Looking for a creamy Roasted Red Pepper and Tomato Soup that is also gluten free and healthy? This simple recipe is perfect for easy weeknight dinners!
Roasted Red Pepper and Tomato Soup is Simply Delicious!
I have always loved the holidays, but in the last few years, I’ve become totally obsessed with them. In the past, I rarely gave much thought to either Thanksgiving or Christmas until mid to late November.
Now, I am dreaming of the holidays by mid-September.
Not that I don’t enjoy September and October. But I start thinking menus, gifts, and outings so much earlier than I ever thought possible.
The room where I take photos for the website is covered in all things Christmas right now. (Hubby just shakes his head and tries not to look.)
Part of it is that at five, Skye is at such a delicious age. Everything is magic to her…and my girl has an enthusiasm level that is contagious.
And the other part is that my boys are old enough right now that they can really get into the planning and anticipation.
And…squeee. My oldest son is a planner like me.
He will sit with me for hours and discuss all the things we should do.
And he also has put me to shame by already having the gifts for his siblings purchased.
Since we are entering the happiest time of year, I thought we should celebrate.
But let’s keep it casual, ok? There is enough fancy stuff coming.
Let’s do soup, ok?
But not just any soup. An incredibly flavor-packed Red Pepper & Tomato Soup.
You can make it as indulgent as you like and use half-and-half or even heavy cream. Or you can make vegan and dairy-free with my quinoa cream. (I promise you won’t miss the cream a bit!)
How Do You Make Roasted Red Pepper and Tomato Soup?
First, heat olive oil, roasted red peppers, onion, and garlic in a saucepan over medium heat.
Cook for 10 minutes.
Add your vegetable broth (or broth of choice), tomatoes, tomato paste, paprika, sweetener, salt, crushed red pepper, and fresh ground black pepper.
Cook for 25 minutes.
Remove from heat.
Using an immersion blender, blend the tomato and red pepper mixture until smooth.
Alternatively, work in batches and process in your blender. (Make sure it has cooled a bit before you attempt this.)
Return to the pot if you used your blender.
Add in half and half or warm quinoa cream.
Cook for 5 minutes.
Garnish with chopped basil and serve.
How Do You Roast Red Peppers for Soup?
You can roast your red peppers in the oven, or over a grill or gas flame.
Oven Roasting Method
Preheat the oven to 400 degrees. Brush a baking sheet with avocado oil.
Place the peppers on the baking sheet.
Roast for 40 minutes, flipping halfway.
Continue roasting until the skins are charred.
Remove from the oven, and place in a paper bag. (You may also place them with a bowl and cover.). Steam for 5 to 10 minutes.
Remove peel, and rinse away seeds.
Gas Stove or Grill Roasting Method:
- Turn the flame to medium.
- Place the pepper on the grate directly over the flame.
- Roast for 20 – 30 minutes, until charred, flipping every 5 minutes.
- Use the above instructions to steam the peppers.
Tools for Making Roasted Red Pepper Tomato Soup
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Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup
- 1 tablespoon extra virgin olive oil
- 2 roasted red peppers chopped
- 1 medium onion chopped
- 1 tablespoon minced garlic
- 1 1/2 cups vegetable broth
- 28 ounces fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon Swerve or sugar
- 1 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon fresh ground pepper
- 1/2 cup half and half or quinoa cream (I used quinoa cream made with almond milk.)
- 1/4 cup fresh basil chopped
- Place olive oil, roasted red peppers, onion, and garlic in a sauce pan over medium heat. Sauté for 10 minutes.
- Add vegetable broth, tomatoes, tomato paste, paprika, Swerve, salt, crushed red pepper and ground pepper. Bring a a boil and the reduce to a simmer. Cook for 25 minutes.
- Remove from heat.
- Use an immersion blender to blend the mixture until smooth. Alternatively, you may work in batches and use your blender.
- Add warm quinoa cream or half and half and cook for 5 minutes. Garnish with basil and serve.
Variations for Tomato Red Pepper Soup
- Stir in 1 – 2 tablespoons of balsamic vinegar or 1 tablespoons red wine vinegar towards the end of the cooking time.
- Alternatively, drizzle the soup with Balsamic Reduction.
- Chop the red peppers and onions finely, but don’t blend them for a Chunky Roasted Red Pepper and Tomato Soup.
- For an extra kick, add in 1 jalapeno seeded and diced and 1 teaspoon Worcestershire sauce.
- Garnish with fried capers.
Tips for Making Roasted Red Pepper and Tomato Soup
- If you have time and really appreciate the flavor of peppers, roast fresh peppers rather than using the jarred variety. This will result in a deeper flavor. To do this, char the skins carefully over a gas flame or used your broiler. Transfer to a paper bag and close it to allow the skins to steam. Remove the blistered skin and rinse to remove the seeds. Dry throughly and proceed as directed.
- Make this vegan by using my Quinoa Cream made with unsweetened almond milk.
Serving Suggestions for Roasted Red Pepper Tomato Soup
- Serve with a green salad and dinner rolls.
- Serve with toasted baguettes with warm goat cheese spread on it.