Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup

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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)

How to Make Roasted Red Pepper & Tomato Soup


  1. Combine all ingredients EXCEPT chives, salt & pepper in a Crock-Pot.
  2. Cook on low for 8 hours.
  3. Blend 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!)
  4. Season to taste with salt and pepper. Garnish with chives if desired.

Printable Recipe Card

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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