During the colder end of Fall and on into Winter months, I like to stick to comfort food classics. And there isn’t much that’s more of a comfort food or a classic than a nice warm bowl of homemade tomato soup. I’ve made a lot of tomato soup in my past, and for this Roasted Red Bell Pepper & Tomato Soup I used one of my favorite recipes and changed it up just a bit.

With at least one person in my house trying to avoid onions, I decided today to swap the onion in my original recipe for some red bell pepper. The end result was this delicious, hearty, Roasted Red Bell Pepper & Tomato Soup.

In swapping out the onion for red bell pepper, I was also able to omit the sugar. I used an unsweetened almond milk this time around too. Which gave me more soup for less calories per serving.

To say that this soup is easy to make is an understatement. It really is perfect for making as part of a weeknight dinner. Just roast everything in the oven and give it all a quick whir around in a blender. What you end up with is a delicious tomato based soup that everyone is sure to love.

I served my Roasted Red Bell Pepper & Tomato Soup with some grilled cheese sandwiches that were made on a whole wheat bread with reduced fat cheese for a perfectly traditional American comfort food classic dinner.

Step-by-Step Photos:

Nutritional Claims: Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher