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Roasted Red Pepper and Tomato Soup with Goat Cheese

Roasted red pepper soup in a bowl with croutons, goat cheese and pesto with a spoon
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  45 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 teaspoons light brown sugar
  • 2 garlic cloves, chopped
  • 1 (16-ounce) jar roasted red peppers, drained
  • 3 (14.5-ounce) cans fire-roasted diced tomatoes
  • 2 cups chicken or vegetable stock
  • 1 teaspoon kosher salt
  • 2 teaspoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ¼ teaspoon red pepper flakes

For serving (optional)

  • Basil pesto, homemade or store-bought
  • Crumbled goat cheese
  • Croutons, homemade or store-bought

Method

  1. Heat the olive oil in a large pot over medium heat. Once the oil is glistening, add the onion and brown sugar. Cook, stirring occasionally, until the onions are lightly caramelized and golden brown, about 20 minutes. Add the garlic and cook, stirring, until fragrant, about 2 more minutes.
  2. Stir in the roasted red peppers, tomatoes with their juices, and stock. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes to let the flavors develop. 
  3. Stir in the salt, red wine vinegar, Italian seasoning, paprika, and red pepper flakes. Using an immersion blender, blend the soup directly in the pot until completely smooth. (Alternatively, working in batches, carefully transfer the hot soup to a blender, let cool briefly, and blend until smooth. Return to the pot.)
  4. Taste and adjust seasoning as needed. Ladle into bowls and serve topped with a drizzle of pesto, crumbled goat cheese, and croutons, if using.

Notes

For a quicker version, you can skip the caramelizing step and simply sauté the onion until softened and lightly browned, about 8 minutes. The caramelized onions add incredible depth of flavor, but the soup will still be delicious either way.