When writing Paleo Soups & Stews, I knew I had to include at least one recipe for Tomato Soup. I wound up including three, because I am such an overachiever. (lolz) This Roasted Pepper Tomato Soup is the combination of two of them.
Roasted Pepper Tomato Soup is the combination of two from the book, and it’s my favorite.
The Tomato Soups in Paleo Soups & Stews are: Tomato Basil, Tomato Roasted Pepper, and a hearty Tuscan Tomato. When I make Tomato Soup at home, this Roasted Pepper Tomato Soup is what I usually wind up making.
Let’s be real- Few things compete with the comfort food perfection of grilled cheese and tomato soup. This is exactly the soup I make when I’m craving that. It’s got everything I want in tomato soup: Silky smooth texture, sweetness from the tomatoes, depth of flavor from the roasted peppers, and the perfect herby punch from the basil.
I typically use heavy cream, but you can sub coconut milk or your favorite dairy-free alternative instead if you don’t do dairy. And to make it vegan, you can use veggie broth instead of chicken.
Craving more soup? I always am! Some of my favorites are Tuscan Tomato Soup, Harvest Chicken Soup, and Burmese Chicken Noodle Soup. And of course you’ll find all the soups (and breads and fun additions and fun garnishes and toppings!) your little heart desires in my third cookbook, Paleo Soups & Stews.
Roasted Pepper Tomato Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: soup
- Cuisine: American
Description
This super simple, absolutely perfect tomato soup wants to be your go-to tomato soup recipe.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sliced
- 2 garlic cloves, roughly chopped
- a big pinch of sea salt
- 2 roasted red peppers (about 1 cup / 1/2 a 16-ounce jar)
- 1 28-ounce can diced tomatoes
- 2 cups chicken broth (or use veggie broth to make it vegetarian)
- 1 cup heavy cream (or your favorite dairy-free alternative)
- handful basil leaves
- black pepper, optional
Instructions
- In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the onions. garlic and a good pinch of salt, and sauté for 6-8 minutes, stirring occasionally, until golden brown and softened.
- Add the peppers, tomatoes, and chicken broth and turn the heat up to high. Boil for 10 minutes, uncovered.
- Stir in the cream, and puree in batches, adding the basil to the blender.
- Season to taste with salt and pepper, if desired.
Notes
For a dairy-free version, use full fat coconut milk, oat milk, cashew cream, or your favorite dairy-free milk.
Keywords: tomato soup
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Donna says
This looks like DINNER this week! What a marriage the tomato with roasted pepper must make! Drooling across the pond in France….Do ‘tell’….do you use a certain brand or recipe for the accompanying grilled cheese perfection?!! Merci!
zenbelly says
I hope you love it, Donna! I usually go with Canyon Bakehouse bread, and whatever cheese I have on hand, more than seems reasonable 😉