Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

211 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 40 m
Carol Crane
Recipe by  Carol Crane

“On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

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Reviews (211)

Rate This Recipe
TMFOSSHAGE
75

TMFOSSHAGE

Very good recipe. I took some liberties as I was short on time, and still had a great result. I used a large jar of purchased roasted red peppers. I also used a large can of diced tomatoes, and veggie broth instead of chicken broth. I ended up with all the ingredients simmering away in the pot and then used my immersion blender to puree everything right in the pot. Excellent flavor and seasonings. I also added some dry mashed potato flakes to thicken it up at the end instead of the butter/flour. Thanks for a great recipe!

JRCHAPMA
70

JRCHAPMA

I really dislike tomato soup out of a can, but have had wonderful tomato soup in restaurants. This recipe was exactly what I was looking for! I made it for my book club and all the gals raved about it. I did make a few changes. First, I used canned diced tomatoes. I also sauted two chopped red peppers and used one roasted red pepper from a jar, putting them all in at the same time instead of reserving one for the end of the recipe. Instead of making the roux I added some cornstarch to a bit of the broth, stirred until smooth, and then mixed that into the soup. Finally, instead of the sour cream I added a few tablespoons of cream to the entire batch before serving. Wonderful!

JOHN STERBENZ
45

JOHN STERBENZ

This tasted like a soup you would get at a nice restaurant, with a lovely hue. Based on other reviews, I used 4 red peppers and in place of fresh tomatoes (which are terrible this time of year, at least here) I used 2 (14 oz) cans of diced, peeled tomatoes. I also did not reserve a pepper for use later. People here at work that tasted it loved it as well. Despite the effort (most of which is in the cooking time), this will be a soup I readily will make again. In the future, I may or may not continue to use the roux (this time I did use it), but it looked ready to go without the roux being necessary. Thanks, Carol!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 170 cal
  • 8%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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