This simple Tomato and Roasted Red Pepper Soup requires only 7 ingredients, most of which are pantry essentials! Perfect for any season, this easy recipe makes for a comforting and nourishing meal.
EQUIPMENT
- Large stockpot or Dutch oven
- Immersion or countertop blender
INGREDIENTS (ADJUSTABLE)
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 (28-oz.) can crushed tomatoes
- 1 (12-oz.) jar roasted red peppers
- 1 cup lower-sodium vegetable or chicken broth (or water)
- 3/4 tsp. salt
- 1/2 tsp. cracked black pepper, plus more for garnish
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
Optional Add-ins
- Pinch of chili flakes or Italian seasoning for extra flavor
- Greek yogurt or white beans for protein
- Fresh chopped basil leaves for garnish
INSTRUCTIONS
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in the garlic and cook for another minute.
- Add the crushed tomatoes, roasted red peppers (with their juices), and broth. Bring the mixture to a simmer.
- Let the soup gently simmer over medium heat for 15 minutes until it slightly reduces. Season with salt and pepper, then reduce the heat to low.
- Use an immersion blender or countertop blender to blend the soup until smooth. Stir in the heavy cream and Parmesan, then taste and adjust the seasoning as needed.
- Ladle the soup into bowls, topping with extra cracked black pepper and any additional garnishes like fresh basil, extra Parmesan, or a drizzle of olive oil or cream.
NOTES
- To Make Vegan: Replace the heavy cream with full-fat coconut milk or cashew cream, and swap Parmesan for nutritional yeast.
- To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
- To Reheat: Reheat in a medium saucepan over medium-low heat, stirring occasionally, or in the microwave, stirring every 30 seconds.
- To Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating
NUTRITION (PER SERVING, 1.5 CUPS)
- Calories: 294
- Carbohydrates: 28g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 8g
- Sodium: 1120mg
- Fiber: 4g
- Sugar: 11g
