Roasted Red Pepper and Tomato Soup

4.6
(369)
273 Reviews
19 Photos

This roasted red pepper and tomato soup hits the spot on a cold Canadian winter night. Serve it with warm cornbread and salad.

Submitted by Carol Crane
Updated on November 17, 2024
Roasted Red Pepper and Tomato Soup garnished with black pepper and sour cream in bowls
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Prep Time:
30 mins
Cook Time:
1 hr 20 mins
Additional Time:
15 mins
Total Time:
2 hrs 5 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 3 medium red bell peppers

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 large tomatoes - peeled, seeded and chopped

  • 2 teaspoons paprika

  • 1 ½ teaspoons dried thyme

  • ⅛ teaspoon white sugar

  • 6 cups chicken broth

  • 1 pinch ground cayenne pepper

  • 1 dash hot pepper sauce

  • salt and pepper to taste

  • 2 tablespoons butter

  • 1 ½ tablespoons all-purpose flour

  • 6 tablespoons sour cream (Optional)

Directions

  1. Gather the ingredients.

    Roasted Red Pepper and Tomato Soup ingredients on a marble counter

    Dotdash Meredith Food Studios

  2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.

  3. Rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal.

    Charred red bell peppers on a baking sheet next to a paper bag

    Dotdash Meredith Food Studios

  4. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out.

    Three red bell peppers with the charred skins removed on a cutting board

    Dotdash Meredith Food Studios

  5. Chop peppers. Reserve one chopped pepper; set aside.

    Chopped red bell peppers on a cutting board

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  6. Heat oil in a stockpot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.

    Onions in a pot

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  7. Stir in tomatoes, peppers, paprika, thyme, and sugar. Reduce the heat to medium-low and cook until tomato juices have evaporated, about 25 minutes.

    Tomatoes, peppers, onions and seasoning in a pot with a wooden spoon

    Dotdash Meredith Food Studios

  8. Stir in broth, cayenne, hot pepper sauce, salt, and pepper; bring to a boil. Reduce the heat, partially cover, and simmer until vegetables are tender, about 25 minutes.

    Tomatoes, peppers and onions in a pot with chicken broth and black pepper

    Dotdash Meredith Food Studios

  9. Place a strainer over a large bowl; pour soup into the strainer, letting liquid accumulate in the bowl. Do not clean the stockpot.

    Tomatoes and peppers strained in a colander next to a saucepan with tomato broth mixture

    Dotdash Meredith Food Studios

  10. Pour solids from the strainer into a food processor or blender; purée until fairly smooth. Add purée to broth in the bowl.

    Tomato and pepper mixture in a blender on a marble counter

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  11. Melt butter in the stockpot over medium heat. Whisk in flour and stir until mixture becomes paste-like, 1 to 2 minutes.

    Hand mixing a flour and butter mixture in a pot on a burner with a wooden spoon

    Dotdash Meredith Food Studios

  12. Gradually stir in broth-purée mixture and bring to a boil. Stir in remaining chopped peppers, reduce the heat, and simmer for 10 minutes.

    Hand pouring chopped peppers into a Roasted Red Pepper and Tomato Soup in a pot on a burner

    Dotdash Meredith Food Studios

  13. Stir the soup before ladling into six bowls and topping each with 1 tablespoon of sour cream.

    Hand mixing Roasted Red Pepper and Tomato Soup in a pot on a burner with a wooden spoon

    Dotdash Meredith Food Studios
425 home cooks made it!

Nutrition Facts (per serving)

170 Calories
10g Fat
14g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 170
% Daily Value *
Total Fat 10g 12%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 812mg 35%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 8g 15%
Vitamin C 94mg 105%
Calcium 58mg 4%
Iron 2mg 11%
Potassium 696mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.