Tomato Soup with Roasted Red Peppers and Garlic

Tomato Soup with Roasted Red Peppers and Garlic
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Calories 111 cals
Total Fat 6 g
Cholesterol 10 mg
Dietary Fiber 2 g
Sodium 775 mg
Protein 3 g
Total Carbohydrate 12 g

Prep Time: 15 Minutes

Time to Table: 45 Minutes

Serves: 8 (1 cup per serving)


  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 5 garlic cloves
  • 1/2 cup roasted red peppers, drained and chopped
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 28 ounce can petite diced tomatoes, drained
  • 15 ounce can tomato puree
  • 2 cups 100% vegetable juice
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon cracked black pepper
  • 1/2 cup Daisy Sour Cream


In a Dutch oven place the olive oil, onions, and garlic. Cook over medium heat, stirring frequently, until the onions are softened and garlic cloves are lightly browned (9 to 11 minutes). Add the roasted peppers, sun-dried tomatoes, diced tomatoes, and tomato puree. Continue cooking until tomato mixture comes to a boil; lower the heat to medium low and cook for 5 minutes. Remove the mixture from the heat. Strain the mixture, in batches, catching the tomato liquid in a 4-cup glass measure. Discard the solids. Pour the reserved tomato liquid back into the Dutch oven. Stir in the vegetable juice, red wine vinegar, salt, sugar, and pepper. Bring to a boil; heat for 8 to 10 minutes or until hot and heated through. Ladle the soup into soup bowls and garnish with a dollop of sour cream. Serve immediately.


Average Rating:
5 out of 0 5
deedee0496 12/13/2016

This soup was so delicious and my whole family loves it! I add chopped basil and it's smells so fragrant. My kids love using Daisy Sour Cream Squeeze in it. I make this at least once a week in the fall and winter months. It's great to have on cold nights. I received a free sample from Influenster and Daisy Squeeze Sour Cream for review purposes and all opinions are my own.

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