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


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)


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.

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