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Flavorful roasted red peppers and fresh tomatoes make the most incredible soup base in this creamy, comforting tomato soup!
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Roasted Red Pepper Tomato Soup

Flavorful roasted red peppers and fresh tomatoes make the most incredible soup base in this creamy, comforting roasted red pepper tomato soup!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 158kcal

Ingredients

  • 3 lbs tomatoes, cored and quartered
  • 2 medium sweet peppers, cored and quartered
  • 4 medium cloves garlic, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 4 tablespoons tomato paste
  • 1/2 cup 2% or skim milk
  • 1/2 cup heavy whipping cream
  • 1 teaspoon dried oregano
  • 1 tablespoon granulated sugar
  • 1/4 cup minced fresh basil
  • Additional fresh basil and croutons for topping

Instructions

  • Preheat oven to 400F. Line a large baking sheet pan with parchment paper and arrange tomatoes, peppers, and garlic on pan. Drizzle olive oil over top and season tomatoes and peppers well with salt and pepper.
  • Roast tomatoes and peppers at 400F 25-30 minutes until tomatoes and peppers are very soft and juicy. Allow to cool several minutes, then peel skin from garlic, rub skins from peppers and tomatoes and discard.
  • Pour peeled tomatoes, sweet pepper, garlic, and any accumulated juices into a blender (alternatively you can use a handheld immersion blender in a pot) Blend on high speed until smooth. Pour into a Dutch oven or medium pot.
  • Whisk tomato paste into soup and bring to a simmer over medium-high heat, stirring occasionally until tomato paste is incorporated into soup. Reduce heat to medium and add milk, cream, oregano, and sugar, folding soup until combined. Cook an additional 5 minutes on medium until soup is heated through.
  • Season soup with salt and pepper to taste if needed and stir in basil. Serve warm with croutons and additional fresh basil on top of individual bowls if desired. Enjoy!

Notes

Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition

Serving: 8 oz soup | Calories: 158kcal | Carbohydrates: 18g | Protein: 3.9g | Fat: 9.4g | Saturated Fat: 3.3g | Cholesterol: 15mg | Sodium: 36mg | Potassium: 755mg | Fiber: 3.9g | Sugar: 12.2g | Calcium: 70mg | Iron: 1mg