Roasted Red Pepper and Tomato Soup


Many years ago I decided to try a roasted red pepper and tomato soup from the store.  As a child, tomato soup and grilled cheese was not a staple in my Spanish household so I never really developed a liking for it but 30 years later I was determined to give it another shot.  I think what got me was the combination and I was hooked.

I really wanted to be able to make my own soup without preservatives and from scratch.  After all, roasting tomatoes and red peppers is something I do often.  Roasting if one of the easiest things to do.  Sometimes I roast things slow and low but for this recipe I simply washed a couple fancy peppers and tomatoes, drizzled with olive oil and salt, and put it in the over for an hour at 400º.

The rest was really easy.  I recently purchased a vitamix blender and I use it all the time for my soups.  I simply put a tsp of my favourite salt (charcoal), the tomatoes and peppers, and 3 cups of vegetable stock.

After blending it on high for 10 minutes, I added 1 cup of half and half cream and blended for another 2 minutes.

It is hot and ready to serve straight from the mixer with croutons but it goes well with so many other things.  If you don’t have a vitamix blender I have added an alternative method in the recipe below.  ¡Buen provecho!

Roasted Red Pepper and Tomato Soup

author: Eve@DivineDiuum


3 roasted red peppers

6 roasted tomatoes

3 C vegetable broth

1 C half and half cream

1 tsp salt


1.  Using a vitamix or other strong blender combine all ingredients except cream.

2.  If using a vitamix blend on high for 10 minutes.

3.  Add cream and blend on high for another 2 minutes.

4.  If using a blender, blend all ingredients except cream until smooth and transfer to a large pot.

5.  Bring to a simmer and simmer for 10 minutes stirring occassionally.

6.  Add cream at the end.

7.  Season either method as needed.

8.  Add more broth if you prefer a lighter soup.

Calories 143

Protein   3.2 g

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