Roasted Red Pepper and Tomato Soup is fitting any time of year. Cold and rainy spring day? Perfect. Snowy winter day? Windy fall day? There is nothing better than a bowl of warm soup paired with some homemade, crusty bread (or these Sourdough Discard Breadsticks)!
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This recipe is sooo good and sooo delicious and soo easy and such a good excuse to eat more vegetables. Thank you so much for posting this; I can't wait to try more of your recipes. YUM!
- Megan
Why you'll love this recipe
- No chopping skills needed! Since the soup will be blended, a coarse chop on the veggies is perfect.
- This healthy soup freezes well and is great to make a batch to enjoy throughout the week. You might also like this Healthy Chicken Tortilla Soup.
- This soup is veggie-packed and also a great place to use up any veggie odds and ends you might have in the refrigerator.
- While it may seem like an extra step, the roasted red pepper flavor really comes through!
- Serve this soup with these Sourdough Discard Rolls or Sourdough Discard Cornbread!
Ingredients
There are only a few key ingredients you'll need to bring this soup together.
- Red bell pepper: We'll roast the bell pepper for extra flavor before it goes into the soup. If you needed to use an orange or yellow pepper in a pinch, that will work, too!
- Canned diced tomatoes: You will use the tomatoes as well as the juices for this soup. If you have any straggler tomatoes in the fridge that you need to use up, throw those in as well! You can also use canned whole tomatoes rather than diced; just give them a coarse chop before adding.
See full recipe below for detailed directions.
Substitutions & Variations
Soups are very adaptable. Below are a few substitutions and variations you can try!
- Use a different colored pepper: If you don't have a red pepper, try orange or yellow instead! This may affect the final color of your soup, but will still be delicious.
- Add odds and ends: If you have a few veggie odds and ends in the fridge that you want to use up, you can! Carrots, summer squash, zucchini, and extra tomatoes will all work well here.
- Looking for other soup recipes? Try this Pumpkin and Carrot Soup and this Butternut Squash and Red Pepper Soup.
How to Make Roasted Red Pepper and Tomato Soup
This healthy soup comes together in a few easy steps and is packed full of flavor! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Cut the red pepper in half and discard the seeds, membrane and stem. Lay it cut-side down on a baking sheet lined with aluminum foil. Bake for 30 minutes or until the pepper is blackened, very soft, and deflated.
- Step 2: Let the pepper cool until it can be handled, then peel off and discard the skin. Coarsely chop the pepper and set aside.
- Step 3: Melt the butter in a Dutch oven or soup pot over medium heat. Add the onion and garlic and stir until transparent and fragrant, about 20 minutes. Don't brown the onions in this step! Mix in the flour and stir for 1 minute.
- Step 4: Add the tomatoes and their liquid, roasted red pepper, chicken stock, sugar, salt, red pepper flakes, and ground black pepper.
- Step 5: Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes. Stir in the honey, then let the soup cool slightly.
- Step 6: Use an immersion blender or carefully transfer the soup to a countertop blender and blend until smooth. After blending, stir in the milk, then serve.
Expert Cooking Tips
- The peppers should be easy to peel after roasting. They'll deflate when you take them out of the oven, then let them cool before handling.
- A rough chop is fine! The soup will be blended, so you don't need to spend too much time chopping the veggies.
- Use either an immersion blender or a countertop blender to blend the soup. Let the soup cool slightly before blending and be careful of splashes!
- Serve topped with fresh basil and a sprinkle of salt and pepper.
Storage
Refrigerator Storage: Once fully cooled, transfer the soup to an airtight container and store in the refrigerator for up to 4 days. Reheat soup in the microwave for 30-60 seconds, or in a pan on the stovetop.
Freezer Storage: Once the soup is fully cooled, transfer to an airtight container and freeze for up to 3 months. To reheat, let the soup defrost in the fridge overnight before reheating in the microwave for 60-90 seconds, or on the stovetop.
Recipe FAQs
You can make the soup without roasting the pepper, but it gives it a wonderful flavor! I highly recommend roasting!
More Healthy Soup Recipes
If you tried this Roasted Red Pepper and Tomato Soup or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Roasted Red Pepper and Tomato Soup
Equipment
Ingredients
- 1 red bell pepper
- 4 Tablespoons unsalted butter
- 1 pound yellow onions chopped (about 3 medium onions)
- 2 cloves garlic chopped
- 2 Tablespoons all-purpose flour
- 4 28-ounce cans diced tomatoes
- 1 ½ cups chicken broth
- 2 Tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 2 Tablespoons honey
- ¾ cup milk regular dairy or non-dairy
- fresh basil for topping
Instructions
- Preheat oven to 450°F. Cut the pepper in half and remove seeds, stem and membrane. Place cut-side down on a baking sheet lined with aluminum foil and bake for 30-35 minutes until the skins are blackened. The peppers will deflate when you take them out of the oven. Let them cool until they can be handled, then peel and discard the skins. Coarsely chop the pepper and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and cook until soft and translucent but not browned, about 20 minutes, stirring frequently.
- Add flour and stir constantly for 1 minute. Add the tomatoes and their liquid, roasted red pepper, chicken stock, sugar, salt, red pepper flakes, and ground black pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occassionally. Stir in the honey.
- Remove from heat and let cool. Using an immersion blender, or working in batches with a countertop blender, blend the soup until smooth. Once blended, stir in the milk. Serve topped with fresh basil.
Megan Lee says
This recipe is sooo good and sooo delicious and soo easy and such a good excuse to eat more vegetables. Thank you so much for posting this and I can't wait to try more of your recipes. YUM!
Dawn p says
In the explanation you have 3 lbs of onions but in the recipe you have 1 lb. Which should I use?
Jessica Vogl says
This post has been on my "to update" list for a while, so thank you for giving me a reason to do it today! The post has now been updated and 1 lb. onions (about 3 medium onions) is correct. Thanks for flagging!