Whip up a batch of cozy, comforting, and healthy roasted red pepper tomato soup with just a few pantry staples. It's dairy-free and packed with flavor - perfect for quick weekday meals.
A Creamy, Flavor-Packed Soup That’s Surprisingly Easy
If you're looking for a cozy, comforting soup that comes together quickly with minimal effort—but doesn’t skimp on flavor—this roasted red pepper tomato soup is for you. Smoky, naturally sweet, and velvety smooth, it’s the kind of soup that feels rich and satisfying without being heavy.
What sets this soup apart is the deep, fire-roasted flavor from both the tomatoes and red peppers, balanced with warming spices and a touch of creaminess from cashews—no dairy needed. It’s incredibly easy to make and mostly relies on pantry staples. A quick simmer and a blend is all it takes.
Whether you're vegan, dairy-free, or just want a lighter take on classic tomato soup, this version delivers big flavor with very little fuss.
❤️ Why You’ll Love This Soup
- Easy to Make – Just chop, simmer, blend, and serve.
- Naturally Dairy-Free & Vegan – Cashews bring the creaminess without cream.
- Ready in 30 Minutes – A perfect weeknight meal or make-ahead lunch.
- Healthy and Nourishing – Whole food ingredients that still feel indulgent.
🛒 Ingredients & Helpful Notes
🌶️ Main Ingredients
- Roasted red peppers - Adds a smoky, sweet depth; jarred versions are convenient and flavorful.
- Fire-roasted tomatoes - Brings bold, roasted flavor and the perfect tomato base for the soup.
- Carrots - Natural sweetness that balances acidity from the tomatoes.
- Shallot - Milder than onions, adds a subtle aromatic base without overpowering.
- Garlic cloves - Boosts the savory flavor—essential in a tomato-based soup.
🧂 Seasonings & Flavor
- Olive oil - For sautéing the aromatics and adding richness.
- Sea salt - Brings out all the natural flavors; adjust based on your broth.
- Paprika - Adds warmth and a touch of smokiness.
- Cayenne pepper (optional) - For gentle heat—feel free to leave it out if you prefer it mild.
🥛 For Creaminess
- Cashews - Blended into the soup for a naturally creamy texture without dairy.
💧 Liquids
- Vegetable broth or water - Broth gives extra depth, but water works fine if you prefer a lighter taste.
🍅 How to Make Roasted Red Pepper Tomato Soup
Step-by-Step:
- Sauté the aromatics and spices
In a large pot, heat the olive oil over medium heat. Add the diced shallot, minced garlic, and chopped carrots, then stir in the paprika and cayenne (if using). Cook for 3-5 minutes until fragrant and the carrots are slightly softened. - Add in the main ingredients
Stir in the roasted red peppers, fire-roasted tomatoes (with their juices), broth or water, and cashews. - Simmer
Bring everything to a boil, then reduce the heat and let simmer gently for 15–20 minutes, until the carrots are fully tender and the flavors have melded. - Blend until smooth
Use an immersion blender directly in the pot, or carefully transfer the soup to a high-speed blender. Blend until completely creamy and smooth. - Taste & serve
Return the soup to the pot if needed and warm through. Taste and adjust the seasoning if necessary. Ladle into bowls and garnish with toasted almond slices or fresh herbs, if desired.
🧑🍳 Tips & Customizations
- No cashews? Try a splash of coconut milk for creaminess.
- Make it chunkier: Blend only half for a more textured soup.
- Spice it up: Add a pinch more cayenne or a dash of smoked paprika for a kick.
- Freeze it! This soup freezes beautifully—just skip the garnish and add it when reheating.
🔥 How to Roast Your Own Red Peppers (Optional)
If you have the time, roasting your own peppers is easy and adds even more flavor:
- Halve and de-seed 6 red bell peppers.
- Place cut-side down on a baking sheet and broil for 10–12 minutes, until skins are blackened.
- Transfer to a covered bowl for 10–15 minutes to steam.
- Peel off the skins and chop.
🌟 Final Thoughts
This roasted red pepper tomato soup is proof that a simple soup can be both comforting and exciting. It’s ideal for busy weeknights, meal prep, or when you just need something warm and nourishing in under 30 minutes. And with its naturally creamy texture and dairy-free base, it’s a recipe you’ll come back to again and again.
More Red Pepper Recipes:
Healthy Roasted Red Pepper and Tomato Soup
Whip up a batch of cozy, comforting, and healthy roasted red pepper tomato soup with just a few pantry staples. It's dairy-free and packed with flavor - perfect for quick weekday meals.
Ingredients
- 2 Tablespoon/30ml olive oil
- 1 shallot, finely diced
- 2 garlic cloves, finely minced or grated
- 2-3 medium carrot, finely chopped
- ½ teaspoon fine sea salt
- ¼ teaspoon paprika
- ⅛th teaspoon cayenne pepper
- 16 ounce/454g can of roasted red pepper, drained and coarsely chopped
- 14.5 ounce/411g jar of fire roasted tomatoes (with juices)
- 2 cups/480ml vegetable broth or filtered water
- ¼ cup/28g raw cashews
- Toasted almond slices for serving (optional)
Instructions
Heat olive oil in a large saucepan or soup pot, add shallot, garlic, carrots, salt and spices and cook until fragrant and shallots and carrots begin to soften (about 3-5 minutes).
Add peppers, can of diced tomatoes, broth or water and cashews; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Puree soup in blender or with an immersion blender. Return to pot if necessary to gently reheat before serving, and garnish with toasted almond slices if desired.
Notes
How to Roast Peppers:
- Pre-heat broiler. Halve and seed 6 red peppers.
- Place peppers cut side down on two baking sheets and broil until skins are charred and the peppers are tender, (about 10-12 minutes.) Remove from oven, place into a heatproof bowl and cover bowl with a lid or plate for 15 minutes. When cool enough to handle, peel the charred skins away and coarsely chop the peppers.
Variations:
- Roast your own peppers. (See instructions above.)
- Use regular diced tomatoes instead of fire roasted.
- Use ¼ of a yellow onion instead of shallot.
- Adjust spice levels up or down according to taste.
- Use water instead of broth or stock.
- Stir in coconut milk or dairy-free yogurt of choice.
Storage:
Store in an airtight container in the fridge for up to 5 days.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 750mgCarbohydrates: 20gFiber: 5gSugar: 11gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Susannah says
This looks divine! Can't wait to try!