Roasted Red Pepper And Tomato Soup Recipe

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How Long Will This Soup Keep In The Fridge Can I Freeze This Red Pepper Soup

ROASTED RED PEPPER TOMATO SOUP | an easy, healthy soup recipe

Once prepared, allow the soup to cool completely before transferring to an airtight container. Then, store in the fridge for up to 7 days.

You can freeze this vegan tomato soup for up to 3 months. Defrost the soup in the fridge and then reheat on the stovetop.

Want to make tomato soup in your instant pot? Try this Instant Pot Tomato Soup Recipe!

How To Make This Soup A Balanced Meal

This soup is pretty light, making it a great warm appetizer or side-dish loaded with veggies. If youd like to make this soup a meal, I recommend adding protein and a complex carbohydrate or more healthy fat. Some examples include:

  • Add cooked chicken or white beans
  • Serve over cooked quinoa
  • Top with hemp seeds and serve with crusty bread or sourdough
  • Serve alongside a turkey sandwich or grilled cheese
  • Pair with a messaged kale salad with hemp seeds, chickpeas or other protein of choice

Even Things That Are Already Great Need To Updated Sometimes

I still cant believe that its been almost five years since I first posted this recipe to my blog. And, even though this blog post has been recently updated, the soup recipe has not changed at all. It is just as good today as it was a few years ago. I love when a recipe is so good that it becomes an instant classic and never requires an update.

To tell the truth, I would eat this soup more often, and never buy prepared soups from the grocery store at all, if I lived in an area with easy access to ripe, fresh tomatoes.

I live pretty much right next door to a grocery store, but we dont often see locally grown tomatoes in this climate. Thats why I tend to make soups like this in the dead of summer. July and August are the best months for fresh tomatoes and I take full advantage of it!

Recommended Reading: Amy’s Low Sodium Lentil Vegetable Soup

Roasted Tomato And Red Pepper Soup Recipe

A splash of olive oil and fresh basil makes this simple tomato and red pepper soup oh-so special

Preparation time
10 mins

You might think of soup as a winter food but trust us, this tomato and red pepper soup is even better in summer when you use in season, ripe and sweet tomatoes and peppers. It is full of the sunshine flavours of the Mediterranean somewhere we can’t get to right now! Our recipe starts by frying off the fresh tomatoes and pepper with onions and garlic, but you could also roast all that veg for extra flavour instead and start on step two. What is imperative, however, is that you have fresh basil, a drizzle of olive oil and a crack of black pepper to serve it.

Find more vegetarian recipes and soup recipes by House & Garden. See all the best recipes from the House & Garden archive.

How To Make Creamy Roasted Red Pepper And Tomato Soup

Roasted red pepper and tomato soup recipe

Add olive oil and onions to a large pot. Cook for 2 minutes. Add in garlic and cook for 1 minute. Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly. Place in a blender and pulse until smooth and creamy. About 30 seconds. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up the soup on low if needed and serve immediately. Top with feta cheese, croutons and parsley if desired.

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What Youll Need To Make The Best Roasted Red Pepper Soup Youve Ever Tasted

If we tell you that the main ingredients for this soup come largely out of cans and jars, would you still believe us that the resulting red pepper soup is insanely delicious? Well buckle up, because thats what were telling you! Heres how basic the ingredients are for this easy roasted pepper tomato soup:

  • Onion
  • Stock
  • Red wine vinegar
  • Red pepper flakes

How Do You Make Roasted Red Pepper Tomato Soup

To make roasted red pepper tomato soup, saute up carrots, shallots, and garlic. Then add tomato paste, stock, roasted tomatoes, and roasted peppers and simmer until done. Puree, add cream and toppings, and eat!

  • Saute carrots, shallots, and garlic in butter.
  • Add tomato paste and saute.
  • Add stock, tomatoes, peppers, and herbs. Simmer.
  • Puree, stir in cream, and serve with toppings.
  • To expand on those directions, start by sauteing the carrots and shallots over low heat in butter. You want them to get all soft and browned but not burned. This is your first layer of flavor.

    Then add the garlic and give it a stir, followed by the tomato paste. Saute that tomato paste so that it browns and caramelizes a little. Here is your second layer of flavor!

    Now you add the tomatoes, stock, peppers, and rosemary. Im not sure how many layers it is at this point since you have roasted veggies, rich stock, and herbs. So much flavor!

    Let everything simmer until its soft. Then puree until smooth.

    Ladle into bowls, swirl in some cream, top with basil, and add a few fried croutons to send it over top. Eat. Your stomach and taste buds will thank you.

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    Do I Need A Food Processor

    You can make this recipe without a food processor. A good blender or an immersion blender will work just fine, it just so happens that I didnt have either, so I needed to use my food processor. If you have an immersion blender you can blend everything right in the soup pot. If you have a regular blender, I suggest blending the ingredients cold, like I did in the food processor, and then adding them to the soup pot to avoid having to blend hot ingredients .

    Cozy Up With A Bowl Of Roasted Red Pepper And Tomato Soup This Roasted Red Pepper Soup Is A Copycat For The Popular Trader Joes Soup Of The Same Name

    Roasted Red Pepper and Tomato Soup Recipe | FARMHOUSE ON BOONE

    From October to March my favorite recipes to make are soup recipes! So I went to my Instagram and asked for everyones favorite soup.

    I got many responses and one of the most popular was, Roasted red pepper and tomato soup from Trader Joes! SO this is my attempt at a homemade Trader Joes tomato soup.

    I was shocked to see that the first ingredient in the Trader Joes soup was milk. I wanted to make my version dairy free so I used some coconut milk to make a vegan tomato soup.

    Also Check: Campbell Soup Green Bean Casserole Recipe

    How To Slow Roast Tomatoes And Garlic For Soup

    Slow roasting the tomatoes with garlic and onions is what makes this soup so flavorful. When you slow roast tomatoes, they get a deep, sweet flavor, and their acidity is tamed.

    What I love about this recipe is that you can roast them for as long as you want. I recommend at least thirty minutes, but you can go up to two or even three hours using this method! This is very similar to making oven-dried tomatoes.

    Just spread the tomatoes , sliced onions, and smashed cloves of garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. If youre roasting for 30 minutes, set the temperature to 425. If youre roasting for longer, do a cooler temperature- 350 for two hours, 300 for three hours. Its hard to mess this up, so dont stress yourself out too much about exact timing and temperature.

    For context, I roasted my tomatoes for two hours at 350 degrees, and this is how they came out:

    Roasting Vegetables Is A Most Satisfying Experience

    Dear Reader, roasting vegetables is an art form. Not in the you-cant-do-this type of art, but artful in the way that something so simple transforms into something so beautiful.

    Im not sure if its just me and my love of good food or not, but I truly do get excited when I take a sheet pan out of the oven thats loaded down with roasted vegetables.

    I love the look of them the charred bits, the shrinkage, and the darkened colours. Oh, and I cant forget that gorgeous glistening from the olive oil.

    Truth be told, Dear Reader, the only thing bad about roasting vegetables is cleaning that damn sheet pan! Ha! Ive tried different ways to get my lazy self out of cleaning the baking sheet, but none of my efforts proved to be successful.

    A silicone baking mat, parchment paper, or tin foil will not work. To really get the vegetables to roast up nicely, they need to be in contact with the metal pan. Yes, its a scrubbing nightmare, but its soooooo worth it! Trust me!

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    More Vegetable Soup Recipes

    If youre looking for some other cozy vegetable soups for the colder months, I have a few great ones!

    First I should mention my other tomato soup. Just as easy and amazing as this soup, is my Roasted Tomato Basil Soup . Ive been making my tomato basil soup for years and its always a hit.

    Next up, I have a couple of slow cooker vegetable soups. A Potato Leek Slow Soup and a Zuppa Toscana Slow Cooker Soup. Both are great to come home to at the end of the day!

    And then I have pile of other yummy, warming soups: Cheesy Potato Carrot Soup, Cauliflower Blue Cheese Soup, Spicy Roast Pumpkin Soup, and more in my Soups and Stews category.

    This recipe is definitely maximum taste for minimum work. Easy is the word! We have plenty of chilly days ahead of us here and this soup should be in your rotation.

    If you try my recipe for Red Pepper Tomato Soup, I would love to hear from you in the comments with your experience and rating! And Im happy to answer any questions you might have.

    You can connect with me by subscribing to my emails , liking my page, or by following me on .

    Stay Cozy, Annemarie

    How To Puree The Roasted Tomato And Red Pepper Soup

    Creamy Roasted Red Pepper Tomato Soup

    Whenever I make a pureed soup, I use an immersion blender to blend the soup directly in the pot. Its SO EASY!

    You can transfer the soup to a traditional standing blender if you dont have an immersion blender. But if you dont have one, I highly recommend getting one. Truth be told, I dont even own a standing blender! For smoothies, I just add ingredients to a wide-mouth cup and stick the immersion blender right in to make a single serving smoothie. I did this when I made baby food, too.

    But I digress.

    Just add the roasted tomatoes to a large pot with heated up chicken stock , and a whole jar of roasted red peppers. No need to drain them- just add the water they come in too.

    And blend away! At this point, if youre pressed for time, you can eat the soup as is. It will be more rustic and chunkier. But in the next step, Ill explain how to make it super smooth and creamy.

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    Nourished By Nutrition Facts

    Red peppers and tomatoes are full of vitamins, minerals, and antioxidants especially lycopene and vitamin C.


    Lycopene is an antioxidant that is part of the carotenoid or vitamin A family. This gives tomatoes, red bell peppers, papaya, pink grapefruit, and guava their red color. Lycopene can help low triglyceride and LDL-cholesterol levels, decrease the risk for hardening of the arteries, help prevent prostate cancer, and help prevent UV ray damage.

    Vitamin C

    This water-soluble vitamin acts as an antioxidant in the body. Its essential for growth and development, tissue repair, and collagen production. It also helps with iron absorption, wound healing, and of course, immune function. Vitamin C helps support your immune system by helping white blood cells function effectively and strengthening your skins defense system. While its a misconception that vitamin C prevents the common cold, research supports that at doses between 500-1000 mg may decrease the length and severity of cold systems.

    I Mean Look At That Color

    To add a little texture to this soup, I tore up some ciabatta bread into bite-size pieces and added it to a deep-sided skillet with a little olive oil and kosher salt. I heated it over medium and tossed it around with a spatula until crispy and golden brown in spots.

    Once the soup is hot, ladle it into bowls and top with a few ciabatta croutons, freshly ground black pepper and thyme leaves.

    Enjoy! And if you give this Roasted Red Pepper Tomato Soup recipe a try, let me know! Snap a photo and tag me on or !

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    Watch This Video Of My Roasted Red Pepper Soup

    And subscribe to my YouTube Channel for weekly cooking videos!

    If you follow along on my stories, you saw that it took me a few tries to get this soup right. Translation I now have an entire freezer of failed attempts at this roasted red pepper soup. But let me clarify. They werent failed attempts in that they tasted bad. I just learned to not add fresh basil into the soup when blending, as it turned the soup a swampy brown color. More on that in the recipe notes below.

    To be honest, Ive never been a huge fan of tomato-based soups. I always thought they were a little bland. But this roasted red pepper soup is the bomb. Its vibrant and flavorful. And much of that flavor is due to the fact that we roast all the vegetables first.

    Is A Grilled Cheese Sandwich Necessary

    Tomato Soup – Delicious Roasted Red Pepper Tomato Soup

    Most people prefer tomato soup when its coupled with a grilled cheese sandwich. Personally, I really dislike the combination. The good news is you dont need the sandwich. This soup is perfect on its own.

    You dont need to load up on the carbs theyre not needed with this Roasted Red Pepper and Tomato Soup. Add a few pieces of crumbled bacon if youre not a vegetarian. Or top the soup with a few toasted croutons.

    Ive even served this with a little sour cream nestled right in the middle. Allow your guests to stir as much cream as they want into their soup, otherwise, you can keep this one light and low calorie.

    For me, I paired the soup with a few slices of good crusty baguette and sprinkled a little parmesan cheese on top. The dairy is certainly not needed in this recipe at all, but I like the little punch of flavour that a good, salty parmesan can give.

    Also Check: Gluten Free Cream Of Cheddar Soup

    Tips For Making This Recipe Perfectly

    • Jarred roasted red peppers and canned fire roasted tomatoes make for quick work without sacrificing flavor. Its totally okay to cheat!
    • Garnish can make or break a soup, and this one is no exception. Please dont skip or skimp!
    • Season conservatively canned tomatoes and store-bought broth tend to have a lot of added sodium. Reserve seasoning until the end, then season to taste.

    Creamy Roasted Red Pepper Tomato Soup

    Sometimes, you just need comfort food in your life. But comfort doesnt have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!

    If you have 30 minutes, you can make this simple, nutrient-rich soup thats perfect for chillier days or when you just need a comforting bowl of soup. Or if you made a grilled cheeze and need a dipping companion. Either way, weve got you covered!

    This recipe is inspired by my all-time favorite soup the Creamy Tomato Bisque from our Everyday Cooking Cookbook!

    This version is similar to classic tomato soup with the addition of sweet bell pepper. In place of cream, I rely on coconut milk for subtle sweetness. And the flavor comes from rich tomato paste, garlic powder, dill, and basil. Once its blended all up, it takes on a deep red-orange hue and silky-smooth texture.

    I could boast about the flavor all day, but its also so healthy and healing! Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants.

    I hope you all LOVE this soup! Its:

    Easy to makeComforting& Delicious

    This would make the perfect stand-alone lighter meal if you topped it with hearty croutons or even baked chickpeas! Garnish with full-fat coconut milk for even more creaminess.

    If you try this recipe, let us know! Leave a comment, rate it, and dont forget to tag a photo #minimalistbaker on Instagram. Cheers!

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    Roasted Red Pepper Chickpea & Tomato Soup

    We have been freezing our bits off lately!

    The temperatures dropped drastically this past weekend, and while this winter has been nothing but mild so far, the cold has me craving all the cozy things.

    First up on my cozy list: soup. Always and forever.

    I have talked about this time and time again here on the blog, but I am a soup fanatic. There is simply nothing better on a freezing winter evening than a piping hot bowl of soul-warming soup. I also love that making a big pot of soup usually means that I dont have to cook dinner for a couple nights in a row. That might be the best part.

    If youre like me, youre still in the healthy-ish eating mindset, and this roasted red pepper and chickpea soup is just the thing! It checks everything off on the soup list for me.

    First, it tastes like heaven. Very important.

    Second, its main ingredient is one of my favorite things on earth: roasted red peppers. I adore them, especially in soup form. Theyre sweet, smoky, and savory all at once. Dan calls me a pepper freak, because Ill take them in any form at every meal.

    Third, this soup is really, really good for you! It is dairy and gluten free , vegan, and every single ingredient is healthy. But the flavor is nothing short of spectacular, and it does leave you satisfied despite being light.

    Yes, that is definitely happening.

    See? Balance.

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