This Spicy Roasted Red Pepper and Tomato Soup lives up to it’s name. The cayenne pepper and black pepper add a good level of heat without overpowering the soup, they add just enough zip to make it interesting. This is not just another tomato soup!


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  • Course Soup
  • Cuisine Inspired
  • Keyword Casual Dinner Party, Comfort food, Fall-Winter, Vegetarian
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Degree of Difficulty
  • 2 tbspn olive oil
  • 1 medium onion diced
  • 1 medium carrot finely chopped
  • 4 cloves garlic grated
  • 2 tbspn tomato paste
  • 8 sprigs fresh thyme
  • 4 roasted red bell peppers packed in water
  • 1 can San Marzano tomatoes
  • 1-2 tspn cayenne pepper
  • 3 cups vegetable or chicken stock
  • 1 tbspn honey
  • 3-4 sprigs fresh thyme leaves
  • kosher salt and lots of freshly ground black pepper
Servings: people
  1. Gather all the ingredients before starting the recipe.
  2. Add olive oil to a medium sauce pan over medium heat. Once the oil is hot, add chopped onions and carrots and stir to combine. Cover with a lid and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onion becomes translucent.
  3. Add the garlic, tomato paste and cayenne pepper. Stir to combine and cook for about 1-2 minutes or until the garlic becomes fragrant.
  4. Add the thyme, roasted red pepper, tomatoes and chicken broth and stir to combine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes.
  5. Transfer mixture to a blender and blend until the mixture is smooth, or use an immersion blender and blend until smooth.
  1. Top with lots of fresh black pepper, fresh thyme leaves and serve with a slice of toasted baguette.

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