Sunny's Creamy Ranch Tomato Soup

  • Yield: 4-6 servings
Save Recipe


6 cups vegetable stock

1/2 cup Hidden Valley® Original Ranch® Light Dressing

8 Roma tomatoes, halved and seeded

2 red peppers, quartered and seeded

1 medium onion, quartered

4 cloves garlic, smashed

2 teaspoons chopped fresh thyme leaves

1/4 cup olive oil, divided

2 tablespoons balsamic vinegar

Kosher salt and freshly ground black pepper

1 (6-ounce) can tomato paste


  1. Preheat the oven to 400 degrees F.
  2. 1. Roast the tomatoes. On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers, skin side up, tucking the garlic bits beneath them and bake until lightly charred, 45 to 50 minutes.
  3. 2. Build the soup. In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat. Stir in the tomato paste and mix well, cooking until it's a deeper red than when you started, about 5 minutes. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Let cool for 5-10 minutes. Transfer the soup to a blender* (or use hand-held immersion blender) and pulse in small batches that reach only about a third to halfway up the side of the jar. When blending start slow then increase the speed to puree the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.
  4. 3. Stir in the Hidden Valley®. While whisking, slowly add the Hidden Valley® Original Ranch® Light Dressing until combined. Serve warm.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Creamy Tomato Soup

Creamy Tomato Soup

Creamy Yellow Pepper and Tomato Soup

Creamy Tomato and Roasted Pepper Soup

Sunny's Quick Tomato, Peppers and Mozzarella Salad