Roasted Red Pepper and Tomato Soup
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!
Servings Prep Time
10servings 10minutes
Cook Time
25minutes
Servings Prep Time
10servings 10minutes
Cook Time
25minutes
Ingredients
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. 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.
  7. 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.
  8. Take off heat and add the heavy cream.
  9. Serve and enjoy! This soup freezes BEAUTIFULLY! Just make sure it has fully cooled before you freeze it