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–+ servings
Soup in two white bowls with a garnish of sage and thyme.
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4.86 from 7 votes

Creamy Roasted Red Pepper + Tomato Soup

This velvety, comforting, and smooth Creamy Roasted Red Pepper + Tomato Soup is completely rich and delicious in flavor for the entire family!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Soup
Keyword: creamy, dairy-free, dinner, easy, family-friendly, healthy, healthy bowl, kid-friendly, lunch, red pepper, rich, roasted, savory, soup, sweet, thick, tomatoes, vegan
Servings: 4 servings
Calories: 541kcal
Author: Shanika

Ingredients

ROASTED RED PEPPERS + TOMATOES:

  • 2 medium red bell peppers
  • 4 cups Herb roasted tomatoes

SOUP:

  • 2 Tbsps Extra virgin olive oil
  • 2 Tbsps unsalted butter
  • 4 garlic cloves, minced
  • ½ red onion, chopped
  • 4 Tbsps tomato paste, organic
  • 5-6 organic sundried tomatoes, optional
  • 1 tablespoon smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 3 cups organic vegetable stock
  • 1 cup organic heavy cream (See FAQ for dairy-free option)
  • 1 cup freshly-grated parmesan
  • 1 cup organic kale, chopped

GRILLED CHEESE:

  • 1 Southern-Style Bacon Grilled Cheese Sandwich  (You can make this sandwich without the bacon, tomatoes, or pesto for a classic flavor)

OPTIONAL TOPPINGS:

  • Sage leaves
  • Freshly-grated parmesan
  • Red pepper flakes
US Customary - Metric

Instructions

TO ROAST THE PEPPERS + TOMATOES:

SAUTE + BLEND EVERYTHING TOGETHER:

  • In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions, garlic, and sundried tomatoes and sauté until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautéed onions/garlic/sundried tomatoes in a high-powered blender along with the roasted tomatoes and bell peppers. Blend on high-speed until everything is fully broken down and smooth.

TO MAKE THE SOUP:

  • In the same medium-sized dutch oven pot over medium-high heat, add the butter until melted followed by the blended pepper-tomato mixture, heavy cream, vegetable stock, chopped kale, salt, black pepper, smoked paprika, oregano, basil, and parsley, stirring everything together until combined.
  • Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes. Add in the freshly-grated parmesan and stir until melted.
  • At this point, the soup should be thickened as it continues to simmer.
  • Remove from heat and serve immediately into prepared bowl(s), top with sage leaves, red pepper flakes, or grated parmesan, and a side of Homemade Texas Toast Garlic Bread or grilled cheese, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
  • HERB ROASTED TOMATOES: Follow this Herb Roasted Tomato recipe for full instructions. 
  • DAIRY-FREE + VEGAN OPTIONS: See FAQ section!

Nutrition

Calories: 541kcal | Carbohydrates: 30g | Protein: 14g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 2282mg | Potassium: 543mg | Fiber: 6g | Sugar: 15g | Vitamin A: 7338IU | Vitamin C: 102mg | Calcium: 422mg | Iron: 4mg