If you’re craving a comforting, velvety soup that bursts with vibrant flavors, this Tomato and Roasted Red Pepper Soup Recipe is exactly what you need. Combining the natural sweetness of roasted red peppers with the rich acidity of crushed tomatoes, this soup delivers a harmonious balance of taste and texture. Silky smooth, slightly creamy, and perfectly seasoned, it’s a dish that feels like a warm hug in a bowl. Whether it’s a chilly evening or you just want something nourishing and easy to whip up, this recipe promises to brighten your mealtime with its irresistible charm.

Ingredients You’ll Need

The image shows a white oval tray with a wooden cutting board placed on it, set on a white marbled surface. On the cutting board, there are several ingredients arranged neatly: at the top left, a small glass jar filled with a light amber liquid; next to it on the right, an open can filled with bright red tomato sauce. Below the jar and can, a white bowl contains three large vibrant red roasted pepper halves with shiny, soft textures. To the right of the peppers, a brown small bowl holds a smooth creamy white liquid. Below this bowl, a rustic small bowl is filled with finely chopped garlic pieces. At the bottom left of the cutting board, two halves of a white onion showing their layers are placed beside a solid chunk of light tan Parmesan cheese with a rough texture. The lighting is bright and natural, highlighting the colors and textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Simple, fresh ingredients are the backbone of this recipe, each playing a vital role in creating the soup’s deep flavor and inviting texture. From the aromatic onions and garlic to the luscious roasted peppers and creamy finish, every element pulls its weight beautifully.

2 Tbsp. extra-virgin olive oil: Adds richness and helps soften the onions, building the flavor base.
1 medium yellow onion, finely chopped: Provides sweetness and depth as it cooks down.
4 garlic cloves, minced: Brings a fragrant, pungent warmth without overpowering.
1 (28-oz.) can crushed tomatoes: The hearty tomato foundation, offering acidity and body.
1 (12-oz.) jar roasted red peppers: Imparts smoky sweetness and a vibrant color.
1 cup lower-sodium vegetable or chicken broth (or water): Helps blend flavors and adjust consistency.
3/4 tsp. salt: Enhances all the intricate flavors.
1/2 tsp. cracked black pepper, plus more for garnish: Adds a gentle heat and brightness.
1/2 cup heavy cream: Creates a luscious, silky texture.
1/3 cup grated Parmesan cheese: Boosts umami and enriches the overall taste.
Optional add-ins: A pinch of chili flakes or Italian seasoning for a flavor twist, Greek yogurt or white beans if you want more protein, and fresh chopped basil for garnish.

How to Make Tomato and Roasted Red Pepper Soup Recipe

Step 1: Sauté the Aromatics

Begin by heating the extra-virgin olive oil in a large stockpot or Dutch oven over medium heat. Once hot, add the finely chopped yellow onion and cook, stirring occasionally, until it becomes soft and translucent. This usually takes about 8 minutes and is crucial because it lays down the sweet, savory foundation for the soup. Next, stir in the minced garlic and cook for just another minute—the goal is to release its fragrant oils without letting it burn.

Step 2: Add Tomatoes, Roasted Red Peppers, and Broth

Now it’s time to add the star ingredients. Pour in the crushed tomatoes along with the jarred roasted red peppers including all the flavorful juices from the jar. Follow with the cup of broth, which will keep everything nice and fluid as the soup simmers. Bring the mixture up to a gentle simmer over medium heat. This step wakes up all the flavors, allowing them to meld beautifully.

Step 3: Simmer and Season

Let the soup simmer gently for about 15 minutes. During this time, the liquid will reduce slightly, intensifying the flavors. Season with salt and cracked black pepper and then reduce the heat to low, preparing the soup for its smooth transformation.

Step 4: Blend to Silky Perfection

Using an immersion blender straight in the pot, or carefully transferring the soup to a countertop blender, blend everything until silky smooth. This step takes the soup from rustic to restaurant-quality, turning all those chunky pieces into a velvety elixir. Return the soup to the pot if needed, then stir in the heavy cream and grated Parmesan cheese. Taste and adjust seasoning if necessary, adding a little more salt or pepper to suit your palate.

Step 5: Serve Hot with Beautiful Garnishes

Your Tomato and Roasted Red Pepper Soup Recipe is ready to delight. Ladle it into bowls and prepare for the next step—making it look just as good as it tastes!

How to Serve Tomato and Roasted Red Pepper Soup Recipe

A white bowl filled with thick, smooth orange-red tomato soup, topped with a swirl of cream creating a white spiral pattern on the surface. Three green basil leaves are placed on top, adding a fresh touch, and black pepper is sprinkled lightly across the soup. A toasted grilled cheese sandwich piece with a crispy golden-brown crust and melted cheese inside is dipped into the soup on the right side of the bowl. The bowl sits on a white marbled surface, with additional basil leaves and salt flakes scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best soups are as delightful to the eyes as they are to the palate. Try topping your bowl with a swirl of heavy cream or a light drizzle of extra-virgin olive oil for a glossy finish. Sprinkle cracked black pepper generously and scatter some freshly chopped basil leaves or a pinch of extra Parmesan cheese. These simple touches lift the presentation and add layers of flavor in every bite.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or garlic breadsticks, perfect for dipping. For something lighter, a crisp green salad with a lemon vinaigrette balances the richness. If you prefer heartier sides, a grilled cheese sandwich is a classic comfort food combo that’s hard to resist alongside the soup.

Creative Ways to Present

Consider serving the soup in mini bread bowls for a charming effect at gatherings or dinner parties. You can also pour it into small cups for a unique appetizer experience. Adding a few red pepper flakes or a dollop of Greek yogurt on top can bring an unexpected twist that keeps guests intrigued and eager for more.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, that’s a win! Transfer the soup to an airtight container and refrigerate it for up to 5 days. The flavors actually deepen beautifully overnight, so it’s an excellent candidate for meal prepping.

Freezing

This Tomato and Roasted Red Pepper Soup Recipe freezes exceptionally well. Pour the cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. It will keep deliciously in the freezer for up to 3 months. When you’re ready, thaw it overnight in the refrigerator before reheating.

Reheating

Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Alternatively, use the microwave, warming in 30-second increments and stirring between each until piping hot. Adding a splash of broth or cream during reheating can help revive the texture and freshness.

FAQs

Can I make this soup vegan?

Absolutely! Swap out the heavy cream with full-fat canned coconut milk or homemade cashew cream to maintain creaminess. For the Parmesan, nutritional yeast works beautifully to add that cheesy, umami flair without dairy.

How spicy is this soup?

The base recipe is mild and comforting, but you can easily adapt it to your taste by adding a pinch of chili flakes or cayenne pepper while cooking if you want a little heat. It’s very versatile!

Can I use fresh roasted red peppers instead of jarred?

Yes, fresh roasted red peppers will make the soup even more vibrant and fresh-tasting. Simply roast bell peppers at home under a broiler until charred, peel off the skin, and add them in the same quantity as the jarred version.

Is this soup gluten free?

Yes, this recipe is naturally gluten free as it uses simple whole ingredients without any wheat-based thickeners. Just be sure to double-check any broth or additional seasonings you use are gluten free.

What’s a good protein add-in for this soup?

If you want to boost the protein, stir in some cooked white beans or a dollop of Greek yogurt when serving. Both options blend nicely without altering the soup’s lovely texture.

Final Thoughts

There’s something truly special about this Tomato and Roasted Red Pepper Soup Recipe that never gets old. It’s comforting, colorful, and packed with flavor, yet effortlessly simple to make. Whether you’re looking for a quick weeknight supper or a cozy meal to share with friends, this soup is a winner. I can’t wait for you to try it and make it your own—nothing beats a bowl full of warmth and happiness!