Roasted Red Pepper Tomato Soup

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4.60 from 5 votes

Recipe from Two Peas and Their Pod

This simple and satisfying tomato soup is made with pantry staples and takes less than 30 minutes to make.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: American

Keyword: roasted red pepper, tomato

Servings:

Calories: 176kcal

Ingredients

2 tablespoons olive oil
1/2 yellow onion, diced
1 carrot, chopped
1 celery rib, chopped
3 cloves garlic, chopped
2 tablespoons tomato paste
2 bay leaves
28 oz can crushed tomatoes
12 oz jar roasted red peppers, drained
1 1/2 cups vegetable broth
1 teaspoon sugar
1/4 teaspoon dried thyme
Dash of crushed red pepper
3 tablespoons chopped fresh basil
1/2 cup almond milk, can use heavy cream
Freshly chopped basil and croutons for garnish, optional

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, and celery and cook until soften, about 5 minutes. Add in the garlic, tomato paste, and bay leaves. Stir until the tomato paste is mixed in.
Add the tomatoes, roasted red peppers, vegetable broth, sugar, dried thyme, and crushed red pepper. Stir to combine. Reduce to low and simmer for 15 minutes.
Stir in the almond milk (or cream) and basil. Remove the bay leaves. Turn off the heat and use a hand blender to purée the soup in the pot. If you don't have a hand blender, let the soup cool until warm and transfer to stand blender. Blend until smooth and return to the pot. Heat over medium heat until heated through.
Ladle the soup into bowls and garnish with fresh basil and croutons, if desired.

Notes

This soup will keep in the refrigerator for up to 5 days. It also freezes well. To freeze, cool the soup completely and store in a freezer container for up to 2 months.

Nutrition