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Roasted Red Pepper and Tomato Soup

Updated: Nov 17, 2020

It's that time of year when I just want to curl up with a warm bowl of soup. Homemade soup is easy, cost effective, and kicks any store bought stuff out of the park.

This roasted red pepper tomato soup is rich and comforting. The red peppers add more depth than a traditional tomato soup. Of course I had to add pesto to this soup, because to me tomato soup without basil is like a sandwich with jelly and no peanut butter.

At least once a year I have to make a big batch of my grandma's rolls, and this soup is my favorite to eat with them.

This beautiful cutting board was made by my talented friend at Otto's Small Shop. He does amazing custom woodwork pieces. If you would be interested in a piece from him please reach out to him at


  • 3 Tbsp butter

  • 1 onion diced

  • 2 carrots diced

  • 2 stalks celery diced

  • 4 cloves garlic minced

  • 4 cups chicken stock

  • 28oz canned diced tomatoes

  • 1 can tomato puree

  • 1 can tomato paste

  • 16oz jar of roasted red peppers

  • 1 tsp oregano

  • 1 tsp thyme

  • 1 tsp rosemary

  • Pinch red chili flakes

  • 1/2 cup pesto

  • 1 cup heavy cream

  • 1/3 cup grated parmesan

  • Salt and Pepper to taste


Melt the butter in a large pot over medium heat, add in the onion and sauté for 2-3 minutes until softened. Toss in the carrots, celery, and garlic and sauté 4-5 minutes more until the carrots are cooked through.

Stir in the chicken stock, tomatoes, tomato puree, tomato paste, roasted red peppers, oregano, thyme, rosemary and chili flakes. Season with salt and pepper to taste. Simmer for 20 minutes and then stir in the pesto.

After you add the pest, either blend with an immersion blender or blend in batches in blender. Add in the cream and parmesan and allow to simmer for at least 5-10 more minutes until the cheese has melted and all raw tomato taste is gone. Taste and adjust seasoning if necessary.

Serve with fresh rolls or along-side some grilled cheese sandwiches.

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