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Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is a delicious and nutritious alternative when you need a comfort food fix.  
Course Main Course
Cuisine American, Gluten Free, Healthy
Keyword Roasted Red Pepper and Tomato Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 100kcal
Author Wendy Polisi


  • 1 tablespoon extra virgin olive oil
  • 2 roasted red peppers chopped
  • 1 medium onion chopped
  • 1 tablespoon minced garlic
  • 1 ½ cups vegetable broth
  • 28 ounces fire roasted tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon Swerve or sugar
  • 1 teaspoon sea salt
  • ½ teaspoon crushed red pepper
  • ½ teaspoon fresh ground pepper
  • ½ cup half and half or quinoa cream (I used quinoa cream made with almond milk.)
  • ¼ 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.


Calories: 100kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 881mg | Potassium: 171mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2315IU | Vitamin C: 54.9mg | Calcium: 70mg | Iron: 1.2mg