Roasted Red Pepper and Tomato Soup
This roasted red pepper and tomato soup is stupid easy to make, and loaded with flavor. Top with a sour cream drizzle, or leave it off for a dairy-free soup.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 2 dinner servings, or 4 cups
- Category: Main
Ingredients
- 1 medium onion, diced
- 1 TBS butter or olive oil
- 12 oz jar roasted red peppers, drained and diced
- 15 oz can fire roasted diced tomatoes (not drained)
- 2 cups vegetable broth (if low sodium, add salt)
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- Salt, to taste (optional)
- 2 garlic cloves, minced
- 1 TBS balsamic vinegar
- 2 TBS sour cream (optional)
Instructions
- In a medium dutch oven or stock pan, saute onion in butter or olive oil for 10 minutes.
- Add red pepper, tomatoes, broth, Italian seasoning, and black pepper. Simmer for 15-20 minutes.
- Transfer soup to a blender and add garlic and balsamic. Remove the center piece of the lid and cover with a towel. Process until smooth. Taste the soup and add salt as necessary.
- If using sour cream, mix it with 2 TBS soup until smooth. Divide soup among bowls and drizzle sour cream mixture over top and serve.