Want to make a delicious tomato soup but don’t have fresh tomatoes? I’ve got you. Using just a few pantry staples, you can have this deliciously simple red pepper tomato soup on the table in under 30 minutes without a tomato run!

We eat a lot of the red pepper tomato soup they sell at Costco. It’s a quick dinner (usually accompanied by some sourdough grilled cheese *drool*) and the kids all love it.

I was inspired by this and wondered if I could hack this recipe and create a delicious twist on a tomato soup without using fresh tomatoes. Or even canned tomatoes!

This soup is EASY and requires very little chopping. Just an onion! You can have it done in a flash and I’ll show you how to make it dairy free, too.

Roasted Red Pepper Tomato Soup Ingredients

• Butter
• Onion – This is the only thing you’ll need to chop!
• Garlic
• Jarred Roasted Red Peppers
• Tomato Paste
• Honey – Use another type of sweetener if you like.
• Milk – See note below
• Salt
• Garnishes – Optional, but you can add some cheese (feta, goat cheese, and Parmesan are especially good), pesto, or a spicy condiment to add some heat.

How to make this tomato soup dairy free

To make this soup dairy free use coconut oil or avocado oil in place of the butter and non-dairy milk. If you use non-dairy milk that isn’t sweetened you may need to add a little extra sweetener to balance the acidity in the soup.

How to Make Roasted Red Pepper and Tomato Soup

1. Saute the chopped onion in the butter for several minutes until it turns golden. Don’t skip on this step since it creates extra sweetness the soup needs! Throw the garlic in there, too, and stir in the tomato paste.
2. Add the drained red peppers, milk, honey, and salt. Cook until the soup is steamy and hot but not boiling.
3. Blend the soup up using an immersion blender or in a countertop blender.
4. Taste and adjust the salt and sweetener as needed.
5. Serve!

Serving Roasted Pepper and Tomato Soup

I added some goat cheese and chili crunch to my soup, but you can add any cheese, pesto, or spicy condiment you like! Or get creative with your own garnishes.

What goes well with tomato soup?

This soup stands alone well as a light meal, but if you need to round it out with something here are a few ideas. We love it with some sourdough grilled cheese sandwiches, but here are a few lighter ideas for you:

Fresh, green salad: My Syrian Salad, Avocado Salad with Lettuce, or my Spring Mix Salad with Raspberry Vinaigrette are all great pairings.

Bulk it up: Add in some leftover grilled chicken, steak, or shrimp. Or some leftover cooked grains, like rice, quinoa, or farro.

How to Store Red Pepper Tomato Soup

Chilled: Store in an airtight container or covered saucepan in the fridge for up to a week.

Frozen: Transfer cooled soup to a freezer-safe container and freeze for several months.

I like these freezer safe deli containers on Amazon. They’re great for freezing soups, broths, and general leftover storage in the fridge since they stack well.

Roasted Red Pepper and Tomato Soup Recipe FAQs

More Recipes like this Red Pepper Tomato Soup on Perry’s Plate

If you like this soup, try one of these other blended tomato soup variations!

Roasted Tomato Soup – One of my favorites! Roasted a pan of tomatoes, onions, and garlic for a SUPER delicious tomato soup.

Keto Tomato Soup – This one is lighter on the carbs and has a spicy kick from jalapeño.

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Roasted Pepper and Tomato Soup

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Want to make a delicious tomato soup but don't have fresh tomatoes? I've got you. Using just a few pantry staples, you can have this deliciously simple red pepper tomato soup on the table in under 30 minutes without a tomato run!

Print

Ingredients

• 4 Tablespoons butter
• 1 medium onion, peeled and chopped roughly
• 6 whole garlic cloves
• 3 Tablespoons tomato paste
• 1 16-oz jar roasted red peppers, drained (see note)
• 2 cups milk
• 2 Tablespoons honey
• 1 1/2 teaspoon salt

Instructions

1. Melt butter in a large saucepan over medium-high heat. Add chopped onion and cook for 6-8 minutes until the onions turn light golden brown. Add the whole garlic cloves and cook for another 2-3 minutes.
2. Stir in the tomato paste and cook for another minute or so. Add the drained red peppers, milk, honey, and salt. Warm the soup until it's hot and steamy.
3. Blend with an immersion blender or with a countertop blender until smooth.
4. Taste, and add a little extra honey or salt if you think it needs it.
5. Ladle into bowls and serve.

Notes

1. The roasted red peppers I used have an undrained weight of 16 ounces. The drained weight is a little less.
2. Freel free to use any kind of milk here. If you use unsweetened almond milk, you may need to add a little extra honey to balance the sweetness since dairy milk is sweeter.
3. I like to top my with feta and chili crunch! Any kind of strong, salty cheese would be good. Pesto would also be a great mix-in.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender

Nutrition Information

Yield 4 Serving Size 1 cup
Amount Per Serving Calories 282Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 40mgSodium 953mgCarbohydrates 28gFiber 2gSugar 22gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.