This Roasted Red Pepper Tomato Soup comes together quickly, is bursting with fabulous flavor and is loaded with lots of healthy veggies!
Roasted Red Pepper Tomato Soup
Calories: 107 kcal
extra virgin olive oil
5-6 medium-size carrots, roughly chopped
low sodium chicken broth
cans fire roasted tomatoes
jar jarred roasted red bell peppers
sprig fresh rosemary
For the topping:
thin slices of fresh mozzarella for topping
fresh rosemary or basil
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.
Stir in the pesto and cook for another 30 seconds, until fragrant.
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.
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.
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.
See Café Tips above for additional tips, instructions and ideas for serving.
Roasted Red Pepper Soup
Amount Per Serving
Calories from Fat 54
% Daily Value*
Saturated Fat 1g6%
Vitamin A 5220IU104%
Vitamin C 29.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.