Slow-Simmered Tomato and Roasted Red Pepper Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, velvety soup combining roasted red peppers and ripe tomatoes, slow-cooked to deepen the flavors and finished with a touch of fresh basil. This mediterranean-inspired soups (vegetarian) ready in about 70 minutes pairs ripe tomatoes, red bell peppers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 55 min Serves 6 Mediterranean cuisine 160 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5-6 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for another minute until fragrant.
  2. Step 2: Add 2 lbs quartered ripe tomatoes and 3 peeled roasted red bell peppers to the pot. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Cook for 5 minutes, stirring occasionally.
  3. Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer. Reduce heat to low and let it simmer uncovered for 45 minutes, stirring every 10 minutes to prevent sticking.
  4. Step 4: Remove from heat and use an immersion blender to puree the soup until smooth and velvety. Stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream if using, then adjust seasoning with extra salt and pepper to taste. Serve hot.

Frequently asked questions

How long does Slow-Simmered Tomato and Roasted Red Pepper Soup take to make?

Total time is about 70 minutes (15 min prep + 55 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 Slow-Simmered 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 ripe tomatoes from drying out.

Can I substitute ingredients in Slow-Simmered 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 Slow-Simmered Tomato and Roasted Red Pepper Soup 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 Slow-Simmered Tomato and Roasted Red Pepper Soup 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.

What others are saying

Related recipes