Roasted Red Pepper Tomato Soup

Nothing’s better than cozying up with a hot bowl of soup on a chilly day. In 30 minutes, cook up roasted red pepper tomato soup from Dietitian Debbie Dishes. It’s so easy and so good, you won’t be tired of this soup anytime soon! Up your soup game, and make it Instagram worthy by serving it alongside cheesy toast and fresh herbs.

Ingredients for servings

    Roasted Red Pepper Tomato Soup

  • 2 tablespoon olive oil

  • 1 medium leek thinly sliced and white only

  • 0.5 onion chopped

  • 3 cloves garlic minced

  • 1 can fire-roasted tomatoes

  • 1 jar roasted red peppers drained

  • 1 teaspoon dried oregano

  • 1 teaspoon sugar

  • Salt and pepper to taste


  • In a large stockpot, add the olive oil. Stir in the leek and onion. Cook until softened and translucent, about 3–5 minutes.

  • Stir in the garlic, and cook for another minute. Turn off the heat and transfer to a food processor. Add tomatoes and red peppers, and purée until smooth.

  • Transfer back to the pot, and add the oregano and sugar. Bring to a gentle simmer. Add salt and pepper to taste and serve!

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