Creamy Roasted Red Pepper and Tomato Soup

Super Rich and Creamy Roasted Red Pepper and Tomato Soup. An easy weeknight meal that takes less than 30 minutes to make.

Roasted Red Pepper and Tomato Soup | chefsavvy.com

Creamy Roasted Red Pepper and Tomato Soup

I am a big tomato soup fan. I’m an even bigger Roasted Red Pepper and Tomato Soup fan. The combination of the sweet and smoky peppers and the slightly spicy fire roasted tomatoes is out of this world AMAZING. Sorry tomato soup you’ve just been upgraded.

This recipe serves two but can easily be doubled. I like to top off each bowl of soup with crumbled feta, croutons and fresh parsley. The feta cheese adds a nice tang to the soup.

Rich, comforting and full of flavor. This soup has a super silky, rich texture.

Easy Red Pepper and Tomato Soup | chefsavvy.com

The red peppers and fire roasted tomatoes add so much flavor to this soup. The fire roasted tomatoes give the soup a hint of smokiness.

During the summer I plan to make this with fresh tomatoes and peppers that I roast myself. This would be a great way to use up extra tomatoes in the summer.

This Creamy Roasted Red Pepper and Tomato Soup only takes 30 minutes to prepare. Most of the ingredients you’ll already have in your pantry.

I like serving this soup with grilled cheese or a side salad to make it a full meal. Although I have been known to just have soup for dinner.

Roasted Tomato Soup | chefsavvy.com

How to make Creamy Roasted Red Pepper and Tomato Soup

Add olive oil and onions to a large pot. Cook for 2 minutes. Add in garlic and cook for 1 minute. Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly. Place in a blender and pulse until smooth and creamy. About 30 seconds. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up the soup on low if needed and serve immediately. Top with feta cheese, croutons and parsley if desired.

Red Pepper Soup | chefsavvy.com

What to serve with this soup

 

Creamy Roasted Red Pepper and Tomato Soup | chefsavvy.com

Here are more soup recipes to enjoy!

Roasted Red Pepper and Tomato Soup

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Super Rich and Creamy Roasted Red Pepper and Tomato Soup. An easy weeknight meal that takes less than 30 minutes to make.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1/2 cup roasted red peppers roughly sliced
  • 1 can 14.5 ounce fire roasted tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon fresh parsley chopped
  • 1/8 teaspoon pepper
  • pinch of salt
  • crumbled feta cheese if desired
  • croutons if desired
  • extra parsley for garnish if desired

Instructions

  1. Add olive oil and onions to a large pot. Cook for 2 minutes.
  2. Add in garlic and cook for 1 minute.
  3. Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
  4. Place in a blender and pulse until smooth and creamy. About 30 seconds.
  5. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt. Warm up the soup on low if needed and serve immediately.
  6. Top with feta cheese, croutons and parsley if desired.
Nutrition Facts
Roasted Red Pepper and Tomato Soup
Amount Per Serving
Calories 200 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 41mg14%
Sodium 710mg31%
Potassium 179mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 656IU13%
Vitamin C 24mg29%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Easy Soup Recipe, Easy Weeknight Dinner, Fire Roasted Tomatoes, Roasted Red Pepper and Tomato Soup

 

 

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Comments

  • Monqiue

    can you make this without the heavy cream and use something else?

  • Hi Monqiue,

    You can try using Greek yogurt to thicken this up if you are looking to save on some calories. Hope this helps!

    Thank you!

    Kelley

  • Chris

    Still learning a lot here, would an immersion blender work well? I don’t have a blender large enough to do it in one batch

  • Karen

    This is so good I made it twice this week! Just made a 4x batch to put in a thermos for ski lunch tomorrow. I used fresh oregano & basil. The tomato / red pepper combo is great. This is my first recipe from Chef Savvy – I will definitely be trying more. Thanks Kelley!

  • Nathan

    Hi Karen,

    I hope you have a great time skiing!

    Thank you so much for trying out this recipe and for the comment!

    Nathan
    @chefsavvy

  • Delia Kenny

    The best tomato soup I have ever made. I used San Marzano tomatoes along with the fire roasted and roasted peppers out of the garden. I also used crumbled blue cheese.

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