Easy Creamy Roasted Tomato–Red Pepper Soup (Stovetop + Instant Pot)

Quick Facts
Time: 40 minutes • Yield: 4 bowls • Skill: Easy • Methods: Stovetop / Instant Pot / Slow Cooker • Diet: Vegetarian, Vegan, GF, DF

Microcopy: “Ladle up! Dinner in 30.”

Introduction (120–180 words)

The first sentence says it: vegetable soup that actually fits your life. When the day runs long and the fridge looks random, this roasted tomato–red pepper blend transforms basic produce into a silky, restaurant-style bowl. Roasting builds sweetness and depth; a quick blend turns it velvety; coconut milk (optional) adds luxe body without weighing you down. The result is a bright, slightly smoky soup you can keep mild or make spicy. It’s family-friendly, freezer-friendly, and perfect for Fall Soup Recipes, Winter Soup Recipes, Easy Soup Recipes, and Healthy Vegetable Soup goals. If soup nights are your thing, peek at my Tomato Soups collection for more Soup Ideas.

Why You’ll Love It

• One pan + one pot = minimal dishes
• Pantry-smart: tomatoes, peppers, broth, garlic
• Custom heat level
• Great next-day flavor for meal prep

Leila Moreau

Easy Creamy Roasted Tomato–Red Pepper Soup

This vibrant, silky soup blends roasted tomatoes and red peppers into a velvety, slightly smoky bowl that’s both comforting and healthy. Customize it with coconut milk for creaminess or chili flakes for heat—perfect for cozy nights or meal prep magic.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Vegetarian

Calories: 160

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 lb tomatoes, halved
• 2 large red bell peppers, quartered
• 1 small onion, cut into wedges
• 5–6 cloves garlic
• 2 tbsp olive oil
• 3 cups low-sodium vegetable broth
• 1–2 tbsp tomato paste
• 0.5 tsp smoked paprika (optional)
• 0.25–0.5 tsp red pepper flakes (to taste)
• 0.5 tsp fine sea salt + more to taste
• black pepper, to taste
• 0.5 cup full-fat coconut milk (optional)
• 1 tbsp sherry vinegar or lemon juice
• fresh basil or dill, for serving

Equipment

• baking sheet
• blender or immersion blender
• large pot
• knife and cutting board
• wooden spoon

Method

 

1. Preheat oven to 425°F (220°C). On a baking sheet, arrange tomatoes (cut side up), red peppers, onion, and garlic. Drizzle with olive oil and sprinkle with ½ tsp salt.
2. Roast for 20–25 minutes until vegetables are soft with caramelized edges.
3. In a large pot, warm a drizzle of oil. Add tomato paste and cook for 45 seconds until darkened in color.
4. Add roasted vegetables, broth, paprika, and chili flakes. Simmer for 5–8 minutes.
5. Use an immersion blender (or vented high-speed blender) to blend the soup until smooth and glossy.
6. Stir in coconut milk (if using) and vinegar or lemon juice. Season with salt and black pepper to taste.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 580mgPotassium: 640mgFiber: 4gSugar: 10gVitamin A: 2900IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

For a lighter soup, skip the coconut milk. Add protein with white beans or lentils. Use canned fire-roasted tomatoes and jarred peppers if short on time. For extra depth, finish with a splash of vinegar or lemon juice just before serving.

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Ingredients

• 2 lb tomatoes, halved
• 2 large red bell peppers, quartered
• 1 small onion, wedged
• 5–6 cloves garlic
• 2 tbsp olive oil
• 3 cups low-sodium vegetable broth
• 1–2 tbsp tomato paste
• ½ tsp smoked paprika (optional)
• ¼–½ tsp red pepper flakes (to taste)
• ½ tsp fine sea salt + more to taste
• Black pepper, to taste
• ½ cup full-fat coconut milk (optional)
• 1 tbsp sherry vinegar or lemon juice
• Fresh basil/dill for serving

What each ingredient does
Roasting oil + veg = caramelized depth; Broth = body; Tomato paste = color + umami; Spices = warmth; Coconut milk = creaminess; Acid = bright finish.
Must-have: tomatoes, peppers, broth, salt. Flexible: coconut milk, spices, fresh herbs.
Pro tip: Season at the end once blended; the flavor changes after puréeing.

Substitutions & Swaps

• Aromatics: sub 2 shallots for onion; add ½ tsp onion powder to boost savoriness.
• Veg families: add 1 diced carrot (sturdy sweet), a handful spinach (leafy) at finish.
• Proteins: 1 can white beans blended in = extra creamy; or stir in 1 cup cooked lentils.
• Diet tweaks: omit coconut milk for lighter soup; stays GF/DF/vegan.

Step-by-Step: Stovetop

1. Roast hot. 425°F (220°C) for 20–25 minutes: tomatoes (cut side up), peppers, onion, garlic; oil + ½ tsp salt. Caramelized edges = sweetness.
2. Start base. In pot, warm a drizzle of oil; cook tomato paste 45 seconds until deep red.
3. Simmer. Add broth, roasted veg, paprika, chili; simmer 5–8 minutes, just bubbling.
4. Blend. Immersion blend smooth (or vented blender, careful with steam).
5. Finish. Stir in coconut milk, then vinegar/lemon. Taste; add salt and pepper until balanced.

Doneness cues: Soup looks glossy; spoon coats lightly; a squeeze of lemon makes flavors pop.

Instant Pot Method

1. Sauté: oil + tomato paste 30 seconds; spices 10 seconds.
2. Add roasted veg (or canned fire-roasted tomatoes + jarred roasted peppers), 3 cups broth, ½ tsp salt.
3. High Pressure 4 minutes; Quick Release.
4. Blend; stir in coconut milk + acid; season.

Slow Cooker Method

Combine roasted veg (or canned swaptions), broth, paste, spices. Low 6–7 hours or High 3–4 hours. Blend; finish with coconut milk and acid. Add delicate herbs at the end.

Make It Creamy (Without Heavy Cream)

For body, purée 1 cup of soup with ½ cup drained white beans and stir back in. Or use ½ cup coconut milk right at the end—heat gently so it stays silky.

Toppings & Garnishes

• Crunch: garlicky croutons, toasted almonds or pepitas
• Fresh: basil chiffonade, chopped dill, microgreens
• Tang: lemon squeeze, balsamic drizzle
• Heat: chili crisp, smoked chili flakes

Sides & Pairings

Serve with crusty sourdough, grilled cheese, or a simple lemon-vinaigrette salad. Link it up with “Homemade Croutons” or an “Air-Fryer Grilled Cheese” for dunking.

Storage, Freezing & Reheating

Cool completely. Refrigerate 3–4 days, or freeze up to 3 months (best before adding coconut milk; stir it in after reheating). Reheat on low, adding a splash of broth if thick. Avoid freezing with delicate greens; add fresh after thawing.

Nutrition & Dietary Notes

Naturally gluten-free and vegetarian/vegan. Fiber-rich tomatoes and peppers support fullness; optional beans boost protein. Coconut milk offers creamy texture with minimal effort.

Troubleshooting

• Too thin? Simmer 5–10 minutes or blend a portion.
• Too thick? Stir in warm broth to loosen.
• Dull flavor? Add a pinch of salt and 1 tsp vinegar/lemon.
• Too spicy? Add a splash of coconut milk or a pinch of sugar.
• Stringy texture? Peel peppers thoroughly; blend longer.

FAQs

Can I use frozen peppers or tomatoes? Yes—roast from frozen; drain excess liquid.
What’s the best protein add-in? Chickpeas or lentils hold texture and reheat well.
How do I prevent curdling with coconut milk? Add off heat or at gentle simmer.
Can I meal-prep this? Absolutely—portion into jars; reheat with a splash of broth.
How long to pressure cook if using dry beans? Cook beans separately; stir in after.

Ingredient Spotlight: Tomatoes

Romas and San Marzanos roast beautifully thanks to lower water content. Their concentrated sweetness balances pepper smokiness and means less simmer time to reduce.

Chef Notes / Test Kitchen Tips

Spread vegetables in a single layer—crowding steams instead of roasts. Keep your blender halfway full and vent the lid to release steam. If you do one thing, finish with acid + salt until the flavor sings.

Variations

• Roasted Garlic Lover: Add a whole head of roasted garlic; skip flakes.
• Herby Basil: Blend in 10–12 basil leaves and finish with more on top.
• Smoky Paprika: Add 1 tsp smoked paprika and a drizzle of chili oil before serving.