Half-and-Half Tomato and Roasted Red Pepper Soup

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A smooth, aromatic soup blending equal parts fresh tomatoes and roasted peppers for balanced sweetness and depth. This Italian-inspired soup recipe, ready in about 40 minutes, pairs fresh tomatoes, roasted red peppers, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, diced fresh tomatoes
• 2 cups, drained and chopped roasted red peppers
• 1 medium, diced onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried basil
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant, not browned.
2. Step 2: Stir in 2 cups diced fresh tomatoes, 2 cups chopped roasted red peppers, 4 cups vegetable broth, and 1 tsp dried basil. Bring to a gentle simmer, then reduce heat to low and cook for 20 minutes to meld flavors.
3. Step 3: Use an immersion blender to puree soup until smooth, or carefully transfer to a countertop blender in batches. Season with salt and pepper to taste. Serve hot with crusty bread.