Roasted Red Pepper and Tomato Soup with Oregano
A comforting, rustic soup highlighting sweet red peppers and tomatoes, accented with dried Mediterranean oregano for a warm and aromatic experience. This mediterranean-inspired soups (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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 3: Stir in 3 chopped medium red bell peppers and cook for 8 minutes, stirring occasionally, until softened.
- 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.
- Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes to marry the flavors and slightly reduce.
- Step 6: Remove from heat and carefully blend the soup with an immersion blender until smooth and creamy.
- Step 7: Stir in 1/4 cup heavy cream and 6 chopped fresh basil leaves. Reheat gently for 2 minutes, then serve hot.
Frequently asked questions
How long does Roasted Red Pepper and Tomato Soup with Oregano take to make?
Total time is about 50 minutes (10 min prep + 40 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 Roasted Red Pepper and Tomato Soup with Oregano?
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 olive oil from drying out.
Can I substitute ingredients in Roasted Red Pepper and Tomato Soup with Oregano?
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 Roasted Red Pepper and Tomato Soup with Oregano for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Roasted Red Pepper and Tomato Soup with Oregano vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
