Roasted Red Pepper Tomato Soup Recipe

Name: Roasted Red Pepper Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 large onion, chopped; 4 large garlic clove, minced; 2 small carrots, peeled and chopped; 2 small celery stalks, chopped; 1 small red pepper, chopped; 2 tbsp tomato paste; 1 tbsp lime juice; 1/2 tsp granulated sugar; 1/2 tsp salt; 1/8 tsp cayenne pepper; 3 cups low-sodium chicken broth; 796-mL can diced tomatoes; Grated Parmisan Cheese; (I use a food processor for all the vegetables. they don't need to be cut really small, as they will be pureed).

Servings: persons

2 tbsp butter
1 large onion, chopped
4 large garlic clove, minced
2 small carrots, peeled and chopped
2 small celery stalks, chopped
1 small red pepper, chopped
2 tbsp tomato paste
1 tbsp lime juice
1/2 tsp granulated sugar
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups low-sodium chicken broth
796-mL can diced tomatoes
Grated Parmisan Cheese
(I use a food processor for all the vegetables. they don't need to be cut really small, as they will be pureed).

1
Instructions
2
MELT 2 tbsp butter in a large saucepan over medium. Add onion and garlic.
3
Cook until onion is soft, 4 to 5 min.
4
Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne.
5
Season with fresh pepper.
6
Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min.
7
Add broth and diced tomatoes and juices.
8
Bring to a boil, then reduce heat to low.
9
Simmer until vegetables are tender, 1-1 1/2 hrs.
10
PUREE in 2 batches in a blender until smooth.
11
Return to saucepan set over low to keep warm.
12
Cook up some grill cheese sandwiches, and cut into sticks for dipping, or into croutons to add to your soup.
13
LADLE soup into bowls, sprinkle grated parmisan cheese, and top with grilled cheese croutons.

4115

kcal

Calories

Fat

837

Carbs

262

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp butter, 1 large onion, chopped, 4 large garlic clove, minced, 2 small carrots, peeled and chopped, and more.

Yes, Roasted Red Pepper Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions