Roasted Red Pepper & Tomato Soup

Soup has got to be one of the most craved-for meals during cold weather. For me, I especially love serving hot soup in oversized coffee mugs. As the soup begins to cool, I can wrap my hands around the mug to warm my fingers. 

I love all kinds of soups, I must confess. It can be super creamy potato soup, rustic lentil, or a puréed veggie based soup. This is the latter. So, you can feel better as this comfort food is mostly cooked vegetables that you’ll be consuming. Score!

Related: 40 Easy 30-Minute Dinner Ideas

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Roasted Red Pepper & Tomato Soup, serves 2-3.

2 roasted red bell peppers
2 tablespoons olive oil
1 small white onion, chopped
2-3 cloves of garlic, minced
one 14.5 ounce can of diced tomatoes (and their juices)
1/8 to 1/4 teaspoon cayenne pepper
2-3 tablespoons cream (optional)
salt and pepper to taste

First you need to roast your red peppers. Sometimes you can find roasted red peppers already cooked and de-skinned in a jar, which makes this an even easier meal to prepare. But if you can’t find any in a jar or just prefer to roast your own, here’s how.

Remove the stem, inside veins, and seeds from the bell peppers. Cut in fourths. Rub a tablespoon of olive oil over a baking pan and place the peppers on the pan, cut side down.

Cook under the broiler until the skins become charred looking, about 6-8 minutes for me. I find that broilers are all a little different, so keep an eye on them so they don’t burn.

Once you remove them from the oven, place in a plastic bag (or two). Seal and let them steam for a couple of minutes. Once they are just cool enough to handle, remove the bags and peel off the skins.

In a medium sized pot, add a tablespoon olive oil and heat over medium heat. Toss in the onion and cook for 2-3 minutes until it begins to soften. Toss in the garlic and cook another 1-2 minutes. Season with the cayenne and a little salt and pepper. 

Now add in the canned tomatoes and juices and the roasted red peppers. Cook over medium low heat for 5-6 minutes until everything gets heated.

Puree with an immersion blender or in a blender in batches (be careful as it’s hot!). Continue to cook and add the cream if you are using it. Also, if the soup seems too thick, you can add a little vegetable stock or water to thin it out.

Taste and add more salt and pepper to your liking. Serve hot with little toast croutons or a grilled cheese sandwich. Enjoy! xo. Emma

If you love this post, check out my Stuffed Pepper Soup and 35 Comforting Soup Recipes.

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Ingredients

1x2x3x

• ▢ 2 red bell peppers (roasted)
• ▢ 2 tablespoons olive oil
• ▢ 1 small white onion (chopped)
• ▢ 2-3 cloves of garlic (minced)
• ▢ 1 can can of diced tomatoes (and their juices)
• ▢ ⅛ to ¼ teaspoon cayenne pepper
• ▢ 2-3 tablespoons cream (optional)
• ▢ salt and pepper to taste

Instructions

• First you need to roast your red peppers. Sometimes you can find roasted red peppers already cooked and de-skinned in a jar, which makes this an even easier meal to prepare. But if you can’t find any in a jar or just prefer to roast your own, here’s how.
• Remove the stem, inside veins, and seeds from the bell peppers. Cut in fourths. Rub a tablespoon of olive oil over a baking pan and place the peppers on the pan, cut side down.

  Cook under the broiler until the skins become charred looking, about 6-8 minutes for me. I find that broilers are all a little different, so keep an eye on them so they don't burn.
• Once you remove them from the oven, place in a plastic bag (or two). Seal and let them steam for a couple of minutes. Once they are just cool enough to handle, remove the bags and peel off the skins.
• In a medium sized pot, add a tablespoon olive oil and heat over medium heat. Toss in the onion and cook for 2-3 minutes until it begins to soften. Toss in the garlic and cook another 1-2 minutes. Season with the cayenne and a little salt and pepper.
• Now add in the canned tomatoes and juices and the roasted red peppers. Cook over medium low heat for 5-6 minutes until everything gets heated. Puree with an immersion blender or in a blender in batches (be careful as it's hot!).

  Continue to cook and add the cream if you are using it. Also, if the soup seems too thick, you can add a little vegetable stock or water to thin it out. Add salt and pepper to taste.

Course Soup

Cuisine American

Keywords soup, tomato soup

Nutrition

Nutrition Facts

Roasted Red Pepper & Tomato Soup

Amount per Serving

Calories

449

% Daily Value*

Fat

 

40

g

62

%

Saturated Fat

 

11

g

69

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

23

g

Cholesterol

 

34

mg

11

%

Sodium

 

22

mg

1

%

Potassium

 

662

mg

19

%

Carbohydrates

 

24

g

8

%

Fiber

 

6

g

25

%

Sugar

 

14

g

16

%

Protein

 

4

g

8

%

Vitamin A

 

7999

IU

160

%

Vitamin C

 

312

mg

378

%

Calcium

 

64

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.