Spicy Roasted Red Pepper And Tomato Soup Recipe

Quick & Easy Spicy Red Pepper Tomato Soup

If there is one reason to love winter, it is that it is soup season. I really do love a good warm soup. Having something warm to eat like soup is so soothing. In the summer I love eating lots of salads because they are so refreshing, and during the winter I love lots of warm soups because they are calming and warming. So here’s my spicy roasted red pepper and tomato soup recipe.

If you love tomato soup, you are going to LOVE this recipe! It only takes a few ingredients and only 10 minutes of prep time. I cooked mine in a slow cooker, however, you can cook this in a pressure cooker in less time.

For this recipe, you will need a blender of some sort. An immersion blender is great because you can blend directly into the slow cooker. You can also use a high speed blender (but be careful when transferring the soup while hot)

You also will need something creamy! I used a plant based cream cheese for this recipe, however, you can use greek yoghurt or almond milk.

Don’t worry about chopping up your veggies here because you will be blending them!

You are going to love this recipe! Enjoy!

Yields: 6-8 servings

2 28 oz. cans of diced tomatoes
2 red bell peppers de-seeded
1 jalapeno halved & de stemmed (seeds optional)
1 tbsp avocado oil
1/2 onion roughly chopped (red or yellow)
3 cloves of peeled garlic
salt to taste
pinch of basil
pinch of parsley
1/2 tsp oregano
1/4 cup plain cream cheese or greek yogurt (almond milk or plant based cream cheese works well)

Place all of the ingredients (leaving out the cream cheese/yoghurt) into your slow cooker. Cook for about 2-3 hours. Then add the cream cheese or yoghurt and blend until the soup is smooth and free of clumps. Then cook for the remaining time. If using a pressure cooker, follow the manufacturers’ directions. Once it is cooked to desired preference, serve and enjoy!


If you want to add something special to this spicy roasted red pepper and tomato soup recipe. Grate some cheese and sprinkle on the top just before serving. The heat will naturally melt the cheese.

I can’t wait to hear what you think! Let me know in the comments below!

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