Roasted Pepper and Tomato Soup
26 OCTOBER 2018
roasted pepper & tomato soup
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If you’re looking for a recipe for the chillier Fall weather that warms you up without taking you out, this Roasted Pepper and Tomato Soup recipe is for you. Hearty, tasty, a little spicy (if you like it that way) — this soup will satisfy your taste buds and your soul.
I made grilled cheeses for the boys to eat with. For me, I dumped some over my new favorite dairy-free raviolis. You can eat it with croutons, oyster crackers, tortilla strips (as pictured), or slurp it by itself! Once you try it, you’ll never be able to go back to plain tomato soup without missing the depth of flavor the peppers add.
ROASTED PEPPER & TOMATO SOUP: The Roasting Part
The first thing I do is prepare the peppers and tomatoes. Typically, I use all red peppers, but I had an extra orange bell pepper that I wanted used up so I added that too. I wouldn’t recommend using green bells — those are best for fresh salads.
Also, I like to buy the freshest tomatoes at the store, and Roma tomatoes were those today.
The bell peppers get sliced in half, and scraped. The stem, seeds, and bitter white flesh all come out. Those go face down (skin side up) on a baking tray lined with aluminum foil.
The tomatoes get sliced and destemmed as well. I left their flesh intact to provide some water content for the soup. Those also get placed face down on the tray.
Everything gets brushed with a touch of olive oil and sprinkled with salt. Then in the oven they go at 450 degrees Fahrenheit for anywhere from 20-30 minutes. If you’re not seeing the skin blister, turn the oven to Broil for just a few minutes and watch carefully. You want to see that char on the outside — that’s where the flavor is born!
Side Note: I also decided to use up an extra russet potato in this soup, which gave it a bit thicker and heartier texture. You can poke some holes in it and roast with the peppers and tomatoes, or microwave it for 5 minutes, let it cool, then peel.
ROASTED PEPPER & TOMATO SOUP: Start the Soup!
While the peppers and tomatoes are roasting in the oven, you can begin your soup base. I chopped up 2 small Spanish onions, minced 5-6 cloves of garlic, and starting sauteing them in a large pot with a little butter, and little olive oil.
I hit that with some salt, and crushed red pepper flake for a little kick.
Once the peppers and tomatoes are done, add those to the pot along with the baked potato. Dump in your chicken broth — I used BETTER THAN BOUILLON, and let it all cook for a few minutes. Then whip out your handy dandy immersion blender and let it do it’s thang!
As your consistency begins to puree, continue to cook on the stove-top for another few minutes at a light rolling boil. Open up your can of 2% Reduced Fat Evaporated Milk and slowly add to soup, stirring constantly. Bring that to a boil, then reduce to a simmer for about 20 minutes or so.
At this time, you can add some seasonings. I used garlic powder, onion powder, basil, salt and a bit of sugar to balance out the acidity.
The longer the soup sits, the thicker it will get. Once your is tastes and looks as desired, serve! You can always double down with the immersion blender if you didn’t get everything the first time.
| Servings | Prep Time |
| 6 servings | 20 minutes |
| Cook Time |
| 40 minutes |
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Yummy roasted pepper and tomato soup that's light and creamy without loads of butter or dairy. Try it with crackers, croutons, or grilled cheeses!
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- 2-3 red bell peppers
- 3-4 Roma tomatoes
- 1 large russet potato
- 1 large onion, chopped
- 4-5 garlic cloves, minced
- 2 cups chicken broth
- 1 can 2% Low Fat Evaporated Milk
- 1 Tbl. onion powder
- 1 Tbl. garlic powder
- 1 Tbl. dried basil
- 1 Tbl granulated white sugar
- 2 shakes crushed red pepper flake (optional)
- salt and pepper to taste
- Slice peppers in half, and cut out the stem, seeds, and white flesh. Place down on baking tray lined with aluminum foil. Slice tomatoes and remove stem. Place face down on tray.
- Brush peppers and tomatoes with olive oil, sprinkle with salt, and roast in oven at 450 degrees for 30ish minutes, until skin is blistered.
- Pierce potato with fork a number of times, and place in microwave for 5 minutes. Remove, let cool, and peel skin off.
- Saute onion in large pot over medium heat. When onions are translucent, add garlic. Season with salt and crushed red pepper flake (optional). Add cooked tomatoes, peppers, and potato to pot.
- Add chicken broth, and let cook for a few minutes, tossing around. Remove pot from heat and use immersion blender to puree the soup. Return to heat and bring to a boil, then reduce to a simmer.
- Add can of evaporated milk, and seasonings (onion powder, garlic powder, basil, salt, pepper, sugar). Cook at simmer for 15-20 minutes until soup has thickened and tastes as desired. Serve!
If you opt to not use the potato, soup will be thinner, but just as delicious.