Roasted Pepper & Sundried Tomato Soup

Kathy Sills


Great flavors of two different kinds of tomatoes going on in this soup, and with the added carmalized onions and roasted peppers is and added plus!


★★★★★ 1 vote

20 Min
35 Min
Stove Top


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1/2 small
onion, diced
10.5 oz. nature sweet sunbrusts sweet golden snacking tomatoes
roma tomatoes, chopped
roasted yellow peppers from a jar, diced
1/2 tsp
1/2 tsp
capful perfect pinch tuscan rosemary & sundried tomato seasoning
1 can(s)
5 oz. tomato paste with garlic
2 box
32 oz. chicken broth
1 c
tomato juice
3 Tbsp
sour cream
1/2 c

How to Make Roasted Pepper & Sundried Tomato Soup


  • 1In a skillet at 1 tablespoon olive oil. Allow oil to get hot!
  • 2Add the onion to the skillet and let it carmalize, about 5 minutes.
  • 3Add the roma tomatoes and the nature sweet tomatoes. Add the roasted yellow pepper.
  • 4Add the salt, pepper and perfect pinch, stir. Cover and simmer on medium-low heat 15 minutes, use a potato smasher to mash the tomatoes. Then remove from burner and allow to cool.
  • 5In a pot add the chicken broth and tomato juice, allow to come to a boil, then lower heat.
  • 6Add the cool tomatoes to a blender with the tomato paste. Pulse until well blended, liquefy.
  • 7Pour liquefy tomatoes into the soup pot! Simmer for 20 minutes.
  • 8Add the half/half and sour cream to soup, stir. Simmer another 5 minutes.

Printable Recipe Card

About Roasted Pepper & Sundried Tomato Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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