Easy Roasted Red Pepper Tomato Soup

Easy roasted red pepper tomato soup uses canned roasted red peppers and fire-roasted tomatoes for a quick and healthy weeknight dinner. A touch of almond milk makes it creamy while still being completely vegan and dairy-free.

Cozy up with a warm bowl of this roasted red pepper tomato soup! This is the perfect transitional soup as we make our way from late summer to the cooler fall weather. While most red pepper and tomato soups use fresh produce, this often requires turning on the oven and roasting the veggies. While you can definitely go this route, it’s not exactly the quickest method, especially for a simple weeknight dinner.

We’re taking some shortcuts with this soup so you can get dinner on the table in 30-minutes and without turning on the oven. This soup uses canned fire-roasted red peppers and tomatoes to save time without skimping on flavor. After a quick boil with aromatics and a few pantry staples, the red pepper tomato soup based gets blended up with a touch of plant-based milk for a silky smooth soup. It’s deliciously creamy while still being vegan and dairy-free.


All you need are a few pantry staples to make this delicious vegan soup. The ingredient list also includes common ingredient substitutions.

  • Olive oil, onion and garlic – adds depth and flavor while creating the base of the the soup.
  • Tomato Paste – tomato paste adds deep, rich tomato flavor without watering it down with extra liquid. I recommend buying tomato paste in a tub. This allows you to add one to two tablespoon at a time without having to open a can, meaning less waste.
  • Roasted red peppers – jarred roasted red peppers make this soup come together quickly. They have a sweet bite with smoky undertones that again add to the flavor of the soup. These jars typically come in 12-16 oz sizes. Either will do!
  • Roasted tomatoes – make sure to use fired roasted tomatoes for this recipe. The smoky undertones impart the fresh-from-the-oven flavor. You can use fire roasted diced or crushed tomatoes.
  • Vegetable broth – thinning out the soup with vegetable broth turns what could be an epic pasta sauce into a soup. This recipe calls for two cups of broth. Add more after blending if you’d like a thinner consistency.
  • Italian spices – we’re going with the classics —dried basil, oregano, and thyme. If you don’t have these spices, you can use one tablespoon of an Italian seasoning blend.
  • Cashew milk – or almond milk works great in this recipe. Look for milk with around 5-7g of fat per cup. This will ensure the soup is rich and creamy tasting. You can make your own cashew milk by blending 1/4 cup raw cashews and 4 cups of filtered water in the blender. I’d avoid coconut milk due to its strong, sweet coconut flavor.


Red peppers and tomatoes are full of vitamins, minerals, and antioxidants especially lycopene and vitamin C.


Lycopene is an antioxidant that is part of the carotenoid or vitamin A family. This gives tomatoes, red bell peppers, papaya, pink grapefruit, and guava their red color. Lycopene can help low triglyceride and LDL-cholesterol levels, decrease the risk for hardening of the arteries, help prevent prostate cancer, and help prevent UV ray damage.


This water-soluble vitamin acts as an antioxidant in the body. It’s essential for growth and development, tissue repair, and collagen production. It also helps with iron absorption, wound healing, and of course, immune function. Vitamin C helps support your immune system by helping white blood cells function effectively and strengthening your skin’s defense system. While it’s a misconception that vitamin C prevents the common cold, research supports that at doses between 500-1000 mg may decrease the length and severity of cold systems.


This soup is pretty light, making it a great warm appetizer or side-dish loaded with veggies. If you’d like to make this soup a meal, I recommend adding protein and a complex carbohydrate or more healthy fat. Some examples include:

  • Add cooked chicken or white beans
  • Serve over cooked quinoa
  • Top with hemp seeds and serve with crusty bread or sourdough
  • Serve alongside a turkey sandwich or grilled cheese
  • Pair with a messaged kale salad with hemp seeds, chickpeas or other protein of choice (chicken, eggs, salmon, etc.)


If you make this roasted red pepper tomato soup be sure to leave a comment and rate the recipe below. I’d love to hear from you and it encourages others to make the recipe too.PRINT


  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x



  • 2 tablespoons olive oil Kuna Item #72349
  • 1 small yellow onion, chopped Kuna Item #90163
  • 2 garlic cloves, chopped Kuna Item #36272
  • 2 tablespoons tomato paste Kuna Item #70726
  • 1 jar (12 oz) roasted red peppers, drained Kuna Item #70494
  • 2 cans (14.5 oz) fire-roasted tomatoes Kuna Item #s72242
  • 2 cups vegetable broth Kuna Item #x73037
  • 1 teaspoon each dried basil and dried oregano Kuna Item #70564 and #70590
  • ½ teaspoon dried thyme Kuna Item #70684
  • 1 tsp salt Kuna Item #70508
  • ½ teaspoon freshly ground black pepper Kuna Item #70567
  • ¼ teaspoon red pepper flakes, optional Kuna Item #s78562
  • 1 cup full-fat cashew or almond milk* Kuna Item #34260 and Item #73721

For Serving (all optional):

  • Microgreens
  • Touch of creamer or Greek yogurt
  • Finely chopped fresh basil
  • Pinches of red pepper flakes
  • Homemade croutons 


Heat the olive oil in a large soup pot over medium heat.

Sauté the onions until soft and fully translucent; about 5 minutes. Add the garlic and sauté for 30 seconds or until fragrant. Next, add the tomato paste and mix to coat the onions and garlic.

Add the peppers, tomatoes, and vegetable broth to the pot. Season with salt, pepper, spices, and chili flakes. Bring to a boil, then reduce heat and simmer for 20 minutes.

Carefully transfer the soup to a vented high-speed blender. You may need to do this in batches depending on the size of your blender. Purée the soup on high until completely smooth. Alternatively, you can use an immersion blender to purée the soup in the pot. 

Place the puréed soup back in the pot. Add the milk and heat just until warmed through. Serve soup warm with toppings of choice. 

Leftover soup can be kept in the fridge for up to a week or in the freezer for 3 months. To reheat, place soup in a pot on the stove over medium heat. Bring to boil then reduce heat and let simmer for 5 minutes.


Milk options: I recommend using a neutral tasting full-fat plant-based milk like cashew or almond. Look for milk with around 5-7g of fat per cup. This will ensure the soup is rich and creamy tasting. You can make your own cashew milk by blending 1/4 cup raw cashews and 4 cups of filtered water in the blender. I’d avoid coconut milk due to its strong, sweet coconut flavor.

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