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Roasted Red Pepper Tomato Soup

4.5 from 2 reviews

This creamy and healthy roasted red pepper tomato soup recipe from scratch is better than any store-bought soup. Ready in minutes & kids love it! Serve with fresh homemade artisan bread and top with Parmesan cheese or Mediterranean grilled cheese.


  • 1 red bell pepper
  • 1 Tbsp butter OR olive oil
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 128 oz can peeled whole tomatoes
  • 2 cups chicken stock (how to make chicken stock in a slow cooker)
  • 12 tsp salt
  • 1 tsp pepper
  • 2 tsp dried basil
  • 1/41/2 cup milk OR cream OR half & half (optional)


  1. First, char the red bell pepper by roasting it. You can do this by putting in the oven, directly on the grate under the broiler; on top of the gas stove, holding with a pair of long, stainless steel tongs; or on the grill. Let it roast for 3-5 minutes, keeping a close eye on it to make sure it doesn’t burn. Set the pepper aside.
  2. Meanwhile, melt butter in a medium pot over medium heat. Add onions and garlic and cook until the onions are translucent, taking care not to burn the garlic.
  3. Add the tomatoes and chicken stock and bring to a simmer.
  4. If desired, peel the outside skin of the pepper off before placing it into the pot of soup. Otherwise, pull the stem off the pepper (it should easily come off) and place the whole pepper – seeds and membranes and skin – into the pot.
  5. Using an immersion blender, blend everything until smooth. Alternatively, blend in batches in a blender (but be careful – it will be hot).
  6. Add salt and pepper to taste. If desired, finish with milk or cream before serving.


  • I’ve made this soup both by peeling the skin and leaving it on and the only difference was the teeny tiny flecks of black in the soup.


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