This Roasted Red Pepper and Tomato Soup is the ultimate simple weeknight soup that packs SO much flavor!
Happy October, friends! To celebrate the beginning of my favorite month, why not kick it off with a brand new soup recipe?!
Because truly what is better than cozying up with a big bowl of warm soup on a chilly evening and watching the leaves fall off the trees?!
Why You’ll Love This Soup:
First off, it’s made in ONE POT. Truly a one pot soup recipe – everything is cooked down beautifully, you add in some broth and half and half then you use an immersion blender to blend it all together!
Another thing I love? It’s SO incredibly simple. As a mom of a young toddler, I need simple in my life these days, haha! And this soup fits the bill.
It uses jarred roasted red peppers for ease as well as canned San Marzano tomatoes as the tomato base.
You really just have to chop up an onion and some garlic and the rest is pantry/fridge friendly!
The flavor of this soup is heavenly! The roasted red pepper and tomato really shine through – no fancy or unique spices used here, just the PURE flavors of the roasted red pepper and tomato soup in each bite!
It’s so creamy and gets even creamier when you add in the half and half.
Overall – the flavor is just out of this world delicious and it’s so easy to make and just the best bite EVER when you have a piece of warm bread dipping in it and I can’t wait to tell you how to make it so let’s just get into it!
Ingredients You Need:
Salted Butter – a must for flavor!
Yellow Onion + Fresh Garlic – the only fresh veggies you have to dice for this recipe!
Veggie Broth – to keep this vegetarian friendly, I used veggie broth but feel free to use chicken broth!
Half and Half – a MUST!
Heavy Cream – a splash of heavy cream at the end makes this soup extra cozy.
San Marzano Tomatoes – my favorite canned tomatoes, they’re so yummy!
Jarred roasted red peppers – be sure to durian and rinse the peppers!
Fresh Thyme – this fresh herb really brings out some flavor!
Salt and Pepper – basic spices but so needed.
How to Make Soup in 5 Simple Steps:
- Grab the yellow onion and fresh garlic. Dice the onion and mince the garlic. Add butter to a large pot on medium heat and let it melt. Add and cook onions for 5 minutes along with a pinch of salt, stirring frequently. Add in garlic and fresh thyme leaves, cooking for 1 minute.
- Grab the jar of the roasted red peppers! Drain, rinse and then roughly dice the roasted red peppers and add to the pot. Let cook for 3-4 min.
- Add the can of tomatoes and let come to a low boil. Reduce heat to medium low and then add 4 cups of veggie broth. Cover and let it simmer for 20 min.
- Blend the soup using an immersion blender and then add the half and half. Add a large pinch of salt and pepper, stir it in and then TASTE. If it needs more salt, add it! More pepper? Add it! Be sure to serve WARM – aka let the soup heat up if the half and half cooled it down!
- Serve with warm bread and pour extra heavy cream on top. Enjoy!
Best Soup Making Tips:
If you don’t have an immersion blender, I highly recommend investing in one for soup season!
However, no worries if you don’t…just add the chunky soup into a HEAT SAFE blender and blend it together until creamy and smooth.
If you don’t have a heat safe blender, let it cool in the pan and then blend it. Pour it back into the pan and then heat it back up to your preferred temperature!
Taste as you go! I didn’t want to go overboard with spice flavors in this meal, but it’s important to add salt and pepper when you can to really bring out the flavors of the soup.
Be sure to serve this with fresh bread or even better, a grilled cheese! May I suggest my pesto grilled cheese?! Yes please!
Ingredient Substitutions:
You can absolutely use chicken broth instead of veggie broth!
You can also use only heavy cream instead of half and half for a richer soup.
If desired, you can add some freshly shredded parmesan into the soup for a cheesy salty addition!
Storing Leftovers:
To store leftovers, simply put the remaining soup in a tightly sealed container in the fridge. It will last up to 4 days in the fridge!
When ready to reheat, you can pour some into a pot on the stove or use the microwave to heat it up to your preferred temperature.
Hope you all love this soup as much as I do! Happy soup season! XO -Haylie
Did you enjoy this recipe? Here are a few others you might like:
Cheesy Chicken Lime Tortilla Soup
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Roasted Red Pepper and Tomato Soup
This Roasted Red Pepper and Tomato Soup is the ultimate simple weeknight soup that packs SO much flavor!
Ingredients
- 2 tbsp salted butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 tsp fresh thyme (and more to garnish if desired)
- 12 oz jar roasted red peppers, drained and rinsed
- 28 oz can San marzano tomatoes
- 4 cups vegetable broth (can sub chicken broth)
- 1 cup half and half
- splash of heavy cream to garnish along with fresh bread to serve!
- salt and pepper to taste
Instructions
-
Dice yellow onion into bite size pieces and mince the garlic.
-
Add butter to large pot on medium heat and let melt. Add the onions along with a pinch of salt and cook for 5 minutes, stirring frequently. Add in garlic and fresh thyme leaves, cooking for 1 minute.
-
Grab the jar of roasted red peppers. Drain and rinse them. Then, roughly dice the roasted red peppers and add to pot. Let cook for 3-4 min.
-
Add the can of tomatoes and let come to a low boil. Reduce heat to medium low and then add the 4 cups of veggie broth. Stir together, cover the pot and let simmer for 20 min. Once done, use an immersion blender to blend the soup until creamy.
-
Once the soup is creamy and smooth, add the half and half along with a large pinch of salt and pepper. TASTE and adjust seasoning here. If you need more salt, add it! More pepper? Add it! Be sure to serve WARM - aka let the soup heat up if the half and half cooled it down.
-
Serve warm in bowls with a splash of heavy cream and warm bread. Enjoy!