Healthy Roasted Red Pepper Tomato Soup_1

Its official. I’m completely off salads, and soup is taking its place. Its too cold outside, so bring on all the warm foods. Although it never gets much below zero degrees here in Vancouver, I’m definitely a wimp to any temperature that’s even remotely close to freezing.

What I love about making soup is you can cram it full of vegetables, so you’re getting lots of nutrition, in just a little bowl! My younger daughter Clara is a big time soup lover. She’ll eat a big bowl of it all to herself, or end up eating half of mine. So I’ll always give her her own bowl, so then my portion is just for me.

Healthy Roasted Red Pepper Tomato Soup_2

This soup makes a batch of about 5 1/2 cups. I would recommending doubling the recipe and freezing the remainder, if any even makes it to the freezer. We went through our batch within a few days.

I documented the process of roasting my red peppers on Instagam…


Sometimes having a gas stove is cool. Fire roasted peppers…for some soup today.

A photo posted by Kristine Fretwell (@busybuthealthy) on

I must say, its fun doing it over a gas stove!  But if you don’t have one, you can easily roast them in the oven as you’ll see in the instructions.

With pureed soup I always like to have a few little optional add ins. In this bowl, I added a few gluten-free croutons from a local gluten-free bakery (Delish Gluten-Free), and a few pine nuts and a touch of Parmesan cheese and sun-dried tomato pesto. It didn’t really need all of that, but it was on hand, so I figured why not! It sure was delicious.

Healthy Roasted Red Pepper Tomato Soup_3

This soup is so much better than any canned or carton variety I’ve tried, and if you love roasted peppers and tomato soup, I think this soup might become a new favorite!

Roasted Red Pepper and Tomato Soup
Prep time
Cook time
Total time
Flavorful and delicious soup. Easy to make, and perfect for winter.
Recipe type: Side
Yield: 5½ cups
  • 3 red bell peppers
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp oil (I used avocado oil)
  • 1 28oz can whole tomatoes with juice
  • 1 cup vegetable stock (I used no-salt added broth)
  • 1 packet stevia (or 1 tsp of sweetener)
  • 1 Tbsp butter *omit for dairy-free
  • Salt & pepper to taste
  1. First, roast the red peppers. I did mine over my gas stove over high heat turning frequently to blacken the skin. Alternatively, roast them whole in the oven under the broiler at 400 degrees F watching closely and turning them as they begin to blacken.
  2. Place the roasted peppers in a paper bag, or in a bowl covered with plastic wrap. Allow to cool.
  3. Once the peppers are cool, peel the skin off the peppers and chop into small pieces discarding the seeds inside.
  4. Next, heat up a large pot over medium/high heat. Add in the 1 Tbsp of oil, then the chopped onion.
  5. Cook the onion until translucent, then add in the garlic and cook another 30 seconds. Add in the peppers and cook down slightly.
  6. Next, add in the canned tomatoes with juice and the vegetable stock.
  7. Then add in the packet of stevia.
  8. Allow the soup to simmer for about 10-15 minutes until everything has softened and cooked together.
  9. Puree the soup with a handheld blender, or blend in batches with your blender. Return blended soup to the pot and season to taste with salt and pepper.
  10. To finish, stir in the 1 Tbsp of butter. It gives the soup a bit of creaminess.
Serving size: 1 heaping cup Calories: 108 Fat: 5 g Saturated fat: 1.8 g Carbs: 14 g Sugar: 6 g Sodium: 262 mg Fiber: 1.5 g Protein: 2.3 g Cholesterol: 6.2 mg



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