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+ servings
Roasted Red Pepper Soup in a pot and bowl

Easy Roasted Red Pepper Soup

If you're looking for an easy comfort food recipe this rich, smoky, Fire Roasted Red Pepper Soup is the ultimate winter soup recipe.
Course Main
Cuisine American
Keyword Red pepper soup, Roasted red pepper and tomato soup, Roasted red pepper soup, Tomato and red pepper soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 17
Calories 22kcal
Author Kat Jeter & Melinda Caldwell


  • 28 ounces Whole Peeled Tomatoes
  • 3 cloves Garlic
  • 9 ounces Diced onion
  • 2 tablespoons Tomato Paste
  • 16 ounces Roasted Red Peppers
  • 16 ounces Broth chicken or vegetable
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper


  • In a large pot over medium high heat saute onions until onions are tender. Add garlic and continue to cook for 2 minutes.
  • Add the tomatoes, tomato paste, roasted red peppers, broth, salt and pepper to the pot and stir together.
  • Bring to a boil and then reduce to a simmer and cover with a lid.
  • Cook for 30 minutes.
  • Remove the soup from the heat and use an immersion blender to puree the soup ingredients until the soup is smooth.
  • Add salt and pepper to taste.


If you do not have an immersion blender you can carefully add the soup to a regular blender and puree it.


Serving: 8ounces | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 623mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg