There’s no better way to warm up and get cozy than this Roasted Red Pepper Tomato Soup. Rich, velvety and comes together in 30 minutes!
This incredibly tasty soup recipe has been a family favorite for years. You can dress it up with different toppings or serve it as a classic with grilled cheese.
INGREDIENTS NEEDED FOR ROASTED RED PEPPER TOMATO SOUP:
- Yellow Onion
- San Marzano Tomatoes
- Roasted Red Peppers
- Veggie or Chicken Stock
As you can see, it doesn’t take much to whip together a jaw-dropping tomato soup. All you need are quality ingredients and a half hour of your time.
TOPPINGS FOR ROASTED RED PEPPER TOMATO SOUP:
Garnishes for this delicious recipe changes just about every time I whip up a batch. It honestly just depends on what I have on hand in my pantry. This batch was photographed with fresh thyme, basil, truffle burrata and Crab Stuffed Tater Kegs. Talk about a killer combination.
OTHER TOPPING IDEAS INCLUDE:
- Croutons (or grilled cheese croutons 😉 )
- Whipped Feta
- Tortilla Chips
- Toasted Pine Nuts
- Pretzel Bites
- Red Pepper Flakes
- Pistachio Pesto
- Drizzle of Olive Oil
Feel free to get creative and put together your own topping party! If you come up with a mouth-watering combo, make sure to tag me on Instagram or list them in the comment section below!
MAKE IT A HEARTY MEAL:
I absolutely love this soup on its own. However, if you’re looking for something to serve it alongside… here are some ideas below!
- Pepperoni Pizza Garlic Knots
- Bruschetta with Blue Cheese, Pesto and Hot Honey
- Brioche Monte Cristo Sliders
- California-Inspired Chickpea Avocado Salad
- Chicken Cobb Salad with Dill-Dijon Vinaigrette (VIDEO)
- Sheet Pan Wedge Salad with Taco Blue Cheese
MAIN DISH IDEAS:
- Java Braised Dutch Oven Pot Roast
- Reuben Waffle Fries with Smokehouse Secret Sauce
- Maryland Crab Cake Sandwiches
- 4 tbsp. Unsalted Butter
- 1 Yellow Onion, thinly sliced
- 28-ounce can San Marzano Whole Peeled Tomatoes
- 2 cups Vegetable Stock
- 6 Roasted Red Peppers
- Salt + Pepper, to taste
- Sauté onion in melted butter over medium heat in a large Dutch oven until softened, about 5 minutes.
- Add the can of tomatoes with its juices and vegetable stock. Bring to a simmer and cook, uncovered, for 20 minutes. Stir occasionally, as needed.
- Carefully add the roasted red peppers and blend all ingredients together with an immersion blender. Bring back to a simmer, if needed. Taste, and add salt + pepper, as desired.
- Serve on its own or with suggested toppings. Enjoy!
NOTES ON THIS RECIPE:
- If you don’t have an immersion blender, you can certainly use a regular one. If you use a stand-alone blender, you’ll want to blend in smaller batches (the soup is hot and will expand while blending). Also, do not place the lid on all the way, as it’ll pop off from the steam. I’m assuming that you don’t want tomato soup on your ceiling… right?
- Can you use fresh red peppers and tomatoes? Yes! I often used canned though to save myself on time. I’ve tried this both ways (canned vs fresh) and found the taste very similar. If you’re using fresh, you’ll need to roast the bell peppers and peel them before adding to the soup.
- Not a fan of red bell peppers? No problem. You can easily leave them out and reduce the vegetable stock by a half cup or so.
- If you’ve got some roasted garlic on hand, that’s a very tasty addition. 1 – 2 cloves should do the trick. You can also swirl-in a little heavy cream if you prefer a creamier soup.
OTHER SOUP RECIPES YOU MIGHT ENJOY:
PIN THIS FOR LATER: