Roasted Tomato & Red Pepper Soup with Herbed Croutons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful, smooth tomato soup infused with roasted red peppers and topped with homemade garlic-herb croutons. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs (14 oz) cans diced tomatoes, medium, finely diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (14 oz) cans diced tomatoes
• 1 (14 oz) jar, drained roasted red peppers
• 1 medium, finely diced yellow onion
• 3 cloves, minced garlic
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 cups chicken broth
• 1/4 cup heavy cream
• 1/2 loaf, cut into 1/2-inch cubes baguette
• 2 tbsp olive oil
• 2 tbsp, chopped fresh parsley
• 1/2 tsp garlic powder

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Spread 1/2 loaf of baguette cubes on a baking sheet, toss with 2 tbsp olive oil, 1/2 tsp garlic powder, and 2 tbsp chopped parsley, then bake for 12 minutes until golden and crisp.
2. Step 2: In a large pot, sauté 1 medium diced yellow onion and 3 minced garlic cloves in 1 tbsp olive oil over medium heat for 5 minutes until soft and translucent.
3. Step 3: Add 2 cans diced tomatoes, 1 jar roasted red peppers, 1 tsp dried basil, 1/2 tsp dried oregano, and 2 cups chicken broth. Simmer uncovered for 20 minutes, stirring occasionally.
4. Step 4: Use an immersion blender to puree the soup until completely smooth (or carefully transfer to a blender in batches).
5. Step 5: Return soup to the pot and stir in 1/4 cup heavy cream. Simmer for 5 minutes until heated through and slightly thickened, tasting for seasoning.
6. Step 6: Ladle soup into bowls and top with the homemade garlic-herb croutons before serving.