Today I am sharing a recipe for roasted red pepper and tomato soup that is stupid easy to make, and loaded with rich flavors.
My husband doesn’t really like peppers, but he enjoyed a bowl of roasted red pepper soup at a wedding we attended recently. I knew I had to recreate the dish because we had found a way we could both enjoy red peppers!
I used jarred roasted red pepper and fire roasted canned tomatoes because I want the soup to have consistent flavor every time I make it. These pantry staples also make this soup really fast and easy to make.
Variations to the Roasted Red Pepper and Tomato Soup recipe:
- As written, the recipe makes 2 dinner servings, or 4 appetizer (cup size) servings. Double the recipe in a large dutch oven if you need more, and puree in batches in the blender. I find that a hand wand does not get the soup quite as smooth as the blender does.
- Pick a favorite herb to use in place of the Italian seasoning. Basil, dill, or thyme would all be great choices. If using fresh herbs, triple the amount.
- I used a high sodium vegetable broth, no salt added tomatoes, and did not think I needed any additional salt. If you use different brands, you may have different results. Taste test your soup and adjust salt as necessary.
- The sour cream topping makes for great presentation, but the flavor of the soup is delicious without it if you need to make a dairy free or vegan version.
Roasted Red Pepper and Tomato Soup
Prep time
Cook time
Total time
This roasted red pepper and tomato soup is stupid easy to make, and loaded with flavor. Top with a sour cream drizzle, or leave it off for a dairy-free soup.
Author: Alison's Allspice
Recipe type: Main
Serves: 2 dinner servings, or 4 cups
Ingredients
- 1 medium onion, diced
- 1 TBS butter or olive oil
- 12 oz jar roasted red peppers, drained and diced
- 15 oz can fire roasted diced tomatoes (not drained)
- 2 cups vegetable broth (if low sodium, add salt)
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- Salt, to taste (optional)
- 2 garlic cloves, minced
- 1 TBS balsamic vinegar
- 2 TBS sour cream (optional)
Instructions
- In a medium dutch oven or stock pan, saute onion in butter or olive oil for 10 minutes.
- Add red pepper, tomatoes, broth, Italian seasoning, and black pepper. Simmer for 15-20 minutes.
- Transfer soup to a blender and add garlic and balsamic. Remove the center piece of the lid and cover with a towel. Process until smooth. Taste the soup and add salt as necessary.
- If using sour cream, mix it with 2 TBS soup until smooth. Divide soup among bowls and drizzle sour cream mixture over top and serve.
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