Easy Roasted Red Pepper and Tomato Soup

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Easy Roasted Red Pepper and Tomato Soup filled with fresh herbs, fire roasted tomatoes, garlic and a splash of cream, this truly is the best tomato soup ever! The best part is that it only takes 25 minutes to make and is the best for winter since it uses sweet canned tomatoes!  

Easy Roasted Red Pepper and Tomato Soup filled with fresh herbs, fire roasted tomatoes, garlic and a splash of cream, this truly is the best tomato soup ever! The best part is that it only takes 25 minutes to make!

Soup is a favorite in our house. I love how it comforts you after a long hard day. There is nothing better than cozying up by the fireplace, turning on an old classic movie and enjoying a big bowl of homemade soup. If we were talking about ultimate comfort foods, I would have to say that in our house nothing can beat Tomato Soup and a grilled cheese.

Easy Roasted Red Pepper and Tomato Soup filled with fresh herbs, fire roasted tomatoes, garlic and a splash of cream, this truly is the best tomato soup ever! The best part is that it only takes 25 minutes to make!

Unfortunately, I have never been one for simplicity. I am a snob I mean, foodie at heart and nothing can change that. If we are having a peanut butter and jelly sandwich you best believe that it is gonna be made on thick brioche bread with hand crafted blackberry preserves and the best roasted peanut butter….so much for the basics.

Easy Roasted Red Pepper and Tomato Soup filled with fresh herbs, fire roasted tomatoes, garlic and a splash of cream, this truly is the best tomato soup ever! The best part is that it only takes 25 minutes to make!

Now if we are going to get into tomato soup it has got to be homemade. Soup from a can will NEVER do. Luckily for me, making tomato soup from scratch is a breeze. This recipe is a family favorite in our house and I think I have finally perfected it. My favorite part about this soup is that it uses canned tomatoes. During the winter, tomatoes just aren’t in season so I capitalize on all that summer flavor that has been canned. My favorite is San Marzano Tomatoes because they have such a great depth of flavor but you can use any whole tomatoes your grocery store carries.

Easy Roasted Red Pepper and Tomato Soup filled with fresh herbs, fire roasted tomatoes, garlic and a splash of cream, this truly is the best tomato soup ever! The best part is that it only takes 25 minutes to make!

This soup comes together very quickly! I just place garlic, shallots, red pepper, thyme and whole tomatoes on a baking sheet and roast them in the oven. The secret ingredient is SUGAR. You only need 1/2 a teaspoon but it makes all the difference in balancing the acidity of the tomatoes. After that, I place all the ingredients in a blender. Add a few additional ingredients that you probably have in your pantry and dash of cream and voila. The best Roasted Red Pepper and Tomato Soup!

Now I just need that perfect grilled cheese….


 

5.0 from 4 reviews
Easy Roasted Red Pepper and Tomato Soup
 
Prep time
Cook time
Total time
 
Easy Roasted Red Pepper and Tomato Soup filled with fresh herbs, fire roasted tomatoes, garlic and a splash of cream, this truly is the best tomato soup ever! The best part is that it only takes 25 minutes to make!
Author:
Serves: 6 Servings
Ingredients
  • Easy Roasted Red Pepper and Tomato Soup
  • 1 (28 oz.) Can Whole Canned Tomatoes, drained reserving the juice (I prefer San Marzano Tomatoes)
  • 3 Garlic Cloves
  • 1 Large Shallot, peeled and halved
  • 1 Red Bell Pepper, deseeded and cut into large chunks
  • ½ Teaspoon Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 8-10 Thyme Sprigs, divided
  • Olive Oil for drizzling
  • 3 Cups Low Sodium Chicken Broth
  • ⅓ Cup Heavy Cream
  • 2 Tablespoons Basil, chopped
  • 1 Teaspoon Garlic Salt
  • ½ Teaspoon Smoked Paprika
Instructions
  1. Preheat the oven to 400°. Place the whole tomatoes, garlic, shallot, red pepper and 5 thyme sprigs on a foil lined baking sheet. Sprinkle with sugar, salt and pepper. Drizzle lightly with olive oil. Roast for 20 minutes.
  2. Remove from oven and discard the thyme sprigs and place the remaining roasted ingredients in a blender including the reserved tomato juice. Be very careful when blending, be sure that the lid is on tight and to be safe I always place a dish cloth over the blender lid. Blend until smooth. Add the blended ingredients to a saucepan with the remaining ingredients. Bring to a slow boil, reduce to a simmer and cook for 10 minutes. Serve with croutons or your favorite grilled cheese for dipping!
Notes
Using fresh herbs is best! They give the soup so much flavor. If you prefer a chunky tomato soup add 1 (14.5 oz) Can Fire Roasted Italian Style Tomatoes. This soup tastes even better the next day.

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Comments

  1. says

    Agh! Homemade soups are my weakness! And especially tomato soup! We have this place here in KC called Tom and Chee and its a tomato soup and gourmet grilled cheese restaurant. Out of this world delicious! Maybe I will have to take you 😉

  2. says

    I’m all about using canned tomatoes during the winter months. You certainly can’t go wrong using San Marzano.
    I also love that you’ve added the red bell pepper for a little kick and sweetness. Nice soup. Can’t wait to try this!

  3. says

    Sitting by a fire eating this soup and a delicious grilled cheese sounds like a dream. I have to agree with you on the whole ” food snob” thing. Never okay for a canned soup when you can have something a million times better in just about the same time!

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