5 from 9 votes
Easy Tomato and Roasted Red Pepper Soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

This rich and creamy roasted red pepper soup is ready in only 30 minutes and makes a perfect simple dinner for a cold night or a great first course! 

Course: Soup
Cuisine: American
Keyword: red pepper soup, roasted pepper soup
Servings: 6 servings
Author: Back To The Book Nutrition
  • 2-3 Tbsp pastured bacon grease (or butter/ghee)
  • 1/2 large onion, chopped
  • 1 large carrot, peeled and finely chopped
  • 4 large garlic cloves, minced or pressed
  • 2 Tbsp tomato paste
  • 2 cans (14.5 oz each) diced tomatoes with basil and garlic
  • 1 jar (13 oz) roasted sweet red peppers, drained (or can sub sun dried tomatoes in olive oil, drained)
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • Parmesan and fresh basil for garnish (optional)
  1. Heat bacon grease over medium high heat, then add onion and carrot and cook till softened, stirring often.

  2. Add garlic and tomato paste and heat for a couple more minutes, stirring often.

  3. Add the diced tomatoes, roasted red peppers and dried thyme and stir to incorporate.

  4. Bring to a simmer, then cover and allow to cook for 15 minutes for so. Use an immersion blender to blend the mixture to your liking.

  5. Season with salt and pepper to taste. Remove from heat, stir in the cream, and add additional salt and pepper as needed. Garnish with Parmesan and fresh basil just before serving. 

Recipe Notes