Roasted Red Pepper and Tomato Soup with Oregano

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A comforting, rustic soup highlighting sweet red peppers and tomatoes, accented with dried Mediterranean oregano for a warm and aromatic experience. This Mediterranean-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 3 medium, seeded and chopped red bell peppers
• 28 oz can canned crushed tomatoes
• 3 cups vegetable broth
• 1 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes
• 6 leaves, chopped fresh basil leaves
• 1/4 cup heavy cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5-6 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Stir in 3 chopped medium red bell peppers and cook for 8 minutes, stirring occasionally, until softened.
4. Step 4: Pour in one 28 oz can crushed tomatoes and 3 cups vegetable broth. Add 1 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine.
5. Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes to marry the flavors and slightly reduce.
6. Step 6: Remove from heat and carefully blend the soup with an immersion blender until smooth and creamy.
7. Step 7: Stir in 1/4 cup heavy cream and 6 chopped fresh basil leaves. Reheat gently for 2 minutes, then serve hot.