This rich and creamy roasted red pepper and tomato soup is an easy weeknight meal that takes less than 30 minutes to make from start to finish. Topped with crumbled feta, crispy croutons, and fresh parsley, this is an entire meal packed into one bowl!

If you love easy soup recipes, then you need to try my Instant Pot Chicken Noodle Soup and my Stuffed Pepper Soup!

Creamy Roasted Red Pepper and Tomato Soup in a white bowl garnished with croutons, parsley, and feta cheese

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    Roasted Red Pepper and Tomato Soup

    I am a big tomato soup fan, but I’m an even bigger Roasted Red Pepper and Tomato Soup fan. The combination of the sweet and smoky jarred roasted peppers and the slightly spicy fire-roasted tomatoes is out of this world AMAZING. (Sorry-not-sorry, tomato soup, but you’ve been upgraded!)

    This recipe serves four, but it can easily be doubled or tripled. I like to top off each bowl of soup with crumbled feta, croutons, and fresh parsley. The feta cheese adds a nice tang to the soup, and the croutons add some needed crunch. The parsley gives each bite a fresh herby flavor, and the green really pops against the red puree.

    Rich, comforting and full of flavor, this soup has a super silky, rich texture that will warm you up from the inside out. Perfect for those cold months when you crave filling and satisfying comfort food.

    a closeup of this Creamy Roasted Red Pepper and Tomato Soup in a Dutch oven with a portion scooped out in a ladle

    What Makes This Soup So Good

    • The red peppers and fire roasted tomatoes add so much flavor to this soup. The fire roasted tomatoes give the soup a hint of smokiness that’s balanced well with their sweetness.
    • During the summer I plan to make this with fresh tomatoes and peppers that I roast myself. This would be a great way to use up extra tomatoes in the summer.
    • This Creamy Roasted Red Pepper and Tomato Soup only takes 30 minutes to prepare. Most of the ingredients you’ll already have in your pantry.
    • I like serving this soup with grilled cheese or a side salad to make it a full meal. Although I have been known to just have soup for dinner.

    ingredients

    • Fire-roasted tomatoes: I like to use fire roasted tomatoes over regular canned diced tomatoes because they have so much more flavor! The tomatoes are roasted before they are canned giving them a hint of smokiness.
    • Roasted red peppers: Add a hint of sweetness to the soup and flavor!
    • Fresh Garlic and Onion: Add so much fragrant flavor to the soup!
    • Chicken broth: Along with the tomatoes is the base of the soup. You can use vegetable broth if you prefer to keep this recipe vegetarian.
    • Seasonings: I use a bunch of dried seasonings in this soup like paprika, red pepper flakes and dried oregano. If you have fresh herbs they would be amazing in this soup!
    • Heavy cream: Adds creaminess to the soup! You can add half and half if you don’t have heavy cream on hand.

    How To Make roasted red pepper tomato soup

    • Start by adding the olive oil and onions to a large pot. Cook for 2 minutes until opaque. Add in garlic, and cook for 1 minute until fragrant.
    onions and garlic browned in a dutch oven
    1. Then, add the red peppers, roasted tomatoes, and chicken broth. Bring to a simmer and cook for 10-15 minutes.
    the ingredients for Creamy Roasted Red Pepper and Tomato Soup in a dutch oven with a wooden spoon
    1. Remove the soup from the heat, and allow it to cool slightly. Place in a blender, and pulse until smooth and creamy. You can also use an immersion blender and puree the soup right in the pot!
    1. Then, add the soup back to the pot (if you used the blender) along with heavy cream, red pepper flakes, oregano, parsley, pepper, and salt. Warm up the soup on low, if needed, and serve immediately. Don’t use higher heat, as it may cause the cream to curdle. Top with feta cheese, croutons, and parsley, and enjoy!
    Creamy Roasted Red Pepper and Tomato Soup in a dutch oven with a wooden spoon

    Serving Suggestions

    Storage Suggestions

    Store cooled leftover roasted red pepper and tomato soup in an airtight container in the fridge for up to 5 days. You can also freeze this soup for easy meal-prep in a freezer-safe, airtight container or plastic bag for up to 3 months. Freeze flat if using a plastic bag for optimal storage in your freezer.

    Tips and Variations

    • If time allows, let your heavy cream come to room temperature before adding it to the soup. Cold cream can sometimes break apart when added to something hot.
    • Add more veggies! Since this roasted red pepper and tomato soup is pureed, you can amp up the veggies easily without anyone being the wiser. Carrots and celery are great additions!
    • Only puree half of this soup for a more rustic texture. Or skip the pureeing altogether, if desired!
    • Use more fresh herbs like basil, thyme, or rosemary!
    • Change up the cheese! Crumbled goat cheese, shredded mozzarella, or grated parmesan would also be delicious.
    • Use your own roasted tomatoes and roasted peppers. I always have tons of fresh tomatoes and peppers in the summer and this is a great way to use them up!
    Creamy Roasted Red Pepper and Tomato Soup in a white bowl garnished with croutons, parsley, and feta cheese | chefsavvy.com

    More Soup Recipes To Try

    Creamy Roasted Red Pepper and Tomato Soup in a white bowl garnished with croutons, parsley, and feta cheese | chefsavvy.com

    Roasted Red Pepper and Tomato Soup

    5 from 4 votes
    Rate Print
    Super Rich and Creamy Roasted Red Pepper and Tomato Soup. An easy weeknight meal that takes less than 30 minutes to make.
    Servings: 4
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes

    Ingredients 

    • 1 tbsp extra virgin olive oil
    • 1 cup onion, roughly chopped
    • 4 cloves garlic, minced, roughly chopped
    • 1 cup roasted red peppers, roughly sliced
    • 2 15.5 ounce cans fire roasted tomatoes, with juices
    • 1 cup chicken broth
    • 1/2 cup heavy cream
    • 1/4 tsp paprika
    • 1/4 tsp red pepper flakes
    • 1/4 tsp dried oregano
    • 1/2 tsp fresh parsley, plus more for garnishing, chopped
    • salt and pepper, to taste
    • crumbled feta cheese, for garnishing, if desired
    • croutons, for topping, if desired

    Instructions 

    • Add olive oil and onions to a large pot. Cook for 2 minutes.
      Add in garlic and cook for 1 minute.
    • Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
    • Place in a blender and pulse until smooth and creamy. About 30 seconds. You can also use an immersion blender and puree the soup right in the pot.
      Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt to taste. Warm up the soup on low if needed and serve immediately with feta cheese, croutons and parsley if desired.

    Nutrition Information

    Calories: 200kcalCarbohydrates: 7gProtein: 2gFat: 19gSaturated Fat: 8gCholesterol: 41mgSodium: 710mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 656IUVitamin C: 24mgCalcium: 48mgIron: 1mg
    Creamy Roasted Red Pepper and Tomato Soup in a white bowl garnished with croutons, parsley, and feta cheese | chefsavvy.com

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