommentsLeave a reply

  1. 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!  

  2. 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.

  3. 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?

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