Roasted Red Pepper Tomato Soup (Canned Tomatoes)

Made with canned tomatoes, jarred roasted red peppers, and a handful of pantry seasonings, this roasted red pepper and tomato soup tastes restaurant-worthy with almost no effort! It blends up creamy and smooth in under 30-minutes on the stovetop, with slow cooker instructions included for a hands-off option.

Easy Tomato and Red Pepper Soup in the Slow Cooker or Stovetop!

Okay, real talk, I always keep the ingredients for this roasted red pepper and tomato soup on hand, because it’s the kind of cozy, restaurant-worthy meal I can pull together on the busiest weeknight. The secret? Using canned fire-roasted tomatoes and jarred roasted red peppers, which means you skip the roasting entirely but still get all that deep, smoky-sweet flavor. Blended smooth with a touch of cream at the end, it tastes like something you’d order out, and decidedly not something that came from your pantry in under 30-minutes!

A couple of notes from testing that I want to pass along. First, don’t skip the quick sauté of the onion, garlic, and tomato paste at the start, because those few extra minutes create the savory depth that makes the soup taste slow-simmered rather than thrown together. Second, the brown sugar at the end makes a difference, and not just adding sweetness. A small spoonful balances the natural acidity of the tomatoes and peppers and rounds the whole thing out, so taste before you decide to leave it out.

And that texture is all in the blend! An immersion blender right in the pot is the easiest route, but a countertop blender will give you the silkiest, most velvety result if that’s what you’re after, just work in batches and vent the lid so steam can escape. This soup is made for dipping, so serve it with a few thick slices of my garlic bread for a cozy soup night. And if you have half a jar of roasted red peppers left over, my butternut squash and red pepper soup puts them to good use!

Robyn’s Testing Tips for Creamy Roasted Red Pepper Soup

• Reach for canned fire-roasted diced tomatoes over regular diced; they add a layer of smoky depth with no extra effort!
• Make it dairy-free and vegan by swapping the heavy cream for unsweetened non-dairy creamer and the butter for a plant-based version.
• If you have homemade roasted peppers on hand, substitute about 3 medium peppers for the 16-ounce jar.
• This soup tastes even better the next day and freezes well for up to 2 to 3 months, so make a double batch and stash half for a future easy dinner!

5 stars (2 ratings)

Roasted Red Pepper Tomato Soup (Canned Tomatoes)

Developed and tested by Robyn Conley Downs

Servings: 4

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

This roasted red pepper and tomato soup uses canned tomatoes and jarred peppers for a creamy, restaurant-style bowl, no roasting required!

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Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 1 ½ teaspoons kosher salt, divided
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 (6-ounce) can tomato paste
• 1 (16-ounce) jar roasted red peppers, drained and roughly chopped
• 2 (15-ounce) cans fire-roasted diced tomatoes
• 1 quart vegetable stock, or chicken stock (if not vegetarian)
• 1 cup water

To Add at the End

• 1 tablespoon brown sugar
• ⅓ cup heavy cream

Equipment

• Dutch Oven
• Immersion Blender optional

Instructions 

Stovetop Instructions

• Heat a large pot or Dutch oven over medium heat. Add the butter, olive oil, onion, and ¼ teaspoon salt. Cook until the onions begin to soften, about 3 minutes, stirring occasionally.
• Add the garlic and paprika. Cook until fragrant, about 1 minute, stirring frequently.
• Add the tomato paste and cook for 1 minute, stirring frequently.
• Add the roasted red peppers, diced tomatoes, stock, water, and remaining 1¼ teaspoon salt, stirring to combine.
• Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 15 minutes, stirring occasionally.
• Uncover and turn off the heat. Using an immersion blender, carefully blend until smooth. Alternatively, working in batches, ladle carefully ladle into a blender. Blend until smooth.
• Add the cream and sugar, stirring until the sugar has dissolved. Taste and add additional salt if desired.
• Top with goat cheese, parsley, and red chili flakes, if using.

Slow Cooker Instructions

• Heat a medium pan over medium heat. Add the butter, olive oil, onion, and ¼ teaspoon salt. Cook until the onions begin to soften, about 3 minutes, stirring occasionally.
• Add the garlic and paprika. Cook until fragrant, about 1 minute, stirring frequently. Add the tomato paste and cook for 1 minute, stirring frequently. Turn off the heat, and add a splash of water to deglaze the pan.
• Add the onion-tomato paste mixture, along with the roasted red peppers, diced tomatoes, stock, water, and remaining 1¼ teaspoon salt to a 6-quart slow cooker, stirring to combine.
• Cover and cook on high for 3-4 hours or low for 4-5 hours.
• Uncover and turn off the heat. Using an immersion blender, carefully blend until smooth. Alternatively, working in batches, ladle carefully ladle into a blender. Blend until smooth.
• Add the cream and sugar, stirring until the sugar has dissolved. Taste and add additional salt if desired.
• Top with goat cheese, parsley, and red chili flakes, if using.

Notes

• Optional Serving Suggestions: Crumbled goat cheese, chopped fresh parsley, red pepper flakes.

Course: Main Course, Soup

Cuisine: American

Nutrition Information:

Serving: 1 (of 4), Calories: 292kcal, Carbohydrates: 32g, Protein: 10g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 30mg, Sodium: 789mg, Potassium: 882mg, Fiber: 5g, Sugar: 15g, Vitamin A: 2715IU, Vitamin C: 68mg, Calcium: 164mg, Iron: 4mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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