Fire-Roasted Tomato & Red Pepper Soup: Smoky Comfort in a Bowl

I’ll never forget the day I created this Fire-Roasted Tomato & Red Pepper Soup. It was one of those gray afternoons, rain gently tapping the windows, the kitchen just warm enough. I’d roasted a few red peppers the night before for a salad that never happened, and I had a can of fire-roasted tomatoes staring me down from the pantry. The craving for soup hit hard, so I leaned into it. A few cloves of garlic, a splash of cream, and a handful of herbs later… bam. Comfort in a bowl, with a smoky edge that made it feel like I was spooning up something special.

It’s Shaym from SoolFood, and this one’s been on heavy rotation in my kitchen. It’s smooth, flavorful, and so simple to pull together. Whether you’re making lunch for one or serving guests with crusty bread on the side, this recipe never misses.

What Makes This Soup So Good?

Fire-roasted tomatoes bring instant smoky depth without needing to char anything yourself. The red peppers lend a natural sweetness, and garlic, basil, and a touch of cream round it out into a rich, spoon-coating texture. Even better? It’s all done in under 40 minutes.

Craving more cozy recipes? Try our Beef and Noodles Recipe for another comfort food classic, or pair your soup with these Air Fryer Carrots for a crispy side. You can also batch-cook from our Crockpot Recipes High Protein collection if you’re planning ahead.

Fire-Roasted Tomato & Red Pepper Soup Recipe

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Skill Level: Easy

🫑 Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 2 large red bell peppers, roasted, peeled, and chopped (or use jarred roasted peppers)
• 1 (28 oz) can fire-roasted crushed tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon dried basil
• 1/4 teaspoon smoked paprika (optional for extra depth)
• Salt and black pepper, to taste
• 1/4 cup heavy cream or full-fat coconut milk (optional for creaminess)
• Fresh basil or croutons for garnish

Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent. Add garlic and stir for another 30 seconds.
2. Add peppers and tomatoes: Stir in chopped roasted red peppers and fire-roasted tomatoes. Let it simmer for 2 minutes to blend flavors.
3. Simmer with broth: Pour in the vegetable broth, add basil and paprika. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
4. Blend it smooth: Use an immersion blender to purée the soup in the pot, or transfer it carefully in batches to a blender. Blend until silky smooth.
5. Finish with cream: Stir in the cream or coconut milk if using. Adjust seasoning with salt and pepper.
6. Serve: Ladle into bowls, garnish with fresh basil or croutons, and enjoy with toasted sourdough.

Optional Add-Ons & Swaps

• Add red pepper flakes or hot sauce for a spicy kick.
• Stir in cooked white beans or lentils for extra protein.
• Top with grilled cheese croutons for the ultimate comfort fix.