Souped-Up Tomato Soup

October 1, 2018

Test Kitchen-Approved

Author Notes: In this peperonata-inspired tomato soup, the classic version gets a kick in the pants from fire-roasted tomatoes, peppers, and caramelized onions. The cozy results pair perfectly with a dollop of crème fraîche, a sprinkle of fresh herbs, or a melty, toasty grilled cheese.

This recipe was developed in partnership with Muir Glen.
Ella Quittner

Serves: 4
Cook time: 1 hrs 10 min


  • 1/3 cup olive oil
  • 2 red bell peppers, stems and seeds removed, sliced lengthwise into 1/2-inch wide strips
  • 1 small yellow onion, peeled and quartered
  • 2 garlic cloves, peeled and quartered
  • 2 tablespoons Muir Glen Tomato Paste
  • 2 (14.5-ounce) cans Muir Glen Fire Roasted Diced Tomatoes
  • 2 cups chicken or vegetable broth
  • 1 teaspoon red wine vinegar, plus more to taste
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon fresh black pepper, plus more to taste
  • 1 small pinch sugar, as needed
  • 1 handful fresh basil
  • 4 dollops crème fraîche
In This Recipe


  1. In a heavy-bottomed soup pot, heat the olive oil, then add the red peppers, onion, and garlic. Cover and let cook over medium heat, stirring occasionally to break up the onion, until the peppers are soft and the onion is deeply caramelized—about 35 minutes.
  2. Uncover and add the tomato paste, diced tomatoes, and broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally.
  3. Stir in the vinegar, salt, and pepper. Blend until smooth with an immersion blender, or by transferring in batches to a blender and then returning to the pot. Adjust seasoning to taste with salt, vinegar, and sugar.
  4. To serve, ladle soup into bowls and sprinkle with more fresh black pepper. Garnish with fresh basil, and if using, one dollop of crème fraîche per bowl.

More Great Recipes:
Soup|American|Garlic|Onion|Pepper|Tomato|Vinegar|Olive Oil|Bell Pepper|Boil|Make Ahead|Simmer

Reviews (4) Questions (0)

4 Reviews

Kate December 29, 2018
I LOVE this soup. It is quite possibly my favorite soup recipe ever. It is absolutely incredible tasting and so simple to make, plus it has the added benefit of being easily made dairy free. I use a good quality bone broth and apple cider vinegar (since that’s what I have on hand) and this soup has gotten me through fall and the start of a Midwest winter.
Author Comment
Ella Q. December 30, 2018
Hi Kate,

Thanks for sharing! I'm so glad you're enjoying the soup :)

zoemetro U. October 6, 2018
Oh, tomato--how I love thee! THANK YOU Ella for this recipe and the "pizza" focaccia. I am in the kitchen as I write following the recipe and concoting a tomato feast from both of these recipes.
Author Comment
Ella Q. October 6, 2018
I am so happy to hear that! I hope it's a wonderful feast. :)