Roasted Red Pepper Tomato Soup

Delicious Roasted Red Pepper Tomato Soup

This Roasted Red Pepper Tomato Soup recipe packs a flavour punch and is perfect for a weekend lunch or an easy dinner. Perfect served with crusty hot bread fresh from the oven and croutons! Recipe from the home of Almond Breeze in California, Blue Diamond – the Almond People for more than 100 years!

Delicious Roasted Red Pepper Tomato Soup



  • 2 tablespoons olive oil
  • ½ yellow onion diced
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 3 cloves garlic chopped
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 x 400 g can crushed tomatoes
  • 2 x (100 g each) jars roasted red peppers, drained; OR 4 roast red peppers, skin off
  • 1 ½ cups vegetable stock
  • 1 teaspoon coconut sugar
  • ¼ teaspoon dried thyme
  • Dash of crushed red chilli
  • 3 tablespoons chopped fresh basil
  • ½ cup Unsweetened Almond Breeze Almond Milk
  • Freshly chopped basil, croutons for garnish


  1. In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until soften, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in.

  2. Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper. Stir to combine. Reduce to low and simmer for 15 minutes.

  3. Stir in the almond milk and basil. Remove the bay leaves. Turn off the heat and use a hand blender to purée the soup in the pot. If you don’t have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.

  4. Ladle the soup into bowls and garnish with fresh basil and croutons!

Serves 4
Prep Time 25 minutes