Roasted Red Pepper Tomato soup is a delightful dish that brings warmth and flavor to your table. This comforting soup is bursting with a blend of rich roasted red peppers and tomatoes, making it a perfect choice for chilly evenings. Topped with crunchy grilled cheese croutons, it’s a classic that’s incredibly easy to whip up. Let’s dive into this delicious recipe!

Why You’ll Love This Roasted Red Pepper Tomato

This Roasted Red Pepper Tomato soup is not only delicious but also packed with benefits. First, it’s a vegetarian dish, making it suitable for various diets. Second, it’s incredibly easy to prepare, using simple ingredients you likely already have. Third, the combination of roasted red peppers and tomatoes creates a unique flavor profile that’s both savory and slightly sweet. Fourth, it’s a fantastic comfort food that pairs perfectly with grilled cheese sandwiches. Fifth, this soup can be made in under an hour, perfect for busy weeknights. Finally, you can customize it by adding spices or herbs to elevate the flavor. Whether you’re interested in a spicy roasted red pepper twist or a classic version, this soup is sure to please!

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Ingredients for Roasted Red Pepper Tomato

Gather these items:

2 Tablespoons butter
1 medium onion (finely chopped)
1 medium carrot (finely chopped)
1 rib celery (finely chopped)
2 cloves garlic (minced)
2 Tablespoons all purpose flour
5 cups chicken broth
28 ounces fire roasted tomatoes (canned)
12 ounces roasted red peppers (jarred)
3 Tablespoons tomato paste
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 grilled cheese sandwiches (cut into croutons)

How to Make Roasted Red Pepper Tomato Step-by-Step

Step 1: Melt butter in a large stock pot over medium heat. Add the chopped onion, carrot, celery, and garlic. Cook, stirring regularly, for about 5 minutes or until vegetables are tender and starting to brown.
Step 2: Sprinkle the flour over the vegetables and stir over low heat for 1 minute, until the flour is fully incorporated.
Step 3: Add the chicken broth, fire roasted tomatoes, roasted red peppers, tomato paste, and sugar. Bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes until vegetables are tender.
Step 4: Use an immersion blender or transfer the soup to a blender and blend until smooth.
Step 5: If using a blender, return the soup to the pot. Stir in the half & half; season with salt and pepper, and heat through.
Step 6: Garnish with grilled cheese croutons, fresh Parmesan, and fresh parsley or basil as desired.

Pro Tips for the Best Roasted Red Pepper Tomato

Keep these in mind:

Use high-quality canned tomatoes for the best flavor.
Adjust the amount of roasted red peppers based on your heat preference.
For a creamier texture, add more half & half.
This soup can be frozen for later use; just omit the croutons until serving.

Best Ways to Serve Roasted Red Pepper Tomato

There are many delightful ways to serve this soup. Pair it with a classic grilled cheese sandwich for a nostalgic touch. You can also serve it with a fresh roasted red pepper tomato salad for a lighter meal. Another option is to offer it as an appetizer with a side of roasted red pepper dip for dipping.

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How to Store and Reheat Roasted Red Pepper Tomato

To store the soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat until heated through. This soup is also great for meal prep and can be frozen for up to 3 months.

Frequently Asked Questions About Roasted Red Pepper Tomato

What’s the secret to perfect Roasted Red Pepper Tomato?

The secret lies in using fire-roasted tomatoes and high-quality roasted red peppers. This combination enhances the flavor profile, giving your soup that rich, smoky taste.

Can I make Roasted Red Pepper Tomato ahead of time?

Yes! This soup actually tastes better the next day as the flavors meld together. You can make it a day in advance and store it in the refrigerator.

How do I avoid common mistakes with Roasted Red Pepper Tomato?

To avoid common mistakes, ensure not to overcook the vegetables. They should be tender but not mushy, which will maintain the soup’s texture. Also, blend until smooth for the best consistency.

Variations of Roasted Red Pepper Tomato You Can Try

There are several delightful variations to consider. You can make a spicy roasted red pepper version by adding jalapeños or crushed red pepper flakes. Another option is to create a roasted red pepper tomato sauce for pasta dishes. Try adding fresh basil or oregano for added flavor. You could also make a roasted red pepper tomato casserole by layering the soup with pasta and cheese, then baking until bubbly.

Roasted Red Pepper Tomato: 5 Comforting Recipes

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Author: Sarah
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Roasted Red Pepper Tomato Soup is bursting with flavor and topped with crunchy grilled cheese croutons. The ultimate comfort food that’s so easy to make!

Ingredients

Scale

2 Tablespoons butter
1 medium onion (finely chopped)
1 medium carrot (finely chopped)
1 rib celery (finely chopped)
2 cloves garlic (minced)
2 Tablespoons all purpose flour
5 cups chicken broth
28 ounces fire roasted tomatoes (canned)
12 ounces roasted red peppers (jarred)
3 Tablespoons tomato paste
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 grilled cheese sandwiches (cut into croutons)

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Instructions

Melt butter in a large stock pot over medium heat. Add the chopped onion, carrot, celery and garlic. Cook, stirring regularly, 5 minutes or until vegetables are tender and starting to brown.
Sprinkle the flour over the vegetables and stir over low heat for 1 minute, until the flour is fully incorporated.
Add the chicken broth, tomatoes, red peppers, tomato paste and sugar. Bring to a boil. Reduce heat to medium-low; simmer 15-20 minutes until vegetables are tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
If using a blender, return the soup to the pot. Stir in the half & half; season with salt and pepper and heat through.
Garnish with grilled cheese croutons, fresh Parmesan, and fresh parsley or basil as desired.