Quick Facts:
Time: 40 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pan + blender • Diet: Vegetarian, GF, DF-option
Introduction
Tomato soup is the first thing many of us reach for when we want comfort fast, and this creamy basil-forward take brings roasted red peppers to the party for color and natural sweetness. The result is a velvety bowl with gentle smokiness, balanced acidity, and a clean finish that welcomes basil, olive oil, or crunchy croutons. Texture is ultra-smooth, flavor is layered, and the process is weeknight-simple. It’s ideal for families, budget cooks, meal prep lovers, and anyone who wants a fall-ready soup that tastes like it simmered all day—without actually doing that.
Why You’ll Love It
- Weeknight-easy: 15 minutes prep, 25 minutes cook
- Flexible: works with canned or roasted tomatoes
- Balanced flavor: sweet pepper meets bright tomato
- Great leftovers: freezer-friendly without the cream
Craving more? Check out our Tomato Soups for cozy bowls in every season.
Creamy Tomato Soup with Basil & Roasted Red Pepper
Ingredients
Equipment
Method
- Heat olive oil in a heavy pot over medium heat. Add chopped onion and a pinch of salt. Sauté for 6–7 minutes until translucent. Stir in garlic and tomato paste, cooking for 1 minute until the paste darkens.
- Add crushed tomatoes, roasted red peppers, vegetable stock, smoked paprika, and optional sugar. Stir and bring to a gentle simmer. Let simmer for 10 minutes to blend the flavors.
- Turn off the heat. Use an immersion blender or work in batches with a countertop blender (vent lid) to blend the soup until completely smooth and silky.
- Return blended soup to the pot. Off heat, stir in cream or coconut milk. Season with salt and black pepper to taste. Add torn basil leaves and stir gently.
- Ladle soup into bowls. Garnish with herby croutons, feta, or a drizzle of olive oil. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1 tbsp tomato paste
- 1 can (28 oz) crushed or diced tomatoes (fire-roasted if possible)
- 1½ cups jarred roasted red peppers, drained
- 2 cups vegetable stock (low-sodium)
- ½ tsp smoked paprika
- ½ tsp sugar (optional, to balance acidity)
- ½–¾ tsp kosher salt, to taste
- Black pepper, to taste
- ¼–⅓ cup light cream, half-and-half, or coconut milk (DF option)
- ½ cup loosely packed basil leaves, torn
- To serve: herby croutons or crumbled feta; olive oil for drizzling
What each ingredient does—Olive oil: carries flavor; Onion/garlic: aromatics; Tomato paste: umami boost; Tomatoes: body + acidity; Roasted peppers: sweetness, color; Stock: consistency; Smoked paprika: warmth; Sugar: optional balance; Salt/pepper: seasoning; Cream/coconut milk: creaminess; Basil: freshness; Toppings: crunch/contrast.
Pro tip: Add cream off heat to keep the soup glossy and prevent separation.
Substitutions & Swaps
- Aromatics: Use leeks or add a diced carrot if you like a sweeter profile.
- Tomatoes: Whole peeled canned? Crush by hand; add an extra pinch of salt.
- Peppers: Roast fresh bell peppers under the broiler until blackened; steam in a bowl, then peel and seed.
- Heat: Add a pinch of chili flakes or harissa.
- Diet swaps: Keep it DF with coconut milk or skip dairy and finish with olive oil. The soup is naturally GF and vegetarian.
- Budget/time: Pre-minced garlic and jarred peppers save minutes; use bouillon + water if stock is out.
Equipment Notes
A 10- to 12-inch heavy pot ensures even heat. An immersion blender gives you control; a countertop blender yields silkiness—blend in batches and vent the lid. A ladle and measuring cup make it easy to portion and store.
Step-by-Step
- Sauté the base (6–7 min). Heat olive oil over medium. Add onion and a pinch of salt; cook until translucent. Stir in garlic and tomato paste; cook 1 minute until the paste darkens.
- Build the soup (10 min simmer). Add tomatoes, roasted peppers, smoked paprika, and stock. Bring to a gentle simmer and cook 10 minutes to marry flavors.
- Blend smooth. Off heat, blend until completely silky. If using a blender, work in batches and keep the lid vented.
- Finish & season. Return to pot; stir in cream or coconut milk off heat. Add salt and pepper to taste; a pinch of sugar if needed. Fold in torn basil.
- Serve. Ladle into warm bowls. Top with herby croutons or feta and a drizzle of olive oil.
Doneness cues: Smooth, glossy texture; soup holds a light ribbon when drizzled back from the spoon.
Make-Ahead, Storage & Reheating
Make-ahead: Blend the soup (without cream) and chill up to 2 days.
Fridge: 3–4 days in sealed containers.
Freeze: Up to 3 months without dairy; add cream after thawing and reheating.
Reheat: Low heat on the stovetop; loosen with stock or water and brighten with a small squeeze of lemon.
Planning your week? Add a few more soups to your rotation for simple, budget-friendly meals.
How to Lighten / Make It Creamy
- Lighten: Skip dairy and swirl in extra-virgin olive oil; add a handful of cannellini beans before blending for body.
- Creamy: For ultra-rich, blend in more cream or a spoon of plain yogurt (tempered with warm soup first).
Toppings, Garnishes & Finishes
Crunch: Garlic-herb croutons, toasted pumpkin seeds, crispy shallots
Fresh: Basil, parsley, chives
Tang/Heat: Lemon juice, red pepper flakes, chili oil
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Pair with toasted sourdough, simple arugula salad, or roasted broccoli. Non-alcoholic pairing: sparkling water with lemon; light herbal teas also work.
Scaling the Recipe
Double all ingredients and extend the simmer a few minutes to fully heat. Use a large pot and blend in batches. For half batches, keep simmer time the same for best flavor.
Nutrition & Dietary Notes
Tomatoes and peppers bring antioxidants and vitamin C; the soup offers light protein and fiber. It’s vegetarian and GF; for DF, use coconut milk or olive oil finish.
Troubleshooting
- Too acidic? Stir in a splash of cream or coconut milk, or a pinch of sugar.
- Flat flavor? Add salt in tiny pinches and a squeeze of lemon.
- Too thick? Thin with warm stock; simmer 1–2 minutes after adjusting.
- Too thin? Simmer to reduce or blend in a few beans.
FAQs
Can I use frozen or pre-cut veg? Yes—frozen diced onions and jarred peppers are great time-savers.
What are the best swaps? Add spinach at the end; stir in tiny pasta for a pasta-soup riff.
How do I avoid curdling? Add dairy off heat and stir gently.
Is it freezer-friendly? Yes—freeze without dairy up to 3 months, then add cream after reheating.
Can I meal prep it? Absolutely; it reheats in minutes for lunches.
Variations
- Lemony Herb: Finish with lemon zest/juice, dill, and parsley.
- Spicy Chipotle: Blend in chipotle in adobo and a touch of honey; finish with lime.
- Creamy Parmesan: Stir in grated parmesan and a small splash of cream.
Chef Notes / Test Kitchen Tips
Blooming tomato paste with aromatics is the fastest way to create cooked-all-day flavor. Taste before and after blending—blending increases perceived sweetness, so re-balance with salt and a kiss of acid. Expect the soup to be done between 18–22 minutes of active cooking after prep.
Conclusion
This creamy tomato soup with basil and roasted red pepper brings reliable comfort in 40 minutes. Make a pot tonight, stash a jar for later, and top each bowl with something crunchy and something fresh. If you loved it, add a rating or comment and share your favorite garnish idea.
