Tomato and Roasted Red Pepper Soup

Name: Tomato & Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 yellow onion ($0.32); 4 cloves garlic ($0.32); 2 Tbsp butter ($0.22); 2 Tbsp all-purpose flour ($0.02); 1 12oz. jar roasted red peppers, drained ($1.99); 1 28oz. can crushed tomatoes ($1.19); 1/2 tsp dried basil ($0.05); 1/4 tsp dried thyme ($0.02); 1/4 tsp freshly cracked black pepper ($0.02); 2 cups vegetable broth ($0.26)

$4.41 recipe / $1.10 serving

by Beth Moncel

published Mar 22, 2016updated Mar 5, 2022

4.66 from 41 votes

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Quick tomato soup has always been one of my favorite comfort foods, and this time I upped the game by adding a jar of smoky roasted red peppers and a butter-and-flour roux to give the soup extra body and richness. I just love the simplicity of this Tomato and Roasted Red Pepper Soup. All you need is a loaf of crusty French bread for dipping and you’ve got a simple, yet luxurious meal. #treatyourself

A ladle full of roasted red pepper soup being lifted from the pot.

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Make it Creamy, or Not

The first time I made this roasted red pepper soup I finished it off with a cup of milk to make it creamy. But honestly, I tasted it before the milk and it was still a really bangin’ soup, so I decided to keep it simple. If you do want an extra creamy soup, simply add a cup of whole milk or a splash of heavy cream at the end. Do not let the soup boil after adding milk, as that can cause it to curdle.

What to Serve With Roasted Red Pepper Soup

You definitely want some sort of crusty bread, Homemade Croutons, Grilled Cheese, or Pesto Cheese Toast to dip into this awesome soup (pictured with plain pesto smeared toast). A really light and simple side salad would also be a nice way to round out this meal. If you want to get really fancy, you can drizzle a little bit of olive oil or pesto over each bowl of soup for extra color and flavor.

To make pesto toast, just mixed a little extra olive oil into the pesto to make it more spreadable, coated slices of my French bread, then baked at 400ºF for 7-8 minutes.

A piece of pesto toast dipped into a bowl of tomato and roasted red pepper soup

Tomato & Roasted Red Pepper Soup

4.66 from 41 votes

Smoky roasted red peppers, tangy tomatoes, plus a simple roux turn this simple roasted red pepper soup into a rich and flavorful soup!

Author: Beth Moncel

Servings 4 1.25 cups each

Prep 15

Cook 20

Total 35

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Ingredients

1 yellow onion ($0.32)
4 cloves garlic ($0.32)
2 Tbsp butter ($0.22)
2 Tbsp all-purpose flour ($0.02)
1 12oz. jar roasted red peppers, drained ($1.99)
1 28oz. can crushed tomatoes ($1.19)
1/2 tsp dried basil ($0.05)
1/4 tsp dried thyme ($0.02)
1/4 tsp freshly cracked black pepper ($0.02)
2 cups vegetable broth ($0.26)

Instructions

Dice the onion and mince the garlic. Add the onion and garlic to a soup pot with the butter and sauté over medium heat until the onions have softened.
Add the flour to the pot with the onions and garlic. Continue to sauté for about two minutes.
Transfer the onion mixture to a blender and add the roasted red peppers (drained). Purée until smooth.
Transfer the red pepper purée back to the soup pot. Add the crushed tomatoes, basil, thyme, pepper, and vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.
Heat the soup over medium and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes.
Taste the soup and add salt or other seasonings to your liking. The amount of salt needed will depend on the salt content of your broth. I did not add any additional salt. Serve and enjoy!

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Nutrition

Serving: 1.25cupsCalories: 134kcalCarbohydrates: 19gProtein: 3gFat: 6gSodium: 1821mgFiber: 4g

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overhead view of a pot of roasted red pepper soup surrounded by pesto toast

How to Make Roasted Red Pepper Soup – Step by Step Photos

Dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a soup pot with 2 Tbsp butter and sauté over medium heat until the onions have softened.

flour added to the onion, garlic, and butter in the soup pot.

Once the onions have softened, add 2 Tbs of all-purpose flour and continue to sauté for about two minutes.

onion mixture and roasted red peppers in a blender.

Transfer the onion mixture to a blender and add one drained 12oz. jar of roasted red peppers.

Blended red peppers and onions in the blender

Purée the peppers and onions together until smooth.

Peppers back in the soup pot with tomatoes, herbs and spices, and vegetable broth being poured into the pot.

Transfer the roasted red pepper mixture back to the pot. Add one 28oz. can crushed tomatoes, 1/2 tsp dried basil, ¼ tsp dried thyme, ¼ tsp freshly cracked pepper, and 2 cups vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.

Simmered roasted red pepper soup in the pot with a spoon

Heat the soup over medium, allowing it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes. Finally, taste the soup and add salt or other seasonings to your liking (You may or may not need to add salt at the end depending on the salt content of your broth. I did not add any.)

Overhead view of a bowl of roasted red pepper soup with bread and pesto on the sides

Serve hot with bread for dipping! I garnished my bowl with a little drizzle of olive oil and some more freshly cracked pepper.

Posted in: Egg Free Recipes, Fall Recipes, Quick Recipes, Recipes, Recipes under $5, Soup Recipes, Under $1.50 per serving, Vegetable Recipes, Vegetarian Recipes, Vegetarian Soup Recipes

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth

Tomato and Roasted Red Pepper Soup

Make it Creamy, or Not

What to Serve With Roasted Red Pepper Soup