Roasted Red Pepper Tomato Soup (Canned Tomatoes)
This roasted red pepper and tomato soup uses canned tomatoes and jarred peppers for a creamy, restaurant-style bowl, no roasting required!
Equipment
- Immersion Blender optional
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 1 ½ teaspoons kosher salt, divided
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 (6-ounce) can tomato paste
- 1 (16-ounce) jar roasted red peppers, drained and roughly chopped
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 quart vegetable stock, or chicken stock (if not vegetarian)
- 1 cup water
To Add at the End
- 1 tablespoon brown sugar
- ⅓ cup heavy cream
Instructions
Stovetop Instructions
- Heat a large pot or Dutch oven over medium heat. Add the butter, olive oil, onion, and ¼ teaspoon salt. Cook until the onions begin to soften, about 3 minutes, stirring occasionally.
- Add the garlic and paprika. Cook until fragrant, about 1 minute, stirring frequently.
- Add the tomato paste and cook for 1 minute, stirring frequently.
- Add the roasted red peppers, diced tomatoes, stock, water, and remaining 1¼ teaspoon salt, stirring to combine.
- Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 15 minutes, stirring occasionally.
- Uncover and turn off the heat. Using an immersion blender, carefully blend until smooth. Alternatively, working in batches, ladle carefully ladle into a blender. Blend until smooth.
- Add the cream and sugar, stirring until the sugar has dissolved. Taste and add additional salt if desired.
- Top with goat cheese, parsley, and red chili flakes, if using.
Slow Cooker Instructions
- Heat a medium pan over medium heat. Add the butter, olive oil, onion, and ¼ teaspoon salt. Cook until the onions begin to soften, about 3 minutes, stirring occasionally.
- Add the garlic and paprika. Cook until fragrant, about 1 minute, stirring frequently. Add the tomato paste and cook for 1 minute, stirring frequently. Turn off the heat, and add a splash of water to deglaze the pan.
- Add the onion-tomato paste mixture, along with the roasted red peppers, diced tomatoes, stock, water, and remaining 1¼ teaspoon salt to a 6-quart slow cooker, stirring to combine.
- Cover and cook on high for 3-4 hours or low for 4-5 hours.
- Uncover and turn off the heat. Using an immersion blender, carefully blend until smooth. Alternatively, working in batches, ladle carefully ladle into a blender. Blend until smooth.
- Add the cream and sugar, stirring until the sugar has dissolved. Taste and add additional salt if desired.
- Top with goat cheese, parsley, and red chili flakes, if using.
Notes
- Optional Serving Suggestions: Crumbled goat cheese, chopped fresh parsley, red pepper flakes.
Nutrition
Serving: 1 (of 4) | Calories: 292kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 789mg | Potassium: 882mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2715IU | Vitamin C: 68mg | Calcium: 164mg | Iron: 4mg
