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    Home » Recipes » Lunch

    By Kaleigh McMordie - February 22, 2021, Updated March 1, 2021

    Healthy Roasted Red Pepper Tomato Basil Soup

    Jump to Recipe·Print Recipe
    pinterest image with text for Roasted Red Pepper Tomato Basil Soup.

    This healthy, easy roasted red pepper and tomato basil soup recipe is made from just a few simple ingredients. You're just 7 ingredients away from a delicious bowl of thick, creamy soup that goes perfectly with a grilled cheese!  (gluten-free, vegan option)

    Roasted Red Pepper Tomato Basil Soup sprinkled with basil in a small bowl next to a grilled cheese sandwich.

    This post was originally published January 2017 and has been updated.

    Cold, rainy days call for tomato soup and grilled cheese! Right? Right. But don't settle for just any old tomato soup. Make the most dreamy tomato soup infused with the flavors of roasted red peppers and tomatoes, garlic, and basil!

    Half a grilled cheese sandwich being dipped into a bowl of Roasted Red Pepper Tomato Basil Soup.

    Why You'll Love This Easy Tomato Soup

    This recipe takes tomato soup to a whole new level. It's loaded with vegetables that pack a nutritious punch, while roasting brings out the best in fresh tomatoes, sweet bell pepper, and garlic. With just enough basil and half and half to round things out, it's both healthy and delicious, and it pairs perfectly with a grilled cheese. Finally, this roasted red pepper tomato basil soup is incredibly easy to make. So easy that you may never go back to canned tomato soup again!

    How To Make Roasted Red Pepper Tomato Basil Soup

    four image collage showing steps to making Roasted Red Pepper Tomato Basil Soup.
    1. Place all the veggies on a baking sheet and roast for about 30 minutes, removing the garlic after 10 minutes.
    2. Place roasted veggies and remaining ingredients in a blender and blend until smooth.
    3. Serve and enjoy!

    Tips and Recipe Variations

    • If needed, you can warm the soup on the stove in a saucepan over low heat.
    • For a vegan version, use vegetable broth and omit the half and half. If you want more creaminess, use your favorite unsweetened nondairy milk.
    • This soup can be more with canned tomatoes (try fire roasted canned tomatoes!). Add one 14 oz can, including liquid, into the blender with the other ingredients.
    • No half and half? Use milk, cream, or even plain Greek yogurt!
    • Store leftover in an airtight container in the refrigerator up to 4 days.
    Overhead view of Roasted Red Pepper Tomato Basil Soup sprinkled with basil in a small bowl with a black spoon in it next to a grilled cheese sandwich on a plate.

    More Healthy Soup Recipes You'll Love

    • Creamy Roasted Poblano Corn Soup
    • Thai Coconut Pumpkin Curry Soup (Dairy Free)
    • Instant Pot Mexican Black Bean Soup
    • Creamy Potato Split Pea Soup (Dairy Free)
    • Easy French Onion Soup

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    Healthy Roasted Red Pepper Tomato Basil Soup

    Roasted Red Pepper Tomato Basil Soup sprinkled with basil in a small bowl next to a grilled cheese sandwich.
    Print Recipe

    This healthy, easy roasted red pepper and tomato basil soup recipe is made from just a few simple ingredients. You're just 7 ingredients away from a delicious bowl of thick, creamy soup that goes perfectly with a grilled cheese!  (gluten-free, vegan option)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 2-4 servings 1x
    • Category: soup
    • Method: roasted
    • Cuisine: American

    Ingredients

    Scale
    • 3 cloves garlic, unpeeled
    • ½ medium yellow onion
    • ½ red bell pepper
    • 1 lb tomatoes
    • ½ cup low sodium chicken or vegetable broth
    • ½ cup half and half
    • ½ tsp sea salt
    • ½ tsp freshly cracked black pepper
    • small handful fresh basil leaves (about 6-8 leaves)

    Instructions

    1. Heat oven to 400°F. Line a baking sheet with parchment.
    2. Place tomatoes, bell pepper, onion and garlic on the baking sheet. Roast 10 minutes, then remove the garlic. Continue roasting everything else for 20 more minutes, until tomatoes and pepper are blistered. Remove from oven. 
    3. Squeeze garlic from skins into a blender. Add tomatoes, bell pepper, onion, broth, half and half, salt, pepper and basil. Place lid on loosely and cover with a kitchen towel. Blend until smooth.
    4. Pour into bowls and sprinkle with additional thinly sliced basil.

    Notes

    • If needed, you can warm the soup on the stove in a saucepan over low heat.
    • For a vegan version, use vegetable broth and omit the half and half. If you want more creaminess, use your favorite unsweetened nondairy milk.
    • This soup can be more with canned tomatoes (try fire roasted canned tomatoes!). Add one 14 oz can, including liquid, into the blender with the other ingredients.
    • No half and half? Use milk, cream, or even plain Greek yogurt!
    • Store leftover in an airtight container in the refrigerator up to 4 days.

    Keywords: red pepper and tomato soup, healthy roasted red pepper tomato soup

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

    Reader Interactions

    Comments

    1. Frank Dearnaley says

      April 15, 2018 at 4:26 am

      Hi there I'd like to ask you if you can provide me with more soup recipes so that I can get started to make my dad happy with home made soup that he misses he is a 96 years old thank you so much

      Reply
      • Kaleigh says

        April 15, 2018 at 9:13 am

        Hi Frank,
        If you search "soup" in the search bar, you'll find the other soup recipes that I have on the blog. Thanks for stopping by!

        Reply
    2. msmarigold says

      January 23, 2017 at 11:30 am

      I am going to make this ASAP. One question: in the instructions you say "add stock and tomatoes", but stock is not listed in the ingredients. How much stock?

      Reply
      • Kaleigh says

        January 23, 2017 at 1:48 pm

        Oops, I left it out of the ingredients! I use 1/2 cup. I've fixed it. Thanks for stopping by!

        Reply
    3. Kelli McGrane says

      January 18, 2017 at 6:05 pm

      I've been on the lookout for an easy tomato soup recipe to whip up on a lazy weekend day. This looks perfect!

      Reply
      • Kaleigh says

        January 20, 2017 at 7:51 am

        Thanks Kelli!

        Reply
    4. nutritioulicious says

      January 18, 2017 at 1:48 pm

      Tomato soup is so easy to make and so delicious - especially with that grilled cheese!

      Reply

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