Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

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"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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1 h 40 m servings 170 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 301 Ratings

Most helpful positive review

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, a...

Most helpful critical review

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.

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, a...

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 ab...

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,...

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...

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 par...

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 togethe...

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 ...

I made this soup according to recipe (fresh tomatoes, fresh peppers I roasted myself), and it was good (but not great). I would've used an additional pepper for more roasted red pepper flavor (...

Made this for my boss (principal's day). It is her favorite soup and she RAVED about it. (Personally I don't like red pepper, so I didn't try it.) The entire faculty ate it up without leaving ...

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