Table of Contents
  1. Watch how to make this tomato and red pepper soup:
  2. Tomato & Roasted Red Pepper Soup Recipe

Soup is a staple in my home. No matter the time of year, I can be in the mood for a cozy bowl. Soup can be as intense or simple as you want and this tomato variety could not be any easier. The simple ingredients really help the tomato flavor shine through. You can put this together after work and enjoy homemade soup anytime. Don’t worry: I didn’t forget about the grilled cheese!

Watch how to make this tomato and red pepper soup:

Writing a recipe for a grilled cheese sandwich seems wrong, but here goes! Start by spreading a little butter in a skillet. Personally, I choose to spread mayonnaise on my slices of bread. Classic cheddar cheese is my go-to — definitely not the processed variety, though! For flavor, I add a few basil leaves and a sprinkle of Parmesan cheese. Then top it off with another piece of cheddar. Stack the bread slices and cook on both sides until lightly browned. 

Serve soup with a sprinkle of basil, grilled cheese, and Parmesan crips! This is perfect for Valentine’s Day dinner or weeknight meal!

Tomato & Roasted Red Pepper Soup

No ratings yet


For the soup

  • 1 tbsp olive oil
  • ¾ cup diced onion
  • ½ cup diced celery
  • 1 cup diced carrots
  • 2 tbsp sherry vinegar
  • 2 28-oz cans diced tomatoes
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup roasted red pepper
  • 2 tbsp sun-dried tomatoes (optional)

For the Parmesan crisps

  • 1 cup shredded Parmesan cheese
  • 1 tsp black pepper


For the soup

  • Heat oil in a large kettle over medium-high heat.
  • Add onion and salt and pepper. Sauté 3-5 minutes until translucent.
  • Add celery and carrots and season with additional salt. Continue to sauté until the vegetables begin to soften, another 5 minutes.
  • Add sherry vinegar and cook 1 minute.
  • Add tomatoes, roasted pepper, and sun-dried tomatoes.
  • Bring to a boil then turn down to a simmer and cover. Let simmer 30-40 minutes.
  • Using an immersion blender or standard blender, purée soup, leaving a little texture. Taste and season as needed. If too acidic, add a teaspoon or two of sugar. Keep warm while making grilled Parmesan crisps and grilled cheese sandwich.

For the Parmesan crisps

  • Preheat oven to 400°F.
  • Make 4 ¼-cup piles of cheese on a parchment-lined baking sheet. Sprinkle with pepper. Bake 10-15 minutes until melted and lightly browned.
  • Remove from oven and let cool until crispy.


Serving: 1cup
Course Soup
Cuisine Italian
Difficulty Intermediate
Method Cooking
Tomato + Roasted Red Pepper Soup | The Gray Boxwood
Tomato + Roasted Red Pepper Soup | The Gray Boxwood
Tomato + Roasted Red Pepper Soup | The Gray Boxwood

You May Also Like

Never miss a post by signing up for my newsletter.


I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.