Smoky and smooth Roasted Red Pepper and Tomato Soup is perfect for sipping or dipping – so get that crusty bread ready! Jarred roasted red peppers and canned fire roasted tomatoes make for quick work without sacrificing flavor. Plus, this decadent soup is surprisingly nutritious thanks to a healthy serving of “hidden” bonus veggies.
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Shout out to everyone who just got slapped with a cold snap. It feels like only yesterday (because it literally was) that I was talking about the spring-to-summer transition. I take full responsibility for the karma that came with not mentioning the distinct possibility of a spring-back-to-winter transition. Y’all, this one is totally on me.
So to make it up to you, you get a bonus soup this week. So… silver linings?
My Roasted Tomato Soup is a favorite of both my family and my fans, and once the spring actually transitions into summer (and tomatoes are back in season) we’ll welcome this recipe back into rotation with open arms. But until that time comes, I’ve been experimenting.
You see, when I joke about eating sauces and dips with a spoon, I’m not completely joking. And the last time I made romesco to go with some particularly lovely steaks and roasted veggies, the next morning I found Cameron sopping up the leftover sauce – injera-style – for breakfast. (I had plans for that sauce! And they may have included my own breakfast, but that’s neither here nor there.)
Bottom line is, we needed a bigger, better (and slightly more refined) delivery system. What we got was this classy, creamy, delicate, decadent, and highly-sippable Roasted Red Pepper and Tomato Soup that made a perfect cozy couch dinner in cozy mugs while wearing cozy jammies.
Bonus: For a soup I snuck a heckuva lot of veggies into, the kids really loved it. The flavor is really mellow and tangy, but with much lower acidity than traditional tomato soup since it balances the tomato with those other veggies.
Bonus Bonus: Less acid also meant us old farts didn’t have to have Mixed Berry Tums for dessert.
How to Make this Soup
Tomato soup goes grownup with a few savory twists. Roasted Red Pepper and Tomato Soup is smoky, sweet, and surprisingly simple. Extra veggies add a nutritious boost, while fragrant herbs ramp up the flavor. P.S. No roasting required, so use that extra time for other grown-up pursuits like finding a good wine for pairing.
- Heat oil in a dutch oven over medium high heat and saute onion, carrots, and celery until soft (9-10 minutes.) Add seasoning and cook 1 minute more, stirring frequently.
- Add the roasted peppers and tomatoes, vinegar, broth, salt, and pepper.
- Bring to a simmer and cook 20-25 minutes, until flavors have melded.
- Puree using an immersion blender or in a stand blender. Season to taste and add cream.
- Portion into bowls, garnish, and serve immediately.
Tips for Making This Recipe Perfectly
- Jarred roasted red peppers and canned fire roasted tomatoes make for quick work without sacrificing flavor. It’s totally okay to “cheat”!
- Garnish can make or break a soup, and this one is no exception. Please don’t skip or skimp!
- Season conservatively – canned tomatoes and store-bought broth (if using) tend to have a lot of added sodium. Reserve seasoning until the end, then season to taste.
Gut Healthy
“Gut health” is becoming an increasingly hot topic. If you know even just a little bit about keeping your gut churning happily, you know that plant variety is key. With six different plants (seven if you garnish with basil!), this soup is a great way to introduce variety as deliciously as possible. Use bone broth to add even more gut-friendly ingredients.
And, even if you’re NOT into gut health, adding more plants is always a healthy choice!
Make It Your Way
Make it Vegan: use vegetable broth; skip the cream. Stir in a bit of cashew cream for body.
Meal Prep: this soup holds up well and is even better the next day. Store in sealed, single serve containers in the fridge for up to 5 days; reserve garnish, and garnish just before serving.
More Creamy, Dreamy Pureed Soups
- Loaded Cauliflower Soup
- Loaded Baked Potato Soup
- Ginger Carrot Soup
- Spinach Potato Soup
- Curried Cauliflower Soup
- Potato Onion Soup
- Find more soups…
Did you make this Roasted Red Pepper and Tomato Soup? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
Roasted Red Pepper and Tomato Soup
Print Recipe Rate this Recipe Pin RecipeIngredients
- 2 tbsp olive oil
- 1 medium sweet onion, diced to ½”
- 1 medium carrot, diced
- 2 stalks celery, thinly sliced
- 4 cloves garlic, minced
- 1.5 tsp paprika
- ½ tsp oregano
- 1 28- oz can fire roasted tomatoes, whole or diced
- 1 24- oz jar roasted red peppers, drained and chopped
- 1 tbsp red wine vinegar
- 4 c broth, chicken or vegetable
- ½ tsp kosher salt
- ½ tsp ground pepper
- ¼ c heavy cream, optional
- Toasted almonds, for garnish
- Chopped basil, for garnish
Instructions
- Heat olive oil in a dutch oven over medium high heat. Add the onion, carrots, and celery, toss to coat in the fat, and saute, stirring occasionally, until the vegetables are soft, 9-10 minutes. Add the garlic, paprika, and oregano and cook, stirring frequently, 1 minute more.
- Add the roasted peppers and tomatoes, vinegar, broth, salt, and pepper.
- Bring the liquid to a simmer and cook 20-25 minutes, until the vegetables are very soft and the flavors have melded.
- Puree using an immersion blender or in a stand blender. Taste for seasoning and adjust with salt and pepper. Stir in the heavy cream, if using.
- Portion into bowls and garnish with toasted almonds and fresh basil. Serve immediately.
Mary Campanale
Absolutely fabulous I wouldn’t change a thing! Thank you so much. It’s also easy to make and have ready.
Alamrin Semog
I have a ton of fresh tomatoes and red peppers and was expecting a recipe with fresh ingredients, not canned.