With roasted red pepper and fresh herbs, this tomato soup is perfect on a cold winter's day.

Tomato Red Pepper Soup



  • 1/4 c. unsalted butter
  • 1 medium or large yellow onion, diced
  • 3 tsp salt
  • 8 cloves garlic, minced
  • 1/4 c. flour
  • 3 c. chicken or vegetable broth
  • 2 lbs vine ripened tomatoes
  • 1 red bell pepper
  • 1/4 tsp black pepper
  • 5 basil leaves
  • 4 dried bay leaves
  • 1 fresh rosemary sprig
  • 2 fresh thyme sprigs
  • 2 fresh oregano sprigs
  • 1 1/2 TB smoked paprika
  • 1 c. heavy cream

Things you’ll need:

  • Cheesecloth
  • Kitchen Twine


  1. Cut the tops off of the tomatoes and the bell pepper and broil in an oven, flipping them often so that all sides are soft and charred. Set aside to cool then remove the skins, cores and seeds.
  2. Melt the butter in a large saucepan over medium heat.
  3. Add the onions and season with 1 tsp of the salt and saute for about 8 minutes, until the onion is soft and translucent.
  4. Add the garlic and continue to cook for about 1 minute longer, stirring often so the garlic doesn’t burn.
  5. Whisk in the flour, stirring constantly for 3 minutes.
  6. Slowly add the broth, stirring so that there are no lumps.
  7. Add the tomatoes and red pepper. Create an herb satchet using the cheesecloth and kitchen twine (cut a piece of cheesecloth large enough to hold the basil, bay leaves, rosemary, thyme and oregano, then join all of the edges at the top, herbs inside, tying off with a piece of kitchen twine).
  8. Add the satchet of herbs to the pot and season with the remaining salt, black pepper and paprika. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes.
  9. Remove the herb satchet then transfer the mixture to a food processor or blender and puree until smooth. Add the heavy cream and stir or pulse until just combined.
  10. Serve warm with my favorite, a grilled cheese sandwich.