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Sweet Roasted Red Pepper Soup

October 29, 2010

This is for the pepper people.  It is a beautiful, full of pepper flavor, in a wake up sweet pepper soup.  I did think about adding some red pepper flakes but as I made the soup and the flavor of the red peppers became more apparent and delectable I hesitated.  If you love red peppers, make a soup with those beauties.  P.S.  Do yourself a big favor, make the home-made croutons.  The addition of your own croutons make a big flavor difference.

 Sweet Roasted Red Pepper Soup


  • 2 Garlic Cloves (minced)
  • 1 Lg. Onion (chopped)
  • 1/4 t. Extra Virgin Olive Oil
  • 4 Red Bell Peppers (roasted and peeled)
  • 2 C. Chicken Stock
  • 1 C. V-8 Juice and additional (Plus or Minus) (Water may be substituted)
  • Salt
  • Freshly Ground Pepper
  • 1 C. Garlic Croutons (for garnish) (Recipe below)
  • Fresh Chives (chopped for garnish) Optional


  1. Preheat oven to 350 degrees
  2. Lay bell peppers on a baking sheet and bake until skins are blackened (turning a few times)
  3. Remove peppers from oven and set aside to cool
  4. Put oil, garlic and onions in a large pot and saute until golden
  5. While garlic and onion saute peel the cooled peppers and remove seeds as well
  6. Coarsely chop peppers and add to the onion and garlic mix
  7. Blend with an immersion blender (or blend in a blender), puree to desired consistency from coarse to smooth
  8. Heat over moderate heat and add the chicken stock and V-8 juice
  9. Add salt and pepper to taste
  10. A few moments prior to serving make the Garlic Croutons
  11. Ladle soup in a warmed bowl, garnish with the croutons (and chives)

 (Serves 4-6)

Adapted from “Gourmet Magazine”

Garlic Croutons

Ingredients and Preparation

  • 1 C. Croutons (homemade if possible) (see here)
  • 1-2 T. Unsalted Butter
  • 1 Clove Garlic (minced)

Heat the butter in a pan with the garlic until tender and then add the croutons at a medium heat, toss for a couple of moments and serve immediately

(Garnish for 4-6 bowls of soup)


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