Creamy Roasted Red Pepper and Tomato Soup

SOUP’S ON!

Tomato soup or cream of mushroom soup? It was an ongoing childhood lunchtime debate between my brothers and myself. Stupid debate if you ask me. It’s always tomato.

Don’t get me wrong, I know there is nothing quite like a steaming bowl of Campbell’s tomato soup to cure all bad days.  However, this twisted version is pretty darn close in the medicinal department, and ever so much better in every other way!

It is rich, creamy and full of flavor.  The great thing about it is that it comes together so quickly that it is perfect for a busy weeknight meal. Or you could do what I do and make a double batch and freeze them in single servings for a fast, healthy and TASTY lunch! I have also found that it is  the perfect soup to pull out of the freezer when you invite a friend over to lunch on a whim!

There are no crazy ingredients in this soup – in fact this is really a basic pantry and crisper “staple” soup to have in your mealtime rotation.

Love love love it!

Roasted Red Pepper and Tomato Soup

Print Recipe

Simple, quick and so satisfying! This weeknight classic comfort soup comes together in a snap. Pair it with cheese toast and you have the ultimate childhood comfort meal, all grown up!

• CourseDinner, Lunch, Main Dish, Soup
• CuisineAmerican, Canadian

Servings	Prep Time
10 servings	10 minutes

Cook Time

25 minutes

Servings Prep Time 10 servings 10 minutes

Cook Time 25 minutes

Roasted Red Pepper and Tomato Soup Print Recipe Simple, quick and so satisfying! This weeknight classic comfort soup comes together in a snap. Pair it with cheese toast and you have the ultimate childhood comfort meal, all grown up! CourseDinner, Lunch, Main Dish, Soup CuisineAmerican, Canadian Servings Prep Time 10 servings 10 minutes Cook Time 25 minutes Servings Prep Time 10 servings 10 minutes Cook Time 25 minutes

Ingredients

• 2 28 ounce cans crushed tomatoes
• 1 12 ounce jar roasted red peppers You can find these in a jar, generally in the pickle aisle in the grocery store
• 1 medium onion diced
• 2 -3 medium carrots diced
• 1 celery stalk diced
• 3 cloves garlic grated or minced very fine
• 2 tbsp olive oil
• 1 cube chicken bouillon
• 6 cups chicken broth
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp butter
• 1 cup heavy cream
• 1 tsp fresh black pepper
• 1 tsp kosher salt

Servings: servings

Instructions

1. Prep all of your vegetables.

   
2. Heat oil in a heavy-bottomed soup pot. Saute the onion, carrots and celery until soft and translucent.

   
3. Add the garlic.

   
4. Add the chicken bouillon and the chicken broth. Simmer for 5 to 10 minutes, just to make sure the veggies are nice and soft.

   
5. Add both cans of tomatoes. You can use crushed, diced, or whole tomatoes. (Do not drain the tomatoes first)

   
6. 
7. The roasted red peppers usually come whole in the jar. You will want to give them a rough chop. Add the juice and the chopped red peppers.

   
8. Use either an immersion blender or your regular blender and blend the soup up very smooth. Add butter. Taste for seasoning, add salt and pepper.

   
9. Take off heat and add the heavy cream.

   
10. Serve and enjoy! This soup freezes BEAUTIFULLY! Just make sure it has fully cooled before you freeze it

    

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