Recipe Inspiration

Roasted  Red Pepper Soup


Roasted Red Pepper Soup is boldly flavored with tomatoes, parmesan cheese, herbs, seasonings, and of course plenty of freshly roasted red peppers!


Preheat oven. Line pan. Spray with nonstick spray. Cut peppers and tomatoes into chunks. Place on the baking sheet, drizzle with oil and sprinkle with salt and pepper. Toss to coat.


Roast for 30-40 minutes, just until beginning to brown. If the tomatoes brown too quickly, you can remove them from the pan and continue cooking the peppers.


Heat oil in a large pot over medium-high heat. Add onion, carrots and celery. Cook until onion is translucent, then add seasonings and cook 2 minutes.


Stir in the broth in the pot  and bring to a simmer. Cover and cook until tender, this will take about 10-15 minutes.


When the peppers and tomatoes are done roasting, puree them in a blender or food processor along with any juices. Remove all the contents from the pot and puree as well.


Combine the two purees in the same soup pot, adding in the sugar, cream and Parmesan. Taste and add salt and freshly cracker pepper as needed.