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Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

Michelle Boulé
Make a delicious meal for a rainy day with this recipe for Roasted Red Pepper and Tomato Soup. This updated classic is made with a twist!
5 from 5 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Appetizer
Cuisine American
Servings 4
Calories 365 kcal


  • Wooden Spoon
  • Le Creuset Dutch Oven
  • Lodge Dutch Oven
  • Cuisinart Dutch Oven


  • 2 Tbsp Olive Oil
  • 3 Cloves Garlic Minced
  • 1 Onion Chopped
  • 1 Carrot Diced
  • 2 Tbsp Tomato Paste
  • 14.5 Oz Crushed Tomatoes
  • 12 Oz Roasted Red Peppers Chopped
  • 3 Cups Vegetable Broth
  • 1 Tbsp Sugar
  • Salt
  • Pepper
  • 1 Tsp Oregano
  • 1 Cup Heavy Cream
  • ½ Cup Fresh Basil Chopped


  • In a large dutch oven add oil, garlic, onions and carrots. Cook until softened, about 5 minutes. Stir in tomato paste and cook for 1-2 minutes.
  • Add crushed tomatoes, roasted red peppers and vegetable broth. Bring to a simmer. Season to taste with salt and pepper, then add oregano. Simmer for 20 minutes.
  • Using an immersion blender, puree the soup until smooth. Double check the seasonings and adjust as needed. Stir in heavy cream and garnish with fresh basil before serving. Enjoy!


Does this recipe look familiar? It first appeared on my other site The Brooklyn Cook!


Calories: 365kcalCarbohydrates: 24gProtein: 5gFat: 30gSaturated Fat: 15gCholesterol: 82mgSodium: 2103mgPotassium: 658mgFiber: 4gSugar: 12gVitamin A: 4741IUVitamin C: 55mgCalcium: 140mgIron: 3mg
Keyword Roasted Red Pepper and Tomato Soup
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