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Roasted Red Pepper and Tomato Soup with Goat Cheese

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Calories: 140
Roasted red pepper soup in a bowl with croutons, goat cheese and pesto with a spoon

Bold, bright and a little smoky, this roasted red pepper and tomato soup recipe is easy to make and easy to love!

What’s Better Than Tomato Soup? Roasted Red Pepper Tomato Soup!

While we love a good mug of creamy tomato soup—yes, we are soup-in-a-mug people—this roasted red pepper soup gives classic tomato soup a run for it’s money! Roasted peppers—they come from a jar, so no prep needed—plus fire roasted tomatoes make for a boldly flavored soup with a wonderful smoky flavor that we just adore. Particularly as we head into the cooler months, this is exactly the kind of flavor profile we really crave. Crumbled goat cheese is our topping of choice, but you can also play around with the garnishes—just like regular tomato soup, it pairs really well with a perfect grilled cheese.

ingredients laid out for roasted red pepper soup, stock, onions, pesto, goat cheese, olive oil, fire roasted tomatoes, spices
garlic and onion sautéed in olive oil in a soup pot
stock, roasted red peppers, fire roasted tomatoes, garlic and onions in a soup pot for roasted red pepper soup
stock, roasted red peppers, fire roasted tomatoes, garlic, spices and onions in a soup pot for roasted red pepper soup

What You’ll Need To Make The Best Roasted Red Pepper Soup You’ve Ever Tasted.

If we tell you that the main ingredients for this soup come largely out of cans and jars, would you still believe us that the resulting red pepper soup is insanely delicious? Well buckle up, because that’s what we’re telling you! Here’s how basic the ingredients are for this easy roasted pepper tomato soup:

  • Onion
  • Brown sugar
  • Garlic
  • Jarred roasted red peppers
  • Canned fire-roasted tomatoes
  • Stock (chicken or vegetable—either is fine!)
  • Red wine vinegar
  • Italian seasoning
  • Paprika
  • Red pepper flakes
stock, roasted red peppers, fire roasted tomatoes, garlic, spices and onions in a blender for roasted red pepper soup
stock, roasted red peppers, fire roasted tomatoes, garlic, spices and onions blended in a blender for roasted red pepper soup

How To Make Roasted Red Pepper Soup

Because this red pepper soup recipe gets all of its roasty, toasty, smoky goodness from work done by someone else—thank you, canned fire-roasted tomatoes and roasted peppers!—it’s a very easy soup that offers a major return on your minimal time investment. In other words, it rocks. Here’s how to make the very best roasted red pepper and tomato soup:

  1. Onions + brown sugar = quick caramelized onions! And by quick, we mean about 20 minutes instead of hours. However! If you are tight on time, just sauté the onions in oil for a few minutes like you normally would when you start a soup recipe.
  2. Add the garlic, roasted red peppers, roasted tomatoes and stock.
  3. Bring the soup to a boil, then simmer for 20 minutes.
  4. Season! Salt, vinegar, Italian seasoning, paprika and red pepper flakes. Let the pot simmer for a few more minutes so the flavors meld.
  5. Purée! The best way to do this is with an immersion blender, but you can also do it—very carefully—in a blender. Just work in batches and be careful with the hot soup.
roasted red pepper soup in a ladle over a pot of soup
Roasted red pepper soup in a bowl with croutons, goat cheese and pesto

More Cozy Fall Soup Recipes To Try

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Roasted red pepper soup in a bowl with croutons, goat cheese and pesto with a spoon

Cozy Up To A Big Bowl of Roasted Red Pepper Soup & Then Tell Us About It!

If you make this our roasted red pepper soup recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Roasted Red Pepper and Tomato Soup with Goat Cheese

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Calories: 140

Ingredients

  • 2 tbsp Olive oil
  • 1 Small onion, chopped
  • 2 tsp Brown sugar
  • 2 Garlic cloves, chopped
  • 1 jar (16 oz) Roasted red peppers, drained
  • 3 cans (14.5 oz) Fire-roasted tomatoes
  • 2 cups Chicken (or vegetable) stock
  • 1 tsp Salt
  • 2 tsp Red wine vinegar
  • 1tsp Italian seasoning
  • 1/4 tsp Paprika
  • 1/4 tsp Chili flakes

Method

  1. Heat the olive in a large soup pot, set to medium heat.
  2. Sauté the onions and brown sugar together until caramelized, about 20 minutes (you can skip this step if you are running short on time, but it adds wonderful flavor to the dish).
  3. Once the onions are browned and fully translucent, add the garlic and sauté for 3 minutes until fragrant.
  4. Add the peppers and tomatoes to the pot along with the chicken stock. Bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Season with salt, vinegar, Italian seasoning, paprika and chili flakes.
  7. Transfer the soup in batches to a high powered blender. Purée the soup on high until completely smooth.
  8. Serve soup with pesto, crumbled goat cheese and croutons. Enjoy