Recipe: Roasted Red Pepper Tomato Soup

The perfect pair!

My favourite thing to eat has always been a grilled cheese sandwich! I like to fill mine with a combination of provolone and feta, but truly believe any cheese makes a good one. With a diagnosis of Celiac Disease, it meant I could no longer eat gluten. Goodbye bread, goodbye grilled cheese sandwiches. Or so I thought!

I have found some solid gluten free bread substitutes – I personally enjoy the Little Northern Bakehouse brand or try to pick up a loaf from local gf bakeries. However, I have also discovered a love of soup. Dipping your sandwiches in soup can help any dense gluten free bread! The perfect accompaniment to grilled cheese sandwiches is obviously the classic – tomato soup. I am not a huge fan of just tomato, but love roasted red pepper! Thus, this recipe, Roasted Red Pepper Tomato Soup.

This recipe is naturally gluten free and vegetarian (as long as you use vegetable stock), but it could also easily be vegan by removing the optional dairy. You can enjoy a nice little kick from the chilli flakes, if you are a fan! Feel free to adjust based on personal taste!

All the ingredients required – Can add some dairy at the end if desired!

Serves approximately 10

Prep: 10 minutes

Cooking: 45 minutes ( Dependent on roasting of the peppers)


  • 3 – 4 red bell peppers
  • 1 teaspoon of olive oil
  • 1 small minced onion
  • 3 cloves of garlic crushed
  • 1 chopped zucchini (optional)
  • 1 can (796 ml) crushed tomatoes
  • 1 can (156ml) tomato paste
  • 1 container (900ml) of stock (chicken or vegetable – approximately 3 3/4 cups)
  • 1 cup (250ml) of water
  • 1 teaspoon of sugar
  • 2 tablespoons of dried dill or 3/8 cup of fresh minced dill
  • 1 teaspoon of dried basil or 1 tablespoon of fresh minced basil
  • 1 teaspoon of dried parsley or 1 tablespoon of fresh minced parsley
  • 1 teaspoon of paprika
  • 1 pinch chilli flakes (optional)
  • Salt & pepper to taste
  • 1/2 cup of plain greek yogurt (optional – also can be swapped with milk or cream)


  1. Preheat oven to 450 degree F (232 C). Roast peppers on a tin foil-lined baking sheet until tender and charred on all sides – about 15 minutes. Put into paper bag and seal – allows peppers to steam and skins to be removed easily. Let rest for 10 minutes. Remove the skins and core. Chop peppers.
  2. In a large pot, heat olive oil over medium heat. Add onion, garlic and zucchini – cook until soft.
  3. Add peppers, crushed tomatoes, tomato paste, chicken stock, water, sugar and seasonings. Stir to combine. Bring to a boil. Lower heat and allow to simmer partially covered for 15 minutes.
  4. Purée soup using an immersion blender in the pot (Or alternatively transfer to a food processor / blender – allow soup to cool slightly before doing so – and return purée to pot).
  5. Add Greek yogurt to purée mixture. Stir to combine. Allow to simmer for at least 10 minutes on low heat.
  6. Serve warm and enjoy!

Feel free to garnish with fresh basil or parsley. I personally like adding gluten free croutons and shaved Parmesan.

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