Name: Healthy Roasted Red Pepper and Tomato Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 12 oz jar roasted red peppers in brine, drained; 14.5 oz can diced tomatoes; 1 tbsp olive oil; 28 oz can tomato puree; 1 cup low sodium chicken broth; 1 tbsp granulated sugar; 1/2 tsp salt; 1/4 tsp ground pepper; 1 cup heavy cream; Croutons for topping, optional

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Healthy roasted red pepper and tomato soup is a quick and easy soup to make on the stovetop. Perfect for a chilly night and pairs great with croutons.

This is the perfect time of year to enjoy soup. When the weather is chilly, a nice warm, cozy bowl of soup is essential.

If you want to take the classic tomato soup up a notch, the roasted red peppers add a nice touch. They really give this healthy roasted red pepper and tomato soup added flavor. Finish the soup off with some croutons on top to add some crunch.

Why you’ll love this recipe

Great soup for chilly weather
Perfect for a vegetarian, meatless meal
A great date night soup, paired with croutons

Ingredients

What you’ll need to make this recipe.

Roasted red peppers in brine
Diced tomatoes
Olive oil
Tomato puree
Low sodium chicken broth
Sugar
Salt
Ground pepper
Heavy cream
Croutons

How to make this recipe

1 – Drain the red peppers from the brine and place them in a food processor.

2 – Add the diced tomatoes to the food processor. Puree the peppers and tomatoes until smooth.

3 – Heat olive oil in a large pot over medium-heat. Add the pepper and tomato mixture, tomato puree, chicken broth, sugar, salt and pepper and mix well.

4 – Simmer soup for about 10 minutes, until heated through.

5 – Whisk in cream and heat though again, about 5 minutes.

6 – Ladle soup into bowls and top with croutons.

How do I store my leftover tomato soup?

Place the cooled soup in an airtight container and store in the refrigerator for about 3-4 days.

Can I freeze my leftover tomato soup?

Yes! Place cooled soup in a resealable freezer bag. Lay flat to freeze. Stored properly, the soup will last about 4-6 months in the freezer.

Calories per serving (approximately 2 cups): 251

Yield: 6 Servings

Healthy Roasted Red Pepper and Tomato Soup

Healthy roasted red pepper and tomato soup is a quick and easy soup to make on the stovetop. Perfect for a chilly night and pairs great with croutons.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

12 oz jar roasted red peppers in brine, drained
14.5 oz can diced tomatoes
1 tbsp olive oil
28 oz can tomato puree
1 cup low sodium chicken broth
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp ground pepper
1 cup heavy cream
Croutons for topping, optional

Instructions

1. Drain the red peppers from the brine and place them in a food processor.

2. Add the diced tomatoes to the food processor. Puree the peppers and tomatoes until smooth.

3. Heat olive oil in a large pot over medium-heat. Add the pepper and tomato mixture, tomato puree, chicken broth, sugar, salt and pepper and mix well.

4. Simmer soup for about 10 minutes, until heated through.

5. Whisk in cream and heat though again, about 5 minutes.

6. Ladle soup into bowls and top with croutons.