Let’s whip up some creamy dreamy tomato soup with roasted red pepper – it’s my all-time favorite! Inspired by the Trader Joe’s Tomato & Roasted Red Pepper Soup, this dish is the ultimate comfort food, especially when paired with a grilled cheese sandwich. It strikes the perfect balance between sweetness from the roasted red bell pepper, tanginess from the tomatoes, and creaminess from the parmesan and cream.
The Creamiest Tomato Soup
Ingredients
- 2 tablespoons extra virgin olive oil or replace half with unsalted butter
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 can 28 ounces whole peeled tomatoes
- 8 ounces roasted red bell pepper
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt add more to taste
- 1/2 teaspoon onion powder
- 5 to 7 basil leaves
- 1/2 cup heavy cream
- 1/2 cup whole or 2% milk
- 2 teaspoons sugar optional
- Dash of cayenne optional
- 1/3 cup freshly grated parmesan
- Optional garnishes: olive oil drizzle grated parmesan, croutons, cracked black pepper, basil leaves
Instructions
- Heat a Dutch oven or large pot over medium heat. Add olive oil and butter, if using, and tomato paste. Cook the tomato paste for about 3 to 4 minutes to caramelize it and reduce acidity. Add minced garlic and sauté for another minute.
- Add the can of whole peeled tomatoes, roasted red bell peppers, thyme, black pepper, salt, onion powder, and basil. Mix well, bring to a gentle bubble, then reduce heat to low. Cover and simmer for 30 minutes.
- Blend the soup using a blender that can handle heat or an immersion blender until smooth and creamy.
- Return the blended soup to the pot (if using a stand blender) and add heavy cream, milk, sugar, a tiny dash of cayenne, and parmesan over low heat. Taste and adjust salt and pepper levels as needed.
- Ladle the soup into bowls and top with your choice of garnishes.
- Enjoy the cozy warmth of this delightful soup on a chilly day!