Spicy Bell Pepper Tomato Soup

Hello. Dolly. I’m not kidding when I say I ate this every day for a week. Sometimes twice in the same day! It was so delicious. I could not get enough of it.

A lot of you may have already had tomato soup but you have not had this tomato soup. The addition of roasted bell peppers adds a depth to this soup that tastes way more complex than it is. Paired with the warm spice of poblanos, it’s absolutely perfect for this chilly weather. And it goes like Laverne and Shirley with a grilled cheese on the side.


1 medium onion, diced

3 cloves garlic

2 poblano peppers

6 red bell peppers

2 28 ounce cans of San Marzano tomatoes

1 quart chicken broth

olive oil



Roast the bell peppers and poblanos on a grill or under the broiler. Continue to turn them until all sides are charred. Place the peppers in a bowl and cover them with plastic wrap or a lid until they’re cooled. After that, peel off their skins and remove the seeds and dice them into cubes. I swear, that’s the most labor intensive part of the whole thing.

Heat a large pan to medium heat. Put three tablespoons of oil into the hot pan. add the onion and cook it until it starts to look clear. Add the garlic which can be minced, chopped, sliced, smashed… whatever. Just injure it on some way so the flavor comes out stronger.

Once the garlic is beginning to brown, about 40 seconds to a minute, add the diced peppers and a teaspoon of salt. Add the tomatoes and chicken broth. Simmer for 30 minutes. Then, with an immersion blender, blend the soup until the tomato and bell pepper bits smooth out. Season with more salt to your taste and vóila! Enjoy the deliciousness that is this soup!

I want to eat this right now

I want to eat this right now

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