Roasted Red Pepper Soup

Try this healthy, herby recipe for an easy weeknight meal with plenty of leftovers for the rest of the week.

You will need:

  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 2 garlic cloves, chopped
  • 2 tablespoons fresh torn basil
  • 1 tablespoon fresh thyme
  • 2 12 ounce jars roasted bell peppers, drained
  • 1 28 ounce can crushed tomatoes with juices
  • 4 cups vegetable broth


  1. Heat the olive oil in a large stockpot over medium heat.
  2. Add the onion, carrots, and celery and cook for about 5 minutes or until the onions are soft and translucent.
  3. Add the salt, pepper, crushed red pepper, basil, thyme, garlic, and roasted red pepper. Stir and cook for about 2 minutes.
  4. Add canned tomatoes and vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 30 minutes.
  6. Turn off the heat and use an immersion blender to puree the soup. If you do not have one you can use a regular blender carefully blending the soup in batches.
  7. Garnish with chopped basil and serve.
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