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Roasted Red Pepper and Tomato Soup

September 9, 2018 By justalittlebitofbacon 4 Comments

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Cozy, comfort food. Even better, quick and easy cozy, comfort food! My roasted red pepper tomato soup is smoky, savory, sweet, creamy, and down right addictive. And it will have dinner on the table in no time. Bonus!

Top view of a bowl of cozy red pepper tomato soup with a swirl of cream, sliced basil, and fried croutons completing the bowl.Hello, all!

Summer is winding down here. School is in full swing, nights are getting chilly (yay!), and I’m enjoying late summer produce every chance I get.

I first made this soup when my parents visited for my daughter’s spring concert. Her school has two concerts a year and mom and dad are back from Florida for the spring one so we’ve made it a tradition they come down.

Which of course means that I’m going to test recipes on them! What is family for anyway? šŸ™‚

Though we all enjoyed the rest of dinner, the hit of the evening was the tomato soup. If I had cooked nothing else but this soup and some bread, we all would have been very happy and satisfied. It was seriously the best tomato soup!

For the bread, how about some rosemary no knead bread? Or maybe some garlic thyme no knead focaccia? None of the kneading and all of the flavor!

Why did it take me three months to post the soup if we loved it that much? Summer! I got distracted by shiny produce and I figured you were too. But now that the weather is cooling again and cozy comfort foods are back on the menu, it’s time for a bowl of warming roasted red pepper and tomato soup.

Don’t you think?

Taking a spoonful of creamy roasted tomato soup. Sliced focaccia and a glass of wine at the table.

How do you make roasted red pepper tomato soup?

To make roasted red pepper tomato soup, saute up carrots, shallots, and garlic. Then add tomato paste, stock, roasted tomatoes, and roasted peppers and simmer until done. Puree, add cream and toppings, and eat!

  1. Saute carrots, shallots, and garlic in butter.
  2. Add tomato paste and saute.
  3. Add stock, tomatoes, peppers, and herbs. Simmer.
  4. Puree, stir in cream, and serve with toppings.

To expand on those directions, start by sauteing the carrots and shallots over low heat in butter. You want them to get all soft and browned but not burned. This is your first layer of flavor.

Then add the garlic and give it a stir, followed by the tomato paste. Saute that tomato paste so that it browns and caramelizes a little. Here is your second layer of flavor!

Now you add the tomatoes, stock, peppers, and rosemary. I’m not sure how many layers it is at this point since you have roasted veggies, rich stock, and herbs. So much flavor!

Let everything simmer until it’s soft. Then puree until smooth. (Remember to pick out that rosemary sprig!)

Ladle into bowls, swirl in some cream, top with basil, and add a few fried croutons to send it over top. Eat. Your stomach and taste buds will thank you. šŸ™‚

Step by step photos on how to make red pepper tomato soup and fried croutons.

More Vegetable Soup Recipes

If you’re looking for some other cozy vegetable soups for the colder months, I have a few great ones!

First I should mention my other tomato soup. Just as easy and amazing as this soup, is my Roasted Tomato Basil Soup (with a wine soaked crouton – can’t forget that part!). I’ve been making my tomato basil soup for years and it’s always a hit.

Next up, I have a couple of slow cooker vegetable soups. A Potato Leek Slow Soup and a Zuppa Toscana Slow Cooker Soup. Both are great to come home to at the end of the day!

And then I have pile of other yummy, warming soups: Cheesy Potato Carrot Soup, Cauliflower Blue Cheese Soup, Spicy Roast Pumpkin Soup, and more in my Soups and Stews category.

A spoon of tomato soup topped with sliced basil and a fried crouton, focaccia on the plate ready to be dipped in.

This recipe is definitely maximum taste for minimum work. Easy is the word! We have plenty of chilly days ahead of us here and this soup should be in your rotation.

If you try my recipe for Red Pepper Tomato Soup, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Cozy, Annemarie

Print Recipe
5 from 1 vote

Roasted Red Pepper and Tomato Soup

Comfort food at its best! Roasted red pepper and tomato soup is easy, creamy, and perfect for weeknight dinner or for company. Great with fried croutons, slices of crusty bread, or grilled cheese.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Italian
Keyword: tomato soup
Servings: 6 servings
Calories: 225kcal
Author: Just a Little Bit of Bacon

Ingredients

  • 2 tbsp unsalted butter
  • kosher salt
  • 1 medium carrot, peeled and diced
  • 2 medium shallots, diced
  • 1 clove garlic, minced
  • 1 tbsp tomato paste
  • 3 15-oz cans fire roasted tomatoes
  • 1 roasted red pepper
  • 2 cups vegetable stock, low or no sodium
  • 1 sprig fresh rosemary
  • 1/3 cup heavy cream
  • 1/4 cup sliced fresh basil leaves

Fried Croutons

  • 3 tbsp olive oil
  • 3 cups rustic bread
  • kosher salt

Instructions

  • Melt butter in a large pot on medium low. Add the carrots and shallots and a pinch of kosher salt. Saute until soft and browned, about 10 minutes.
  • Add the garlic and saute for about 30 seconds.
  • Add the tomato paste and saute for 1-2 minutes, moving it around all the time. It should get a little dark and caramelized.
  • Add the tomatoes, red pepper, stock, and rosemary. Bring to a boil, then reduce it down to low heat. Simmer for 15 minutes. Discard the rosemary sprig.
  • Transfer the soup to a blender and puree in two batches. Return the soup to the pot and bring back to a simmer.
  • Serve with cream (for people to swirl into their bowls), sliced basil, and fried croutons.

Fried Croutons

  • Make the croutons while the soup is simmering.
  • Heat the oil in a large saute pan over medium low heat.
  • When the oil is hot, add the bread and fry, moving the bread around frequently, until the bread is crisp and golden brown on all sides.
  • Remove the croutons to a plate and sprinkle them with kosher salt.

Notes

  • Fried Croutons: Note that the bread will not be evenly browned since it is being cooked in just a little oil. However, you do want the bread to get a least a little brown on all sides.
  • Tomatoes: I used diced fired roasted canned tomatoes by Muir Glen.
  • Sourness: If the tomato soup is too sour for you, you can add some sugar to balance it or use some baking soda. If you decide to use baking soda start with just a pinch, let it react completely, and then taste. Using too much will result in a flat-tasting soup.
  • Stock: You can use chicken stock in place of the vegetable stock for a non-vegetarian option.
Comfort food at its best! Roasted red pepper and tomato soup is easy, creamy, and perfect for weeknight dinner or for company. Great with fried croutons, slices of crusty bread, or grilled cheese. | justalittlebitofbacon.com #souprecipes #tomatosoup #tomatoes #redpeppers #comfortfood
Comfort food at its best! Roasted red pepper and tomato soup is easy, creamy, and perfect for weeknight dinner or for company. Great with fried croutons, slices of crusty bread, or grilled cheese. | justalittlebitofbacon.com #souprecipes #tomatosoup #tomatoes #redpeppers #comfortfood

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Filed Under: fall, italian comfort food, italian recipes, main courses, mediterranean recipes, recipe, soups and stews, vegetable dishes, vegetarian, vegetarian mains, winter Tagged With: basil, bread, carrots, roasted red peppers, rosemary, shallots, tomatoes

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Comments

  1. Marguerita Currier says

    September 11, 2018 at 10:01 pm

    5 stars
    Annemarie, This is on my must make this soon list. So good. Who is your photographer, anyway?

    Love, Marge, a.k.a. Mom

    Reply
    • justalittlebitofbacon says

      September 11, 2018 at 10:16 pm

      You’re funny, mom. šŸ™‚ As if I would have anyone else taking my photos!

      Reply
  2. Cheryl says

    September 10, 2018 at 5:18 pm

    Looks and sounds wonderful – if I only had regular diced tomatoes, I would probably add some smoked paprika to compensate. Trying soon!

    Reply
    • justalittlebitofbacon says

      September 11, 2018 at 11:04 am

      That is a great idea, Cheryl! I know roasted canned tomatoes are not always available so upping the smoky quotient would definitely help with regular tomatoes.

      Reply

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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