Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is a creamy and delicious vegan tomato soup with a bit of a kick from the red pepper.

Cozy up with a bowl of Roasted Red Pepper and Tomato Soup. This roasted red pepper soup is a copycat for the popular Trader Joe’s soup of the same name.

From October to March my favorite recipes to make are soup recipes! So I went to my Instagram and asked for everyone’s favorite soup.

I got many responses and one of the most popular was, “Roasted red pepper and tomato soup from Trader Joe’s!” SO this is my attempt at a homemade Trader Joe’s tomato soup.

I was shocked to see that the first ingredient in the Trader Joe’s soup was milk. I wanted to make my version dairy free so I used some coconut milk to make a vegan tomato soup.

What kitchen tools will I need to make this roasted red pepper soup?

• Large soup pot or dutch oven to cook your soup in
• Immersion blender or standard blender for blending your soup
• Measuring spoons for measuring small ingredients
• Liquid measuring cup for measuring liquid ingredients
• Sharp knife and cutting board for chopping ingredients

What ingredients will I need to make this slightly spicy tomato soup?

• Jar of roasted red pepper
• Can or diced tomatoes
• Tomato paste
• Coconut milk
• Oil
• Yellow onion
• Cloves of garlic
• Salt, black pepper, cayenne pepper, smoked paprika
• Vegetable broth

Why use roasted red peppers in a jar?

I chose to use roasted red peppers from a jar instead of fresh red peppers for this soup for 2 reasons. The first is that it is way easier to use premade roasted red peppers.

The main reason that I use jarred roasted red peppers is that they have a deeper flavor since they’ve been jarred and stored. The jarred peppers give it that iconic roasted red pepper soup flavor.

Let’s make a Trader Joe’s Copycat Roasted Red Pepper and Tomato Soup!

Step 1: Dice and sauté onion and garlic

To begin, dice onion and mince the garlic. Add onion and garlic to the pot with oil over medium-low heat.

Then, cook until soft and fragrant, tossing frequently, about 5 minutes. Add the salt, pepper, cayenne, and smoked paprika to the onions and garlic and sauté for another 2 minute.

Step 2: Add roasted red peppers and tomatoes and simmer

Add the tomato paste to the pot and mix in with the garlic and onions.

Next, drain the liquid from the roasted red peppers and add to the pot along with the diced tomatoes, vegetable broth, and coconut milk. Increase the heat to medium-high until it just starts to boil.

Then, reduce to a simmer and simmer covered for 30 minutes stirring frequently.

Step 3: Blend the soup

Turn off the heat and blend the soup in the pot with an immersion blender. If you don’t have an immersion blender, you can pour the simmered soup into a standard blender to blend.

Finally, serve with crackers or tomato soup!

Step 4: Enjoy!

How long will this soup keep in the fridge? Can I freeze this red pepper soup?

Once prepared, allow the soup to cool completely before transferring to an airtight container. Then, store in the fridge for up to 7 days.

You can freeze this vegan tomato soup for up to 3 months. Defrost the soup in the fridge and then reheat on the stovetop.

Want to make tomato soup in your instant pot? Try this Instant Pot Tomato Soup Recipe!

Some other copycat soup recipes to try:

• Classic Vegetable Soup (Progresso Copycat)
• Homemade Chickarina Soup (Progresso Copycat)
• Homemade SpaghettiOs with Meatballs

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Roasted Red Pepper and Tomato Soup

★★★★★ 5 from 9 reviews

A vegan roasted red pepper and tomato soup!

Recipe By: Madeline

Prep: 10 minutesCook: 45 minutesTotal: 55 minutes

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Servings: 6 servings 1x

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Ingredients

• 1 small yellow onion
• 2 cloves garlic
• 2 tbsp avocado oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp cayenne
• 1/4 tsp smoked paprika
• 12oz jar roasted red peppers
• 28oz can of diced tomatoes
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 can coconut milk (13.5oz) (you can use skim milk instead)

Instructions

1. Dice onion and mince the garlic
2. Add onion and garlic to the pot with oil over medium-low heat
3. Cook until soft and fragrant, tossing frequently, about 5 minutes
4. Add the salt, pepper, cayenne, and smoked paprika to the onions and garlic and saute for another 2 minutes
5. Add the tomato paste to the pot and mix in with the garlic and onions
6. Drain the liquid from the roasted red peppers and add to the pot along with the diced tomatoes, vegetable broth, and coconut milk
7. Increase the heat to medium-high until it just starts to boil
8. Reduce to a simmer and simmer covered for 30 minutes stirring frequently
9. Turn off the heat and blend the soup in the pot with an immersion blender – if you don’t have an immersion blender you can pour the simmered soup into a standard blender to blend
10. Serve with crackers or tomato soup!

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.