Savory Canned Roasted Red Pepper and Tomato Soup Recipe

canned roasted red pepper and tomato soup is my weeknight hero when I want something warm, rich, and ready without a fuss. If you love soups that feel homemade but start from a can, you’re in the right place. On nights when I’m wiped, I want simple steps, dependable flavors, and minimal cleanup. Today I’m sharing my Savory Canned Roasted Red Pepper and Tomato Soup Recipe that’s silky, smoky, and full of cozy vibes. If you’re in a soup mood, you might also love this creamy mushroom chicken wild rice soup for another easy, comforting bowl. Alright, let’s make dinner easy and delicious.

How to Make Tomato and Red Pepper Soup

What You Need

This Savory Canned Roasted Red Pepper and Tomato Soup Recipe relies on pantry staples, which is why I make it so often. You’ll need a jar of roasted red peppers, canned tomatoes, onion, garlic, a little tomato paste, broth, olive oil, and a swirl of cream or coconut milk if you want it extra velvety. I also keep a few flavor boosters on hand: a pinch of sugar, a splash of vinegar, smoked paprika, and red pepper flakes. Those tiny extras make the Canned Roasted Red Pepper and Tomato Soup taste like it simmered all afternoon.

Step by Step

Start with a medium pot over medium heat. Add olive oil, then throw in one chopped onion and a pinch of salt. Cook until it turns soft and sweet, about 5 to 7 minutes. Add two to three cloves of minced garlic and cook for 30 seconds until fragrant. Stir in a spoonful of tomato paste and let it darken slightly. This step deepens the tomato flavor and sets the base for the Canned Roasted Red Pepper and Tomato Soup.

Pour in one 28-ounce can of crushed or whole peeled tomatoes. If you use whole, crush them gently with a spoon as they cook. Add the roasted red peppers, roughly chopped, plus 2 to 3 cups of broth depending on how thick you like your Canned Roasted Red Pepper and Tomato Soup. I start with 2 cups and adjust later.

Season with a half teaspoon of smoked paprika, a pinch of sugar to balance the acidity, and red pepper flakes if you like a little kick. Bring it to a gentle simmer and let it bubble for 12 to 15 minutes. This is where the flavors cozy up together. Taste and add salt as needed. If the tomatoes taste sharp, stir in a teaspoon of red wine vinegar or apple cider vinegar at the end. It sounds odd, but it rounds everything out beautifully.

Blend the Canned Roasted Red Pepper and Tomato Soup until smooth. An immersion blender is the least messy, but a regular blender works too. If you use a blender, vent the lid and cover loosely with a towel to let steam escape. Return the soup to the pot and swirl in a splash of cream or coconut milk for richness. You can keep it dairy-free or go full-on creamy comfort—your call.

Serve it hot, preferably with something to dunk. On really chilly nights, I love pairing it with a cozy bowl of autumn tortellini soup with sausage as a second course when family is over. But honestly, this soup is the star all by itself.

“Made it on a Tuesday and my teens actually asked for seconds. We dipped grilled cheese in it and the pot was gone in 20 minutes. Saving this for busy weeks.” Sofia R.

Pro tip: If the soup tastes flat, add a tiny bit more salt and a splash of vinegar. If it feels too thick, whisk in extra broth. If it’s thin, simmer a little longer uncovered.

Canned vs. Fresh Tomatoes for Tomato Soup

Quick Notes

Fresh tomatoes are amazing in late summer when they’re sweet and juicy. If you’ve got a pile of garden tomatoes, use them. Peel if you want a smoother finish and cook them down longer to concentrate the flavor. But for everyday cooking, canned tomatoes are my top choice. They’re consistent, easy, and usually picked at peak ripeness.

Here’s the quick rundown I’ve learned from making this Savory Canned Roasted Red Pepper and Tomato Soup Recipe dozens of times:

Canned tomatoes give reliable flavor and texture, especially fire-roasted or San Marzano style. If your canned tomatoes taste sharp, a pinch of sugar or a drizzle of honey helps. If they taste muted, crank up the salt and smoked paprika. If your canned tomatoes are whole, crush them as they cook to control texture.

Fresh tomatoes shine in the summer. If they’re pale or out of season, they can make a dull soup. Roast them first with olive oil and salt to add depth, then proceed with the recipe. You may need less broth, since fresh tomatoes tend to carry more water.

Either way, the roasted peppers bring sweetness and that gently smoky note that makes Canned Roasted Red Pepper and Tomato Soup feel special. When you’re short on time, canned wins for convenience and flavor every single time.

Recipe Variations

One of my favorite parts of this Canned Roasted Red Pepper and Tomato Soup Recipe is how flexible it is. You can tweak it to fit your mood, fridge, and pantry without breaking it.

Make it extra creamy: Add a half cup of heavy cream or half and half. For dairy-free, use full-fat coconut milk. The coconut pairs with roasted pepper in a surprisingly good way, giving a silky finish.

Smoky and spicy: Blend in a small chipotle pepper in adobo or bump up the smoked paprika. A little goes a long way and brings depth that tastes like a slow roast.

Herb lovers: Swirl in basil pesto before serving. It adds fresh, peppery notes and a pop of color. You can also finish with chopped parsley, chives, or a few thyme leaves.

Protein boost: Stir in cooked white beans, shredded chicken, or small cooked meatballs. The beans keep this Canned Roasted Red Pepper and Tomato Soup cozy and filling without much effort.

Carb lovers: Add cooked pasta or tortellini right before serving. It turns a bowl of Canned Roasted Red Pepper and Tomato Soup into a full dinner without any extra fuss.

Topping ideas: A dollop of ricotta, garlic croutons, or a drizzle of chili crisp. These add texture and zip to every spoonful.

However you customize it, the base of this Savory Canned Roasted Red Pepper and Tomato Soup Recipe is friendly and forgiving, so you can play around with confidence.

Serving Suggestions

This soup is the definition of cozy, so think toasty, crunchy, and fresh sides that round out the bowl. Here are some easy pairings I love:

Warm bread for dunking: Tear into slices of cheddar and herb soda bread for a cheesy, herby dipper.
Fresh crunch: A crisp apple and walnut salad adds brightness and keeps the meal balanced.
Cheesy moment: Grilled cheese or a buttery baguette with melted cheddar, provolone, or mozzarella.
Finishing touches: Black pepper, a swirl of olive oil, shredded Parmesan, or a little Greek yogurt on top.
Kid friendly: Serve with toasted garlic breadsticks and let them sprinkle croutons over their Canned Roasted Red Pepper and Tomato Soup.

Serving Suggestions

This soup is the definition of cozy, so think toasty, crunchy, and fresh sides that round out the bowl. Here are some easy pairings I love:

• Warm bread for dunking: Tear into slices of cheddar and herb soda bread for a cheesy, herby dipper.
• Fresh crunch: A crisp apple and walnut salad adds brightness and keeps the meal balanced.
• Cheesy moment: Grilled cheese or a buttery baguette with melted cheddar, provolone, or mozzarella.
• Finishing touches: Black pepper, a swirl of olive oil, shredded Parmesan, or a little Greek yogurt on top.
• Kid friendly: Serve with toasted garlic bread sticks and let them sprinkle croutons over the soup.

Tip: Let everyone build their own bowl with toppings on the table. It turns a simple dinner into a fun, customizable meal.

How to Store and Reheat

Soups like this are perfect for make-ahead lunches and easy dinners. Here’s how I keep it fresh and tasty:

• Fridge: Store in a sealed container for 4 days. The flavors get even better by day two.
• Freezer: Freeze up to 3 months in freezer-safe containers. Leave a little space at the top for expansion.
• Reheat on the stove: Warm gently over medium heat, adding a splash of broth or water if it has thickened.
• Microwave: Reheat in 60 to 90 second bursts, stirring between intervals for even heating.
• Do not boil after adding cream: Keep it at a gentle simmer to avoid separation.

If the soup separates slightly after thawing, just whisk it while heating and it will come back together.

Common Questions

Can I make this soup without cream?
Yes. Use coconut milk or skip it entirely for a lighter bowl. A drizzle of olive oil adds a nice finish without dairy.

What if my soup tastes too acidic?
Add a pinch of sugar and a splash of red wine vinegar or apple cider vinegar. Salt also helps mellow harsh edges. Keep tasting and adjusting in tiny amounts.

How can I thicken the soup naturally?
Simmer uncovered for a few extra minutes to reduce. You can also blend in a few spoonfuls of drained white beans for body.

Can I make the Savory Canned Roasted Red Pepper and Tomato Soup Recipe in a slow cooker?
Yes. Sauté onions, garlic, and tomato paste first on the stove, then transfer everything to the slow cooker and heat on low for 3 to 4 hours. Blend and finish with cream at the end.

What’s the best way to make it kid friendly?
Go light on red pepper flakes, use a little extra cream, and serve with grilled cheese for dunking. Let them add their own toppings to make it fun.

Ready to Cozy Up with a Bowl?

There’s something so satisfying about a soup that tastes like you put in a lot of effort when you didn’t. With a few pantry staples and small flavor boosters, this Savory Canned Roasted Red Pepper and Tomato Soup Recipe comes together fast and always hits that cozy spot. If you want more ideas or comparisons, I love how the tips in Easy Tomato and Red Pepper Soup – Dishing Out Health break down flavor balance, and the method over at Easy Roasted Red Pepper & Tomato Soup (w/ Canned Tomatoes … shows how canned staples can shine. Make it tonight, tweak it to your taste, and enjoy every warm, spoonable minute. You’ve got this.

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