Posted by: Hil | December 6, 2008

Roasted Red Bell Pepper Soup


This soup is traditional holiday fare at my house.  It is beautiful to look at and has a wonderfully rich, yet bright flavor.  I would live on this stuff all year round if roasting peppers weren’t so labor intensive.  For holidays, the effort is well worth it.  Consider making a double or triple batch…leftovers of this stuff are very popular!

Roasted Red Bell Pepper Soup


4 red bell peppers, roasted
1 onion
olive oil
1 qt chicken broth
heavy cream

To make soup:
Dice the onion and saute in oil. Rip the roasted pepper halves lengthwise a couple of times, and add with the stock to the onion. Simmer until the vegetables are very well done, 30-45 minutes.  Puree the soup in a blender or food processor, or with an immersion blender.  Salt to taste.  Add a splash or two of heavy cream and stir.

To roast peppers:
Cut in half lengthwise.  Seed, core, and remove inner membranes. Place on foil-lined cookie sheet skin side up.  Broil on highest rack.  When peppers start to soften, smash them as flat as you can with a spatula.  Broil until peppers a charred.  Put in a bowl and cover with a plate.  Let them sit for at least 15 minutes.  Then carefully peel them.  Peels will affect the texture of the soup.  Water helps to rinse off the little bits of char and peel.



  1. Such a delectable tradition!

  2. Wow, thanks for sharing – delicious!

  3. Ooh thank you, my sister will go nuts for this recipe, its her favourite kind of soup:)

  4. […] of my very favorite foods in the world is roasted red pepper soup.  It’s a very simple recipe, but somewhat time consuming if you roast the peppers […]

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