Roasted Red Pepper and Tomato Soup

This easy roasted red pepper and tomato soup is a great comfort soup to enjoy with a toasty grilled cheese sandwich. Our chili seasoning adds a delicious flavor with the roasted tomatoes and red bell peppers in the soup. This will become an easy go-to recipe that you can share with the whole family.

roasted red pepper and tomato soup with chugwater chili crackers and cilantro in bowl

Growing up grilled cheese and tomato soup might have been a common menu item in your household. Tomato soup is an easy but comforting food that is packed with antioxidants that help reduce cancer cells from being developed. It also contains vitamins A, C, and K, along with potassium and fiber. This soup is healthy but also delicious.

It is no surprise that our chili seasoning and tomatoes go together like chocolate and peanut butter. This tomato soup recipe contains roasted vegetables including tomatoes, red bell peppers, garlic, onion, and zucchini that is seasoned with our chili seasoning. You can make this soup easily if you have an oven, stove, and food processor or blender. Plus, you can make this and have leftovers to enjoy.

Preparing the Tomato Soup Vegetables

You will need to quarter and de-core 6 tomatoes, 1 medium onion, and 2 red bell peppers. Next, peel the garlic and cut ½ a medium zucchini into bite-sized chunks. This allows them to blend better in the food processor or blender.

How to Roast the Vegetables

Preheat your oven to 400 degrees.  Next place the tomatoes, garlic cloves, onion, red bell peppers, and zucchini on a baking sheet that has been sprayed with cooking spray. If you want to minimize clean up, you can cover the baking sheet in foil.

Tomatoes, zuchinni, onion, garlic, and red bell peppers in cookie sheet

Roast the vegetables for 35 minutes then broil for 5 minutes until the vegetables become golden on top.

Roasted tomatoes, garlic, red bell peppers, onion, and zucchini on baking sheet

Making the Tomato Soup Puree

Place all the roasted vegetables and 2 cups of chicken or vegetable broth (if you want to make this a vegetarian tomato soup then use the vegetable broth), in a food processor or blender, and puree until the mixture is smooth.

roasted vegetables in food processor with chicken broth

pureed roasted vegetables in food processor

Cooking the Roasted Red Pepper and Tomato Soup

Add the tomato soup puree into a medium pot along with 2 and ½ tablespoons of Chugwater Chili Seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper.

Pureed roasted vegetables in medium pot with chugwater chili seasoning added in

Simmer for 15-20 minutes.

Serving Roasted Red Pepper and Tomato Soup

Serve this soup hot with grilled cheese or croutons. You can even add a dollop of sour cream or our Chugwater Chili Dip to the top. This is a great fall or winter treat but can also be enjoyed in the spring and summer. You can add a salad with this soup for your meal. There are many possibilities when it comes to serving this healthy and savory tomato soup.

roasted red pepper and tomato soup in bowl with spoon, chugwater chili crackers and cilantro

Now that you have learned a new recipe using vegetables, here are a few others you will enjoy making. Check them out today!!!

tomato soup, roasted red pepper and tomato soup, soup, chili seasoning, chugwater chili seasoning, chugwater chili
Soup
American
Yield:4-6
Author:Katie Kernan
Print
Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

This easy roasted red pepper and tomato soup is a great comfort soup to enjoy with a toasty grilled cheese sandwich. Our Chugwater Chili Seasoning adds a delicious flavor with the roasted tomatoes and red bell peppers in the soup. This will become an easy go-to recipe that you can share with the whole family.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients:

  • 6 medium tomatoes, cored and quartered
  • 1 medium onion, quartered
  • 2 large red bell peppers, quartered
  • 3 cloves garlic
  • ½ medium zucchini, diced
  • ¼ cup olive oil
  • 2 cups chicken or vegetable broth
  • 2 ½ tablespoons Chugwater Chili Seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Place the tomatoes, garlic cloves, onion, red bell peppers, and zucchini on a baking sheet that has been sprayed with cooking spray. If you want to minimize clean up, you can cover the baking sheet in foil.
  3. Roast 35 minutes then broil for 5 minutes until the vegetables become golden on top.
  4. Place all the vegetables and chicken or vegetable broth in a food processor or blender and puree.
  5. Add puree to a medium pot along with the Chugwater Chili Seasoning, salt, and pepper.
  6. Simmer for 15 minutes.
  7. Serve hot with grilled cheese or croutons.

Calories

349.94

Fat (grams)

23.68

Sat. Fat (grams)

4.67

Carbs (grams)

16.23

Fiber (grams)

3.68

Net carbs

12.54

Sugar (grams)

9.37

Protein (grams)

19.96

Sodium (milligrams)

889.40

Cholesterol (grams)

65.42
Not this is an estimate and may not be 100% accurate.
Did you make this recipe?
Tag @chugwater_chili on instagram and hashtag it #chugwaterchili
Created using The Recipes Generator

Search