To be honest, I don’t think I will ever make only a tomato soup. There’s just something so phenomenal about adding roasted red peppers to the tomato soup. Surprisingly, this soup is adored by kids! Especially when we add freshly cooked noodles and other veggies such as frozen peas.
Tomato and Roasted Red Pepper Soup
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
2 TBSP olive oil, divided
1 small onion, chopped
4 garlic cloves, pressed
1/2 tsp red pepper flakes
2 28-oz cans whole peeled tomatoes, in juice
2 cups water of chicken stock
1/4 tsp paprika
1/2 tsp kosher salt
1/2 tsp sugar
1/2 tsp black pepper
1 tsp dried oregano
1 cup sliced roasted red peppers
juice of 1 lime
Directions
- Heat 1 TBSP olive oil in a large pan over medium high heat. Add onions and red pepper flakes and cook for about 4 minutes until softened but not browned. Add garlic and paprika, cook for about 30 seconds until fragrant. Add tomatoes along with 2 cups stock or water. Season with salt, pepper, oregano, sugar. Add roasted red peppers. Bring to a boil over high heat, while trying to roughly mash tomatoes with a potato masher. Reduce to simmer and simmer, uncovered, for about 20 minutes for the flavours to develop and for the soup to thicken.
- Once done, puree in a blender in batches. While blending, pour in the remaining tablespoon of olive oil. Taste the soup and season with more salt, pepper, herbs (or even sugar) to taste. Pour it back into the pot. Squeeze the lime juice into the soup.
- You can also stir in freshly cooked noodles and frozen peas into the soup at this point which makes the soup heartier and more kid-approved.
Notes
- Roasting red peppers is so easy! Set the oven racks 4-6 inches away from the broiler and preheat the broiler to high. Place the peppers (about 3 of them) on aluminum foil-lined baking sheet. Roast under the broiler for a total of around 10 minutes, turning the peppers frequently as they char. Once done, place the peppers into a large heat-proof bowl. Cover the bowl tightly with the plastic wrap (ensure it’s not touching the peppers.) Allow the peppers to sit covered and steam for about 5-6 minutes – this step will make them so easy to peel!
