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roasted red pepper & tomato soup

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
  • 112oz. 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


  1. In a large pot, heat oil over medium heat.
  2. Add onion, garlic & celery and saute for 3-4 minutes until onion starts turning translucent.
  3. Add red peppers, tomatoes, broth, basil, & spices. Stir to combine and bring to a simmer.
  4. 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.
  5. Add salt & pepper, to taste and if you prefer a creamier soup, add in half & half.


Calorie/Macro Info
141 calories
4g protein
24g carbohydrates
4g fat


  • Serving Size: 2 cups