Roasted Red Pepper and Tomato Soup

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

Why You’ll Love This Recipe

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.

Key Ingredients

As the name suggests, the star ingredients of this creamy roasted red pepper and tomato soup recipe are the fire-roasted tomatoes and roasted red peppers.

Conveniently, both of these ingredients are canned / jarred, which means less work for you!

Additionally, the fresh and dried herbs make this homemade tomato soup stand apart from other recipes.

How To Make It

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

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

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!

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

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!

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.

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

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Roasted Red Pepper and Tomato Soup

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Super Rich and Creamy Roasted Red Pepper and Tomato Soup. An easy weeknight meal that takes less than 30 minutes to make.

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

Images:
  • 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 Facts
Roasted Red Pepper and Tomato Soup
Amount Per Serving
Calories 200 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 41mg14%
Sodium 710mg31%
Potassium 179mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 656IU13%
Vitamin C 24mg29%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Easy Soup Recipe, Easy Weeknight Dinner, Fire Roasted Tomatoes, Roasted Red Pepper and Tomato Soup

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Comments

  • Monqiue

    can you make this without the heavy cream and use something else?

    • Hi Monqiue,

      You can try using Greek yogurt to thicken this up if you are looking to save on some calories. Hope this helps!

      Thank you!

      Kelley

  • Chris

    Still learning a lot here, would an immersion blender work well? I don’t have a blender large enough to do it in one batch

  • Karen

    This is so good I made it twice this week! Just made a 4x batch to put in a thermos for ski lunch tomorrow. I used fresh oregano & basil. The tomato / red pepper combo is great. This is my first recipe from Chef Savvy – I will definitely be trying more. Thanks Kelley!

    • Nathan

      Hi Karen,

      I hope you have a great time skiing!

      Thank you so much for trying out this recipe and for the comment!

      Nathan
      @chefsavvy

  • Delia Kenny

    The best tomato soup I have ever made. I used San Marzano tomatoes along with the fire roasted and roasted peppers out of the garden. I also used crumbled blue cheese.

  • Monique

    Has this recipe been changed? I used to double it for 4 servings but today I got way more than that (9-10). It seemed like a lot while I was cooking but the recipe still says 2 servings.

    • Hi Monique,

      Yes I just went ahead and doubled the recipe when I remade it and retook pictures. I thought it didn’t look like much so I decided to double it. Sorry about that! So now when you make it you don’t have to double it.

      Thanks!

      Kelley

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