Fire Roasted Tomato and Red Bell Pepper Soup

Fire Roasted Tomato & Red Bell Pepper Soup

When someone says “comfort” does the childhood combination “tomato soup and grilled cheese” come to mind? I know it does for me. That doesn’t mean run to the kitchen and open up a can. This recipe has rich bold grown-up flavors, but still touches that place where memories reside and brings a sense of comfort to your mind, body, and soul.

Fire Roasted Red Pepper and Tomato Soup

Fire Roasted Tomato and Red Bell Pepper Soup


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 12 oz can fire roasted crushed tomatoes
  • 1 12 oz can stewed tomatoes
  • 1 cup vegetable stock
  • 1 tsp salt
  • 1 tsp sugar
  • 1 small red bell pepper
  • 1 cup sour cream


  • In a large sauce pan begin to heat 1 Tbsp of butter and 1 Tbsp of olive oil on medium heat. Add one medium onion,sliced. Stir occasionally to prevent burning. When onion becomes translucent add two crushed cloves of garlic. Reduce heat just slightly and continue stirring until onions and garlic get nice,soft, and caramelized.
  • Add the fire roasted crushed tomatoes, stewed tomatoes, vegetable stock, salt, and sugar. Increase the heat and bring to a boil. Then, reduce to a simmer, cover, and continue to cook for 1 hour.
  • Meanwhile line a sheet pan with foil, place 1 small red bell pepper on the foil and drizzle lightly with olive oil. Place under the broiler until the skin blisters and burns. Repeat this process on all sides (approx. 5-6 min. on each side). Remove from the oven and wrap the foil around the pepper lightly, yet completely covering the entire pepper until cooled. This will steam the pepper for easier removal of the outer skin.
  • When cooled remove foil and scrape away all of the skin. While the blackened skin should come off with ease, you can also use the dull side of a paring knife to help. Do not rinse the pepper with water. This will wash away the oils and flavors that you will want to keep in the recipe.
  • Cut the pepper into a few large pieces to cut away the stem and remove seeds; discard. dice the flavorful flesh of the roasted red pepper; add to soup.
  • Simmer for an hour to allow the flavors to blend together; remove from heat. Using an immersion hand blender blend until the soup is creamy and contains no chunks. Stir in one cup of sour cream; serve.
 Fire Roasted Tomato & Red Bell Pepper Soup Recipes


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