Table of Contents
Nothing says cozy like a bowl of tomato soup—simple, nostalgic, and with that perfect blend of tangy and creamy. My love for it began at a “French” café near my office, where it became my favorite chilly-day lunch. But after discovering the calorie count, I knew I had to create a lighter version that still hit all the right notes. A few kitchen experiments later, and voilà! My Tomato and Red Bell Pepper Soup was born—just as satisfying, but healthier and packed with fresh, vibrant flavor.
Ingredients
Here’s what you’ll need to make this delicious Tomato & Red Bell Pepper Soup at home:
- Red Bell Peppers: Sweet, full of vitamin C, and perfect for balancing tomato acidity. No time? Jarred roasted peppers work too!
- Canned Tomatoes & Tomato Paste: Bold, tangy, and packed with lycopene for a vibrant soup base.
- Carrots: Naturally sweet and loaded with beta-carotene, they add a hint of sweetness and a nutrition boost.
- Celery: Adds an earthy balance and aroma, with a good dose of fiber.
- Russet Potato: Creamy and hearty, this potato thickens the soup without dairy.
- Onion: Savory, earthy, and full of fiber, it builds a flavorful base.
- Garlic: Adds warm, savory depth—and a boost of antioxidants!
- Extra Virgin Olive Oil: Rich, heart-healthy, and perfect for sautéing.
- Dried Basil: Brings aromatic, Italian-inspired warmth.
- Cinnamon: Just a dash for gentle sweetness and balance.
- Vegetable Broth: Savory, light, and a perfect soup base. For convenience, I keep dehydrated vegetable bouillon in my pantry—it’s a handy shortcut when I need broth on the spot!
- Fresh Basil or Parsley: Brightens up each bowl with color and fresh flavor.
- Salt & Pepper: The essentials for making every flavor pop!
How to Make Tomato & Bell Pepper Soup
The toughest part of this recipe is just chopping a few veggies—after that, it’s all one pot magic. And if you’re up for roasting your own peppers, that’s an extra step, but so worth it!
How to Serve
This recipe makes 8 servings of about 1 1/2 cup. I usually freeze half of it and it reheats very well.
Top with your favorite toppings such as fresh basil or parsley, grated Parmesan cheese, croutons, a dollop of pesto, or a swirl of olive oil.
Serve with a nice crusty bread, or even better a grilled cheese sandwich – you’ve saved all this fat and calories from the soup, so you can indulge in a little cheese 😉
Try it yourself and let me know what you think!
Try our Other Recipes:
Butternut squash red lentil soup
Tomato Red Bell Pepper Soup
Equipment
Ingredients
- 2 ea Red bell pepper
- 2 tbsp Extra virgin olive oil
- 1 ea Onion medium, chopped
- 1/2 cup Carrots chopped
- 1/2 cup Celery stalks chopped
- 1 pinch Salt
- 1/4 cup Garlic chopped
- 1 tsp dried basil
- 28 oz Canned crushed tomatoes or diced
- 1/4 cup Tomato paste
- 1 pinch Salt
- 1/8 tsp Cinnamon
- 6 cups Vegetable broth
- 1 large Russet potato peeled and cubed (about 8 oz)
- Fresh basil or parsley for garnish
- Fresh ground pepper to taste
Instructions
- Roast the peppers on a baking sheet in a 425 deg oven for about 40 min, turning every 10 min. Remove from the oven, place in a bowl and cover. Allow to cool, then peel, seed and dice. Set aside.
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes.
- Add the carrot and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes.
- Add the garlic, dried basil and cinnamon and cook, stirring, until fragrant, 30 seconds to a minute.
- Add the tomato paste and tomatoes (with their liquid if using diced tomatoes). Cook over medium heat, stirring occasionally, about 10 minutes.
- Add the diced roasted peppers, potatoes and vegetable broth. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time.
- Using a handheld immersion blender, purée the soup, or use a traditional blender and purée in batches, then return to the pot.
- Season with freshly ground pepper, taste and adjust salt. Garnish with fresh basil.
- Serve with garnish of choice such as: fresh basil or parsley, grated Parmesan cheese, croutons, a dollop of pesto, or a swirl of olive oil.
Pingback: Lentil and farro soup - Cuisine With Me