Roasted Red Pepper & Tomato Soup

Roasted Red Pepper and Tomato Soup via A Beautiful Mess Soup has got to be one of the most craved-for meals during cold weather. For me, I especially love serving hot soup in oversized coffee mugs. As the soup begins to cool, I can wrap my hands around the mug to warm my fingers. 

I have chronic cold hands. Death fingers (that’s what I call them). So, take it from your ol’ friend Death fingers, make some soup this month if it’s cold where you are. It’s the perfect remedy.

Roasted Red Pepper and Tomato Soup via A Beautiful MessI love all kinds of soups, I must confess. It can be super creamy potato soup, rustic lentil, or a puréed veggie based soup. This is the latter. So, you can feel better as this comfort food is mostly cooked vegetables that you’ll be consuming. Score!

Ingredients for roasted red pepper and tomato soupRoasted Red Pepper & Tomato Soup, serves 2-3.

2 roasted red bell peppers
2 tablespoons olive oil
1 small white onion, chopped
2-3 cloves of garlic, minced
one 14.5 ounce can of diced tomatoes (and their juices)
1/8 to 1/4 teaspoon cayenne pepper
2-3 tablespoons cream (optional)
salt and pepper to taste

First you need to roast your red peppers. Sometimes you can find roasted red peppers already cooked and de-skinned in a jar, which makes this an even easier meal to prepare. But if you can’t find any in a jar or just prefer to roast your own, here’s how.

Roasted red pepper soupHow to roast red peppers
Remove the stem, inside veins, and seeds from the bell peppers. Cut in fourths. Rub a tablespoon of olive oil over a baking pan and place the peppers on the pan, cut side down. Cook under the broiler until the skins become charred looking, about 6-8 minutes for me. I find that broilers are all a little different, so keep an eye on them so they don’t burn.

Once you remove them from the oven, place in a plastic bag (or two). Seal and let them steam for a couple of minutes. Once they are just cool enough to handle, remove the bags and peel off the skins.

How to peel roasted red peppersIn a medium sized pot, add a tablespoon olive oil and heat over medium heat. Toss in the onion and cook for 2-3 minutes until it begins to soften. Toss in the garlic and cook another 1-2 minutes. Season with the cayenne and a little salt and pepper. 

Now add in the canned tomatoes and juices and the roasted red peppers. Cook over medium low heat for 5-6 minutes until everything gets heated. Puree with an immersion blender or in a blender in batches (be careful as it’s hot!). Continue to cook and add the cream if you are using it. Also, if the soup seems too thick, you can add a little vegetable stock or water to thin it out.

Roasted Red Pepper and Tomato Soup via A Beautiful Mess Taste and add more salt and pepper to your liking. Serve hot with little toast croutons or a grilled cheese sandwich. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

Roasted Red Pepper & Tomato Soup

Ingredients

  • 2 roasted red bell peppers
  • 2 tablespoons olive oil
  • 1 small white onion chopped
  • 2-3 cloves of garlic minced
  • one 14.5 ounce can of diced tomatoes and their juices
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 2-3 tablespoons cream optional
  • salt and pepper to taste

Instructions

  1. First you need to roast your red peppers. Sometimes you can find roasted red peppers already cooked and de-skinned in a jar, which makes this an even easier meal to prepare. But if you can't find any in a jar or just prefer to roast your own, here's how.
  2. Remove the stem, inside veins, and seeds from the bell peppers. Cut in fourths. Rub a tablespoon of olive oil over a baking pan and place the peppers on the pan, cut side down. Cook under the broiler until the skins become charred looking, about 6-8 minutes for me. I find that broilers are all a little different, so keep an eye on them so they don't burn.
  3. Once you remove them from the oven, place in a plastic bag (or two). Seal and let them steam for a couple of minutes. Once they are just cool enough to handle, remove the bags and peel off the skins.
  4. In a medium sized pot, add a tablespoon olive oil and heat over medium heat. Toss in the onion and cook for 2-3 minutes until it begins to soften. Toss in the garlic and cook another 1-2 minutes. Season with the cayenne and a little salt and pepper.
  5. Now add in the canned tomatoes and juices and the roasted red peppers. Cook over medium low heat for 5-6 minutes until everything gets heated. Puree with an immersion blender or in a blender in batches (be careful as it's hot!). Continue to cook and add the cream if you are using it. Also, if the soup seems too thick, you can add a little vegetable stock or water to thin it out. Add salt and pepper to taste.
  • I just dropped a big mug of a similar soup on my stove. It went literally **everywhere!** Got on my white blouse and tan pants, on the stove (of course), dripped into the oven and those vent things in the top front of the oven. cabinets, counters, backsplash, stove hood, into the fan of the hood, side of the frig, coffee maker, coffee grinder, floor, trash can, and me! I was googling how to get the stains out of my clothes now that the mess is cleaned up. Sounds like a good recipe. Just make sure your cold hands don’t slip! On the bright side…nothing broke! My favorite mug is intact…just wondering if I should get another mug full?

  • Just wanted to say that I’ve made this recipe and it was amazing! I wasn’t sure in the beginning as it seemed like just a regular tomato sauce. But as soon as I blended in the peppers, the whole thing came alive! Creamy and a nice balance of flavours. I think I’ll even skip the cream next time. The peppers already give a creamy texture. Thanks for the recipe!

  • Mmmm this looks amazing! Will have to give it a go sometime soon xx

    rosyannajane.blogspot.co.uk // www.bloglovin.com/annatranter

  • I’m going to try this! I just picked up a jar of roasted bell peppers from Costco and was looking for something to cook with them. This looks delicious! Yay! I will also add my cheers to everyone else’s about the star croutons – what a great idea.

    ~Kelly

  • Love the star croutons. This looks great and us going into my “recipes I want to try” board. Thanks for sharing.
    Http://absolutelytara.com

  • This looks amazing! I like the idea of avoiding the high sodium content in canned soups. How does this recipe hold up to freezing and saving for later?

  • Haha I love those little star croutons! Tomato soup & grilled cheese is my favorite lunch of all time. The Barefoot Contessa has a tomato soup recipe that she tops with “grilled cheese croutons” … ie just a grilled cheese sandwich cut into cubes and thrown on top of the soup. It’s fantastic!

    www.boxesandjars.com

  • looks delicious and how cute are those toast stars?? such a great idea! thanks for sharing 🙂

  • I’ve never been a huge fan of tomato soup, but it sounds like I could be converted into a tomato soup lover with this recipe because it has roasted red peppers (love!) and cayenne pepper (LOVE even more)!

  • I think that with some roasted eggplant too, would kill it!

    tsiou, http://www.inwhirlofinspiration.com/

  • Aaaa, that crazy late night cravings every blogger (and other blog readers) knows!

    I want this post in format for my food printer! 😉

  • I live in the North of Germany so January and February are a nightmare: super cold and dark. This soup looks like the perfect way to warm up!
    xx,
    E.
    www.theslowpace.com

  • Mmmm I am SO excited to try this recipe! I consistently buy roasted red pepper soup at whole foods, so I’m pumped to make it on my own! I’ve never roasted peppers yet either, so that’ll be a fun foodie project. Even in Hawaii, we love soup in our “winter” which means a chilly 68 degrees…brrr;)

  • Tomato soup is my fav when it comes to comfort foods. And those star shaped croutons . . . too cute!

  • Usually I´m not a biggest fan of tomato soup but this really looks delicious! And those little stars! Details really can do the magic 🙂

    www.dodolce.com

  • This looks so good. I bet the taste of the roasted red pepper makes it so much better. funfarestencil.com

  • Mmm this looks so good! I also suffer from chronically cold hands (hey, cold hands, warm heart – right?) and your Death Fingers comment cracked me up. Thanks for sharing this vegan recipe – I can’t wait to try it out!

    xx Kathryn
    http://www.throughthethicket.ca

  • Yum!!! This seems so easy. Thanks for the recipe, Emma. I was in Portland a few weeks ago and came across a delicious tomato soup that had orange/lemon in it to make it brighter. I think orange might go well with this too!

  • looks delish and i love the cookie cutter croutons……too cute 🙂

    http://floatingthrufields.blogspot.com/

  • More and more often I find myself making grocery lists that come from your recipes. I HAVE to make this one. It just sounds like a hug in a giant mug. As a bearer of death fingers, myself, I’m very excited. Thanks!!

  • I love tomato soup, but I’m not sure about the roasted red peppers.
    :0)
    The CraftStar

  • Gotta love soups this cold and dark season (ok, it just might be cold and dark here in Scandinavia!). Sweet potato soup, tomato soup.. They’re all so delish. Thank you for the recipe!

    http://www.arcticvanilla.com/

  • Oh wow, not into soup…but I gotta try this, especially this vegan recipe. I just found this blog on bloglovin, and very excited for future posts!

  • Oh this soup looks so good!! And the star croutons are beyond adorable. Love everything about this.

  • Agree! I think I basically want to add mini grilled cheese croutons to every soup… forever.

    -Emma

  • i love the flavor of roasted or broiled tomatoes…this looks yum…just bought a can of broccoli soup, will try this once i am done with that..

    xo
    Hems
    agoldentulip.blogspot.com

  • Aw such cute little star croutons! This recipe sounds so warm and comforting.

  • Nhami!!!
    Looks delicious.
    And these star croutons.. OMG! What a great idea.

    xo
    deborah
    www.everything713.blogspot.com.br

  • Love the recipe, love the star-shaped toasty croutons….going to have to make those for my littles (they’ll love them!). That’s why I love you guys so much: such a lovely take on such a ‘normal’ thing as croutons….makes life that little bit more wonderful. Thank you.

  • This soup sounds so delicious and perfect for bitter cold January evenings! I will be making it soon!

  • Yum! Tomato soup is a staple in our house (alongside grilled cheese, of course), and I love the idea of adding in some red pepper to include some veggies. Bet you roasting them makes this taste amazing 🙂

    Cat
    http://oddlylovely.com

  • Wow this looks delicious! I also love the little stars — the soup would be delicious with mini grilled cheese sandwich croutons, too!

    Always, Anita
    www.alwaysanita.com

  • Sounds delicious and I love the little star toasts, a lovely touch!

  • I love all kind of soups too and especially tomato soup! That one you made looks absolutely delicious 🙂

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