Recipe by Tamar Teitelbaum

Blender Tomato Red Pepper Soup

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings

No Allergens specified

This soup is so simple.  Just throw everything into the blender.  If you have a good blender, that is really the only step.  This soup uses pantry ingredients, but tastes fresh and delicious as if you picked all the ingredients yourself.


Tomato Red Pepper Soup

  • 1 (28-ounce) can peeled whole tomatoes

  • 1 (12-ounce) jar roasted red peppers (or 1 and 1/2 fresh roasted red peppers)

  • 2 cloves garlic or 2 cubes Gefen Frozen Garlic

  • 1 tablespoon basil (dried or 6 cubes Gefen Frozen Basil)

  • 1 tablespoon kosher salt


Prepare the Soup


Place all of the ingredients into a blender (in any order).


If your blender has a soup setting, blend with that setting and the soup will be hot and ready to eat when the blender is done! If your blender does not have a soup setting, don’t fret.  Blend the ingredients until smooth, then pour into a large pot and bring to a simmer on medium heat on the stovetop.  Remove from heat, stir, and serve!


Do not substitute the olive oil. Olive oil adds a necessary richness to this soup and helps round out the “tinny” flavor that canned food can sometimes give. It’s a very important ingredient to fully enjoy this soup.


Sponsored by Tuscanini

Blender Tomato Red Pepper Soup

Please log in to rate


Notify of
Inline Feedbacks
View all comments