My deliciously silky roasted red pepper and tomato soup is the easiest way to enjoy a bowl of goodness. It's made with jarred roasted red peppers and ready in 35 minutes!
Try my creamy roasted red pepper pasta with walnuts or creamy Hungarian mushroom soup next!
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Roasted pepper and tomato soup is what I like to have on those days between summer and autumn when soup weather has arrived, but it's still warm enough for me to crave a light bowl.
And since I'm really not a fan of turning up the oven just to roast peppers for soup, I came up with this version that uses roasted red peppers in a jar.
The flavors are absolutely incredible, and the soup is creamy, tangy and just a bit smoky. Just perfect with some crusty bread or a grilled cheese sandwich.
Why you'll love this roasted red pepper soup
- It's made almost entirely from the store cupboard.
- One pot and a hand blender are all the kit you need.
- It freezes beautifully for up to three months.
What you'll need
Onion - The aromatic base of the soup; both yellow and red onion works great here.
Garlic - Freshly chopped and lots of it!
Smoked paprika - For a smoky touch that goes so well with the flavor of the roasted red peppers.
Chili flakes - Just a bit for warmth. If you want spicy soup, adjust to your liking.
Tomato paste - It's very important to cook this for 1-2 minutes before adding liquid. That's how you get the best flavor!
Roasted red peppers - You'll need the roasted red peppers packed in brine, not oil for this recipe. Don't rinse them!
Diced tomatoes - Use your favorite here. Plum tomatoes work too since you're blending the soup anyway.
Vegetable stock - Use low-sodium as needed.
Cream - Heavy cream (double cream in the UK) makes the soup extra silky. For a lighter version, use half and half (single cream).
Pro tip
I like to finish the soup with two tablespoons of the roasted peppers brine. It makes it sharp and tangy so try it at least once!
How to make roasted red pepper and tomato soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large pot over medium heat and cook the onion until soft and translucent.
Add the garlic, smoked paprika and chilli flakes and cook for a minute until fragrant. Stir in the tomato paste and cook until it darkens.
Roughly chop the drained peppers and add them to the pot with the tinned tomatoes, stock, salt and pepper. Bring everything to a boil, then lower the heat and simmer until the soup has thickened slightly.
Take the pot off the heat and blend with a hand blender until completely smooth. Stir in the cream and the reserved pepper liquid, then taste and adjust the seasoning before serving.
Substitutions and variations
- For a dairy-free soup, swap the cream for full-fat coconut milk.
- To use fresh peppers, grill three large red peppers until the skins blacken, then peel and deseed them before adding to the pot.
- For a more filling bowl, add a drained tin of cannellini beans with the stock and blend them in.
Recipe tips and notes
- Don't rinse the peppers. The liquid they come in is seasoned and adds lots of flavor to the soup.
- Taste before adding more salt, since jarred peppers vary a lot from brand to brand.
- If freezing, leave the cream out and stir it in after reheating.
What to serve with roasted red pepper and tomato soup
- Warm crispy rosemary focaccia for dunking
- A spoonful of pangrattato scattered over the top
- Sun dried tomato focaccia or a sharp cheddar toastie
Leftovers and storage
- This soup keeps well in the fridge for up to 4 days in an airtight container.
- Reheat gently on the hob over low heat, without letting it boil, and loosen with a splash of stock if needed.
- Freeze for up to 3 months, ideally before adding the cream, and thaw overnight in the fridge.
More soup recipes you'll love
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Roasted Red Pepper and Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large garlic cloves, finely chopped
- 1 teaspoon smoked paprika
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 jar roasted red peppers, drained (reserve 2 tablespoons of liquid)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (500 ml) vegetable stock
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (125 ml) heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.2 tablespoons olive oil1 medium onion
- Add the garlic, smoked paprika and chilli flakes and cook for 1 minute until fragrant.2 large garlic cloves1 teaspoon smoked paprika¼ teaspoon red chili flakes
- Stir in the tomato paste and cook for 2 to 3 minutes, stirring often, until it darkens and starts to stick to the bottom of the pot.2 tablespoons tomato paste
- Roughly chop the drained peppers and add them to the pot along with the diced tomatoes, vegetable stock, salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.1 jar roasted red peppers1 can (14 oz / 400 g) diced tomatoes2 cups vegetable stock½ teaspoon salt¼ teaspoon freshly ground black pepper
- Take the pot off the heat and blend with a hand blender until completely smooth.
- Stir in the cream and the reserved 2 tablespoons of pepper liquid (if using). Taste and adjust the seasoning.½ cup heavy cream
- Serve with an extra swirl of cream, fresh basil, black pepper and a pinch of chilli flakes if you like.
Notes
- Don't rinse the peppers. The liquid they come in is seasoned and adds lots of flavor to the soup.
- For a dairy-free version use full-fat coconut milk instead of cream.
- If freezing, leave the cream out and stir it in after reheating.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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