Roasted red pepper soup.

Updated: Oct 14

A wonderfully flavored soup that pops. this soup is perfect for early fall, or early spring, as it is lighter. You can use only yellow peppers to make this already beautiful soup yellow in color. Either way it is excellent. It is perfect to pair this soup with grilled cheese sandwiches.

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8 red peppers

6 yellow peppers

Few drops of lemon juice

2 tablespoons butter or oil

1 large onion chopped

1 carrot sliced

1 tablespoon soy or tamari sauce

2 tomatoes, chopped

3 garlic cloves, finely chopped

1 teaspoon honey, or more to taste

4-5 cups chicken stock or vegetable stock. I also use Better than Bouillon stock.

1 cup heavy cream. I regularly use 2%milk.

2 tablespoons cornstarch.

Paper and salt to taste.

Toppings can include basil, parsley or roasted almonds.

Heat the oven on broil and cook the peppers about 8-10 inches from the top till blistered all over. Remove, cool and peel the peppers and remove the seeds and the yellow piths, they are bitter. Be careful to collect the juices. Set aside.

Heat a stock pot with the oil and add the onions and sauté on medium heat till soft. Do not brown. Add the carrots and cook for 2 minutes and add the soy sauce and cook till the sauce has evaporated. Add tomatoes, garlic and honey and cook for about 10 minutes on medium till the mixture is almost dry. Add the stock and the peppers and simmer for 30 minutes.

Purée the soup using a hand blender, works best, or in a blender. Add the cream slowly and blend again till you have a smooth texture. Taste and adjust salt, pepper or soy sauce as desired.

Serve with toppings.

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