Roasted Red Pepper Tomato Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• ½yellow onion, diced
• 1carrot, chopped
• 1celery stick, chopped
• 3 clovesgarlic, chopped
• 30 ml (2 tablespoons)tomato purée
• 2bay leaves
• 794 g (28 oz)tin crushed tomatoes
• 340 g (12 oz), drainedjar roasted red peppers
• 360 ml (1½ cups)vegetable stock
• 5 ml (1 teaspoon)sugar
• 1.25 ml (¼ teaspoon)dried thyme
• A dashcrushed red pepper
• 3 tablespoonsfresh basil, chopped
• 120 ml (½ cup)almond milk, or double cream
• To garnish, optionalfresh basil, chopped, and croutons

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot and celery and cook for about 5 minutes, until softened. Add the garlic, tomato purée and bay leaves, stirring until the purée is mixed through.

2. 2

   Simmer the soup

   Add the crushed tomatoes, roasted red peppers, vegetable stock, sugar, dried thyme and crushed red pepper. Stir to combine, reduce the heat to low and simmer for 15 minutes.

3. 3

   Blend until smooth

   Stir in the almond milk or cream and chopped basil, then remove the bay leaves. Turn off the heat and purée the soup in the pot with a hand blender. If using a stand blender, let the soup cool until warm, blend until smooth and return it to the pot. Warm over medium heat until heated through.

4. 4

   Serve the soup

   Ladle into bowls and, if you like, garnish with fresh basil and croutons.

What is roasted red pepper tomato soup?

This is a tomato-based soup in the American home-cooking tradition, given extra sweetness and depth by roasted red peppers. Its familiar mix of tomatoes, aromatics and herbs makes it a cosy bowl that can be prepared without a long cooking time.

The peppers, basil and smooth finish distinguish this version from a basic tomato soup. Blending the vegetables into the broth brings everything together while keeping the recipe straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 176 calories, 5g protein, 25g carbs, 8g fat.

The tomatoes, carrot and sugar contribute most of the carbohydrates, while the olive oil and almond milk provide much of the fat; the vegetables and stock supply a little protein. Pair a bowl with a green salad or another vegetable side for a more balanced meal.

Build flavour with the vegetables

Aromatics: soften the onion, carrot and celery in olive oil before adding the liquid. This gives them time to become tender and adds a savoury base.

Tomato purée: stir it into the softened vegetables with the garlic and bay leaves so it disperses through the soup. Keep stirring until it is evenly mixed in.

Roasted peppers and tomatoes

Roasted peppers: drain them before adding so the soup does not take on extra jar liquid. Their mellow, slightly sweet flavour balances the acidity of the tomatoes.

Crushed tomatoes: use the full tin and stir them with the stock and seasonings. The 15-minute simmer gives the ingredients time to meld while keeping the total cooking time manageable.

Getting a smooth texture

Hand blender: purée the soup in the pot once the heat is off, taking care to keep the blender head submerged to limit splashes. Blend until no large pieces of vegetables or pepper remain.

Stand blender: let the soup cool until warm before transferring it to the blender. Work in batches if needed, then return the purée to the pot and heat it through.

Finish with milk and basil

Almond milk: stir it in after simmering for a lighter, dairy-free finish. Double cream is the alternative named in the recipe and makes the soup richer.

Fresh basil: add the chopped leaves near the end so their aroma stays noticeable. Remove the bay leaves before blending; they are there to flavour the soup, not to be eaten.

Serving and timing

The soup takes about 25 minutes from start to finish, including the 5 minutes to soften the vegetables and the 15-minute simmer. Have the garnishes ready while it cooks so the bowls can be served promptly.

Serve with croutons for crunch, or offer bread alongside for dipping. A simple green salad also makes a fresh contrast to the smooth, savoury soup.

Recipe notes & tips

• Drain the roasted peppers well before adding them to the pot.
• Chop the vegetables roughly evenly so they soften at a similar pace.
• Stir the tomato purée into the vegetables before adding the liquids.
• Remove both bay leaves before puréeing the soup.
• Blend in batches if using a stand blender, and avoid filling it too high with warm soup.
• Add the basil and almond milk after simmering, as directed, for a fresh herbal finish.

Variations

• Use double cream: replace the almond milk with the cream option for a richer finish.
• Make it spicier: add a little more crushed red pepper to suit your taste.
• Add extra herbs: finish with more fresh basil alongside the garnish.
• Serve with croutons: scatter them over each bowl just before serving for crunch.
• Make it dairy-free: choose almond milk rather than double cream and check that the croutons suit your needs.

Common mistakes to avoid

• Skipping the vegetable-softening step: cook the onion, carrot and celery for about 5 minutes until softened before adding the other ingredients.
• Leaving the bay leaves in: remove both before blending so they do not end up in the finished soup.
• Blending while very hot in a stand blender: let the soup cool until warm before transferring it.
• Adding undrained peppers: drain the jarred peppers first to avoid extra liquid in the soup.
• Overheating after adding almond milk: warm the puréed soup over medium heat only until heated through.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring occasionally, until hot; add a small splash of stock or water if it has thickened.

Frequently asked questions