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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 mins
Cook Time20 mins
Total Time35 mins
Course: Soup


  • 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


  • 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.


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