Quick Facts
Time: 40 minutes • Yield: 4 bowls • Skill: Easy • Methods: Stovetop / Instant Pot / Slow Cooker • Diet: Vegetarian, Vegan, GF, DF.

Introduction

This vegetable soup is your weeknight fix when you want cozy fast without fuss. Roasting tomatoes and red peppers concentrates their sweetness, then a quick blend turns everything silky. A splash of coconut milk gives optional creaminess while keeping it dairy-free and light. The flavor profile leans bright-sweet roasted tomato, gentle smokiness from peppers, and a whisper of garlic—you can add heat to taste. It’s perfect for families (kid-friendly if you skip the spice), meal-prep lovers (it reheats like a dream), and anyone craving a nourishing bowl that fits into Healthy Soup Recipes and Vegetarian Soup Recipes. If you love this, you’ll also like browsing my Tomato Soup Recipes subcategory for more Soup Ideas.
Example promise: On nights when you need cozy fast, this soup brings velvety roasted tomatoes, tender peppers, and pantry garlic to the table in under 40 minutes—no chef tricks, just reliable steps.

Why You’ll Love It

• Weeknight-easy: sheet-pan roast + blend in one pot
• Flexible: add basil, chili flakes, or swap the broth
• Creamy without cream: coconut milk option for body
• Budget-smart & great for leftovers

Easy Creamy Roasted Tomato–Red Pepper Soup (Stovetop + Instant Pot)

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• Author: Lily
• Total Time: 40 minutes
• Yield: 4 bowls (about 6 cups total)
• Diet: Vegetarian

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Description

Weeknight-easy roasted tomato and red pepper soup that’s silky, bright, and optionally creamy (coconut milk). Roast, blend, finish with a splash of acid—cozy in under 40 minutes. Kid-friendly, meal-prepable, and naturally vegetarian/vegan + gluten- and dairy-free.

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Ingredients

• 2 lb ripe tomatoes, halved (Roma or vine)

• 2 large red bell peppers, seeded, quartered

• 1 small yellow onion, cut into wedges

• 6 cloves garlic, peeled

• 2 tbsp olive oil

• 3 cups low-sodium vegetable broth

• 1–2 tbsp tomato paste

• 1 tsp smoked paprika (optional)

• ¼–½ tsp red pepper flakes (to taste)

• ½ tsp fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• ½ cup full-fat coconut milk (optional, for creaminess)

• 1 tbsp red wine vinegar or lemon juice (to finish)

• Fresh basil or dill, for serving (optional)

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Instructions

Stovetop (Roast + Blend)

1. Heat oven to 425°F (220°C). On a sheet pan, toss tomatoes, peppers, onion, and garlic with olive oil, ½ tsp salt, and pepper. Roast 20–25 minutes until edges caramelize.

2. In a soup pot over medium heat, cook tomato paste 30–60 seconds until brick red. Stir in paprika and red pepper flakes 15 seconds.

3. Add broth; scrape pot. Add all roasted veg + juices. Simmer 5–8 minutes (no hard boil).

4. Blend with an immersion blender until silky (or carefully in a blender).

5. Stir in coconut milk (if using) and vinegar/lemon. Season with additional salt/pepper to taste.

Instant Pot

1. Sauté: 1 tbsp oil + tomato paste 30 seconds; add paprika/chili, stir briefly.

2. Add roasted veg (or jarred roasted peppers + canned fire-roasted tomatoes), 3 cups broth, ½ tsp salt.

3. Seal; High Pressure 4 minutes. Quick Release.

4. Blend smooth. Stir in coconut milk and acid; adjust salt.
   Pot notes: 3-qt: use 2½ cups broth. 8-qt: add +¼ cup broth if tomato paste is very thick.

Slow Cooker
Add roasted veg (or canned fire-roasted tomatoes + jarred roasted peppers), broth, and seasonings to slow cooker. Cook Low 6–7 hrs or High 3–4 hrs. Blend, then stir in coconut milk and finishing acid. Add tender herbs to serve.

Notes

• Why it works: Roasting concentrates sweetness; blooming tomato paste + spices deepens flavor; finishing acid makes everything pop.

• Substitutions: Shallot for onion; 1 tsp garlic powder if out of fresh; parsley or dill for basil; add a diced carrot for extra sweetness.

• Add protein: 1 can (15 oz) chickpeas after blending; or 8 oz diced cooked chicken/tofu.

• Make it creamier: Blend 1–2 cups of soup ultra-smooth and stir back; or add ½ cup coconut milk; or purée ½ can white beans or a small boiled potato.

• Toppings: Croutons, toasted pepitas, basil/dill, scallions, lemon squeeze, chili oil/flakes.

• Storage: Chill 3–4 days; freeze up to 3 months (best without coconut milk—stir in after reheating). Reheat gently; add broth if thick.

• Troubleshooting: Too thin—simmer 5–10 mins or blend more. Too thick—add warm broth. Flat—pinch of salt + splash of vinegar/lemon.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop, Instant Pot, Slow Cooker
• Cuisine: American

Ingredients

In order used

• 2 lb ripe tomatoes, halved (Roma or vine)
• 2 large red bell peppers, seeded, quartered
• 1 small yellow onion, cut into wedges
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 3 cups low-sodium vegetable broth
• 1 tsp smoked paprika (optional)
• ¼–½ tsp red pepper flakes (to taste)
• ½ tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• ½ cup full-fat coconut milk (optional, for creaminess)
• 1–2 tbsp tomato paste (boosts color and umami)
• 1 tbsp red wine vinegar or lemon juice (to finish)
• Fresh basil or dill, for serving (optional)

What each ingredient does
Tomatoes = juicy body; Red peppers = roasted sweetness; Onion/garlic = savory backbone; Olive oil = caramelization; Broth = thinning + flavor; Smoked paprika = gentle smokiness; Chili flakes = heat; Salt/pepper = balance; Coconut milk = creaminess; Tomato paste = color/umami; Acid = brightness; Herbs = freshness.
Must-have: tomatoes, red peppers, broth, salt. Flexible: paprika, chili, coconut milk, herbs.
Pro tip: Use low-sodium broth so you can season at the end.

Substitutions & Swaps

• Leafy/herby: swap basil for parsley or dill; add spinach in last 2 minutes to wilt.
• Sturdy veg: add a diced carrot with the tomatoes for extra sweetness.
• Aromatics: use shallot instead of onion; 1 tsp garlic powder if out of fresh.
• Proteins: add 1 can (15 oz) chickpeas after blending; or 8 oz diced cooked chicken/tofu for a heartier bowl.
• Diet swaps: keep dairy-free with coconut milk; omit for lighter calories; gluten-free as written.

Step-by-Step: Stovetop

1. Roast the veg (build flavor). Heat oven to 425°F (220°C). On a sheet pan, toss tomatoes, peppers, onion, and garlic with olive oil, ½ tsp salt, and pepper. Roast 20–25 minutes until edges are caramelized.
2. Bloom seasonings. In a soup pot on medium, add tomato paste; cook 30–60 seconds until brick red. Add smoked paprika and chili flakes; stir 15 seconds to wake up aromatics.
3. Add liquids & simmer. Pour in broth; scrape pot. Tip in all roasted veg and juices. Simmer 5–8 minutes to meld—avoid a hard boil to keep flavors bright.
4. Blend smooth. Use an immersion blender (or carefully transfer to a blender) until silky.
5. Finish & season. Stir in coconut milk (if using). Add vinegar/lemon. Taste; add salt in small pinches until flavors “pop.”
   Doneness cues: Vegetables pierce easily; broth tastes rounded after salt + acid.

Instant Pot Method

1. Select Sauté; add 1 tbsp oil and tomato paste; cook 30 seconds. Add paprika/chili; stir briefly.
2. Add roasted veg (see above; or use jarred roasted peppers + canned fire-roasted tomatoes in a pinch), 3 cups broth, ½ tsp salt.
3. Seal; High Pressure 4 minutes. Quick Release.
4. Blend with immersion blender. Stir in coconut milk and acid; adjust salt.
   Pot size notes: 3-qt: reduce broth to 2½ cups. 8-qt: add ¼ cup extra broth to avoid burn notice if using canned tomato paste clumps.

Slow Cooker Method

Add roasted veg (or canned fire-roasted tomatoes + jarred roasted peppers), broth, seasonings to slow cooker. Low 6–7 hours or High 3–4 hours. Blend, then stir in coconut milk and finishing acid. Add tender herbs right before serving.

Make It Creamy (Without Heavy Cream)

Blend 1–2 cups of soup until ultra-smooth, then stir back into the pot for natural body. For extra silkiness, rely on ½ cup coconut milk or purée a small boiled potato or ½ can white beans into the soup at the end.

Toppings & Garnishes

• Crunch: croutons, toasted pepitas
• Fresh: torn basil, dill, scallions
• Tang: a squeeze of lemon or a splash of sherry vinegar
• Heat: chili oil or flakes
  Microcopy: “Garnish tells the story—add a swirl, a sprinkle, a squeeze.”

Sides & Pairings

Crusty bread, a grilled-cheese style toastie (use dairy-free cheese if needed), or a bright green salad. Try with my Homemade Croutons or Air-Fryer Grilled Cheese.

Storage, Freezing & Reheating

Refrigerate 3–4 days in a sealed container. Freeze up to 3 months (best without dairy stirred in; add coconut milk after reheating). Reheat gently at a low simmer, adding broth to loosen if thick. Avoid freezing with delicate greens; add those fresh.

Nutrition & Dietary Notes

This bowl offers fiber from tomatoes and peppers and, with coconut milk, satisfying fats without dairy. Add chickpeas or tofu for protein if desired; it remains gluten-free and vegetarian/vegan as written.

Troubleshooting

Too thin? Simmer uncovered 5–10 minutes or blend 1 cup more.
Too thick? Stir in warm broth.
Flat flavor? Add ½ tsp salt and a small splash of vinegar/lemon.
Veg mushy? Roast hotter and shorter next time; add delicate items later.

FAQs

Can I use frozen vegetables? Yes—roast directly from frozen; expect a few more minutes.
Best way to add protein? Stir in chickpeas or diced tofu after blending; simmer 5 minutes.
How do I keep veggies from going soggy? Roast hot (425°F) and don’t overcrowd.
Can I double this? Yes—use two sheet pans; rotate halfway.
Stovetop vs. Instant Pot timing? Stovetop offers more control; IP saves a few minutes hands-on.

Ingredient Spotlight: Red Bell Peppers

Red peppers are simply fully ripened green peppers—sweeter, higher in vitamin C, and perfect for balancing tomato acidity. Roasting pulls out smoky notes that make this soup shine.

Chef Notes / Test Kitchen Tips

Bloom tomato paste until fragrant—stop before it darkens. If you do one thing, season at the end with salt + acid until the flavor blooms. For ultra-smooth texture, blend 2 full minutes and pass through a fine sieve.

Variations

• Lemony Chickpea: Add 1 can chickpeas + zest of 1 lemon; finish with lemon juice.
• Spicy Chipotle: Blend in 1 chopped chipotle in adobo and ½ tsp adobo sauce.
• Creamy Herb: Add ¼ cup coconut milk and ¼ cup chopped basil; pulse to fleck.