Fire-roasted tomato red pepper soup is an easy, delicious homemade tomato soup made with fire-roasted tomatoes. The warm soup is topped with grilled cheese croutons, making a meal that is comfort food in a bowl!
Granted, my kids are pretty adventurous eaters (Greta wanted sushi for her 4th birthday…) but they are still kids! And they would take chicken nuggets over quinoa any day! Which is why it’s so wonderful when I find a meal that’s both nutritious and kid-friendly….especially when it’s also delicious!
Fire-Roasted Tomato Red Pepper Soup Recipe
Fire-Roasted Tomato-Red Pepper Soup
- 2 Tbsp. unsalted butter
- 1 medium onion finely chopped
- 1 medium carrot finely chopped
- 1 celery rib finely chopped
- 2 garlic cloves minced
- 3 Tbsp. all-purpose flour
- 5 cups chicken stock
- 2 14 1/2 oz. cans diced fire-roasted tomatoes drained
- 1 12 oz. jar roasted red peppers
- 3 Tbsp. tomato paste
- 2 tsp. sugar
- 1/2 c fat free half-and-half
- Salt and white pepper
- 4 grilled cheese sandwiches cut into "croutons"
Melt butter in a medium saucepan. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.
Add the chicken stock, tomatoes, red peppers, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
Transfer the soup to a blender and puree until smooth.
Return the puree to the saucepan, add the half and half and cook until the soup is just heated through. (This is a good time to make the grilled cheese.)
Season the soup with salt and pepper, garnish with croutons, and serve.
If you like the fire-roasted tomato soup recipe, you should try these soup recipes, too: