Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup

OK, I admit, I am on a soup kick lately.  I love that I can make soup ahead of time and then re-heat it later for dinner or for lunch throughout the week.  Soup is just so uncomplicated, pure and so darn easy to make. Once you make a homemade soup, you will never go back to the canned variety.

I’ve been trying to eat seasonally and take advantage of all these amazing vegetables that are available right now.  While I was at the market the other day, I noticed these beautiful, enormous, organic red bell peppers.   We love red bell peppers raw, but have never tried them in a soup, so I was ready to experiment.  I’m so glad that I did because this soup was amazing.  It’s silky in texture and tastes honestly like roasted red peppers, hence the name.

Onions peppers and herbs

Roasted Red Pepper and Tomato Soup

recipe from Dinner with Julie

  • 4 red bell peppers, cut in half lengthwise with seeds and membranes scooped out
  • 1 tablespoon olive oil or ghee
  • 1 yellow onion, small dice
  • 3 garlic cloves, minced
  • 1/2 teaspoon fresh thyme leaves
  • 1 14oz. can diced or whole tomatoes, undrained – I used diced tomatoes
  • 1 liter (4 1/4 cups) vegetable stock or chicken stock- I used vegetable stock
  • 1/4 – 1/2 cup sour cream (optional) – I added a little less than 1/2 cup here
  • sea salt and freshly ground pepper to taste

Ingredients for red pepper and tomato soup

Preheat your oven to 450 degrees.  Wash the peppers and then cut them in half lengthwise.

Cut bell peppers

Cut the stem off with a pairing knife and scoop out all the seeds and membranes using either a spoon or melon baller.

Scooping out seeds from pepper

Place the peppers cut side down on a rimmed baking sheet that has been lined with foil, use parchment paper, see my note below.

Update: I just learned this tidbit at natural chef school! Don’t use aluminum foil for cooking. Cooking your meat or veggies directly on aluminum foil leaches aluminum into your food, so it’s a big NO, NO!

Simple solution, use parchment paper instead!

No to tin foil

Roast peppers in pre-heated 450 degree oven for about 25 minutes, or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.  Below is what mine looked like after 25 minutes.

Roasted red peppers on baking sheet

Let peppers cool for a minute or two, and then remove them from the baking sheet, place them in a bowl, cover bowl with foil or a plate, and let them cool for about 30 minutes.

Peppers resting in bowl

When the peppers are cool enough to handle, peel off the skins and discard them, drop the peeled peppers back into the bowl.

Skinned red peppers

In a large saucepan or Dutch oven, heat olive oil or ghee over medium-high heat. Add in the onion and sauté for about 5 minutes, or until soft.

Sautee onions

Add the garlic and cook for another minute.

Add in the thyme leaves, tomatoes with their juice, chicken or vegetable stock and bring to a simmer.

Broth in stock pot

Add the red peppers along with any juices that have accumulated in the bowl. Turn down the heat to medium-low and cook uncovered for about 20 minutes.

Make sure to stir the soup every so often.

Peppers in soup pot

After the soup has cooked for 20 minutes, add in the sour cream and salt and pepper to taste. The soup is going to look a bit curdled until you puree it. Puree with either a hand-held immersion blender or transfer soup to a blender and pulse until smooth.

Blended soup

If you’re using a blender to puree the soup, make sure to wipe out the pot before adding back the soup.  Turn the heat to low and heat the soup through.  Give the soup a taste and adjust the seasoning if needed, serve warm.

Blended soup in pot

roasted red pepper and tomato soup

Serve the soup up with some popovers, crusty bread or some warmed nann bread.  Enjoy!

With love Jackie

Roasted Red Pepper and Tomato Soup

0 from 0 votes
Recipe by Jackie

    Ingredients

    • 4 red bell peppers, cut in half lengthwise with seeds and membranes scooped out

    • 1 tablespoon olive oil or ghee

    • 1 yellow onion, small dice

    • 3 garlic cloves, minced

    • ½ teaspoon fresh thyme leaves

    • 1 14oz. can diced or whole tomatoes, undrained - I used diced tomatoes

    • 1 liter (4¼ cups) vegetable stock or chicken stock- I used vegetable stock

    • ¼ - ½ cup sour cream (optional) - I added a little less than ½ cup here

    • sea salt and fresh ground pepper to taste

    Directions

    • Preheat oven to 450 degrees.

    • Line a baking sheet with parchment paper.

    • Wash the peppers and then cut them in half lengthwise. Cut the stem off with a pairing knife and scoop out all the seeds and membranes using either a spoon or melon baller.

    • Place the peppers cut side down on the prepared baking sheet.

    • Roast peppers in pre-heated 450 degree oven for about 25 minutes or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.

    • Let peppers cool for a minute or two, and then remove them from the baking sheet, place them in a bowl, cover bowl with foil or a plate, and let them cool for about 30 minutes.

    • When peppers are cool enough to handle, peel off the skins and discard them. Drop peeled peppers back into bowl.

    • In a large saucepan or Dutch oven, heat olive oil or ghee over medium-high heat.

    • Add in the onion and sauté for 5 minutes, or until soft.

    • Add the garlic and cook for another minute.

    • Add in the thyme leaves, tomatoes with their juice, and chicken or vegetable stock and bring to a simmer.

    • Add the red peppers along with any juices that have accumulated in the bowl. Turn down the heat to medium-low and cook uncovered for about 20 minutes, making sure to stir the soup every so often.

    • After the soup has cooked for 20 minutes, add in the sour cream and season with a salt and pepper to taste. Note: The soup is going to look a bit curdled until you puree it.

    • Puree soup with either a blender or a hand-held immersion blender until smooth. If you're using a blender to puree the soup, make sure to wipe out the pot before adding back the soup. Turn the heat to low, and heat the soup through. Give the soup a taste and adjust the seasoning if needed.

    • Serve the soup up with some popovers, crusty bread or some warmed nann bread. Enjoy!

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      14 thoughts on “Roasted Red Pepper and Tomato Soup”

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        1. Hi Sylvia! Sorry for the late response. I haven’t made this soup in years, but it makes approximately 4.5 to 5 cups! I hope that helps 🙂

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      8. Made this for lunch today and it was very tasty. I made this for lunch and the Italian Easter pie for dinner. ThThe pie is cooling now. I only had one red pepper for both recipes so I used green, orange and yellow hence the color. I did add some basil and celery to the soup as well. I liked it and will make it again, maybe with a Grilled cheese sandwich next time. Thanks for the recipes.

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