Easy Red Pepper and Tomato Soup

Easy Red Pepper and Tomato Soup

  • Servings: 12
  • Difficulty: easy
  • Print


This is a quick and easy recipe using pantry ingredients.  It can be served hot or cold, for a large crowd or do half the recipe for a smaller group.  It also freezes well.


  • 1 medium onion, diced
  • 4 medium garlic cloves, minced
  • Approx ¼ cup butter
  • 2 large potatoes, peeled and diced
  • 2 – 12 oz jars (370 ml) roasted red peppers, drained and chopped
  • 2 boxes good quality chicken broth (approximately 2 quarts or 1.8 litres)
  • 2 – 14 oz cans (398 ml) pears with juice, chopped
  • 1 – 28 oz (796 ml) can crushed tomatoes
  • Salt and pepper to taste
  • Chopped fresh herbs, optional (use basil or cilantro)



  1. Saute onions and garlic in butter until translucent and fragrant, approx 3 minutes
  2. Add all other ingredients and simmer for about 25 minutes, until potatoes feel soft when poked with a fork
  3. Cool slightly and blend with an immersion blender until soup is smooth and creamy



Use the best quality can tomatoes you can find, or your own freshly canned tomatoes

Add ⅛ tsp cayenne pepper and other herbs if you prefer a spicy version


recipe posted by: everydayhomegourmet.blog/ 

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