two bowls of tomato soup with spoons

Skinny Tomato and Roasted Red Pepper Soup!

An easy to make healthy tomato soup that has big flavor!  This makes a large batch that will help you through the lunch hungrys all week!

Course lunch, Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 8
29 kcal


  • 1 tablespoon olive oil
  • 1 onion - chopped
  • 2 cloves garlic - chopped
  • 2 12 oz jars roasted red peppers - drained
  • 2 28 oz cans tomatoes - whole or chopped
  • 2 teaspoons granulated sugar
  • 1 1/2 cups chicken broth
  • 1/4 teaspoon red chili flakes - adjust to your taste


  1. In large soup pot or dutch oven add olive oil, and onion Heat to medium and sauté until onions are translucent and soft. Add garlic and sauté another 2 minutes.
  2. Add drained peppers, canned tomatoes and sugar. Simmer 10 minutes and season with salt and pepper. ( Taste after every pinch.  Canned tomatoes can be salty.)

  3. Add 1 cup chicken stock and red chili flakes if desired- heat to a simmer.   Reduce heat to low.

  4. Puree the soup until smooth using an immersion type blender or transfer to a regular blender or food processor (you will have to do that in a couple batches). Re-heat soup. Add more broth if desired. Check for seasoning and adjust. Serve with fresh basil garnish.
  5. NOTE: This is also good with a little cream. Before blending, add 1/3 cup whole cream for a smoother texture. Adjust your calorie count accordingly.

Recipe Notes


Tips to make this Skinny Tomato and Roasted Red Pepper Soup:

Nutrition Facts
Skinny Tomato and Roasted Red Pepper Soup!
Amount Per Serving
Calories 29 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 17mg1%
Potassium 58mg2%
Carbohydrates 2g1%
Protein 1g2%
Vitamin C 1.4mg2%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.