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Roasted Red Pepper & Tomato Soup (Paula Deen)


6-8 servings. Make double or triple batch & freeze in qt size containers. Pair with classic grilled cheese sandwich for quick lunch or dinner.

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  • 2 lg red bell peppers, seeded & cut into strips
  • 1 T EVOO
  • 1 c chopped onion
  • 4 cloves garlic, minced
  • 10 med tomatoes, chopped
  • 1 c chicken broth
  • 2 T balsamic vinegar
  • 1 t salt
  • 1/2 t dried basil
  • 1/2 t dried oregano
  • 1/2 t ground black pepper
  • Garnish: fresh oregano



Step 1

Preheat oven to 450. Line rimmed baking sheet with aluminum foil; spray foil with nonstick cooking spray. Arrange peppers on prepared pan & bake 15 min until soft & browned.

In lg Dutch oven, heat oil over med high heat. Add onion & garlic. Cook stirring occasionally 5 min until tender. Add tomatoes & cook stirring occasionally for 10 min until softened.

Transfer roasted peppers, tomato mixture & chicken broth in batches to container of blender & purée until smooth. Return puréed mixture to Dutch oven. Stir in vinegar & remaining 4 ingredients. Cook over med low heat until heated through. Garnish with oregano if desired.

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