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

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.