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Roasted Red Pepper Tomato Soup

By Angie McGowan |

In my family we love tomato soup. It is a perfect weeknight meal on a cold day and makes the perfect accompaniment to any type of grilled cheese sandwich and sometimes even cheese sticks. I make it several different ways but just came up with the idea to combine roasted red peppers with my tomato soup. It is a terrific combination. After cooking the soup, I puree it until it’s very smooth. I even made this soup when we were out of town last week on our ski vacation. I took along my crockpot and all the ingredients. The ingredients didn’t have to be refrigerated, so I didn’t worry about taking them in the truck for the long drive. I put this soup on in the crockpot on low heat in the morning, and then after coming in sore from skiing, we had a warm, delicious soup waiting for us. It was great to make a couple of recipes like this while on vacation. That way we could save money on the expensive resort restaurants and be able to eat something homemade and healthy.

Roasted Red Pepper Tomato Soup


1 – 28 oz can of crushed tomatoes
1 – 12 oz jar roasted red peppers
1 – 6 oz can tomato paste
4 cups chicken or vegetable stock
1 teaspoon Italian blend dried herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
1 tablespoon honey
1 medium onion, diced
1 clove garlic, diced
a drizzle of olive oil


    1. Preheat a large soup pot. Drizzle with olive oil. Add onion and saute until translucent. Add garlic and saute for 2 – 3 minutes more. Add tomatoes, roasted red peppers and their juice, chicken or vegetable stock, herbs and honey. Bring to a boil and reduce heat to medium.

    2. Cook over medium for 30 – 30 minutes, or until vegetables are very tender. When soup is done, use a submersible blender, or a regular blender, in batches, to puree the soup until very smooth. Serve with a little cream for garnish.

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    About Angie McGowan


    Angie McGowan

    Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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    0 thoughts on “Roasted Red Pepper Tomato Soup

    1. [...] This post was mentioned on Twitter by DeeAnn Parks, Katlyn Ann Smith, Lisa Chan-Simms, HEALTHY SISTERS SOUP and others. HEALTHY SISTERS SOUP said: Um, yeah, Roasted Red Pepper Tomato Soup sounds REALLY good! @BabbleEditors #soup [...]

    2. Cubicle says:

      What a great twist on a classic recipe! I love roasted red peppers…I bet they adda complexity to this soup. Yum!

    3. Feast on the Cheap says:

      Looks terrific! Recently whipped up a non-vegetarian version using a little bacon (I sauteed the onions with it to add a little smokiness to the pot). Nothing takes the bite out of a chilly winter day like a big bowl of tomato soup (with grilled cheese, of course)

    4. Christy @ Ordinary Traveler says:

      This is one of my favorite recipes. It comes in a close tie with butternut squash soup.

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