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Home / Latest Posts / Recipes / Course / Soup / Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

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By: Leigh Anne WilkesPosted: 3/24/21Updated: 9/04/24

This post may contain affiliate links. Please see disclosure policy here.

bowl of roasted red pepper and tomato soup

All you need is 4 ingredients to make this delicious roasted red pepper and tomato soup. The flavor is off the charts and it couldn’t be easier.

bowl of roasted red pepper soup with parsley on top

This may be one of the easiest soups you ever make. It is perfect for those days when you have a  busy day and not much time to cook  You just put it all in a pot and let it cook away.  There are only 4 ingredients (other than olive oil and salt)!

roasted red pepper soup in a white bowl

I remember the day I first smelled this soup. I walked into a friend’s house and asked her what the amazing smell was. It was this Roasted Red Pepper and Tomato Soup and when she told me how to make it I couldn’t believe how easy it was!!

Everything goes into one pot, roasts for 1-2 hours and then you blend it up. How easy is that and like I said, the flavor is amazing!!

bowls of roasted red pepper and tomato soup

How to Make Roasted Red Pepper Soup

  • Remove the stem and bottom from your red peppers and cut into quarters. Remove the seeds.
  • Add peppers and sliced onions into a heavy dutch oven.
  • Add in garlic and drizzle with olive oil. Stir to coat peppers and onions.
  • Put on the lid and roast for 1-2 hours or until peppers and onions are soft.
pouring oil over red peppers and onions
  • Check it after one hour to see how they are doing.
roasted red peppers and onions in a pot.
  • Place peppers into a high power blender such as a Vitamix or Blendec. You can also use an immersion blender to blend it up right in the pan it roasted in. The soup will be hot so do not put it into a regular blender unless you let it cool first. 
peppers and onions in a blender.
  • After blending, pour in tomato juice, adding just enough to get it the consistency I like.  I usually use about half of a 46 ounce can.
closeup of a bowl of roasted red pepper and tomato soup

Dairy Free Soup

How easy is that!  It smells wonderful as it cooks away too. One of the great things about this creamy soup is that it is dairy free.  If you prefer it a little creamier you can always add in some whipping cream or half and half or garnish with some sour cream.

overhead shot of two bowls of roasted red pepper tomato soup

Check out more easy soup recipes:

  • Won Ton Soup
  • Hamburger soup
  • Crock Pot Tomato Soup

Roasted Red Pepper Tomato Soup Recipe

5 from 2 votes
bowl of roasted red pepper soup with parsley on top

Roasted Red Pepper Tomato Soup

Recipe From: Leigh Anne Wilkes
All you need is 4 ingredients to make this delicious roasted red pepper and tomato soup. The flavor is off the charts and it couldn't be easier.
serves: 6 servings
Prep:10 minutes minutes
Cook:1 hour hour 30 minutes minutes
Total:1 hour hour 40 minutes minutes
Rate Recipe

Ingredients

  • 6 red peppers quartered and seeded Do not need to skin.
  • 2 large sweet onions sliced
  • 2 Tbso minced garlic
  • 1 48 ounce can of tomato juice I used about half
  • olive oil
  • kosher salt

Instructions

  • Preheat oven to 350 degrees.
  • Put the quartered and seeded peppers, sliced onions and enough olive oil to coat along with some kosher salt into a heavy pan.
    Sprinkle with minced garlic
  • Bake covered until peppers and onions are soft 1-2 hours.
  • Place peppers and onions in a high powered blender or blend with an immersion blender until smooth.
  • Add tomato juice to desired consistency and stir until smooth

Recommended Products

Dutch Oven
Immersion Blender
Blender

Nutrition Facts:

Calories: 59kcal (3%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 7mg Potassium: 325mg (9%) Fiber: 3g (13%) Sugar: 7g (8%) Vitamin A: 3728IU (75%) Vitamin C: 156mg (189%) Calcium: 26mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Soup
Cuisine:American
bowl of roasted red pepper soup with parsley on top
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5 from 2 votes (2 ratings without comment)

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  1. Marilyn Olbricht says

    Posted on 2/17 at 10:29 am

    This soup is easy and tastes wonderful! I only added one 5.5 oz can of tomato juice. This didn’t thin it much and created the texture of a cream soup.
    5 YUMS!

    Reply
  2. Susan @ SunfowerHugs.blogspot.com says

    Posted on 10/4 at 8:11 am

    Found over at the Pin Junkie.
    I love roasted red peppers so I am going to have to try this recipe!

    Reply
    • Leigh Anne says

      Posted on 10/4 at 10:20 am

      Thanks for coming over to visit – I hope you’ll try it.

      Reply
  3. Bonnie @ The Pin Junkie says

    Posted on 10/3 at 6:24 pm

    This recipe look delicious! I’ll certainly have to try it sometime. Thanks for sharing this at last week’s Pin Junkie Link Party! It was featured this week. I hope you’ll stop by to grab your “I was featured” button! http://www.thepinjunkie.com/2013/10/friday-link-party-37.html

    Reply
  4. Kalyn says

    Posted on 9/27 at 7:17 am

    This sounds easy and delicious!

    Reply
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