Tomato Pepper Soup with Roasted Red Peppers

This recipe for tomato pepper soup is made with the carmelized sweetness of roasted vegetables for an amazing depth of flavor.

Recipe | How to Roast Vegetables | Is this Vegetarian Tomato Soup?

Ingredients

Tomatoes. I used a large can of whole tomatoes for this soup. This is Hunt’s San Marzano Style tomatoes which I suspect may not be actual San Marzano tomatoes. It uses the word “style” which makes me suspicious. I like to use Cento brand, but it wasn’t available. Any canned whole tomatoes will work. Use whatever you have in the pantry.

Other Vegetables. I like to roast carrots, red bell peppers and onion. You could also use celery, if you have some handy.

Chicken broth. Broth or stock will work. You could also use water with some bouillon. Better Than Bouillon is very tasty.

Seasonings. I’ve used garlic powder and oregano. I like the soup a little spicy so I like to add spicy salt when serving.

How to Roast Vegetables

Roasting vegetables will carmalize them, making them sweeter and giving them a great depth of flavor.

For this recipe, I’ve decided to roast the sweet red pepper, onions and carrots. I didn’t roast the tomatoes.

Why use canned tomatoes in this soup? It’s winter and fresh tomatoes don’t have much taste right now. If I want a tomato pepper soup, I want to at least taste some tomato.

Can You Roast Tomatoes?

You can roast fresh tomatoes for the recipe, if you prefer. It will take about 8 or 10 Roma tomatoes.

Cut them in half and remove the seeds. Mix them with the oil when you coat the other vegetables.

Unlike the red peppers and carrots, roasted tomatoes need to only cook for about 10 or 15 minutes. Remove them but continue roasting the remaining vegetables until fork tender.

Everything will be processed in a blender. You’ll need everything to be tender enough so there aren’t any chunks.

Have a look at this Ninja Professional Plus Kitchen System at Amazon. It’s the one we use and includes the blender, a food processor bowl and two to-go cups. (This is an affiliate link, by the way. If you click it and buy, I may get a little something something from them at no extra cost to you.)

Do You Need to Peel Bell Peppers?

If you wanted to make something like Roasted Red Peppers in Oil, it’s best to peel them after roasting.

The roasting will make the red peppers deliciously sweet and caramlized but it could also make blackened bell peppers. Perhaps that’s not all that appetizing when soaking in a bath of olive oil.

This is different when you’re planning on processing everything in a blender, though. Peeling is unnecessary here unless the roasting charred the peppers too much. Peeling is purely preference.

Is this Vegetarian?

This soup is made with chicken broth and dairy cream so it’s not vegetarian or vegan. Adjustments can be easily made.

Use vegetable stock instead of chicken stock. Use plant-based cream instead of dairy cream.

Serving Suggestion

Tomato soup is best served with grilled cheese sandwiches. They go hand in hand. I used my bread machine white sandwich bread recipe and colby jack cheese for these sandwiches.

I know it may sound crazy but I like to stir in a tablespoon of butter directly into the bowl of soup when serving. It’s something mom taught me from her father.

Might as well stir in some spicy pepper salt too. I feel like you need a little spice but nothing overwhelming.

If you want a more hearty soup, add leftover meatballs or cooked ground beef. Stir in leftover rice. Crumbled feta or queso fresco make a great addition.

You may also want to try our Spicy Zucchini Poblano Soup for something new.

Recipe

Pin Recipe Now

Tomato Roasted Red Pepper Soup

Cook ModePrevent your screen from going dark

Tap to leave a star rating

5 from 16 votes

Course: Soup

Cuisine: American

Keyword: creamy tomato red pepper soup, roasted red pepper tomato soup, tomato bell pepper soup, tomato pepper soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 143kcal

Author: Christian Guzman

Save or Print

This recipe for tomato red pepper soup is made with the carmelized sweetness of roasted vegetables for an amazing depth of flavor.

For more information, be sure to check the recipe details in the attached 24Bite® post.

Equipment

• Standing or immersion blender

Ingredients

• 2 Red Bell Peppers, halved, stemmed, seeded
• 1 Onion, cut in thick slices, about 4 pieces
• 2 Carrots, ½" slices
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 28 ounces Canned Whole Tomatoes
• 1 cup Chicken Broth
• 1 teaspoon Garlic Powder
• 1 teaspoon Oregano
• ½ cup Half n Half
• Butter, optional, for serving
• Spicy Red Pepper Salt Blend, optional, like Tony Chachare's, for serving

Instructions

• Preheat oven to 425℉.
• Place halved and seeded red bell peppers, sliced onion and sliced carrots in bowl with olive oil and salt. Stir to coat vegetables with oil.
• Roast vegetables 30 minutes until vegetables are soft and carrots are fork tender.
• Why not make your grilled cheese sandwiches while that's in the oven? Are you able to have tomato soup without grilled cheese? I think not.
• Remove from oven and allow to cool about 5 minutes.
• Place tomatoes, chicken broth, garlic powder, oregano, salt and roasted vegetables in blender. Process until smooth. (Alternatively, place these ingredients in a pot for the stovetop and use an immersion blender instead.)
• Heat soup on stovetop until heated through, about 5-10 minutes. Remove from heat and stir in half n half (or heavy cream).
• Serve immediately.

Note: If there is a video, it will not display while there is an adblocker.

Notes

This soup makes about 6 one-cup servings.

When serving, I like to stir in a tablespoon of butter and some cayenne pepper or spicy red pepper salt blend. A little spicy heat helps bring out the flavors.

Garnish with a cream swirl and dried oregano.

To make this soup more hearty, I’ve added leftover meatballs or leftover rice. It’s also delicious sprinkled with feta or queso fresco.

Note: I’m showing three carrots in the ingredients photo above. Ordinarily I would have only used two, but these carrots were very small.

Nutrition Facts

Tomato Roasted Red Pepper Soup

Amount Per Serving

Calories 143 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Sodium 745mg32%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 7g8%

Protein 3g6%

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

______________________

Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

© 2019-2021 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.

Follow 24Bite: