5-Ingredient Roasted Red Pepper Tomato Soup
Prep time
Cook time
Total time
Serves: 3 Bowls
  • 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
  1. Sauté onion in melted butter over medium heat in a large Dutch oven until softened, about 5 minutes.
  2. 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.
  3. 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.
  4. Serve on its own or with suggested toppings. Enjoy!
Recipe by Slice of Jess at https://sliceofjess.com/5-ingredient-roasted-red-pepper-tomato-soup/