Roasted Red Pepper Soup Recipe

This Roasted Red Pepper Soup Recipe is clean and soothing, pairs perfectly with a chilly day!



3 Large Tomatoes, cut into wedges

5 large peppers, cut into quarters

2 tablespoons olive oil + more for drizzle

1 yellow onion, diced

4 garlic cloves, minced

3 tablespoons tomato paste

2 teaspoons cumin

1 ½ teaspoons smoked paprika

½ teaspoon coriander

4 cups broth

Salt and pepper to taste


Preheat oven to 400 degrees F.

Place peppers and tomatoes on a large baking sheet (or two) and drizzle with a generous amount of olive oil and sprinkle with salt and pepper.  Roast for  25 minutes, until the veggies are starting to brown.

While tomatoes and peppers are roasting, heat 2 tablespoons olive oil in a large dutch oven or heavy bottomed pot.  Add garlic and onions and cook until translucent, about 5-8 minutes.  Add tomato paste, cumin, smoked paprika, coriander and a sprinkle of salt and pepper.  Cook for one minute, stirring constantly.  Add peppers, tomatoes and broth to the pot including all juices from the roasting pans.  Bring the soup to a gentle boil and then reduce heat to medium, cover and cook for 20 minutes, stirring occasionally.

Using an blender (regular or immersion), blend soup until smooth and creamy.  Taste and add salt and pepper as necessary.

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