5-Minute Roasted Red Pepper & Tomato Soup

ByAnne Danahy, RD Published Updated on
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This fast and easy roasted red pepper and tomato soup comes together in a blender in under 5 minutes with no roasting, chopping, sautéing, or simmering required. 

Pantry staples like jarred roasted peppers and canned fire-roasted tomatoes do the heavy lifting. Hummus is the secret ingredient that adds rich, dairy-free creaminess, a boost of plant-based protein, and lots of flavor, making this Mediterranean-inspired soup both satisfying and nourishing. 

With its vibrant color and smoky-sweet flavor from roasted red peppers, this antioxidant-rich soup is perfect for busy weeknights.

Two white bowls of roasted red pepper and tomato soup with a colorful striped napkin and a bowl of croutons.

Dietitian tip: Vegetable-packed soups like this one, my roasted vegetable soup, or curried sweet potato bisque are such an easy way to get maximum nutrition with minimal effort. This roasted red pepper and tomato soup is packed with lycopene from tomatoes, vitamin C from peppers, and heart-healthy ingredients that align perfectly with the Mediterranean diet. 

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Why You’ll Love This Recipe

  • 5-MINUTE MEAL – This creamy, cozy homemade soup is perfect for nights when you don’t feel like cooking, but you want something healthier than canned soup. All you need are a few pantry staples and a blender.
  • VERSATILE – You can easily adapt this base recipe by adding cooked grains like farro, brown rice, or quinoa, white beans for extra fiber, or leftover rotisserie chicken for more protein.
  • DAIRY-FREE CREAMINESS – Hummus creates a luxuriously creamy texture without any cream, milk, or butter, making this perfect for any diet, including those avoiding dairy.
  • FREEZER-FRIENDLY – With its smooth texture and no dairy, this soup freezes and thaws beautifully.

Recipe Ingredients

Here are the key ingredients for this roasted red pepper and tomato soup. Substitutions and variations are listed in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make roasted red pepper and tomato soup.

Roasted red peppers – My favorite peppers to keep on hand for this soup or to toss in a Mediterranean chopped salad are roasted piquillo peppers. They’re slightly sweet with a mild smokiness. 

Canned tomatoes – I love the smoky flavor fire-roasted crushed tomatoes provide, but you can also use plain tomatoes. Choose a good-quality organic canned tomato brand.

Hummus – This surprising ingredient adds creaminess, garlic, and bright lemon flavor to this recipe. If you have homemade hummus (it’s so easy to make and freeze!), definitely use it here. Or use a good-quality packaged plain or garlic hummus. 

Stock – Use vegetable stock or broth to keep this recipe vegetarian, or chicken stock if you prefer the flavor.  

Garnishes – Crumbled feta cheese, chopped fresh basil, and homemade croutons are all delicious and add a nice flavor and texture to the soup. If you have homemade marinated feta in the fridge, definitely use it here!

Substitutions and Variations

  • Vary the spices – Add a pinch of red pepper flakes, a dash of smoked paprika, or a pinch of dried turmeric for warmth and depth. Or drizzle a spoonful of prepared pesto over the top for more garlic and basil flavor.
  • Make it protein-rich – Add cooked shredded chicken, white beans, or chickpeas after blending for a heartier, more filling soup.
  • Add whole grains – Add cooked farro, quinoa, brown rice, or orzo to create a heartier soup.
  • Boost the vegetables – Add a handful of fresh spinach, kale, or arugula at the end for extra nutrients and fiber.

How to Make 5-Minute Roasted Red Pepper & Tomato Soup

1. Blend the ingredients. Place the drained, roasted red peppers, tomatoes, hummus, and stock in a blender and blend for about 30 seconds, or until completely smooth.  

Steps to make roasted red pepper and tomato soup.

2. Heat the soup. Pour the blended soup into a saucepan and bring it to a boil gently, over medium-high heat. Stir the soup while heating it. To serve, garnish with feta cheese (skip this if you prefer a vegan soup), sliced fresh basil, and croutons. 

Two white bowls of roasted red pepper and tomato soup garnished with croutons, sliced basil, and feta cheese, next to a small bowl of croutons and a striped napkin.

Expert Tips

Choose quality ingredients. Since this soup has so few ingredients, each one counts. 

Use a high-speed blender like Vitamix or Blendtec for a super-silky texture. Some models have a soup setting that allows you to heat the soup in the blender jar. If you use this, you won’t have to heat the soup in a pot.

This recipe doubles easily and is freezer-friendly. If you double it, make sure your blender can accommodate the full amount of liquid. This recipe makes a small batch (about 4 cups), which is ideal for freezing extra portions in one-cup Souper Cube silicone freezer cubes. You can freeze it for at least three months.

What to Serve With Roasted Red Pepper and Tomato Soup

Serve this tasty soup with:

Related Creamy Vegetable Soups

If you love this recipe, don’t miss these other creamy vegetable soup recipes.

Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page. Your email will not appear publicly!

A bowl of roasted red pepper and tomato soup garnished with croutons, basil, and feta cheese.

5-Minute Roasted Red Pepper & Tomato Soup

A fast, flavorful soup that's made in a blender
4.50 from 6 votes
Print Pin
Course: Soup
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy, Vegetarian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 4 servings
Calories: 153kcal
Author: Anne Danahy, RD

Ingredients

  • 1 cup roasted piquillo peppers drained
  • 3/4 cup fire-roasted tomatoes crushed or diced
  • 3/4 cup hummus plain/garlic, one 7-8 ounce container
  • 2 cups low sodium vegetable stock or chicken if preferred
  • salt to taste
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons sliced fresh basil leaves
  • 1/2 cup fresh croutons
US Customary – Metric

Instructions

  • Combine the roasted peppers, crushed tomatoes, hummus, and vegetable stock in a high-speed blender and blend for 30 seconds or until smooth.
  • Pour the soup into a saucepan and bring it to a boil gently, over medium-high heat, stirring occasionally.
  • Taste the soup and season with salt as needed.
  • Spoon into bowls or cups, and garnish with feta cheese, fresh basil, and croutons.

Notes

This recipe makes about 4 cups.
If your blender has a soup setting, use it to heat the soup instead of heating it on the stove.
Store leftover soup in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 0g | Calories: 153kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 898mg | Potassium: 271mg | Fiber: 4g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 2mg
https://cravingsomethinghealthy.com/creamy-mediterranean-tomato-hummus-soup/

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8 Comments

  1. I wasn’t crazy about this soup when I made it. I followed the recipe exactly but I think the pesto I added (Wegmans) was too over powering and was all I tasted. Perhaps if I used less or none, I would have liked it.

    Reply

    1. I’m so sorry you didn’t like it Linda. Some brands of pesto can be strongly flavored so if you try it again, just add a tablespoon or so, or leave it out and substitute some chopped basil instead.

      Reply

  2. Such a great way to add creaminess to soups. Don’t know why I never thought about doing that before!

    Reply

  3. I’ve never thought to add hummus to soup either, but the way you explained it makes me wonder why I haven’t before! It would be great textually and nutritionally. 🙂

    Reply
4.50 from 6 votes (6 ratings without comment)

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