Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup Recipe

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Cindy McLaughlin


Contributed by Cindy McLaughlin.

This is my quick and easy version of this recipe. It is made in a Crock Pot for busy days when more than 10 minutes prep time is just too much time.

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4 (main dish) or 8 (appetizer)
10 Min
8 Hr
Slow Cooker Crock Pot


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2 tsp
garlic, minced
1/2 c
onion, chopped frozen
28-30 oz
tomatoes, canned and chopped, with liquid
2 jar(s)
roasted red peppers
1 qt
vegetable broth
1 bunch
chives, chopped for garnish (optional)
salt and white pepper (to taste)

How to Make Roasted Red Pepper & Tomato Soup


  • 1Combine all ingredients EXCEPT chives, salt & pepper in a Crock-Pot.
  • 2Cook on low for 8 hours.
  • 3Blend until velvety.
    NOTE: I use an immersion blender for simplicity and safety.
    (This can be blended in a traditional blender. Process in small batches and cover tightly to avoid steam burns and flying soup!)
  • 4Season to taste with salt and pepper. Garnish with chives if desired.

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About Roasted Red Pepper & Tomato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #lent

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