Like all the best classic tomato soup recipes, this rich and creamy delight is deeply flavorful from simmering away on the stove-top, but also offers a little something more. Sweet and smoky roasted red peppers are added to make this soup extra special, and it couldn’t be easier to make. Thrown together almost entirely with pantry staples, a little chopping and some time on the stove is all you need for a hot bowl of creamy tomato soup any time of year. I mean dinner really doesn’t get much easier than this.

Tastes Just Like a Snowboarding Trip in Kalispell

A great friend of mine mentioned that she was craving some tomato soup last week, and an image of a large bowl of roasted red pepper soup immediately flooded my memory. It was the best bowl of soup of my life. I remember Dylan and I were sitting at the bar in some restaurant in Kalispell, Montana after spending the day snowboarding. We decided to order some soup with our drinks to warm up before dinner. I remember the soup having a depth of flavor that I can’t even describe, and that we couldn’t stop talking about how amazing it tasted after each and every bite. I don’t remember what else was in it, or the name of the restaurant, or any other details of that night. All that remains is that soup and being with Dylan. It was a great trip and a great bowl of soup, and I’m grateful to have the memory.

Katelyn and Dylan snowboarding in Kalispell, MT

What Kind of Tomatoes to Use?

Canned tomatoes all the way! It makes this soup so easy to put together, and there really are some great-tasting canned tomatoes out there. I recommend using either San Marzano or Muir Glen brands which seem to be harvested when the tomatoes are perfectly ripe and sweet. I used crushed tomatoes for this recipe, but tomato purée will also work great if you can find it. In fact, if you don’t have a blender or food processer, you may want to go with the tomato purée for a smoother consistency. Whole peeled tomatoes are ok, but I would avoid diced tomatoes and tomato sauce.

What to Eat With Tomato Soup?

It goes without saying that this bowl of soup goes great with a good old-fashioned grilled cheese. I guess I just said it anyway ha. You don’t need to get fancy here. Any grilled cheese will do. Just make sure you get your bread nice and toasted and buttery before dunking every last inch of it into this delicious tomato soup. If you want to skip the grilled cheese, make sure you have a warm piece of crusty bread for dipping! You just have to have bread with soup!

Let me Cook For You!

Do you have any recipe requests? I’d love to try to create something if there is a meal you have been craving lately. Leave me a request in the comments. It’s so much more fun to cook for y’all! Thanks for reading, and be sure to check out some of my other soups and a fancy grilled cheese below 🙂

Other Great Soup Recipes
Camembert Grilled Cheese

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Easy Roasted Red Pepper & Tomato Soup

Author: Katelyn
Total Time: 50 minutes
Yield: 8 servings 1x

Print Recipe

Description

This rich and creamy soup is deeply flavorful like all the best classic tomato soup recipes, but offers a little something more! Sweet and smoky roasted red peppers are added for an extra layer of flavor, and it is so so easy to make!

Ingredients

Scale

3 tablespoons good olive oil
3 tablespoons unsalted butter
1 & 1/2 cups yellow onion, diced
1 celery stick, finely diced
1 tablespoon kosher salt, divided
1 cup jarred roasted red peppers, small diced
5 cloves of garlic, minced
2–28 ounce cans of crushed tomatoes or tomato purée (San Marzano or Muir Glen)
1 1/2 cups vegetable stock
1 1/4 cups heavy cream
1 tablespoon sugar
1/4 teaspoon red pepper flakes
3/4 teaspoon black pepper
3/4 cup freshly grated parmesan cheese plus more for serving

Instructions

Heat olive oil and butter in a large pot or Dutch oven over medium heat until shimmering.
Reduce heat to medium-low. Add onion, celery, and 1 teaspoon of kosher salt and cook for 7-10 minutes stirring occasionally until onions are soft and translucent.
Add roasted red peppers and garlic and cook for an additional minute continuing to stir.
Add canned tomatoes, vegetable stock, heavy cream, remaining 2 teaspoons of kosher salt, sugar, red pepper flakes, black pepper, and stir everything together.
Increase heat to bring soup to a gentle boil, then reduce heat to low and simmer for at least 30 minutes stirring occasionally.
Mix in freshly grated parmesan cheese.
Purée the soup with an immersion blender or stand-alone blender for a more smooth consistency.
Serve in soup bowls and top with additional grated cheese and freshly ground black pepper to taste.