This Spicy Roasted Red Pepper and Tomato Soup lives up to it’s name. The cayenne pepper and black pepper add a good level of heat without overpowering the soup, they add just enough zip to make it interesting. This is not just another tomato soup!


Spicy Roasted Red Pepper and Tomato Soup

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Course: Soup
Cuisine: Inspired
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 6 people


  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 medium carrot finely chopped
  • 4 cloves garlic grated
  • 2 tbsp tomato paste
  • 8 sprigs fresh thyme
  • 4 roasted red bell peppers packed in water
  • 1 can San Marzano tomatoes
  • 1-2 tspn cayenne pepper
  • 3 cups vegetable or chicken stock
  • 1 tbsp honey
  • 3-4 sprigs fresh thyme leaves
  • kosher salt and lots of freshly ground black pepper


  • Gather all the ingredients before starting the recipe.
  • Add olive oil to a medium sauce pan over medium heat. Once the oil is hot, add chopped onions and carrots and stir to combine. Cover with a lid and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onion becomes translucent.
  • Add the garlic, tomato paste and cayenne pepper. Stir to combine and cook for about 1-2 minutes or until the garlic becomes fragrant.
  • Add the thyme, roasted red pepper, tomatoes and chicken broth and stir to combine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes.
  • Transfer mixture to a blender and blend until the mixture is smooth, or use an immersion blender and blend until smooth.


  • Top with lots of fresh black pepper, fresh thyme leaves and serve with a slice of toasted baguette.

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