Roasted red pepper and tomato soup

This Tomato and Red Bell Pepper Soup is delicious and easy to make. This soup is easy to make and is perfect for a cozy dinner or a quick meal on a cold day.

This roasted red pepper and tomato soup is delicious, vegan, and easy to make. This soup is easy to prepare and is perfect for a cozy dinner or a quick meal on a cold day.

red bell pepper and tomato soup 5

Red pepper tomato soup

  • Tomato: you can use canned or natural tomato; this vegan soup will be perfect.
  • Red bell pepper, I confess that I always use roasted peppers from a jar, but home-roasted bell peppers work as well.
  • Carrots and celery, these vegetables give the soup a lot of good flavors, but if you don’t want to use them, you can skip them.
  • Onion and garlic roughly chopped
  • Vegetable broth or water

How to make Roasted red pepper and tomato soup?

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and fragrant.

Add the carrot, celery, red peppers, and tomatoes to the pot. Add the vegetable stock and season with salt to taste.

Bring the soup to a boil, then lower the heat and simmer for about 15 minutes or until all the vegetables are fully cooked.

Remove the soup from the heat and let it cool slightly. Then, use a blender or immersion blender to blend the soup until smooth, creamy, and perfect.

red bell pepper and tomato soup 3

Soup serving ideas

Benefits of tomato and red bell peppers

Tomato and red bell peppers are ingredients rich in vitamins, minerals, and antioxidants, and they combine perfectly in this soup to create a unique taste experience.

Both are high in vitamin C and rich in antioxidants. Tomatoes are rich in lycopene, and both are good sources of fiber.

red bell pepper and tomato soup 4

Other vegan soups


This Tomato and Red Bell Pepper Soup is delicious and easy to make. This soup is easy to make and is perfect for a cozy dinner or a quick meal on a cold day.
5 de 1 voto
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 4576 kcal


  • 1 soup pot


  • 4 tablespoons of olive oil
  • ¾ cup chopped onion about half an onion
  • 2 large garlic cloves
  • ½ cup celery
  • ½ cup carrot
  • 800 grs. Tomato in large pieces
  • 1 large roasted red bell pepper roasted at home or canned or jarred
  • 3 cups liquid water or vegetable broth
  • 1 teaspoon kosher salt


  • Over medium heat, in a saucepan, put the olive oil, the onion, and the garlic until the onion is transparent.
  • Add the celery and carrot, tomato, and bell pepper. Cover with the liquid of your choice. Add the salt, leave over low heat, and covered for about 20 min. more or less, that it does not boil, or that the boil is very, very light.
  • When the tomatoes are cooked, blend them with a food processor or carefully in a blender.
  • It serves.


You can remove the seeds from tomatoes if you prefer, I never remove them.
Please DO NOT use knorr swiss broth, white rose, or any of those, they have a lot of chemicals.
For the tomato and pepper soup, let the cream cool at room temperature for about 30 minutes. Then, store in a tightly closed container in the refrigerator.


Serving: 1servingCalories: 4576kcalCarbohydrates: 963gProtein: 217gFat: 63gSaturated Fat: 9gPolyunsaturated Fat: 22gMonounsaturated Fat: 18gSodium: 2354mgPotassium: 58450mgFiber: 297gSugar: 649gVitamin A: 207696IUVitamin C: 3379mgCalcium: 2484mgIron: 67mg
Keyword classic tomato soup


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe first appeared in Piloncillo&Vainilla in April 2014.

Alejandra Graf
Latest posts by Alejandra Graf (see all)
5 from 1 vote (1 rating without comment)
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