Roasted Red Pepper & Tomato Soup – The Ultimate Pantry Meal

Pantry meals are great to have on hand for those nights where things don’t go according to plan. You forgot to defrost the meat, you ran out of a key ingredient, your in-laws popped in for dinner. Also, there’s the whole “I don’t feel like cooking or eating what I planned excuse, that pantry meals accommodate quite well. You can make this soup quickly, with a few basic pantry ingredients.

How to stock your pantry

55 Ingredients to have on hand is a good starting point if you’re looking for a list of basics to add to your pantry. The list is a guideline, however, your list should include ingredients that you use regularly and that you know you’re going to replace as soon as they run out.

What is a pantry meal?

You can throw together a pantry meal with a few ingredients that you already have in the house. Fridge, freezer or pantry. Basically, you should avoid going to the store and you’re encouraged to improvise if necessary.

Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is quick to prepare and uses basic pantry ingredients. A no-brainer for busy weeknights.

Course Soup
Cuisine Italian
Keyword roasted red pepper, soup, tomato
Prep Time 5 minutes
Cook Time 6 hours
Servings 6
Author SL


  • 4 cloves minced garlic
  • 1 chopped onion
  • 1 jar roasted red peppers, drained (300 mL)
  • 2 28 oz. cans diced tomatoes with liquid (756 mL)
  • 1 can coconut milk (400 mL)
  • 1 tbsp pesto (per serving)
  • cheese tortellini (optional) (1/2 cup per serving)


  1. Chop onion and garlic. I like using a mini chopper to get this done quickly.

  2. Put onion and garlic in slow cooker and add drained red peppers and diced tomatoes.

  3. Cook on low for 6 hours.

  4. Puree until smooth.

  5. Stir in one can coconut milk. Let sit until heated through.

  6. If using tortellini, add 1/2 cup cooked tortellini to each bowl.

  7. Fill bowls with soup and serve with a dollop of pesto on top and some crusty bread.

How to improvise this recipe

There are a few swaps you can do to make this recipe fall into the pantry meal category. You can always make it with fresh ingredients too, which is always delicious.

  • Swap jarred roasted red peppers for fresh ones (about 6 peppers).
  • Swap canned tomatoes for fresh ones (even better if you roast them first).
  • Swap fresh onion for dried onion flakes.
  • Try roasting the garlic for a milder flavor, or use dried garlic or garlic powder if you don’t have any fresh.
  • Use regular milk or half & half instead of coconut milk. I love using coconut milk though because it adds a nice flavor, it’s velvety and it freezes well. (Dairy tends to separate when frozen.)

On the side

This is the pesto I love to use in this soup. Added bonus: You can smear it on some Easy Weeknight Foccacia to serve alongside the soup. If time isn’t on your side, store-bought French bread or warmed naan is also delicious. If a side salad is more your thing, try a simple arugula salad with parm, a squeeze of lemon and a drizzle of olive oil. Or, if you’ve got greens, here are five salad dressings you should make to go with them.

Double duty

This soup can also work as a sauce for pasta or drizzled over roasted veggies like cauliflower. Simply omit the coconut milk.

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