Roasted Red Pepper and Tomato Bisque for Two

This smooth, tangy soup is made with everyday ingredients but packed with special-occasion flavor. Simply simmer diced tomatoes, jarred roasted red pepper, onion, and garlic until all the savory flavors meld together. An immersion blender delivers a creamy texture without the mess of transferring the soup to a countertop blender, but either will do the trick to create a velvety mouthfeel. Spoon a generous serving into each bowl and top with toasted pepitas for the perfect crunchy garnish. Enjoy this tomato bisque on its own for a light lunch, or pair it with a veggie sandwich for dunking!

For more easy vegan soups, check out these tasty ideas:

By Mary Margaret Chappell,


  • 1 15-oz. can no-salt-added fire-roasted diced tomatoes
  • ½ cup jarred roasted red peppers (about 2 peppers), rinsed, drained, and coarsely chopped
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon Hungarian or Spanish paprika
  • Freshly ground black pepper, to taste
  • 1 tablespoon toasted pepitas (pumpkin seeds)


  • In a medium saucepan combine the first five ingredients (through paprika) and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes.
  • Blend soup until smooth using an immersion blender or traditional blender (let soup cool slightly before transferring to blender). Season with black pepper. Top servings with pepitas.

Comments (10)

(5 from 2 votes)

Recipe Rating

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Hi I'm looking for the nutritional values in this soup.

Megan Edwards

Hi Tracy, Thank you for your feedback. We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website by the end of the year. Please stay tuned for updates!


I threw everything in my Pampered Chef deluxe cooking blender; easy-peasy and ready in less than half a hour. Perfect to throw together after dinner.


Excellent soup! I doubled the recipe and added a bit more heat -- a few drops of Tabasco sauce and some dried hot red chilis. Yummy! I'll definitely make this again.


Couldn't you just blend everything without doing all the chopping and then heating it? it would be very easy that way and probably tastes the same!

Susan H.

I really love your recipes, but I would so appreciate nutritional information be included.


Can you use smoked paprika if you don’t have Spanish or Hungarian?


If you like the flavor of smoked paprika, go for it!


I did.. Tastes Amazing ! and finely chopped Corrianda.

Alfreda Jones

Love the recipe

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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