Name: Creamy Roasted Red Pepper + Tomato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium red bell peppers; 4 cups herb roasted tomatoes; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 4 garlic cloves, minced; ½ red onion, chopped; 4 tablespoons tomato paste; 5–6 organic sundried tomatoes (optional); 1 tablespoon smoked paprika; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 3 cups organic vegetable stock; 1 cup organic heavy cream (or full-fat coconut cream for dairy-free); 1 cup freshly grated parmesan; 1 cup organic kale, chopped

Jump to Recipe·Leave a Review

This Creamy Roasted Red Pepper + Tomato Soup is everything I love about cozy comfort food. With a base of caramelized roasted peppers and tomatoes, this soup is thick, velvety, and deeply flavorful. Finished with heavy cream, parmesan, and kale, it’s a simple yet impressive meal I like to whip up in under an hour. Whether I pair it with grilled cheese or enjoy it solo, this bowl always hits the spot.

Why You’ll Love This Recipe

I really love how roasting the vegetables brings out their natural sweetness, and the addition of smoked paprika gives it a subtle smoky kick. It’s creamy, but not too heavy, with just enough richness from the parmesan and cream. The best part? I only need one blender and one pot to make it happen. I also appreciate that it comes with a dairy-free and vegan option, so I can make it work for any dietary need in my household.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium red bell peppers
4 cups herb roasted tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 garlic cloves, minced
½ red onion, chopped
4 tablespoons tomato paste
5-6 organic sundried tomatoes (optional)
1 tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
3 cups organic vegetable stock
1 cup organic heavy cream (or full-fat coconut cream for dairy-free)
1 cup freshly grated parmesan
1 cup organic kale, chopped

Directions

Roast the veggies: I start by roasting the bell peppers and tomatoes. I like them blistered and caramelized—it really boosts their sweetness.
Sauté the base: In a Dutch oven over medium-high heat, I heat the olive oil, then sauté the garlic, onion, and sundried tomatoes until fragrant. I stir in the tomato paste and remove everything from heat.
Blend: I add the sautéed mix along with the roasted tomatoes and peppers into a blender and blend until smooth.
Simmer the soup: Back in the same pot, I melt the butter and pour in the blended mixture. I add the heavy cream, veggie stock, kale, and all seasonings. I let it boil for a minute, then reduce the heat to let it simmer for 5–6 minutes.
Finish with cheese: I stir in the grated parmesan and let everything meld together before serving hot.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Dairy-free/vegan: I replace the butter with vegan butter, use full-fat coconut cream instead of heavy cream, and swap the parmesan with a vegan cheese brand like Violife.
Add spice: I toss in a pinch of cayenne or red pepper flakes to turn up the heat.
Switch the greens: Instead of kale, I sometimes use spinach, collard greens, or even bok choy.
Extra protein: Adding white beans or lentils can make this even heartier.

Storage/Reheating

I store leftovers in an airtight container in the fridge for 2–3 days. If I want to freeze it, it keeps well for up to 4–6 months. When I’m ready to reheat, I defrost it in the fridge overnight and warm it on the stovetop. I like to add a splash of veggie stock or cream if it thickens too much.

FAQs

How do I roast the peppers and tomatoes properly?

I roast them at high heat until the skins blister and darken slightly. This caramelizes their natural sugars and gives the soup its deep flavor.

Can I make this without a blender?

If I don’t have a blender, I use an immersion blender right in the pot after everything is sautéed and added. It still comes out creamy and smooth.

What can I substitute for sundried tomatoes?

I’ve swapped them with roasted tomatoes, canned tomatoes, tomato puree, or even extra roasted red peppers. All of them work well.

Can I make this ahead for meal prep?

Absolutely. I make a big batch and store portions in the fridge or freezer. It reheats beautifully, and I just freshen it up with a bit of cream or stock.

What goes best with this soup?

Grilled cheese is always my go-to, but I also like to serve it with crusty garlic bread, a side salad, roasted vegetables, or homemade croutons.

Conclusion

This Creamy Roasted Red Pepper + Tomato Soup is one of those comforting meals I keep coming back to, especially in the colder months. It’s easy to make, packed with flavor, and endlessly customizable. Whether I’m looking for a cozy solo dinner or a satisfying meal for the whole family, this recipe always delivers.