This roasted red pepper and tomato soup is subtly sweet and creamy with a hint of basil and white wine. It pairs perfectly with a gooey grilled cheese sandwich.

roasted red pepper and tomato soup in a bowl with a spoon

Soup, Soup, and More Soup:

The older I get the more I appreciate soup. It's typically a one-pot situation and it's better on day two, once the flavors mingle for a while.

This roasted red pepper and tomato soup is light and creamy with a subtle sweetness from the wine, carrots, and red peppers. It boasts a bold orange hue and velvety smooth consistency.

If you love soup as much as I do, be sure to try my roasted butternut squash soup and too! It's the most popular recipe on my site! Or this cherry tomato soup.

Key Ingredients:

vegetable stock, olive oil, tomatoes, onion, roasted red peppers, basil, and carrots.

Olive oil and butter - I like to use this combo for added flavor! You can just use olive oil if you prefer.
Veggies - Carrots and onion add natural sweetness! There's no need to cry like a baby when cutting an onion. Check out my tutorial on how to cut an onion without crying.
Garlic - I used two cloves. If you love garlic, feel free to add more! Roughly one clove of garlic equals a half teaspoon of jarred garlic.
White wine - Look for a dry white wine like pinot grigio. Avoid overly sweet wines like Moscato or Riesling.
Roasted red pepper strips - You can find them near the pickles.
Tomatoes - Whole tomatoes break down easily for a smoother consistency. I prefer San Marzano tomatoes, but regular whole tomatoes work too!
Vegetable stock - I keep stock in my pantry at all times! It adds a ton of flavor and shouldn't be swapped with water. I buy reduced sodium to avoid excess sodium.
Cream - For that creamy taste and mouthfeel!

three bowls of roasted red pepper and tomato soup

How to Make Roasted Red Pepper and Tomato Soup:

This roasted red pepper soup is very simple! I like to chop my veggies, mince my garlic, and pull out all my ingredients before I start.

This makes the actual cooking part a breeze!

Sauté aromatics in butter and olive oil. The onions and carrots should soften and get translucent. Carrots take a while, so don't rush it.
Add the white wine and reduce for a couple minutes.

diced carrots, diced onion, butter, and olive oil in a pot with a wooden spoon.

whole tomatoes, vegetable stock, and roasted red peppers in a pot.

Add stock, tomatoes, and peppers, then simmer. Do not skip the simmer! This allows all the flavors to mingle and the mixture to reduce and intensify.
Blend in a high-speed blender until smooth. I have a Vitamix and highly recommend it if you use a blender often. Don't forget to add fresh basil.
Finish and serve. Pour the soup back into the pot. Stir in the cream, sugar, and salt. Serve warm!

pureed roasted red pepper soup in a blender.

roasted red pepper soup in a dutch oven.

Storage Tips:

Store leftover tomato soup in an airtight container in the fridge for up to 4 days.
If you're reheating leftovers, just warm some up in a heat-proof bowl in the microwave. If you made the soup ahead of time, reheat the entire batch in a pot on the stove.

Expert Tips:

Don't skip simmering the soup! Just let it go for 20 minutes so all the flavors have a chance to hang out and marry.
You can try an immersion blender if you like. I haven't done this yet so I don't know how well it works.

More Soup Recipes:

Roasted Red Pepper and Tomato Soup

Carolyn

This roasted red pepper and tomato soup is subtly sweet and creamy with a hint of basil and white wine. It pairs perfectly with a gooey grilled cheese sandwich.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings servings

Calories 350 kcal

Equipment

Dutch oven or heavy bottomed pot

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
2 large carrots peeled and small diced
½ sweet onion diced
2 garlic cloves minced
3 tablespoons dry white wine I used Pinot Grigio
16 ounces roasted red pepper strips drained
28 ounce can of whole peeled tomatoes
12 ounces vegetable stock
fresh basil leaves
½ cup heavy cream
1 tablespoon sugar
½ teaspoon kosher salt

Instructions

In a large dutch oven over medium-high heat, add the unsalted butter and olive oil.
Add the diced carrots, onions, and garlic to the pot. Cook the veggies and garlic until the carrots are soft, 8 to 10 minutes, stirring occasionally.
Add the white wine to the pot and let the mixture reduce for 2 more minutes.
Add the roasted red peppers, tomatoes with juice, and vegetable stock to the pot. Let the mixture simmer, uncovered, for 20 minutes. Reduce the heat if necessary.
Carefully transfer the soup to a high-powered blender, add fresh basil leaves, and blend until smooth. Pour the soup back into the pot.
Add the heavy cream, sugar, and salt to the pot. Stir to combine. Once the soup is hot, remove from the heat and serve.

Nutrition

Calories: 350kcalCarbohydrates: 31gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 49mgSodium: 2479mgPotassium: 938mgFiber: 6gSugar: 17gVitamin A: 6906IUVitamin C: 75mgCalcium: 158mgIron: 4mg

Keyword roasted red pepper and tomato soup

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