Roasted Red Pepper Soup

Healthy roasted sweet red peppers give this easy 30-minute soup big BOLD flavor!  

Roasted Red Pepper Soup | Creme de la Crumb

It’s a soup day!

I seems like our weather here in Northern Utah is all topsy-turvy these days because December, January, and February were abnormally – yet pleasantly – warm and now we are stuck in this dreary cold weather in the beginning of April.

Hey Utah Weather, remember those things called seasons? Yeah they’re pretty cool.

Roasted Red Pepper Soup | Creme de la Crumb

So today is rainy and dreary and even though our house is an icebox because the contractor who is re-tiling our guest-bath shower has been keeping our back door open all day, I’m sort of loving this weather. At least for today.

I’ve been dying for the sun to come out the past couple of weeks – this skin could use some serious vitamin D – but today I’m kind of okay with the rain and the cloudy and the need for a sweater. Because sweater-weather means soup weather. And soup weather means roasted red peppers and basil and parmesan cheese are happening in this house.

Roasted Red Pepper Soup | Creme de la Crumb

 You might remember that mind-blowingly yummy roasted red pepper ravioli I posted a few months back – divine. Well I’ve been itching to turn that sauce into a soup ever since. It finally happened and thank heaven because it is good.

Roasted Red Pepper Soup | Creme de la Crumb

 Creamy, cheesy, totally loaded with bold roasted red pepper flavor. Everything I’ve been dreaming this soup would be. And it’s the easiest thing to make. Ready in 30 minutes or less and if you don’t feel like roasting your own red peppers (we all have those days) you can use a jar of roasted red peppers, no problem.

If you’re stuck in cold, dreary, rainy weather – make this soup today. If you have perfectly sunny and warm weather…. I don’t care, turn on the A/C and still make the soup.

Roasted Red Pepper Soup | Creme de la Crumb

Roasted Red Pepper Soup
 
Prep time
Cook time
Total time
 
Healthy roasted sweet red peppers give this easy 30-minute soup big BOLD flavor!
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 5 whole roasted red bell peppers (OR one jar, approximately 15 ounces - drained)*
  • 1 15-ounce can tomato sauce
  • 3 cups water
  • 3 cups milk (I used fat free half & half)
  • 3 teaspoons onion powder
  • 3 teaspoons minced garlic
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper (or to taste)
  • ⅔ cup shredded parmesan cheese
Instructions
  1. Add roasted peppers, tomato sauce, and water to a large soup pot and stir over medium-high heat until mixture comes to a boil, then reduce heat to medium-low and remove pot from heat. Transfer mixture to a blender or food processor and pulse until smooth. Transfer mixture back to pot.
  2. Add milk, onion powder, garlic, salt, pepper, and cheese to pot and stir to combine. Simmer for 15-20 minutes over medium-low heat until hot, fragrant, and cheese is completely melted. Serve with fresh basil and additional parmesan cheese if desired.
Notes
*For a tutorial on how to make your own roasted red peppers, click here.

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Comments

This soup looks wonderful! I am all for sweater weather as long as I get to have some soup!

    My feelings exactly Kelley!

YUM! I LOVED your roasted red pepper ravioli so I can’t wait to try this. And it will be raining all weekend here in Oregon so I’m sure it will taste even better!

    I’ll take soup any time of year but you’re so right – rainy days make soup taste 10x better!!

This looks amazing!! And you photos are perfect.

I’m with you Tiffany. Our weather is so bipolar right now so everyday is soup day for me! Love roasted red pepper soup and yours is so easy to quickly throw together with the dried spices and canned tomato sauce. Perfect excuse to stay in on a rainy day and make this!

Cool! Francis Landivar

Hi Tiffany,

I am wondering if you have ever tried this in the crock pot? Would you make any alterations to it if you were to change the cooking method?

Thank,
Heather

    Hi Heather! I have made this in a slow cooker and it turned out GREAT! You can let it cook on low for 3-4 hours or high 1-2 hours and puree in a blender just as you would if you making it on the stove.

      Thanks!

      I will try it out next week, along with your Tomato Basil soup. The thing that makes me continuously come back to your blog versus one of the other million out there is the great ‘track record’! I know I can be confident in trying new recipes that you post – which is a blessing.

      Heather

        Oh Heather that comment just made my day! I’m seriously SO happy to hear you feel that way!!! 🙂 🙂