Quick Facts:
Time: 40 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot + blender • Diet: Vegetarian, GF, DF-option

Introduction

Tomato soup is the weeknight comfort we all turn to when time is tight and the day’s been long. This version layers in roasted red peppers for natural sweetness and a gorgeous sunset color, then blends to a velvety finish that’s perfect with feta or herby croutons. The flavor is bright and rounded—sweet tomatoes, mellow pepper, a whisper of garlic—while the texture is smooth and sippable. If you’re craving something family-friendly, meal-prep-friendly, and budget-friendly, this pot checks every box. You’ll love that it comes together fast, freezes well, and welcomes whatever garnish you’ve got: basil ribbons, a drizzle of olive oil, or crunchy croutons.

If you love silky, cozy Tomato Soup recipes, this version adds roasted peppers for natural sweetness and gorgeous color.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: a sweet-savory blend with gentle acidity
• Great leftovers: reheats beautifully

Tomato Soup with Roasted Red Pepper — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 40 minutes
• Yield: 4–6 servings
• Diet: Vegetarian

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Description

A silky, weeknight-friendly tomato soup boosted with roasted red peppers for natural sweetness and a gorgeous sunset hue. It blends ultra-smooth, reheats and freezes like a champ, and welcomes any garnish—from basil ribbons and olive oil to crunchy croutons or feta.

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Ingredients

• 2 tbsp extra-virgin olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, sliced

• 1 tsp dried oregano (or 1 tbsp fresh)

• ¼ tsp red pepper flakes (optional)

• 1 can (28 oz) crushed or fire-roasted tomatoes

• 1 jar (12–16 oz) roasted red peppers, drained (about 1½ cups)

• 2 cups low-sodium vegetable stock

• ½ tsp smoked paprika

• ½–¾ tsp fine sea salt, to taste

• Freshly ground black pepper

• ¼ cup heavy cream or half-and-half (optional; see DF option)

• 8–10 fresh basil leaves, torn (optional)

• To serve: croutons, olive oil drizzle, or crumbled feta

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Instructions

1. Warm oil in a heavy pot over medium heat. Add onion + pinch of salt; cook 5–7 min until translucent.

2. Add garlic, oregano, and red pepper flakes; cook 30–45 sec to bloom. Stir in smoked paprika.

3. Add crushed tomatoes; scrape up any browned bits.

4. Add roasted red peppers and stock. Bring to a gentle simmer and cook 10 min.

5. Off heat, blend until perfectly smooth (immersion blender, or batches in a vented countertop blender).

6. Return to pot; stir in cream if using. Season with salt and pepper. Balance to taste (pinch of sugar for acidity, splash of vinegar or lemon if too sweet).

7. Serve with olive oil, herby croutons, or feta; add basil if you like.

Notes

• Must-haves: tomatoes, roasted peppers, onion, stock. Flexible: cream, basil, toppings.

• Substitutions: shallot for onion; add a celery rib; roast fresh bell peppers if no jar; whole peeled tomatoes (crush by hand); dairy-free—skip cream and finish with olive oil or a little coconut milk; parsley or thyme instead of basil.

• Pro tip: Use low-sodium stock so you can season perfectly at the end.

• Equipment: Dutch oven/soup pot; immersion or countertop blender.

• Make-ahead/Storage: Blend first; add cream later. Fridge 3–4 days; freeze (without cream) up to 3 months. Reheat gently with a splash of stock/water.

• Light/Creamy: For lighter, skip cream, add lemon + olive oil; or blend in a handful of white beans. For creamier, stir in cream off heat or tempered yogurt.

• Serve with: grilled cheese, garlic bread, or a lemony green salad.

• Scaling: Double in a 6–7 qt pot; simmer +3–5 min; blend in batches.

• Troubleshooting: Too salty—dilute + lemon; too bland—salt + lemon, bloom more paprika; too thin—reduce or blend in beans.

• Variations: Lemony Herb (lemon + dill/parsley); Spicy Chipotle (chipotle + touch of honey, finish with lime); Creamy Parmesan (stir in grated parm + splash of cream).

• Chef tip: Salt in stages (onions → after blending → at finish). Full blending = biggest flavor upgrade.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: One-pot + blender
• Cuisine: American

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, sliced
• 1 tsp dried oregano (or 1 tbsp fresh)
• ¼ tsp red pepper flakes (optional)
• 1 can (28 oz) crushed tomatoes or fire-roasted tomatoes
• 1 jar (12–16 oz) roasted red peppers, drained (about 1½ cups)
• 2 cups low-sodium vegetable stock
• ½ tsp smoked paprika
• ½–¾ tsp fine sea salt, to taste
• Freshly ground black pepper
• ¼ cup heavy cream or half-and-half (optional; see DF option)
• 8–10 fresh basil leaves, torn (optional)
• To serve: croutons, olive oil drizzle, or crumbled feta

What each ingredient does—Olive oil: bloom aromatics; Onion: savory base; Garlic: depth; Oregano: herb backbone; Red pepper flakes: gentle heat; Crushed tomatoes: body and tang; Roasted red peppers: sweetness and color; Veg stock: thins to blendable consistency; Smoked paprika: subtle smokiness; Salt/pepper: seasoning; Cream: silkiness; Basil: freshness; Toppings: texture and contrast.

Must-have vs. flexible—Tomatoes, roasted peppers, onion, and stock are non-negotiable. Cream, basil, and toppings are flexible.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: Sub shallot for onion; add a celery rib for extra body.
• Peppers: No jarred peppers? Roast fresh bell peppers under the broiler until blistered, then peel and seed.
• Tomatoes: Whole peeled canned tomatoes work—crush by hand; cherry tomatoes (roasted) add lovely sweetness.
• Dairy/Fats: For dairy-free, skip cream and finish with a splash of olive oil or a spoon of unsweetened coconut milk.
• Herbs: Basil is classic, but parsley or thyme works.
• Budget/time savers: Use pre-chopped frozen onion and a squeeze of tomato paste to intensify flavor fast.

Equipment Notes

A heavy pot (Dutch oven or soup pot) helps prevent scorching. An immersion blender makes blending safe and simple; a countertop blender yields the silkiest texture—work in batches and vent the lid. A sheet pan is only needed if roasting your own peppers or tomatoes. If doubling, a 6- to 7-quart pot is ideal.

Step-by-Step

1. Prep & gather. Drain peppers; measure stock; open tomatoes. This makes the cooking flow.
2. Sweat aromatics (5–7 min). Warm olive oil over medium heat. Cook onion with a pinch of salt until translucent. Add garlic, oregano, and red pepper flakes; cook 30–45 seconds to bloom.
3. Build the base (2–3 min). Stir in smoked paprika. Add crushed tomatoes; stir to scrape up any browned bits.
4. Add peppers & stock (10 min simmer). Add roasted red peppers and stock. Bring to a gentle simmer; cook 10 minutes to meld flavors.
5. Blend until smooth. Off heat, blend with an immersion blender until velvety; or transfer to a blender (vented lid, towel on top) and purée smooth.
6. Finish & balance. Return to the pot, stir in cream if using, and season with salt and pepper. Taste: if it’s flat, add a pinch of salt; if too tangy, a splash more cream or a pinch of sugar; if too sweet, a teaspoon of red wine vinegar or lemon juice.
7. Serve. Ladle into bowls. Top with olive oil, herby croutons, or feta. Add basil if you like.

Doneness cues: The soup should be glossy, smoothly blended, and thick enough to coat the back of a spoon without feeling pasty.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the soup through blending (before cream) up to 2 days ahead. Chill covered.
Fridge: Keeps 3–4 days; texture stays silky.
Freeze: Up to 3 months without cream. Freeze flat in bags or in containers with headspace.
Reheat: Warm gently on low with a splash of stock or water to loosen; add cream after reheating.

How to Lighten / Make It Creamy

• Lighten: Skip cream and finish with a bright splash of lemon and extra-virgin olive oil. Add a handful of white beans before blending for body.
• Creamy: Blend in the cream off heat, or stir in a dollop of plain yogurt (temper first with warm soup to avoid curdling).

Toppings, Garnishes & Finishes

Crunch: Herby croutons, toasted pine nuts, crispy shallots
Fresh: Basil ribbons, chopped parsley, chives
Tang/Heat: Lemon zest, sherry vinegar, chili flakes
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with garlic bread, grilled cheese, or a simple green salad with lemon vinaigrette. Sparkling water with citrus or a non-alcoholic spritz complements the brightness.

Scaling the Recipe

To double, use a large pot and extend the simmer by 3–5 minutes for even heating. Blend in batches. To halve, keep the simmer time the same for flavor development. Cool big batches quickly: divide into shallow containers before refrigerating.

Nutrition & Dietary Notes

This soup offers fiber and vitamin C from tomatoes and peppers. It’s naturally gluten-free and vegetarian; make it dairy-free by omitting cream and finishing with olive oil or coconut milk.

Troubleshooting

• Too salty? Add a splash of water/stock, then balance with lemon juice.
• Too bland? Add salt in small pinches and a squeeze of lemon; bloom a bit more paprika in oil and stir in.
• Too watery? Simmer uncovered to reduce or blend a handful of beans to thicken.
• Overcooked? Stir in fresh chopped tomatoes or a bit of basil to revive; finish with olive oil.

FAQs

Can I use frozen/precut ingredients? Yes: frozen onion works well; thawed frozen roasted peppers are fine.
Best protein/veg swaps? Add cooked chickpeas or tiny pasta; wilt spinach at the end.
How do I keep it from drying out? If reheating, add a splash of stock; keep heat low.
Can I make it dairy-free/gluten-free? It’s GF as written; for DF, omit cream and finish with olive oil or coconut milk.
How long does it keep/freeze? 3–4 days refrigerated; 3 months frozen (add cream after reheating).

Variations

• Lemony Herb: Finish with lemon zest/juice and dill + parsley.
• Spicy Chipotle: Stir in minced chipotle and a touch of honey; finish with lime.
• Creamy Parmesan: Stir in grated parmesan and a splash of cream until silky.

Chef Notes / Test Kitchen Tips

Salt in stages: once with onions, once after blending, and once at the end after adding cream. The biggest flavor jump comes from fully blending to emulsify olive oil with the tomato-pepper base. Expect it to be done between 18–22 minutes of active cooking after your prep.

Conclusion

This tomato soup is the cozy shortcut to a nourishing dinner: roasted pepper sweetness, silky texture, and pantry-friendly ingredients. It keeps well for 3–4 days, so go ahead and make extra for lunches. If you make it, leave a comment or share your bowl—topped with croutons or feta—so others can see how good weeknights can taste.

When you’re ready for your next bowl, browse more soup recipes to keep weeknights easy and satisfying.