I’m a sucker for a good soup, especially this time of year. I also love all things roasted red peppers. This Roasted Red Pepper Soup is on repeat at my household and pairs nicely with a grilled cheese, egg sandwich, or just by itself with some parmesan cheese. Upgrade your lunch OR dinner this week.
Can you believe it’s already December? When did that happen? It seems like yesterday it was just summer and we were talking about how hot it was. I think that’s normal to just want to talk about the weather. I never pay attention to what weather is coming, I normally just find out when I take the dog for a walk in the morning. These past few mornings have been brutal.
I’m not from Upstate NY and I’m not really sure I will ever become accustomed to the weather. Maryland had winters & seasons but they were never quite this extreme. I mean, my FACE hurts here. I go out to walk the dog and think I’ll be okay and then I come back and can’t even move my mouth because it’s frozen. WHAT IS THAT ABOUT.
That being said, when it gets cold out, one of the ways I cope with it is to make all the soups. I actually have a favorite from Pacific Foods that is their Roasted Red Pepper soup. I figured, why not try and make this on my own (a normal saying of mine)? Soup season gets me through the winter, somehow.
Soups, in general, are very easy to make. I find people telling me all the time that they would cook from home if it wasn’t so hard to do. Let me tell you, as long as you have the right tools (if you don’t snag my gift guide here), soups are SO easy to make. The best part is you can blend in a ton of vegetables and hide them from yourself, your kids, your husband, etc. Win-win all around.
I am going to continue to find ways to bring you easy meals because I want you to eat healthy without thinking it takes HOURS to make. If you find that even a meal like this takes too long to make then you may need to invest in a cooking class or two. Cooking is an essential skill you should learn, and once you start learning you’ll realize how fun it can be.
Roasted Red Pepper & Tomato Soup
This soup is my new favorite thing. It is light in flavor and can be paired with many things. My favorite this week has been making an egg & cheese sandwich/grilled cheese on the side and dipping the bread into. I also sometimes put frozen spinach and broccoli in the soup as well to bump the vegetable content and make it more filling.
If you’re into dairy & can handle it, I suggest adding the half & half and even some parmesan cheese to make it even creamier than it already is! Stop making excuses as to why you can’t eat more veggies or can’t cook from home. This soup is easy, just make sure you’re not wearing a white shirt while making it #rookiemistake. Enjoy!
Pro Tip: grab yourself an immersion blender so that you can make blended soups all winter long. This one is my favorite.Print
Easy Roasted Red Pepper & Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 stalks celery, chopped
- 1–12oz. jar roasted red peppers (or 1 serving of homemade)
- 28 oz. crushed tomatoes, canned
- 4 cups vegetable broth (or any broth of choice)
- 1/2 cup fresh basil
- 1/2 tsp onion powder
- Salt & pepper, to taste
- 1 cup half & half, optional
- In a large pot, heat oil over medium heat.
- Add onion, garlic & celery and saute for 3-4 minutes until onion starts turning translucent.
- Add red peppers, tomatoes, broth, basil, & spices. Stir to combine and bring to a simmer.
- Blend mixture using an immersion blender (if you don’t have one, you should, but you can place soup in a blender and then back in the pot), turn heat down, and simmer for 10 minutes to allow flavors to blend.
- Add salt & pepper, to taste and if you prefer a creamier soup, add in half & half.
- Serving Size: 2 cups
Pin Now, Have Some Soup Later
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