Creamy Tomato and Roasted Red Pepper Soup
This creamy tomato and roasted red pepper soup is a delicious and easy way to warm up on a cold day. The roasted red peppers add a smoky flavor to the soup, and the heavy cream makes it rich and creamy. This soup is perfect for a quick and easy meal.
I first had this soup at a restaurant in New York City a few years ago. I was immediately hooked on the rich, creamy flavor and the smoky roasted red peppers. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this soup ever since, and it's always a hit with my family and friends.
Creamy Tomato and Roasted Red Pepper Soup Creamy Tomato and Roasted Red Pepper Soup Creamy Tomato and Roasted Red Pepper Soup Creamy Tomato and Roasted Red Pepper Soup
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups fire roasted tomatoes (from one 28-ounce can)
  • 1 cup roasted red peppers
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
Instructions
  1. Heat the olive oil in a medium stockpot over medium heat.
  2. Add the onion and cook until soft, about 5 minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the chicken broth, tomatoes, red peppers, and heavy cream to the pot.
  5. Bring to a boil, then reduce heat and simmer for 20 minutes.
  6. Puree the soup with an immersion blender or a regular blender until smooth.
  7. Season with salt and pepper to taste.
  8. Serve immediately.
Why It Works
  • The roasted red peppers add a smoky flavor to the soup.
  • The heavy cream makes the soup rich and creamy.
  • The soup is easy to make and can be ready in under an hour.