Roasted Red Pepper Tomato Soup

20 minutes Prep Time
30 minutes Cook Time
8 Servings

The flavors of roasted red bell peppers really shine in this simple soup.They add a rich, smoky and unexpected tang to this recipe’s creamy tomato and basil base. 

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon dried basil
  • 2 cloves garlic, minced

  • 2 (14.5 ounce) cans Red Gold® Canned Petite Diced Tomatoes 14.5 oz

  • 1 (16 ounce) jar roasted red bell peppers, including liquid
  • 2 cups vegetable or chicken stock
  • 1-2 cups heavy cream, or Half and Half
  • Salt and ground black pepper, to taste

Instructions

Step one

Heat a dutch oven over medium heat and heat olive oil and butter. Add onions, celery, and dried basil; sauté until tender. Add garlic and sauté about 30 seconds. Stir in tomatoes and roasted red peppers with liquid and cook for 3 minutes. Add the chicken stock and bring to a boil, reduce to simmer and cook for 30 minutes to blend flavors.

Step two

With an immersion blender, puree soup to desired consistency (if you don’t have an immersion blender, allow the soup to cool slightly and puree in a blender).

Step three

Add cream and heat through. Taste for seasoning and adjust with salt and black pepper.

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