Roasted Red Pepper and Tomato Soup (with canned tomatoes)

Roasted red pepper and tomato soup in a pot with a wooden spoon.

5 from 1 vote

Roasted Red Pepper and Tomato Soup (with canned tomatoes)

I always come back to this roasted red pepper and tomato soup because it’s fast, flavorful, and made entirely with pantry staples. To save time, I use crushed canned tomatoes instead of fresh. Heavy cream and a spoonful of basil pesto round things out, giving the soup a rich, creamy texture and a fresh-from-the-garden taste with no roasting required!

Prep Time5

Cook Time25

Total Time30

Servings:

Author: Katie Youngs

Ingredients

2 tablespoons olive oil
½ cup diced yellow onion
2 teaspoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup chopped roasted red peppers
1 ½ cups chicken broth
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup basil pesto
½ cup heavy cream

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, and sauté until soft and fragrant.
Stir in the crushed tomatoes, roasted red peppers, chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a rapid simmer. Cook for 10 minutes.
Turn off the heat. Use an immersion blender to carefully blend the soup until smooth.
Stir in the basil pesto and heavy cream until fully combined.
Ladle into bowls and serve hot. Enjoy!

Notes

I like to use an immersion blender to blend everything smooth. If you don’t have an immersion blender, a regular countertop blender is perfectly fine! Just let the soup cool slightly, blend in batches, and be sure to vent the lid to release steam safely.
Be very careful when using an immersion blender in hot liquids. Keep the immersion blender fully submerged in the soup while you're blending to prevent splatter.
The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

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