Tomato & Roasted Red Pepper Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 98.5
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 543.0 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Tomato & Roasted Red Pepper Soup calories by ingredient

Number of Servings: 4


    Extra Virgin Olive Oil (Or other vegetable oil), 1 tbsp
    Onion, preferably sweet, 1, chopped
    Garlic, 3 cloves
    Dried Basil, 1/2 tsp
    Dried Thyme, 1/2 tsp
    Red Pepper Flakes, to taste

    Fresh Tomato, seeds removed, chopped, 1 1/2 lbs

    Fresh Parsley, 1/4 cup chopped (optional)
    Carrot, grated, 1/3 cup (optional, add 1/2-1 tbsp sugar if not using)
    Vegetable Stock or Chicken Broth, 3 cups
    Tomato Paste, 2 tbsp
    Roasted Red Pepper, 1/2 cup chopped

    Salt, pepper, balsamic vinegar, to taste (optional)
    Garnish: Basil Leaves, fresh, to taste (about 8), chiffonade


This soup needs quality tomatoes -fresh from the garden or farmer's market, not the week-old pale tomatoes from the grocery store.


Prep the vegetables.

In pot, heat oil over medium. Add onion, garlic, dry basil & thyme, and red pepper flakes. Cook, stirring occasionally, til softened, about 5 minutes.

Add tomatoes, stir and cook 5 more minutes.

Add parsley, carrot, stock, tomato paste, and roasted red pepper . Bring to boil; reduce heat and simmer 10-15 minutes.

Puree, either in a blender or using immersion blender in pot, until soup is desired consistency.

Taste; if desired, add 1/2 tbsp balsamic vinegar, pinch salt and pepper, stir to combine.

Divide into 4 bowls, add chiffonaded basil.

Serving Size: Makes 4 servings, about 1 1/2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user MCLAREN21.