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Roasted Red Pepper and Tomato Soup

Yields6 Servings

Roasted Red Pepper and Tomato Soup

 2 tbsp avocado or extra-virgin olive oil
 1 onion, chopped
 2 garlic cloves, chopped
 16 oz jar roasted red bell peppers, drained
 28 oz can crushed tomatoes with basil
 14.50 oz can cannellini beans, drained
 2 cups vegetable broth

Heat oil in a large pot over medium heat. Saute onion for 5 minutes. Add garlic and saute for 1 more minute, stirring constantly. Add roasted peppers, tomatoes, beans, and broth and bring to a boil. Reduce heat to medium and simmer, uncovered, for 15 minutes.


Remove from heat. Puree soup with an immersion blender (or let cool and use a blender to puree in batches). Serve warm with homemade croutons or grilled cheese sandwiches. Enjoy!

Nutrition Facts

Servings 6