Creamy Roasted Red Pepper Tomato Soup
Roasted Red Pepper Tomato Soup is a smooth, flavorful blend of jarred roasted red peppers, crushed tomatoes, garlic, and cream. It’s warm and comforting with a subtle smoky sweetness – perfect for pairing with a grilled cheese sandwich!
Roasted Red Pepper Soup
When we travel, we definitely eat out more than usual – which means I’m constantly gathering fresh ideas for new food and drink recipes to share with y’all. Trying new dishes and flavors on the road (or plane, in this case!) keeps things exciting and sparks so much kitchen inspiration.
When Mike was asked to head to Amsterdam for work in late July, I jumped at the chance to tag along. A last-minute trip to the biking capital of the world? Yes, please! Never mind that we’d just returned from nine nights in Washington for a belated anniversary trip – I wasn’t about to pass this up.
Amsterdam served up a little bit of everything for our taste buds – from buttery stroopwafels and croissants to warm goat cheese salads and roasted red pepper soup to beef stew and crispy fries. We mixed in cozy café breakfasts, hearty Dutch classics, and a few international flavors that made every meal feel like its own adventure.
Roasted red pepper soup was a favorite for us in Amsterdam and we ate it several times. When we returned home, I knew I had to create a similar soup as soon as possible!
Why We Love This Soup:
- Bold, balanced flavor – Sweet roasted red peppers and tangy tomatoes are a savory base that’s both comforting and vibrant.
- Smooth, velvety texture – A creamy finish makes every spoonful luxuriously silky and perfect for dipping crusty bread.
- Wholesome yet satisfying – Packed with veggies and full of flavor, it feels indulgent without being heavy.
What You’ll Need:
- olive oil
- veggies – carrots, onion, and garlic
- jarred/canned goods – roasted bell peppers, crushed tomatoes, tomato paste, and chicken broth
- seasonings – salt, pepper, and red pepper flakes (plus sugar)
- lower-sodium chicken broth
- milk and heavy cream
Possible Substitutions:
- Peppers – Roast your own red bell peppers instead of using jarred roasted red peppers.
- Tomatoes – Use fresh tomatoes instead of canned if you have access to good garden tomatoes.
- Cream – Replace milk and heavy cream with coconut milk for a dairy-free twist, or use half-and-half or Greek yogurt for a lighter creaminess.
- Seasonings – Change the flavor profile by adding smoked paprika, cumin, or thyme instead of red pepper flakes.
- Broth – Use vegetable broth for a vegetarian option.
This soup is similar but different from our Roasted Tomato Tortellini Soup and Tomato Soup with Grilled Cheese Croutons. All different in unique ways!
How to make Creamy Roasted Red Pepper Tomato Soup:
Step 1
Sauté carrots, onion and garlic. Heat a stock pot over medium heat. Add olive oil and when hot, add the carrots and onions. Sauté until softened, about 6-7 minutes. Then add the minced garlic, salt, pepper, and red pepper flakes – and stir for another minute. Add to a large blender.
Step 2
Prep jarred peppers. Dump the jarred roasted red peppers into a colander in your sink. Stir around to drain juices and then add to the blender.
Step 3
Blend. Add the chicken broth to the blender and blend roasted red pepper mixture until creamy, a few minutes. Make sure there are as few little clumps as possible! Add mixture back to the stock pot.
Step 4
Add remaining liquids. Then add the tomato paste, crushed tomatoes, and sugar to the pot. Bring to a simmer. Add milk and heavy cream, and heat soup until hot and bubbly, stirring frequently.
Step 5
Serve soup. Serve roasted red pepper soup with extra freshly ground black pepper and fresh basil, if desired. Plus, I recommend some crusty bread or grilled cheese sandwiches too!
What to serve with Roasted Red Pepper Tomato Soup:
- Crusty Bread – Try our Chewy French Bread, Sourdough Focaccia, or Italian Herb Bread for dipping.
- Salad – Make our Spinach and Goat Cheese Salad, Arugula Quinoa Salad, or Antipasto Chopped Salad.
- Drinks – Serve with a glass of wine or our Grapefruit Mojitos!
Storing and Freezing:
- Store soup in an airtight container in the refrigerator for up to four days. Heat leftovers in the microwave or stovetop.
- Let soup cool completely and then freeze for up to three months.
Recipe Tips:
- Jarred roasted peppers (instead of roasting your own) are convenient for a quick weeknight dinner
- Use fire-roasted tomatoes if you can. They give the soup a richer, slightly smoky taste.
- Blend until silky smooth. An immersion blender works great, but for the creamiest texture, use a countertop blender.
- Finish with cream or coconut milk. This rounds out the acidity from the tomatoes and peppers.
- Taste and adjust seasoning. A pinch of sugar can balance acidity, and a dash of red pepper flakes adds a gentle heat.
Recipe FAQs:
Yes, you can roast fresh red bell peppers. Slice them in half and remove seeds. Place face down on a baking sheet and roast until charred. Cool and then remove skins for the soup.
Canned San Marzano or fire-roasted tomatoes offer rich flavor, but fresh ripe tomatoes can also be used when in season.
Heavy cream and pureeing the veggies makes this soup creamy in texture. You can also use coconut milk and/or a dollop of Greek yogurt at the end of cooking for a creamy finish.
Absolutely – it keeps well in the fridge for up to 4 days and tastes even better the next day.
Other Delicious Soup Recipes:
We love soup season! But hey, we’ve been known to eat soup year-round too – even in Texas.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Creamy Roasted Red Pepper Tomato Soup
Ingredients
- 2 Tablespoons olive oil
- 1 medium white onion – chopped
- 2-3 large carrots – chopped
- 5 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1/2 teaspoon red pepper flakes – for heat (adjust to your liking)
- 28 oz. jarred roasted red peppers – drained
- 1 cup lower-sodium chicken broth
- 28 oz. can fire-roasted crushed tomatoes
- 1 Tablespoon tomato paste
- 1/4 cup granulated sugar
- 1/2 cups milk
- 1 cup heavy cream
- fresh basil and crusty bread for dipping – to serve
Instructions
- Sauté carrots, onion and garlic. Heat a stock pot over medium heat. Add olive oil and when hot, add the carrots and onions. Sauté until softened, about 6-7 minutes. Then add the minced garlic, salt, pepper, and red pepper flakes – and stir for another minute. Add to a large blender.2 Tablespoons olive oil, 2-3 large carrots, 1 medium white onion, 5 cloves garlic, kosher salt and freshly ground black pepper, 1/2 teaspoon red pepper flakes
- Prep jarred peppers. Dump the jarred roasted red peppers into a colander in your sink. Stir around to drain juices and then add to the blender.28 oz. jarred roasted red peppers
- Blend. Add the chicken broth to the blender and blend roasted red pepper mixture until creamy, a few minutes. Make sure there are as few little clumps as possible! Add mixture back to the stock pot.1 cup lower-sodium chicken broth
- Add remaining liquids. Then add the tomato paste, crushed tomatoes, and sugar to the pot. Bring to a simmer. Add milk and heavy cream, and heat soup until hot and bubbly, stirring frequently.1 Tablespoon tomato paste, 28 oz. can fire-roasted crushed tomatoes, 1/4 cup granulated sugar, 1/2 cups milk, 1 cup heavy cream
- Serve soup. Serve roasted red pepper soup with extra freshly ground black pepper and fresh basil, if desired. Plus, I recommend some crusty bread or grilled cheese sandwiches too!fresh basil and crusty bread for dipping
Notes
- Store soup in an airtight container in the refrigerator for up to four days. Heat leftovers in the microwave or stovetop.
- Let soup cool completely and then freeze for up to three months.
Nothing better than a bowl of hot homemade soup on a cold Minnesota night. This one hit the spot! Enjoy it with some homemade crusty French bread!
Sounds perfect!
Interesting flavors and another excellent soup!
Thanks so much!