Dishing Up the Dirt

Simple Roasted Red Pepper Soup (Toddler Friendly)

This soup is so simple and my little toddler loves it just as much as I do. She’s a soup girl and we loved dunking “cheese star biscuits” into our bowls of soup. The biscuits recipe is for another project so I can’t share the recipe here just yet, but a homemade buttermilk biscuit would be a great vehicle for dunking! The beauty of this soup is that we used jars of roasted red peppers. You could roast your own but this time of the year the peppers are out of season and I don’t think their flavor is very good. My goal for next year is to jar even more roasted red peppers because this soup is worthy of being made all winter long! We topped our soup with a little cultured sour cream for a creamy, probiotic rich addition and absolutely devoured our bowls. Being in the thick of January with snow still covering the ground here at the farm soups like this are a welcome and comforting addition to this dark and cold time of year. I hope you all enjoy this simple soup as much as we do!

Cheers from Tumbleweed Farm!

Roasted Red Pepper Soup

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4-6

  • 2 Tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons dried thyme
  • 1 russet potato, chopped (about 1 cup of chopped potato)
  • 2 (16 oz) jars of roasted red peppers, drained
  • 2 Tablespoons tomato paste
  • 1/4 cup white wine (don't worry the alcohol cooks out of the soup so it's still suitable for toddlers)
  • 4 cups vegetable stock (homemade preferred or low sodium store-bought)
  • 1/2 cup heavy cream
  • salt and pepper to taste


  1. Heat the butter in a large dutch oven over medium-high heat. Add the onion, garlic, and thyme and cook, stirring often for about 5 minutes. Add the chopped potato, drained peppers, tomato paste and wine. Bring the mixture to a boil. Reduce the heat to low and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Pour in the stock and bring the mixture back to a boil. Reduce the heat and simmer until the potato is tender, about 20 minutes.
  2. Remove the soup for the heat and then (carefully) pour the soup into a high-speed blender (or use an immersion blender) and puree the soup until smooth and creamy. Add the cream and season the soup with plenty of salt and pepper. Let the soup simmer on low for about 15 more minutes to let the flavors meld together a bit. The longer the soup simmers, the better the flavor becomes.
  3. Divide the soup between bowls and top with sour cream or plain yogurt.


*Use this recipe as a guide and adjust measurements and ingredients as necessary

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