Creamy Roasted Red Pepper Tomato Soup
Roasted Red Pepper Tomato Soup is a smooth, flavorful blend of jarred roasted red peppers, crushed tomatoes, garlic, and cream. It’s warm and comforting with a subtle smoky sweetness - perfect for pairing with a grilled cheese sandwich!
Servings 6 servings
Calories 313kcal
Ingredients
- 2 Tablespoons olive oil
- 1 medium white onion - chopped
- 2-3 large carrots - chopped
- 5 cloves garlic - minced
- kosher salt and freshly ground black pepper - to taste
- 1/2 teaspoon red pepper flakes - for heat (adjust to your liking)
- 28 oz. jarred roasted red peppers - drained
- 1 cup lower-sodium chicken broth
- 28 oz. can fire-roasted crushed tomatoes
- 1 Tablespoon tomato paste
- 1/4 cup granulated sugar
- 1/2 cups milk
- 1 cup heavy cream
- fresh basil and crusty bread for dipping - to serve
Instructions
- Sauté carrots, onion and garlic. Heat a stock pot over medium heat. Add olive oil and when hot, add the carrots and onions. Sauté until softened, about 6-7 minutes. Then add the minced garlic, salt, pepper, and red pepper flakes – and stir for another minute. Add to a large blender.2 Tablespoons olive oil, 2-3 large carrots, 1 medium white onion, 5 cloves garlic, kosher salt and freshly ground black pepper, 1/2 teaspoon red pepper flakes
- Prep jarred peppers. Dump the jarred roasted red peppers into a colander in your sink. Stir around to drain juices and then add to the blender.28 oz. jarred roasted red peppers
- Blend. Add the chicken broth to the blender and blend roasted red pepper mixture until creamy, a few minutes. Make sure there are as few little clumps as possible! Add mixture back to the stock pot.1 cup lower-sodium chicken broth
- Add remaining liquids. Then add the tomato paste, crushed tomatoes, and sugar to the pot. Bring to a simmer. Add milk and heavy cream, and heat soup until hot and bubbly, stirring frequently.1 Tablespoon tomato paste, 28 oz. can fire-roasted crushed tomatoes, 1/4 cup granulated sugar, 1/2 cups milk, 1 cup heavy cream
- Serve soup. Serve roasted red pepper soup with extra freshly ground black pepper and fresh basil, if desired. Plus, I recommend some crusty bread or grilled cheese sandwiches too!fresh basil and crusty bread for dipping
Notes
- Store soup in an airtight container in the refrigerator for up to four days. Heat leftovers in the microwave or stovetop.
- Let soup cool completely and then freeze for up to three months.
Nutrition
Calories: 313kcal | Carbohydrates: 31g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 46mg | Sodium: 2058mg | Potassium: 828mg | Fiber: 5g | Sugar: 19g | Vitamin A: 5694IU | Vitamin C: 78mg | Calcium: 170mg | Iron: 3mg