Creamy Roasted Pepper Soup

READY IN: 45mins
Recipe by Oliver & Fischer's Mommy

This soup is so satisfying all by itself or served with homemade croutons, a hunk of crusy bread, or a grilled cheese sandwich. It is pretty simple to make and you can adjust the amount of each ingredient to suit your taste. Feel free to use all red peppers, or a mix of red, yellow, and orange. If you prefer not to roast the peppers yourself, use a jar of roasted peppers. Enjoy!

Top Review by PaulaG

Very delicious and so easy. This was served as a starter for a dinner with friends. The shallot was cooked in olive oil and the butter was omitted. Made for PAC Spring 2011.

Ingredients Nutrition


  1. To Roast the Peppers:Cut the insides out of the peppers so that you have large flat pieces of peppers. Lay the peppers skin side up on a pan and lightly oil them. Roast the peppers in the oven at 350 degrees for about 25 minutes. Place peppers in a zipper top bag and allow to sit for several minutes. (The steam will help seperate the skins from the peppers). Remove the skins from the peppers and roughly chop them.
  2. For the Soup:Heat olive oil and butter in the pan.
  3. Add shallots, and cook for a few minutes.
  4. Add chopped potatoes, roasted peppers, and vegetable stock.
  5. Season liberally with salt and pepper.
  6. Cook mixture until the potatoes are tender.
  7. Use an imersion blender to puree the soup.
  8. Stir in sour cream and dill.
  9. Serve! :).

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