Roasted Red Pepper and Tomato Soup Recipe -
Roasted Red Pepper and Tomato Soup Recipe

Roasted Red Pepper and Tomato Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 25 mins

    1 hr 40 mins


  1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2003

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!

Most Helpful Critical Review
Feb 07, 2011

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.

Mar 01, 2005

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!

Feb 28, 2007

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!

Oct 19, 2008

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.

Nov 17, 2005

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.

Mar 10, 2008

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.

Apr 12, 2015

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!


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  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 812 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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