Roasted Red Pepper Soup

Today is a cold, rainy, gloomy day here in Toronto. What we crave on a day like today is a hot, tasty, colourful bowl of soup to warm us and brighten up the day. Below is the recipe for Roasted Red Pepper Soup that’s smoky, slightly spicy and a little bit sweet. We hope you enjoy.

Ingredients: for 6-8 servings

  • 6 large whole red peppers
  • 3 cloves of garlic – minced
  • 1 large onion – diced
  • 4 tomatoes – diced
  • 4 cups of vegetable broth
  • salt & pepper to taste
  • cayenne pepper (optional)
  • smoked paprika
  • fresh basil for garnish


  1. Preheat oven to 375 F
  2. Cut peppers  in half remove core and seeds
  3. Place peppers skin side up on a roasting pan and roast for 25-30 min or until nicely roasted
  4. Set roasted peppers aside to cool
  5. In a large pot over medium heat, add oil, onions, garlic and spices
  6. Cook for 5-7 min stirring frequently until onions are translucent
  7. Add tomatoes
  8. Remove skin from peppers, roughly chop and add to pot
  9. Cook for another 5 min
  10. Blend with emersion blender until smooth (or in small batches in a food processor or regular blender and then return to pot)
  11. Add vegetable broth and stir to incorporate
  12. Re-heat on medium heat 8-10 min
  13. Serve topped with fresh basil
  14. Enjoy!

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