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A top down photo of roasted red pepper soup topped with toasted baguettes.

Fire 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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 39kcal
Author Kat Jeter & Melinda Caldwell


  • 28 oz. Whole Tomatoes canned
  • 3 cloves Garlic
  • 9 oz Onion diced
  • 2 Tbsp Tomato Paste
  • 16 oz Roasted Red Peppers
  • 2 c Broth chicken or vegetable
  • 1/2 tsp Salt


  • 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, and broth.
  • Bring to a boil and then reduce to a simmer and cover with a lid.
  • Cook for 30 minutes.
  • Use an immersion blender to puree the soup ingredients until the soup is smooth.
  • Add salt to taste.


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


Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1007mg | Potassium: 327mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1075IU | Vitamin C: 34.8mg | Calcium: 35mg | Iron: 0.7mg