Roasted Red Pepper Tomato Soup

roasted red pepper tomato soup

roasted red pepper tomato soup

Trader Joes has the best version of this soup, but here’s my version of it.


  • 3 red peppers, pricked with a fork in a few places
  • 6 roma tomatoes, pricked with a fork in a few places
  • heavy cream
  • 1/2 cup fresh basil leaves or 1 tbsp. dried basil
  • 2 cups water
  • sea salt and pepper to taste
  • 2 tbsp. olive oil
  1. Line a deep baking sheet with foil and spray a thin layer of olive oil.
  2. Place the tomatoes and red pepper (whole) on top.
  3. Bake in a preheated 375F oven for 20 minutes.
  4. Remove from oven and set aside until brought down to room temperature.
  5. Puree the tomatoes, basil, and peppers until they are a smooth texture.
  6. Saute with some olive oil over medium heat until boiling point.
  7. Stir in heavy cream, and reduce heat to low and simmer for 15 minutes.

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