Roasted Red Bell Pepper Soup

Total Time
Prep 10 mins
Cook 40 mins

Wonderful, hearty soup.

Ingredients Nutrition


  1. Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
  2. Meanwhile, melt butter or margarine.
  3. Add onions and sauté till soft, but not brown.
  4. Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
  5. Simmer 20-30 minutes uncovered.
  6. Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
  7. Before serving, add sour cream or half-and-half and heat through.
  8. Will keep well in fridge 2-3 days. Can also be frozen.
Most Helpful

I used butter. I didn't use the lemon juice. I used half-and-half cream. This is very yummy. Great flavors. Thanks grapefruit :) Made for Healthy tag game

Boomette January 30, 2011

Made for PAC Fall 2007! This was a great soup, that would be wonderful with a side salad for lunch! I made this as a dish for dinner tonight, and it had a great taste. I made sure not to pulse it too long, so there were tiny bits of red pepper that had a nice watery taste to them. Thanks for the recipe, grapefruit!

Pikake21 September 18, 2007