Roasted Red Pepper Soup

This is one of my most popular soups. The flavors have a wonderful depth. I love that it is so simple and fresh veggies make all the difference. So much great nutritional value here.

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Some interesting information about Red Bell Peppers… I believe we should “eat the rainbow” as Deanna Minich, PhD says. And these peppers are bright and add amazing color to everything you use them in. They are a source of nutrients containing more than 200 percent of the recommended Vitamin C intake, they are a great source of Vitamin B6 and folate, support night vision with their high content of lycopene, are packed with antioxidant capacity with all the Vitamin A and C. And on a very sweet little side note they burn calories by activating thermogenesis and increasing our metabolic rate. 

They are in the family of nightshades and therefore contain, what I classify as antinutrients, lectins and solanine so I always deseed them and in this case we are peeling them too which eliminates most of the antinutrients and lectins. 

Roasted Red Pepper Soup

Roasting the red bell peppers results in a sweet, smoky flavor that really makes this soup. Accompanied by a salad and raw crackers, this soup makes a great light supper.


2 large red bell peppers 

2 Tbs olive oil 

1 large yellow onion, finely chopped 

2 stalks celery, chopped 

1 large carrot, diced

3 garlic cloves, minced or pressed 

4 cups organic vegetable stock 

2 Tbs. tomato paste 

1⁄2 tsp sea salt

Freshly ground black pepper 

Cholula original hot sauce to taste (optional)


Preheat broiler. Cut bell peppers in quarters; trim and discard seeds. Place quarters on a foil-lined baking sheet. Broil for about 10 minutes or until skin blackens and peppers soften. Place peppers in a paper bag. Roll the top of the bag over to seal, and set aside for about 10 minutes.

Heat oil in a stewpot over medium heat. Sauté the onion, celery, carrot, and garlic for about 7 minutes. While the vegetables cook, peel the blackened skin from the roasted bell pepper quarters and coarsely chop. Add peppers to stewpot, along with vegetable stock. Add tomato paste and spices and bring to a boil. Cover, reduce heat, and simmer for about 15 minutes.

Use your favorite method to puree the soup: blender, immersion blender, or food processor. Heat for an additional 5 minutes. Ladle soup into serving bowls.

Note: For a great variation of this soup use half as much veg. stock and add one can full fat coconut milk.