Velvety Red Pepper and Tomato Soup Recipe

Velvety Red Pepper and Tomato Soup Recipe

  • Makes: 6-8 Servings
  • Ready In: 30 mins
  • Prep Time: 10-15 mins
  • Cook Time: 20 mins

This recipe is a version of the beloved boxed soup that is just as tasty and relatively quick and easy. The croutons add a little bit of grown-up sophistication and a textural crunch, which are just what this velvety soup needs.

    Nutritional Information (per serving)

  • Calories: 153
  • Fat: 9g
  • Protein: 3g
  • Sodium: 1544mg
  • Carbohydrates: 17g
  • Fiber: 4g
  • Sugar: 3g


  1. 2 tablespoons canola oil
    1 carrot, peeled and chopped
    1 shallot, chopped
    1 1/2 cups chopped onion (about 1 large onion)
    2 teaspoons garlic powder
    Two 14 1/2-ounce cans diced roasted tomatoes with their juice
    One 17-ounce jar roasted red peppers, drained and coarsely chopped
    2 cups vegetable broth
    3/4 cup heavy cream
    1/2 teaspoon salt
    1/2 teaspoon pepper
    Garlic and Parmesan Croutons for garnish


    1. Heat the oil in a large pot over medium high heat.
    2. Add the carrot, shallot, onion, and garlic powder. Cook for about 4 to 5 minutes, until the carrots have softened slightly [not sure what that means] and the onion is translucent.
    3. Add the tomatoes, roasted red peppers, and broth, bring to a boil, lower the heat, and simmer, uncovered, and simmer for 15 minutes.
    4. Turn off the heat and stir in the cream.
    5. Working in batches, transfer the soup to a blender and puree until smooth.
    6. Stir in the salt and pepper.
    7. Ladle the so

Anna Getty

Anna Getty is a mother of two, chef, environmental advocate, green living educator and the founder of Pregnancy Awareness Month. She has penned two books including I’m Dreaming of a Green Christmas and Anna Getty's Easy Green Organic.

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