Roasted Red Pepper Soup

Makes 6 - 8 Servings
serve with:
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  • 6 large red peppers
  • 2 tablespoon (30ml) olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon (.45g) cayenne pepper
  • 4 cups (1L) vegetable broth
  • 1 cup (250ml) light cream


Preheat the oven to 500°F/260°C. 

Place the red peppers on a baking sheet lined with aluminum foil and bake for 15-20 minutes, turning once until skin is blistered.  Remove from oven and wrap in a large paper bag for 10 minutes until cool.  Remove from bag and peel the charred skin, remove seeds and chop into small pieces.

Heat olive oil in a large sauce pan on medium-high heat.  Add the onion and saute for 4-5 minutes until softened.  Add the garlic, red pepper, and cayenne and continue to cook for another 5 minutes.  Salt and pepper to taste.  Stir in the vegetable stock and ¼ cup (60ml) of cream and bring to a boil.  Reduce heat to medium and gently simmer for 8-10 minutes.  Let cool.

In a food processor, puree the red pepper mixture until smooth, about 1-2 minutes.  Return the blended mixture to the saucepan and add the remaining cream.  Reheat on medium before serving.


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