Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Wednesday, February 20, 2013

Roasted Pepper Soup

We eat a lot of peppers at our house.  As many as we can grow and more.  I love the different flavors and heat levels of different peppers.  And roasting them adds even more complexity to the flavor.

This soup is a showcase for roasted peppers.  It feels a little like you've invited Summertime over for dinner.  This is super-easy to make, healthy and oh-so-delicious!  Serve with some crusty Italian bread - yum!

Roasted Pepper Soup


  • 6 red bell peppers, roasted
  • 1 tablespoons olive oil
  • I medium sweet onion, diced
  • 6 cups chicken stock
  • 1/2 teaspoon salt 


Add the olive oil to a large stockpot over medium-high heat. Once the oil is hot, add in the onion and sauté until soft, about 5 minutes.  Add the peppers and sauté for another 3 minutes.

Add the chicken stock and bring to a boil.  Reduce heat and cook, covered, for 15-20 minutes.

If you like, add a couple of hot peppers here.  Because we like to torture ourselves, I added two scorpion peppers (HOT!)  Simmer for 2 more minutes.

Blend in blender or food processor in batches until smooth.  Return to the pot to cook for another 5 minutes.


Really, this is a fabulous soup.  For a more hearty meal, add some cooked chicken and noodles or rice after blending.  Or just have a second bowl.  You'll be glad you did!

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1 comment:

  1. Susan, this is a beautiful soup. Great pictures. I have to try this.
    Of course, my peppers won't be homegrown like yours. Maybe this summer.

    The Contessa (Linda)