Tomato and Roasted Red Pepper Soup

4.91 from 10 votes

Tomato and Roasted Red Pepper Soup

Tomato and Roasted Red Pepper Soup made with just 7 ingredients - most of which are pantry staples! Enjoy any time of the year for a wholesome, satisfying meal.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large stockpot or Dutch oven
Immersion or countertop blender

Ingredients

2 Tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 (28-oz.) can crushed tomatoes
1 (12-oz.) jar roasted red peppers
1 cup lower-sodium vegetable or chicken broth (or water)
3/4 tsp. salt
1/2 tsp. cracked black pepper, plus more for garnish
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
Optional add-ins: pinch of chili flakes or Italian seasoning for extra flavor, Greek yogurt or white beans for protein, fresh chopped basil leaves for garnish.

Instructions

Heat olive oil in a large stock pot or Dutch oven over medium. Add onion and cook until soft, about 8 minutes. Stir in garlic and cook 1 more minute.
Add crushed tomatoes, roasted red peppers (and residual juices in jar), and broth; bring mixture to a simmer.
Gently simmer over medium heat for about 15 minutes, until the mixture slightly reduces. Season with salt and black pepper, and reduce heat to low.
Use am immersion blender or countertop blender to blend soup until smooth. Stir in heavy cream and Parmesan; taste and adjust seasonings as needed.
Ladle into bowls and top with extra cracked black pepper and garnishes of choice (fresh basil leaves, extra Parmesan, a swirl of heavy cream or drizzle of olive oil.)

Notes

TO MAKE VEGAN: Swap the heavy cream for canned full-fat coconut milk or cashew cream. Swap the Parmesan for nutritional yeast.
To Store. Refrigerate leftovers in an airtight storage container for up to 5 days.
To Reheat. Rewarm soup in a medium sauce pan on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave, stirring after every 30 seconds.
To Freeze. Freeze soup in an airtight freezer-safe storage container or zip-top bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition