5 from 3 votes
Vertical picture of Roasted Red Pepper Tomato Soup in blue and white bowls
Roasted Red Pepper Soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
This Roasted Red Pepper Tomato Soup comes together quickly, is bursting with fabulous flavor and is loaded with lots of healthy veggies!
Course: Soup
Keyword: Roasted Red Pepper Tomato Soup
Servings: 8
Calories: 107 kcal
Author: Chris Scheuer
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large onion roughly chopped
  • 8 ounces carrots 5-6 medium-size carrots, roughly chopped
  • 3 tablespoons pesto
  • 4 cups low sodium chicken broth
  • 2 14.5- ounce cans fire roasted tomatoes
  • 1 12- ounce jar jarred roasted red bell peppers well drained
  • 1 4- inch sprig fresh rosemary
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • For the topping:
  • thin slices of fresh mozzarella for topping for topping
  • fresh rosemary or basil for topping
Instructions
  1. Heat the oil over medium heat in a large Dutch oven or soup pot. Add the onion and carrots and cook, stirring occasionally, until onion is translucent, about 8 minutes.
  2. Stir in the pesto and cook for another 30 seconds, until fragrant.
  3. Add the broth, fire-roasted tomatoes, roasted red peppers, rosemary sprig, smoked paprika, and salt. Bring to a boil over medium-high then cover reduce heat to maintain a slow steady simmer. Simmer for 25 minutes, stirring occasionally.
  4. Using an immersion blender or a regular blender, puree the soup, leaving it a bit chunky. If you use a regular blender, allow the soup to cool a bit before blending, then puree in two batches. When blending, remove the cover of the opening at the top of the blender. Insert a small mouth funnel to release the steam while blending or cover the opening with several thicknesses of paper toweling.
  5. Return soup to the pot and simmer for another 10 minutes. Taste and add salt and fresh ground pepper, as desired. Serve in bowls and top with fresh mozzarella and chopped fresh basil or rosemary for garnish, if desired.
Recipe Notes

See Café Tips above for additional tips, instructions and ideas for serving.

Nutrition Facts
Roasted Red Pepper Soup
Amount Per Serving
Calories 107 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 890mg39%
Potassium 389mg11%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 5220IU104%
Vitamin C 29.5mg36%
Calcium 63mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.