Creamy Red Pepper and Tomato Soup Recipe

Soup season is a lovely time of year. A cuppa. A bowla. A cozy mix of whateva’ for whomeva’.



  • 5 medium tomatoes
  • 3 red bell peppers
  • 6 cloves garlic
  • 1 medium sweet onion, cut in quarters
  • 3 tablespoons olive oil
  • 4 tablespoons tomato paste
  • 8 ounces cream cheese
  • 1 tablespoon honey
  • 6 fresh basil leaves
  • 1 cup heavy cream (optional)

Preheat oven to 350°F.

Place tomatoes, peppers, onion pieces, & garlic cloves in a cast iron pan (or large oven safe saucepan) and drizzle with olive oil, sea salt, & pepper. Roast for 20 minutes.

Remove peels from garlic cloves. Place roasted tomatoes, peppers, onion, & garlic in a blender and set aside.

Place all remaining ingredients except bacon bits in the blender with tomatoes and onions. Blend until saucy.

Pour soup back into cast iron pan (or oven safe pan). Heat over medium heat until hot. Add sea salt & pepper to taste.

Serve with a little bit of heavy whipping cream that can be drizzled on and stirred into your soup if desired… just a pretty little touch of fancy.

You know for when your toes are cold…. or wheneva’.

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