This creamy, easy red pepper soup and tomato soup is secretly simple to make, yields super tasty, restaurant-worth results. Plus it’s ready in under 30 minutes!
Cook the the butter, olive oil, onion and onion until soft. Add the garlic and paprika. Cook until fragrant. Add the tomato paste and cook for 1 minute.
Add the roasted red peppers, diced tomatoes, stock, water, and remaining salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 15 minutes, stirring occasionally.