Recipe by Carol Crane
"On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight."
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red bell peppers
tomatoes - peeled, seeded and chopped
1 1/2 teaspoons
salt and pepper to taste
ground cayenne pepper
hot pepper sauce
1 1/2 tablespoons
Very good recipe. I took some liberties as I was short on time, and still had a great result. I used a large jar of purchased roasted red peppers. I also used a large can of diced tomatoes, and veggie broth instead of chicken broth. I ended up with all the ingredients simmering away in the pot and then used my immersion blender to puree everything right in the pot. Excellent flavor and seasonings. I also added some dry mashed potato flakes to thicken it up at the end instead of the butter/flour. Thanks for a great recipe!
This soup has a great flavor, but the instructions are a bit of a mess. Taking out and adding in liquid is pointless. Next time I make this I will leave the tomato juice in and add less broth.
I really dislike tomato soup out of a can, but have had wonderful tomato soup in restaurants. This recipe was exactly what I was looking for! I made it for my book club and all the gals raved about it. I did make a few changes. First, I used canned diced tomatoes. I also sauted two chopped red peppers and used one roasted red pepper from a jar, putting them all in at the same time instead of reserving one for the end of the recipe. Instead of making the roux I added some cornstarch to a bit of the broth, stirred until smooth, and then mixed that into the soup. Finally, instead of the sour cream I added a few tablespoons of cream to the entire batch before serving. Wonderful!
This tasted like a soup you would get at a nice restaurant, with a lovely hue. Based on other reviews, I used 4 red peppers and in place of fresh tomatoes (which are terrible this time of year, at least here) I used 2 (14 oz) cans of diced, peeled tomatoes. I also did not reserve a pepper for use later. People here at work that tasted it loved it as well. Despite the effort (most of which is in the cooking time), this will be a soup I readily will make again. In the future, I may or may not continue to use the roux (this time I did use it), but it looked ready to go without the roux being necessary. Thanks, Carol!
An INSTANT hit! I make it at least 4 times every winter and everyone who tastes it ALWAYS has seconds! Here are my minor modifications:
1. I used 1 can of chopped tomatoes instead of peeling and seeding them myself (which took WAY too long).
2. I added an extra red pepper (LOVE the taste of them. There is NO substitute for roasting your own peppers so take the time for this one.
Delicious soup. Used canned diced tomatoes as well as a huge jar of roasted red peppers. Added some heavy whipping cream, topped with sprigs of fresh basil. Plan on serving this at a holiday party.
very tasty soup indeed. I omitted the step of adding the tomatoes and onion to the broth and boiling. I just went straight to the puree and then placed evryhing back into the broth and simmered for 35 minutes.
Also I roasted all the vegaetables except for the tomatoes. This allowed for the onions to carmelize and the garlic to let out more flavor than jst crushed. The flavor improves with time. Served this soup at a church lunch and it was a hit.
Also did not have thyme so i subbed dried basil. For the salt I used coarse sea salt.
This recipe is excellent. I used tomatoes I had frozen last summer and took the time to roast the red peppers instead of using jarred. Used my immersion blender to meld the ingredients together and served with Bacon, Avocado, and Pepperjack Grilled Cheese Sandwiches also from AR. Terrific combination. Thanks Carol!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper and Tomato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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