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Tomato red bell pepper soup
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5 from 3 votes

Tomato red bell pepper soup

A healthy version of a classic comfort soup, bursting with flavor and nutrition and guilt-free!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American, Mediterranean
Keyword: comfort food, easy, gluten-free, vegan, vegetarian
Servings: 8
Calories: 111kcal
Author: Veronique Eichler



  • 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 and cook, stirring, until fragrant, 30 seconds to a minute
  • Add the tomatoes (with their liquid if using diced tomatoes), the tomato paste, cinnamon and a pinch of salt. Cook over medium heat, stirring occasionally, about 10 minutes.
  • Add the diced roasted peppers, the vegetable broth, rice. Add fresh basil or basil essential oil. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time.
  • Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs if you used fresh basil.
  • Using a handheld immersion blender, purée the soup, or use a traditional blender and purée in batches, then return to the pot.
  • Serve with toppings of choice such as: shavings of Parmesan cheese, croutons, a dollop of pesto, slivered basil, and/or a drizzle of olive oil


This will keep for about 3 days in the refrigerator and can be frozen.


Calories: 111kcal | Total Carbohydrate: 18g | Protein: 3g | Total Fat: 4g | Saturated Fat: 1g | Sodium: 922mg | Potassium: 438mg | Dietary Fiber: 3g | Total Sugars: 7g | Vitamin A: 2087IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg