Roasted Pepper Soup

This soup is packed with fresh, earthy flavors.  The charred peppers lend a rustic smokiness that complements the natural sweetness of the bell peppers and tomatoes.  Keep a crusty baguette nearby to sop up every last drop!


  • 3 Bell Peppers (red, orange, or yellow)
  • 1 cup canned whole tomatoes
  • 1/2 medium onion
  • 5 baby carrots
  • 2 cups chicken stock
  • salt and pepper to taste


  1. To roast peppers: Place the peppers directly onto the burners of a gas stove. Cook the peppers, turning frequently, until they are charred on all sides. Put the peppers into a bowl, cover with plastic wrap, and let them steam for about 15 minutes. Peel and seed the peppers and roughly chop.
  2. In a medium saucepan, sweat the chopped onions and carrots until translucent.
  3. Add the onions, carrots, tomatoes, peppers and stock to a blender and blend until smooth.
  4. Return the soup to the saucepan and cook until warmed through.  Season with salt and pepper.


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Filed under Recipes, Savory

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