Half-and-Half Tomato and Roasted Red Pepper Soup
A smooth, aromatic soup blending equal parts fresh tomatoes and roasted peppers for balanced sweetness and depth. This italian-inspired soups ready in about 40 minutes pairs diced fresh tomatoes, drained and chopped roasted red peppers, medium, diced 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half Tomato and Roasted Red Pepper Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-and-Half Tomato and Roasted Red Pepper Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced fresh tomatoes from drying out.
Can I substitute ingredients in Half-and-Half Tomato and Roasted Red Pepper Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Tomato and Roasted Red Pepper Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-and-Half Tomato and Roasted Red Pepper Soup?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
