Roasted Red Pepper Tomato Crockpot Soup – Cozy, Creamy, and Simple

There’s something calming about a soup that quietly simmers while you go about your day. This roasted red pepper tomato crockpot soup is rich, velvety, and gently smoky, with bright, sunny flavors from roasted peppers and tomatoes. It feels special but asks very little of you.

Toss everything in the slow cooker, come back later, and blend to creamy perfection. Add a swirl of cream or keep it dairy-free—either way, it’s comforting and satisfying.

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Roasted Red Pepper Tomato Crockpot Soup - Cozy, Creamy, and Simple

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Ingredients

• 2 jars (12–16 oz each) roasted red peppers, drained, or 4 large roasted red bell peppers, peeled and seeded
• 2 cans (14.5 oz each) diced tomatoes, with juices, or 4 cups chopped ripe tomatoes
• 1 small can (6 oz) tomato paste
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 3 cups low-sodium vegetable broth (or chicken broth)
• 2 tablespoons olive oil or butter
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped (plus more for garnish)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1–2 teaspoons sugar or honey (optional, to balance acidity)
• 1/2–3/4 cup heavy cream or half-and-half (optional; use coconut milk for dairy-free)
• Salt and freshly ground black pepper, to taste
• Fresh lemon juice, to finish (about 1–2 teaspoons)

Instructions

• Prep your base: Add the onions, garlic, roasted red peppers, diced tomatoes (with juices), tomato paste, and broth to the crockpot.Drizzle in olive oil or add butter.
• Season it up: Stir in smoked paprika, basil, oregano, and crushed red pepper flakes if using. Add a pinch of salt and a few grinds of black pepper.
• Set and cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the onions are soft and everything smells amazing.
• Blend to your liking: Use an immersion blender directly in the crockpot for a smooth soup. For extra silkiness, let it cool slightly and blend in batches in a countertop blender.Leave some texture if you prefer.
• Balance the flavors: Taste. If it’s too tangy, stir in 1–2 teaspoons sugar or honey. Add more salt and pepper as needed.
• Make it creamy (optional): Stir in heavy cream, half-and-half, or coconut milk.Start with 1/2 cup and add more if you want it richer.
• Brighten at the end: Finish with a squeeze of lemon juice to lift the flavors. Start with 1 teaspoon and adjust.
• Serve and garnish: Ladle into bowls. Top with a swirl of cream, chopped basil, croutons, or shaved Parmesan.Grilled cheese on the side is never a bad idea.

What Makes This Special

• Effortless cooking: The slow cooker does the work. You chop, you dump, you wait—and you win dinner.
• Balanced flavor: Roasted red peppers add sweetness and smokiness that round out the acidity of tomatoes.
• Flexible texture: Blend silky smooth or leave a little texture if you prefer it rustic.
• Make-ahead friendly: This soup reheats beautifully and even tastes better the next day.
• Diet-friendly options: Easy to make vegan, gluten-free, and dairy-free with simple swaps.

Ingredients

• 2 jars (12–16 oz each) roasted red peppers, drained, or 4 large roasted red bell peppers, peeled and seeded
• 2 cans (14.5 oz each) diced tomatoes, with juices, or 4 cups chopped ripe tomatoes
• 1 small can (6 oz) tomato paste
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 3 cups low-sodium vegetable broth (or chicken broth)
• 2 tablespoons olive oil or butter
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped (plus more for garnish)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1–2 teaspoons sugar or honey (optional, to balance acidity)
• 1/2–3/4 cup heavy cream or half-and-half (optional; use coconut milk for dairy-free)
• Salt and freshly ground black pepper, to taste
• Fresh lemon juice, to finish (about 1–2 teaspoons)

Step-by-Step Instructions

1. Prep your base: Add the onions, garlic, roasted red peppers, diced tomatoes (with juices), tomato paste, and broth to the crockpot.

   Drizzle in olive oil or add butter.

2. Season it up: Stir in smoked paprika, basil, oregano, and crushed red pepper flakes if using. Add a pinch of salt and a few grinds of black pepper.
3. Set and cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the onions are soft and everything smells amazing.
4. Blend to your liking: Use an immersion blender directly in the crockpot for a smooth soup. For extra silkiness, let it cool slightly and blend in batches in a countertop blender.

   Leave some texture if you prefer.

5. Balance the flavors: Taste. If it’s too tangy, stir in 1–2 teaspoons sugar or honey. Add more salt and pepper as needed.
6. Make it creamy (optional): Stir in heavy cream, half-and-half, or coconut milk.

   Start with 1/2 cup and add more if you want it richer.

7. Brighten at the end: Finish with a squeeze of lemon juice to lift the flavors. Start with 1 teaspoon and adjust.
8. Serve and garnish: Ladle into bowls. Top with a swirl of cream, chopped basil, croutons, or shaved Parmesan.

   Grilled cheese on the side is never a bad idea.

How to Store

• Fridge: Store in an airtight container for up to 4 days. The flavors deepen on day two.
• Freezer: Freeze in portions for up to 3 months. Leave out the cream before freezing; add it when reheating.
• Reheat: Warm gently on the stove over low heat, stirring often.

  If it thickens, add a splash of broth or water.

Benefits of This Recipe

• Hands-off cooking: The slow cooker frees you up to handle the rest of your day.
• Nutrient-rich: Tomatoes and peppers bring vitamins A and C, along with lycopene and antioxidants.
• Budget-friendly: Canned tomatoes and jarred peppers keep costs down without sacrificing flavor.
• Easy to scale: Double the batch for meal prep or a crowd without extra effort.
• Customizable: Works with different broths, dairy options, and levels of spice.

Common Mistakes to Avoid

• Skipping the seasoning: Taste and adjust salt, pepper, and acidity at the end. A small squeeze of lemon transforms the soup.
• Over-blending hot soup in a sealed blender: Steam expands. If using a countertop blender, vent the lid and blend in batches.
• Adding cream too early: Dairy can separate if cooked too long.

  Stir it in right before serving.

• Using watery roasted peppers: Drain jarred peppers well. Excess liquid dilutes flavor.
• Not balancing acidity: Tomatoes can be sharp. A bit of sugar or honey smooths the edges.

Recipe Variations

• Smoky chipotle: Add 1–2 teaspoons minced chipotle in adobo for heat and deep smokiness.
• Herby and bright: Stir in a handful of fresh basil and parsley right before serving.
• Creamy vegan: Use coconut milk instead of cream and vegetable broth.

  Add nutritional yeast for a savory boost.

• Protein-packed: Stir in cooked white beans or shredded rotisserie chicken after blending.
• Roast-from-scratch: Roast fresh red bell peppers and tomatoes at 425°F until charred and soft, then peel peppers and proceed.
• Spice-forward: Add cumin, coriander, and a pinch of cinnamon for a warm, Mediterranean twist.
• Extra silky: Blend with a small boiled potato or a slice of bread for body instead of cream.

FAQ

Can I make this on the stovetop instead of a crockpot?

Yes. Sauté the onion and garlic in olive oil until soft, add the remaining ingredients (except cream), simmer for 25–30 minutes, then blend and finish with cream and lemon.

Do I have to use jarred roasted peppers?

No. Fresh roasted peppers taste great.

Roast whole red bell peppers under the broiler or over a gas flame until charred, steam in a covered bowl, peel, seed, and use.

How can I make it dairy-free?

Swap the cream for full-fat coconut milk or leave it out entirely. The soup is still rich thanks to the peppers and tomato paste.

What should I serve with this soup?

Grilled cheese, garlic bread, a green salad, or a simple mozzarella and tomato sandwich. For toppings, try croutons, basil, a drizzle of olive oil, or Parmesan.

Why is my soup too acidic?

Add a small amount of sugar or honey, a bit more cream or coconut milk, and a pinch more salt.

Sometimes just a teaspoon of sweetener fixes it.

Can I use fire-roasted tomatoes?

Absolutely. They add a subtle charred flavor that pairs perfectly with roasted peppers.

How do I thicken the soup without cream?

Blend in a cooked potato, a slice of bread, or a half cup of white beans. Simmer uncovered for a few extra minutes to reduce slightly.

Is this freezer-friendly?

Yes.

Freeze without the cream for best texture. Add cream after reheating.

Wrapping Up

This roasted red pepper tomato crockpot soup is all about ease and comfort. It’s full of cozy flavor, simple to make, and easy to adapt to your tastes.

Whether you keep it light and bright or make it extra creamy, it’s a reliable, crowd-pleasing bowl you’ll come back to all season long. Make a big batch, stash some in the freezer, and you’re set for quick, satisfying meals whenever you want them.