Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup is the perfect combination of smoky sweet red peppers and bright tomatoes to balance out this satisfying soup!

It is no secret that I am a huge fan of tomato soup. I just started loving roasted red peppers in recipes, so I decided to combine these lovely veggies together! I was not disappointed!

You can leave out the cream for a lighter version, but the heavy cream adds such a richness to the soup and also helps balance out the acidity of the soup.

I love to serve this soup with some simple whole grain garlic bread on the side and topped with fresh parsley. I have also enjoyed this soup topped with parmesan cheese and even feta cheese!

Print Recipe

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup is the perfect combination of smoky sweet red peppers and bright tomatoes to balance out this satisfying soup!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Soup

Ingredients

• 2 Tbsp butter
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 Tbsp all-purpose flour
• 2 cups vegetable broth
• 1 28 oz can crushed tomatoes
• 1 15 oz jar roasted red pepper strips, drained
• 1/2 tsp dried basil
• salt* & pepper, to taste
• 1/2 cup heavy cream

Instructions

• Heat butter in a large pot over medium heat. Add the onion and saute, stirring occasionally, until softened. Add the garlic and saute for 30 seconds or until fragrant. Add the flour, stirring for 1 to 2 minutes or until the flour is golden and the mixture is thick.
• Slowly add the vegetable broth and stir with a whisk to removed any lumps from the flour mixture, Add the tomatoes, red pepper strips, basil, salt* & pepper. Increase the heat to medium-high and bring the mixture to a simmer. Reduce the heat back to medium and allow to cook for 5 minutes at a low simmer, stirring occasionally. Remove from heat.
• Using an immersion blender, carefully blend the mixture in the pot until smooth. Alternatively, you can use a blender, and carefully blend the mixture in batches and return back to the pot.
• Return the pot back over medium heat and stir in the heavy cream. Continue to cook and stir until heated through. Remove from heat.
• Serve with freshly chopped parsley, grated parmesan cheese or even crumbled feta cheese.

  Enjoy!

Notes

*The canned tomatoes, roasted red peppers & vegetable broth have plenty of salt as is. Be careful & taste ahead before adding additional salt.