While tomato soup is iconic on its own, the star of this show is roasted red peppers.

Published on December 16, 2025

Credit:

Kelsey Hansen / Food Styling: Shannon Goforth

Start To Finish Time:

20 mins

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Sometimes the classics need a little zuzh every now and then and we added just that with this creamy roasted pepper-tomato soup. With original flavors from tomato paste and basil still very much present with each slurp, the bold kick from roasted red peppers makes this a zest-filled favorite. For a creamy soup, we recommend working in batches. Transfer the soup to a high-power blender, covering and blending until very smooth. Once you've reached desired thickness, return the soup to the pot.

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Ingredients

  • 2 Tbsp. olive oil

  • 2 cups onion, chopped

  • 3 Tbsp. tomato paste

  • 1½ tsp. minced garlic (3 cloves)

  • 1 (28-oz.) can whole San Marzano-style tomatoes, undrained

  • 1 cup roasted red peppers

  • 1 (12-oz.) pkg. soft silken tofu, drained and cubed

  • Salt and black pepper

  • Fresh basil leaves

Directions

  1. In a 4- to 5-qt. pot heat oil over medium. Add onion; cook, stirring occasionally, until softened, 5 minutes. Add tomato paste and garlic; cook and stir until fragrant, 1 minute. Add tomatoes and Roasted Red Peppers, using the side of a spoon to crush the tomatoes as you add them. Add tofu.

  2. Use an immersion blender to puree soup until very smooth. If necessary, add water or vegetable broth, ¼ cup at a time, until desired consistency. Bring to simmering over medium. Cook, uncovered, to meld flavors, about 5 minutes. Season with salt and black pepper. Top servings with a drizzle of additional oil, cracked black pepper, and basil.