Roasted red pepper soup

Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins

A simple roasted red pepper soup.

Yields 4


  • 3 red peppers, roasted
  • 2 tablespoons olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 litre vegetable or chicken broth
  • salt and pepper, to taste


  1. Roast the red peppers:
  2. Preheat the oven to 425˚F for about 45 minutes, turning the peppers every 10 minutes so that they roast/ blacken evenly all around.
  3. When the peppers are roasted, remove them from the oven, place then in a covered container so that steam forms and the pepper skins slide easily off (you can leave them until they are cool enough to handle or even refrigerate overnight).
  4. Remove the pepper skins and seeds and chop the peppers roughly.
  5. Heat the oil in a large saucepan over medium-high heat.
  6. Add the onion and garlic and sauté for a few minutes until the onion is translucent and soft.
  7. Add the peppers and cook a few more minutes, stirring to coat the peppers well with the onion mixture.
  8. Add the broth, increase the heat and bring to a simmer.
  9. Reduce the heat, cover and cook for about 15 minutes until all the vegetables are very soft.
  10. Season to taste with salt and pepper.
  11. Use an immersion blender to purée the soup.
  12. If you like a thicker soup, you can add a dollop of sour cream or plain Greek yogurt to each bowl.


© 2014 eat. live. travel. write.. All rights reserved.