4.4 from 48 votes
Roasted Red Pepper Tomato Soup
This simple, creamy soup is a fun twist on plain cream of tomato. The sweetness of whole roasted bell peppers blends beautifully with San Marzano tomatoes and a touch of cream.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 196 kcal
Course:
Appetizer , Soup
Cuisine:
American
Ingredients
FOR ROASTED PEPPER TOMATO SOUP:
- 3 sweet bell peppers
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 medium carrots peeled and chopped
- 2 talks celery chopped
- ½ fennel bulb chopped, optional
- 28 ounce can San Marzano tomatoes in their sauce
- 2 teaspoon sugar optional
- 2 large cloves garlic minced
- ½ teaspoon Turmeric
- 1 teaspoon kosher salt divided
- 1 quart low sodium vegetable stock can substitute chicken stock
- 1 bay leaf
- 1 cup regular whipping cream
OPTIONAL GARNISHES:
- Fried Seasoned Oyster Crackers
- Plain Oyster Crackers
- drizzle of whipping cream
- fresh parsley
Instructions
- Preheat the oven to 400°. Place the bell peppers on a sheet pan and roast for 25-30 minutes or until the skins are blackened and the flesh is soft. Transfer the peppers to a small bowl and cover with plastic wrap. Cool to room temperature. Peel the skins fro the peppers (they’ll slip right off). Halve the peppers and discard the seeds and liquids. Chop the peppers roughly and set aside.
- Heat the oil in a large pot or dutch oven over medium high heat. Add the onion, carrots, celery and fennel. Sprinkle with 1/2 teaspoon of salt and stir to combine. Cook for 4-5 minutes, stirring occasionally until the vegetables are slightly softened and the onions, celery and fennel are translucent.
- Stir in the garlic and turmeric and cook for one minute until fragrant.
- Add the tomatoes and sauce, sugar, stock, chopped bell peppers and bay leaf. Break up the tomatoes with the back of a wooden spoon and bring the mixture to a boil. Reduce heat to a simmer and cook with the lid slightly askew for 15-20 minutes.
- Use an immersion blender or working in batches use a regular blender or food processor to puree the soup until it’s smooth.
- Transfer the soup back to the pot and stir in the cream. Heat the soup on medium heat, stirring until it’s warmed through. Taste for seasonings and adjust to your taste. Serve with assorted garnishes.
Cup of Yum
Nutrition Information
Calories
196kcal
(10%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
41mg
(14%)
Sodium
940mg
(39%)
Potassium
587mg
(17%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
6186IU
(124%)
Vitamin C
71mg
(79%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 196
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 940mg | 39% |
| Potassium | 587mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6186IU | 124% |
| Vitamin C | 71mg | 79% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.