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Top down view of white bowl filled with red colored tomato and roasted red pepper soup with Parmesan crisp and strips on basil on top
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Tomato & Roasted Red Pepper Soup

When it's soup season, there's always a need for unique, different soups. This tomato and roasted red pepper soup is not the typical tomato soup. With the addition of the red peppers, the tomato flavor is bolstered, making this an even better soup!
Course Soup
Cuisine Italian
Difficulty Intermediate
Method Cooking
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 130kcal
Author Kaleb

Ingredients

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 kosher salt
  • ½ tsp freshly ground black pepper
  • ½ cup roasted red pepper
  • 2 tbsp sun-dried tomatoes (optional)

For the Parmesan crisps

  • 1 cup shredded Parmesan cheese
  • 1 tsp freshly ground black pepper

Instructions

For the soup

  • Heat oil in a large kettle over medium-high heat.
  • Add onion, 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.

Video

Nutrition

Serving: 1cup | Calories: 130kcal | Carbohydrates: 17.3g | Protein: 6.1g | Fat: 5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 7.2mg | Sodium: 948.5mg | Potassium: 819.8mg | Fiber: 3.2g | Sugar: 9.3g | Vitamin A: 191.4IU | Vitamin C: 29.9mg | Calcium: 207.4mg | Iron: 2.9mg

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