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A quick and easy comfort food…
It is officially fall, however it may not always feel like it here in sunny Central Florida. Despite the lack of cool weather, we had a craving for a classic, grilled cheese sandwiches and tomato soup.
I didn’t want just plain old tomato soup though, 1) because I didn’t have Frito’s to go on top, which is mandatory, and 2) I was reallllly wanting roasted red pepper soup just like the famous one that Trader Joe’s carries. This is my take on the TJ’s version and it was super simple to make.
For this recipe I used one family size can of Campbell’s Tomato Soup. In my Magic Bullet (you could also use an immersion blender, food processor or traditional blender) I puréed about half a jar, or one whole pepper, of Mt. Olive Roasted Red Peppers (You Can Find it Here) along with roughly 1/4 of the can of soup. Then I simply added the pepper purée to a large sauce pan, the remaining contents of the tomato soup and I choose to use milk instead of water. Additionally, I used one large garlic clove grated on a Microplane (Like This One) and around two teaspoons of dried basil. That was it!!! Mix it all together and you have one delicious and marvelously quick soup.
I don’t know about your Trader Joe’s, or maybe you don’t have one nearby, but ours has the WORST parking lot, so as much as I love it, I avoid it like the plague. This soup gives me all the same TJ’s Roasted Red Pepper soup feels and it’s a cinch.
I mentioned earlier that when eating plain tomato soup, I top it with Frito’s (if you don’t, you’re missing out). This time however, I opted to sprinkle some blue cheese crumbles on top and OH MY WORD it was amazing!!! The sharp, salty flavor of the blue cheese played off of the sweetness that the roasted red pepper added to the soup, and I don’t think I’ll ever be able to look back. It was THAT good.
If you’re looking to upgrade your simple meal without breaking the bank or taking a ton of time, this soup is a winner. I hope you love it as much as I do!
Roasted Red Pepper & Tomato Bisque Soup:
- 1/2 Jar or 6 oz Roasted Red Peppers
- 1 Family Size Can, Campbell’s Tomato Soup
- 20 oz Milk
- 1 large Clove Garlic -or- 2 small Cloves
- 2 tsp Dried Basil
- (Optional) 2 oz Crumbled Blue Cheese
- (Optional) Garlic Croutons
Purée the roasted red peppers using a small food processor, bullet style blender (Like This One) or countertop blender and set aside. Add all contents of soup can and milk to a sauce pan and stir to combine. Grate the garlic on a microplane or finely mince (you could also use a garlic press), and add the garlic to the pan. Add in pepper purée and the basil, and mix together. Heat on Low/Medium heat stirring occasionally to prevent scalding on the bottom of the pan. Once heated through, serve and optionally top with crumbled blue cheese or croutons.