Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tomato soup in gray Staub cocottes with freshly grated parmesan, black pepper and basil

Easy Roasted Red Pepper & Tomato Soup


  • Author: Katelyn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

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
  • 2 cups yellow onion, diced
  • 1 celery stick, finely diced
  • 1 tablespoon kosher salt, divided
  • 1 cup jarred roasted red peppers, diced 
  • 5 cloves of garlic, minced
  • 228 ounce cans crushed tomatoes (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
  • 1/2 teaspoon black pepper
  • 3/4 cup freshly grated parmesan cheese plus more for serving 

Instructions

  1. Heat olive oil and butter in a large pot or Dutch oven over medium heat until shimmering.
  2. Add onion, celery, and 1 teaspoon of kosher salt and cook for 5 minutes stirring occasionally until onions are soft and translucent.
    chopped onion, celery and roasted red peppers along with minced garlic prepped on a wood cutting board
  3. Add roasted red peppers and garlic and cook for an additional minute continuing to stir.
    chopped onion, celery and roasted red peppers cooking in butter and oil in a Dutch oven
  4. Add crushed tomatoes, vegetable stock, heavy cream, remaining 2 teaspoons of kosher salt, sugar, red pepper flakes, and black pepper and stir everything together. 
  5. Increase heat to bring soup to a gentle boil, then reduce heat to low and simmer for at least 30 minutes stirring occasionally.
  6. Mix in freshly grated parmesan cheese. 
  7. If desired, Purée the soup with an immersion blender or stand alone blender for a more smooth consistency. 
  8. Serve in soup bowls and top with additional grated cheese and freshly ground black pepper.

Notes

  • Salt and pepper can be adjusted to taste. 
  • Category: Soups
  • Method: Stove-Top
  • Cuisine: American

Keywords: tomato, tomatoes, soup, roasted red peppers

Recipe Card powered byTasty Recipes
%d bloggers like this: