Roasted Red Pepper and Tomato Soup

 
 

This roasted red pepper and tomato soup has replaced regular tomato soup in the meal rotation. The flavor of the red peppers make this soup more bold and enhance a basic tomato soup. It’s the perfect roasted pepper soup to have with grilled cheese, white pizza or flatbread or a cheese quesadilla.

Full disclosure, I’ve adapted this roasted red pepper soup from the New York Times Pureed Tomato and Red Pepper Soup recipe. It’s a great batch prep recipe when meal prepping for the freezer. It makes a quick weeknight dinner that reheats so well. You can eat this red pepper soup immediately, but the flavors really deepen if you let it sit overnight.

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Ingredients in This Red Pepper Soup

Roasted red peppers

I roast red peppers whole under the broiler in the oven until each side is bubbled and browned. Then steam them in a covered bowl until cool and peel the skin off. You can use store bought (salad bar) or jarred in this red pepper soup recipe to make it even easier.

Tomato Puree

I think the type of tomato puree really matters in this recipe for roasted pepper soup. You can definitely use what you have on hand, but this Mutti tomato puree is so smooth, sweet and less acidic. I also love that it comes in a glass jar with a metal lid, so no plastics.

Garlic

I usually measure garlic with my heart, and use about 7-9 cloves.

Onion

Celery

I made this without celery once because I forgot it while food shopping, and actually noticed the difference. It seems like 1 single celery stalk wouldn’t matter but it’s important.

Carrot

Basil

You can adjust the amount of basil based on your preferences. We tend to like this soup bold with basil, so I add a lot.

Broth

I love to use a mixture of half bone broth for health and half chicken broth for flavor. I use this bone broth and this chicken broth.

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Roasted Red Pepper & Tomato Soup

Yield 8
Author Kate Martino
Prep time
10 Min
Cook time
40 Min
Total time
50 Min
Cook modePrevent screen from turning off

Ingredients

Ingredients
  • 1 carrot
  • 1 celery stalk
  • 1 yellow onion
  • 5-7 cloves of garlic
  • 2 roasted red bell peppers (I use larger sized peppers) (jarred, or roasted ahead, details below)
  • 19.5oz jar Mutti Organic Tomato Puree (this makes a difference if you can find it!)
  • A handful of basil, about 1/2-1 cup
  • 1 tsp sea salt
  • 4-5 cups of broth (I used mix of bone broth and stock, can use vegetable stock too)
  • Olive oil to drizzle pan with

Instructions

Directions: For the Roasted Peppers
  1. Place peppers on a pizza stone/stone baking sheet or broiler safe pan and place under the broiler. Rotate every 1-3 minutes- when the side up is browning. You can also grill them on a higher flame. Once all sides are browned, place in a bowl and cover to steam until cool. Then peel the skin off, remove seeds and set aside.
Directions: For the Soup
  1. Roughly chop garlic, carrot, onion and celery
  2. Drizzle pan with about 2 tsp olive oil and heat to medium
  3. Add carrot, celery, onion and garlic, and salt. Stir and sauté for 6ish minutes
  4. Add in roasted red peppers, stock and tomato puree and basil, stir to evenly mix everything
  5. Bring to simmer and reduce to low heat, simmer with the lid off center to allow some steam to release for 30 minutes.
  6. Allow to cool a bit, then blend with an immersion blender.
  7. Allow to sit overnight to deepen the flavors if you have the time. It also freezes and reheats really well for batch prep.

Nutrition Facts

Calories

62

Fat

2 g

Sat. Fat

0 g

Carbs

11 g

Fiber

2 g

Net carbs

9 g

Sugar

5 g

Protein

2 g

Cholesterol

0 mg

Iron

1 mg

Vitamin A

1972 IU

Vitamin B3

1 mg

Lycopene

15033 µg

Phosphorus

40 mg

Selenium

1 µg

Vitamin B1

0 mg

Vitamin B5

0 mg

Vitamin E

2 mg

Calcium

27 mg

Magnesium

20 mg

Potassium

372 mg

Vitamin B12

0 µg

Vitamin K

6 µg

Zinc

0 mg

Vitamin C

14 mg

Vitamin B2

0 mg

Copper

0 mg
https://www.katemartino.com/blog/roasted-red-pepper-and-tomato-soup
 
RecipeKate Martinoroast pepper tomato soup, roast peppers tomato soupComment