This creamy tomato and red pepper soup is bright, velvety, and packed with the flavors of ripe tomatoes, sweet bell peppers, and aromatic pesto. Sautéed onions add natural sweetness, while red pepper pesto gives the soup an extra layer of rich, savory flavor.
You do not need heavy cream or potatoes to create its smooth texture. Once the vegetables are tender and blended, the soup becomes naturally thick and creamy. Serve it as a light lunch, pair it with crusty bread, or add a grilled cheese sandwich for a cozy and satisfying dinner.
Table of Contents
Why You’ll Love This Recipe
- Made with simple, fresh ingredients
- Naturally smooth without heavy cream
- Easy to adjust to your preferred consistency
- Flavored with two kinds of pesto
- Ready in about 50 minutes
- Perfect for lunch or a light weeknight dinner
- Easy to make ahead and reheat
The Best Tomatoes for Tomato Soup
Use ripe, meaty tomatoes with plenty of flavor for the best creamy tomato and red pepper soup. Since tomatoes are the main ingredient, their quality will have a noticeable effect on the finished soup.
If your tomatoes have thick skins, you can peel them before cooking. Cut a shallow X into the bottom of each tomato, place them in boiling water for about one minute, and then transfer them to a bowl of ice water. The skins should peel away easily.
Peeling the tomatoes is optional, especially if you have a powerful blender. However, it will give the soup an even smoother texture.
Why Add Red Bell Peppers?
Red bell peppers add natural sweetness that balances the acidity of the tomatoes in this creamy tomato and red pepper soup. They also deepen the soup’s red-orange color and make the flavor slightly richer.
Red bell peppers work best in this recipe. Yellow or orange peppers can also be used, although they will produce a milder flavor. Green bell peppers are not recommended because they may add bitterness.
What Kind of Pesto Should I Use?
This tomato and red pepper soup uses two types of pesto:
- Red pepper pesto is cooked with the onions and seasonings to deepen the flavor of the soup.
- Basil pesto is added when serving so its fresh, herby flavor remains noticeable.
Red pepper pesto may also be labeled as pepper pesto or pesto ai peperoni. If you cannot find it, substitute one tablespoon of tomato paste or roasted red pepper spread.
How to Make Creamy Tomato and Red Pepper Soup
Begin by cooking the diced onions in olive oil until they become soft and translucent. Give them enough time to soften without browning, as slowly cooked onions add pleasant sweetness to the soup.
Add the red pepper pesto and Italian seasoning. Cook for about one minute, stirring constantly, to release their aroma.
Add the chopped red bell peppers and cook for another 4–5 minutes. Stir in the tomatoes, water or vegetable broth, salt, and black pepper.
Bring the soup to a gentle boil, reduce the heat, and cover the pot. Simmer until all the vegetables are completely tender.
Remove the pot from the heat and carefully blend the soup with an immersion blender until smooth and creamy. Taste and adjust the seasoning before serving.
How to Adjust the Consistency
The amount of liquid needed will depend on how juicy your tomatoes are.
If the soup is too thick, add a little hot water or vegetable broth. If it is too thin, return it to the stove and simmer uncovered for 5–10 minutes.
For an exceptionally smooth, restaurant-style texture, strain the blended soup through a fine-mesh sieve. This step is optional but will remove tomato seeds and small pieces of skin.
Can I Use Canned Tomatoes?
Yes. You can prepare this soup when fresh tomatoes are out of season by using canned whole peeled tomatoes.
Use approximately two 28-ounce cans of whole peeled tomatoes with their juices. Because canned tomatoes contain more liquid, wait to add the water or broth until after blending. You can then thin the soup as needed.
Can I Add Cream?
This creamy tomato and red pepper soup is naturally creamy without the addition of heavy cream. However, you can stir in ¼ to ½ cup of heavy cream after blending if you prefer a milder and richer flavor.
Warm the soup gently after adding the cream, but do not let it boil vigorously.
Creamy Tomato and Red Pepper Soup with Pesto
Ingredients
Method
- Wash and prepare the vegetables. Dice the onions, remove the seeds and membranes from the bell peppers, and chop the peppers into pieces.
- Peel the tomatoes if desired. Core and roughly chop them, keeping any juices released while cutting.
- Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the onions and cook for 5–7 minutes, stirring occasionally, until soft and translucent. Do not let them burn.
- Add the red pepper pesto and Italian seasoning. Cook for about one minute, stirring frequently.
- Add the red bell peppers and continue cooking for 4–5 minutes.
- Add the tomatoes and their juices. Pour in the water or vegetable broth and season with salt and black pepper.
- Bring the soup to a gentle boil. Reduce the heat, cover, and simmer for 20–25 minutes, or until all the vegetables are very tender.
- Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy. Keep the blender head submerged to prevent splashing.
- Taste the soup and add more salt or pepper if needed. If the tomatoes taste particularly acidic, add a small pinch of sugar.
- If the soup is too thick, add a little more hot water or broth. If it is too thin, simmer it uncovered for another 5–10 minutes.
- Divide the soup among bowls. Top each serving with basil pesto and garnish with fresh basil, red pepper flakes, croutons, Parmesan, or olive oil if desired.
Notes
- Use ripe, flavorful tomatoes for the best results.
- Red pepper pesto may be labeled as pepper pesto or pesto ai peperoni.
- If red pepper pesto is unavailable, substitute one tablespoon of tomato paste or roasted red pepper spread.
- For a richer soup, stir in ¼ to ½ cup of heavy cream after blending.
- For an extra-smooth texture, strain the soup through a fine-mesh sieve.
- If using a countertop blender, let the soup cool slightly and blend it in batches. Vent the lid so steam can escape.
- Store refrigerated in an airtight container for up to four days.
- Nutrition information is an estimate and will vary depending on the pesto used.
What to Serve with Tomato and Red Pepper Soup
Serve this creamy tomato and red pepper soup hot with a spoonful of basil pesto. You can also garnish it with fresh basil, red pepper flakes, grated Parmesan, croutons, or a drizzle of extra-virgin olive oil.
It pairs especially well with:
- Grilled cheese sandwiches
- Garlic bread
- Toasted sourdough
- Mozzarella toast
- Focaccia
- A simple green salad
For another cozy blended soup, try my Pumpkin Soup with Blue Cheese.
Storage and Reheating
This creamy tomato and red pepper soup stores well: allow it to cool, transfer it to an airtight container, and refrigerate it for up to four days.
Reheat it in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or vegetable broth if the soup has thickened in the refrigerator.
The soup can also be frozen for up to two months. Freeze it without the basil pesto and add the pesto only after reheating.
Frequently Asked Questions
Do I need to peel the tomatoes?
No. A powerful immersion blender can process the tomato skins, but peeling the tomatoes will give the soup a smoother texture.
Can I roast the vegetables instead?
Yes. Roast the tomatoes, peppers, and onions at 425°F for approximately 30–35 minutes, then combine them with the remaining ingredients and blend. Roasting will give the soup a sweeter and more concentrated flavor.
What can I use instead of red pepper pesto?
Substitute one tablespoon of tomato paste or roasted red pepper spread. You can also blend a few pieces of jarred roasted red pepper with olive oil.
Why does my tomato soup taste acidic?
The acidity depends on the variety and ripeness of the tomatoes. Add a small pinch of sugar, a splash of cream, or another half of a sweet red bell pepper.
Can I make this soup vegan?
Yes. Use vegetable broth and choose red pepper and basil pestos that do not contain Parmesan or other dairy ingredients.
Can I make the soup ahead of time?
Yes. The flavor becomes even more developed after the soup rests. Prepare it one or two days in advance and add the basil pesto immediately before serving.