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A white bowl of creamy tomato and red pepper soup garnished with a dollop of pesto, fresh thyme, and a dark swirl, sitting on a dark surface next to a striped towel.

Creamy Tomato and Red Pepper Soup with Pesto

This creamy tomato and red pepper soup is made with ripe tomatoes, sweet bell peppers, onions, and two kinds of pesto. It is naturally smooth without heavy cream and makes a flavorful light lunch or weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Mediterranean-Inspired
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 6 –7 large ripe tomatoes approximately 3 pounds, cored and roughly chopped
  • 2 large red bell peppers seeded and chopped
  • 2 medium yellow onions diced
  • ¾ cup water or low-sodium vegetable broth plus more as needed
  • 1 tablespoon red pepper pesto
  • 2 tablespoons basil pesto for serving
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon fine sea salt plus more to taste
  • Freshly ground black pepper to taste
  • Pinch of sugar optional

Method
 

  1. Wash and prepare the vegetables. Dice the onions, remove the seeds and membranes from the bell peppers, and chop the peppers into pieces.
  2. Peel the tomatoes if desired. Core and roughly chop them, keeping any juices released while cutting.
  3. 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.
    Chopped onions sautéing in a pot with a wooden spoon, the first step for making creamy tomato and red pepper soup.
  4. Add the red pepper pesto and Italian seasoning. Cook for about one minute, stirring frequently.
    Red pepper pesto being added to sautéed onions for creamy tomato and red pepper soup.
  5. Add the red bell peppers and continue cooking for 4–5 minutes.
  6. Add the tomatoes and their juices. Pour in the water or vegetable broth and season with salt and black pepper.
    Simmering tomatoes, red bell peppers, and onions in a pot with a wooden spoon, creating the base for a creamy tomato and red pepper soup.
  7. 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.
  8. 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.
    Using an immersion blender to puree cooked tomatoes and red bell peppers in a pot for a creamy soup.
  9. Taste the soup and add more salt or pepper if needed. If the tomatoes taste particularly acidic, add a small pinch of sugar.
  10. 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.
  11. 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.