Roasted Pepper Tomato Soup

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This super simple, absolutely perfect tomato soup wants to be your go-to tomato soup recipe.


  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, roughly chopped
  • a big pinch of sea salt
  • 2 roasted red peppers (about 1 cup / 1/2 a 16-ounce jar)
  • 1 28-ounce can diced tomatoes
  • 2 cups chicken broth (or use veggie broth to make it vegetarian)
  • 1 cup heavy cream (or your favorite dairy-free alternative)
  • handful basil leaves
  • black pepper, optional


  1. In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions. garlic and a good pinch of salt, and sauté for 6-8 minutes, stirring occasionally, until golden brown and softened.
  2. Add the peppers, tomatoes, and chicken broth and turn the heat up to high. Boil for 10 minutes, uncovered.
  3. Stir in the cream, and puree in batches, adding the basil to the blender.
  4. Season to taste with salt and pepper, if desired.


For a dairy-free version, use full fat coconut milk, oat milk, cashew cream, or your favorite dairy-free milk.