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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.
5 from 1 vote


  • 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


  • 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 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.
  • 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.