Roasted Pepper Soup

Looking for a healthy soup that still tastes great? This delicious soup tastes rich without added cream, making it a great addition to the summer menu. Plus, it's a great source of lots of veggies and vitamins! We often serve this soup when we have company.

This makes a lot of soup.


  • 5 large bell peppers (red are prettiest), washed, cut in half and de-seeded

  • 4 large tomatoes, washed, cored and quartered

  • 8 large garlic cloves, still in their skins

  • 1 large onion, peeled and diced into large cubes

  • 2 1/2 cups chicken stock (plus more if needed)

  • 1/4 teaspoon paprika (or smoked paprika if you have some - very tasty)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

Garnishes (optional):

  • Corn kernels

  • Fresh cilantro

  • Crumbled feta cheese


  1. Preheat oven to 425F.

  2. Toss the pepper halves, tomato quarters, diced onions, and garlic cloves in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss with your hands to coat. Place them all in a single layer, skin side up, in a large roasting pan.

  3. Place the pan in the oven and roast for 45 to 60 minutes, until everything has started to take on a nice charred appearance. Check the onions and garlic. If they are nice and soft, remove from the pan from the oven. If not, you can continue cooking them for another 15 minutes.

  4. After removing the veggies from the oven, peel the charred skin from the tomatoes and peppers, and squeeze the garlic cloves out of their skins. Place the skinned tomatoes, peppers, garlic and shallots in a medium pot with the paprika and chicken stock.

  5. Bring mixture to a boil, then lower the heat to medium and cook, uncovered, for about 15 minutes.

  6. Puree the soup with an immersion blender (or do this in batches, in a blender or food processor).

  7. Serve hot, sprinkled with whichever garnishes you desire.

Recipe adapted from Food 52

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