This Tomato Roasted Red Pepper Soup is a healthy soup that’s full of flavor! Chock full of delicious veggies with some added pasta to make it extra hearty!
Hey folks. How was everyone’s weekend??
I’ve been seeing really cold temps all across the map, so today I’m sharing this delicious Tomato Roasted Red Pepper Soup that’s sure to warm us all up! And if you’re going to give this recipe a try, which I hope you do, might I suggest a delicious homemade grilled cheese to go along with it? It’s a classic combo that never gets old.
I’ve always been a tomato soup lover. And I also really love roasted red peppers, so why not combine the too, right? It’s two flavors that work really well together in my opinion.
You’ll puree the soup in batches in your blender (be careful not to overload!) or use an immersion blender to get in nice and smooth. Then you’ll finish it off with a smidge of half and half to give it a rich, but not overly rich and creamy consistency. If you want to save calories you could also omit the half and half. You decide if you want to be a little naughty or not.
To make this soup a little more hearty I’ve also added some mini pasta (farfalline). I saw the pasta at my local market and couldn’t pass up buying a bag. You could also add ditalini pasta or even orzo if you can’t find the farfalline. The pasta will cook right in the soup, so no need to boil ahead of time.
Tomato Roasted Red Pepper Soup Ingredients
- red bell peppers
- yellow onion
- all-purpose flour
- fire roasted diced tomatoes
- granulated sugar
- low-sodium chicken broth
- kosher salt
- half and half
- mini pasta
How to Make this Tomato Roasted Red Pepper Soup
To start, you will need to roast your red bell peppers in your oven at 450 degrees for about 25-30 minutes until the tops of the pepper slabs are blistered and the peppers are fork tender. You’ll place the peppers in a bowl covered with a piece of foil and once they’re cool enough to handle, you can peel off the blistered skins and set aside.
To a large soup pot or Dutch oven, you will melt your butter and then cook your onions first, then the celery followed by the garlic.
At this point you’ll add your flour and mix until well combined. Once the flour has cooked for about one minute you will add your tomatoes, undrained, your peppers, broth, sugar, salt and pepper. First, you will bring the mixture to a boil and then lower the heat and simmer for about 15 minutes.
Once the mixture has simmered, you will want to puree everything with either an immersion blender or a regular blender. If you use a blender, only add in small amounts at a time, so as not to have any unwanted explosions and/or burns.
Add your pasta and continue to cook until the pasta is tender, about 10-12 minutes. And for the last finishing touch, you’ll add the half and half and continue to cook until heated through.
As mentioned above, this soup is delicious with a grilled cheese on the side. It’s a satisfying soup that’s a fan favorite all year long!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Roasted Red Pepper Soup
To make this recipe totally vegetarian, you can substitute vegetable broth for the chicken broth.
If you don’t want to make homemade roasted red peppers, you can used jarred roasted peppers. If you used jarred just make sure to drain before adding to the soup.
Be careful not to overfill your blender. Small batches are best so you don’t get burned or make a total mess.
- 3 red bell peppers
- 6 Tbsp. butter
- 2 cups yellow onion, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 28-oz. cans fire roasted diced tomatoes
- 2 Tbsp. granulated sugar
- 1 1/4 cups chicken broth
- 3 tsp. kosher salt
- 1 tsp. black pepper
- 1 cup half and half
- 1 cup mini pasta, like farfalline, orzo or ditalini
- Preheat oven to 450 degrees F. Line a large, rimmed baking sheet with parchment paper. Set aside.
- Slice your bell peppers into large slabs and place on prepared sheet skin side facing up in a single layer. Roast for 25-30 minutes until the tops are blistered and the peppers are fork tender. Rotate your trays halfway through baking. Remove from the oven to a bowl and cover with foil. Let the peppers cool until they are cool enough to handle, about 15-20 minutes.
- Peel the blistered skin off the peppers and discard the skins. Roughly chop. Set the peppers aside for later.
- In a large soup pot or Dutch oven, melt the butter over medium-high heat. Add the onions and cook 5 minutes, stirring often. Add the celery and continue to cook for 5 minutes. Add the garlic and cook for one minute, stirring often.
- Lower the heat to medium and add the flour and cook for 2-3 minutes, stirring often so as not to burn. Add the undrained tomatoes, chicken broth, roasted peppers, sugar, salt and pepper. Bring to a boil and then turn down the heat to a simmer and cook for 15 minutes, stirring occasionally. Puree the mixture with an immersion blender or in small batches in a regular blender, making sure not to overfill.
- Add the pasta and continue to cook until the pasta is cooked, about 10 minutes. Add the half and half and cook until heated through. Serve with croutons on top or with a grilled cheese for dipping.