Roasted Red Pepper and Tomato Soup

Name: Roasted Red Pepper and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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)

November 6, 2018 by Wendy Polisi 25 Comments

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!

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!)

Frequently Asked Questions for Roasted Red Pepper and Tomato Soup:

How Do You Make Roasted Red Pepper and Tomato Soup?
1. First, heat olive oil, roasted red peppers, onion, and garlic in a saucepan over medium heat.
2. Cook for 10 minutes.
3. Add your vegetable broth (or broth of choice), tomatoes, tomato paste, paprika, sweetener, salt, crushed red pepper, and fresh ground black pepper.
4. Cook for 25 minutes.
5. Remove from heat.
6. Using an immersion blender, blend the tomato and red pepper mixture until smooth.
7. Alternatively, work in batches and process in your blender. (Make sure it has cooled a bit before you attempt this.)
8. Return to the pot if you used your blender.
9. Add in half and half or warm quinoa cream.
10. Cook for 5 minutes.
11. 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
1. Preheat the oven to 400 degrees. Brush a baking sheet with avocado oil.
2. Place the peppers on the baking sheet.
3. Roast for 40 minutes, flipping halfway.
4. Continue roasting until the skins are charred.
5. 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.
6. Remove peel, and rinse away seeds.

Gas Stove or Grill Roasting Method:

1. Turn the flame to medium.
2. Place the pepper on the grate directly over the flame.
3. Roast for 20 – 30 minutes, until charred, flipping every 5 minutes.
4. Use the above instructions to steam the peppers.

Tools for Making Roasted Red Pepper Tomato Soup

1. - Sauce Pan
  - Immersion Blender or Blender