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bowl of red soup

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.