More Great Recipes: Soup

Roasted Red Pepper and Tomato Soup with Goat Cheese

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"Bold, bright and a little smoky, this roasted red pepper and tomato soup recipe is easy to make and easy to love!"

Serves 4 | Prep Time 20 minutes | Cook Time 45 minutes

Why I Love This Recipe

Roasted peppers—they come from a jar, so no prep needed—plus fire-roasted tomatoes make for a boldly flavored soup with a wonderful smoky flavor that we just adore.

Ingredients You'll Need

Brown sugar
Jarred roasted red peppers
Canned fire-roasted tomatoes
Stock (chicken or vegetable—either is fine!)
Red wine vinegar
Italian seasoning
Red pepper flakes


1). Onions + brown sugar = quick caramelized onions! And by quick, we mean about 20 minutes instead of hours. However! If you are tight on time, just sauté the onions in oil for a few minutes like you normally would when you start a soup recipe.

2). Add the garlic, roasted red peppers, roasted tomatoes, and stock.

3). Bring the soup to a boil, then simmer for 20 minutes.

4). Season! Salt, vinegar, Italian seasoning, paprika, and red pepper flakes. Let the pot simmer for a few more minutes so the flavors meld.

5). Purée! The best way to do this is with an immersion blender, but you can also do it—very carefully—in a blender. Just work in batches and be careful with the hot soup.

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