Roasted Red Pepper & Tomato Soup

Cold weather makes me want to curl up on the couch with a mountain of blankets, a pile of kitties and a good book (or my latest Netflix obsession!). It also makes me crave warm and filling soups! This one is perfect for a chilly day or just as a healthy dinner option – it’s super quick to whip up and you probably already have all of the ingredients in your fridge and pantry!

You can use jarred roasted red peppers, or roast your own like I did – I pureed and froze a ton last summer when they were at their peak and I love throwing them in soups and stews. This soup would be delicious with a side of crusty bread, or topped with some shredded cheese or a swirl of Greek yogurt and croutons.



Roasted Red Pepper and Tomato Soup

Prep Time – 10 mins

Cook Time – 20 min

Serves – 4



1 tbsp olive oil

1 medium onion, diced

1 carrot or 2 handfuls baby carrots, diced

2 cloves garlic, minced

½ cup white wine

1 jar roasted red peppers, drained

1 28 oz can chopped or crushed tomatoes

3 cups chicken/beef/vegetable stock

½ tsp each dried oregano and basil

Salt and pepper, to taste

Pinch/drizzle of sweetener of choice (sugar, stevia, maple syrup, honey etc.), if needed



Heat the olive oil in a large pan or soup pot. Add the onions and carrots, and saute for several minutes until the onion is translucent. Add the minced garlic, saute for one minute then deglaze the pan with the white wine. Add the roasted red peppers, tomatoes, stock and thyme. Season with salt and pepper to taste, then cover and simmer for 15 minutes. Use an immersion blender or puree in a traditional blender in batches until smooth. Return the soup to the pot, and add a pinch/drizzle of your sweetener of choice if you find the soup a bit too acidic. Serve and enjoy!


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