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Tomato and Roasted Red Pepper Soup


  • 1 yellow onion

  • 4 cloves garlic

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 (12-ounce) jar roasted red peppers, drained

  • 1 (28-ounce) can crushed tomatoes

  • ½ teaspoon dried basil

  • ¼ teaspoon dried thyme

  • ¼ teaspoon freshly cracked black pepper

  • 2 cups vegetable broth


  1. Dice the onion and mince the garlic. Add the onion and garlic to a soup pot with the butter and sauté over medium heat until the onions have softened.

  2. Add the flour to the pot with the onions and garlic. Continue to sauté for about two minutes. 

  3. Transfer the onion mixture to a blender and add the roasted red peppers (drained). Pureé until smooth.

  4. Transfer the red pepper pureé back to the soup pot. Add the crushed tomatoes, basil, thyme, pepper, and vegetable broth. Stir to combine and dissolve any flour left on the bottom of the pot.

  5. Heat the soup over medium and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for 15 minutes.

  6. Taste the soup and add salt or other seasonings to your liking. The amount of salt needed will depend on the salt content of your broth. I did not add any additional salt. Serve and enjoy!

Recipe sourced from

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