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Just add grilled cheese! Whether made in the Crockpot Express or on the stove, this Roasted Red Pepper and Tomato Soup is the perfect way to warm up on a chilly day.
Every year when the weather turns cool, I bemoan the fact that my family simply doesn’t like soup. I scroll through Pinterest looking at amazing recipes and then sadly move on. The exception, though, is tomato soup. Probably because it always comes with a grilled cheese sandwich. 😉
There’s a soup they sell at our local grocery store deli called Roasted Red Pepper and Tomato Soup. I made my own version at home this week in my Crockpot Express. It was delicious! The color was so rich and the flavors were even better the next day.
I think making the grilled cheese sandwiches took more effort and time than making the soup did! If you have a pressure cooker like the Crockpot Express, you’ll want to use it. Being able to just “dump and go” is so handy on busy weeknights. I’m adding this to my list of favorite Crockpot Express Recipes for sure.
However, if you don’t have a pressure cooker, I have included instructions for cooking it on the stovetop, too. It’s still quite easy to make, but it takes a bit longer and you have to babysit the pot a bit more. If you were hoping for a slow cooker soup, try my Slow Cooker Split Pea Soup. It’s another classic!
One piece of equipment you will need is either an immersion blender or a regular blender/food processor. The tomatoes and red peppers will still be chunky, and once you add the cream, you want to blend it all together until smooth.
Be careful with hot food in a regular blender! For best results, use an immersion blender. There’s no mess and you can control how chunky you want the soup to be. Plus, they come in handy for lots of other things in the kitchen (milkshakes, anyone?) 🙂
Note: if you’re cooking in the Crockpot Express, be sure to pour your soup into another deep bowl for blending. You don’t want to scratch up the nonstick coating of your inner pot!
Isn’t she gorgeous? The peppery sweet basil adds such a nice note to the flavor profile. (Listen to me…I sound like I’m on Food Network.) Ha! I don’t think I’ve ever been this happy about a bowl of soup.
No, Mezzetta did not pay me to include their product photo in a recipe. 😉 I’ve done that before and there’s nothing wrong with having sponsors, but I just wanted to be sure you knew what to look for when the recipe calls for roasted bell pepper strips. I found these near the pickles in my grocery store.
Thick, creamy and delicious-you’ve got to try this Roasted Red Pepper and Tomato Soup. Seriously. While you’re at it, give my Crockpot Express Broccoli Cheddar Soup a try, too!
Roasted Red Pepper and Tomato Soup
- 2 tbsp butter
- 1/2 onion diced
- 1 clove garlic chopped
- 28 oz canned crushed tomatoes
- 14 oz canned diced tomatoes
- 1 cup chicken broth
- 1/2 cup roasted red pepper strips
- 2 tbsp tomato paste
- 2 basil leaves roughly chopped (or 2 tsp dried basil)
- 1 tbsp dried oregano
- 1/2 cup heavy cream
- salt and pepper to taste
Crockpot Express instructions
- Press Brown/Saute and allow the pot to preheat for 2-3 minutes. Add butter and saute the onion and garlic until translucent (about 2 minutes) Press Start/Stop to cancel.
- Add tomatoes, broth, red pepper, tomato paste and spices to the pot. Stir.
- Close and lock the lid, turning the steam release valve to closed. Pres Steam (high pressure) and adjust the time down to 5 minutes. Press Start/Stop.
- After the cooking cycle has ended, allow a natural pressure release for 10 minutes and then carefully release any remaining steam.
- Open the lid and stir in the heavy cream. Pour the soup mixture out into a large, deep bowl and blend until smooth with an immersion blender. Add salt and pepper or more cream to taste.
- Garnish with fresh basil, cheese, croutons, or serve with grilled cheese sandwiches.
- In a large stock pot or Dutch oven, saute the onion and garlic in butter over med/high heat.
- Add all ingredients to the pot except the heavy cream.
- Simmer on med/low for 20 minutes, stirring occasionally.
- Remove from heat and stir in heavy cream. Blend until smooth with an immersion blender.
- For a lighter tasting, creamier soup, add more heavy cream.
- Blend until completely smooth or leave slightly chunky if you prefer.
- Use a standard blender (be careful with hot liquids!) or food processor if you don't have an immersion blender.
- Seriously, just buy an immersion blender. It's so much easier and safer.
- Freeze some for later. Allow to cool completely before adding to the freezer. Thaw overnight in the refrigerator for best results.