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Feb 19, 2005 06:31 PM

roasted red pepper soup recipe?

  • s

I got some on sale and roasted them but haven't found a recipe that is fairly simple and makes the most of the peppers. In the recipes I've seen, they are sort of along for the ride rather than the main attraction. Can anyone help?

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  1. This recipe is as easy as can be. It is based on a recipe in Judith Huxley's "Table for Eight", but I have taken liberties with the original.

    3 red bell peppers, roasted, skinned , seeded and membranes removed
    3 cups bottled tomato juice (better flavor than canned)
    salt and pepper to taste
    fresh herbs—cilantro, basil, thyme, oregano, parsley, alone or in combination to sprinkle on each bowl at serving time

    Process peppers in food processor until puréed. Combine with tomato juice, salt and pepper. Can add a pinch of sugar. Simmer 5 minutes, cool, then refrigerate. Can make up to 3 days ahead. To hold longer, freeze. If soup is to be served hot, reheat. This soup is good hot or cold. Either way, it is good served with a blob of yogurt or sour cream in addition to the herbs. Serves 4

    1. Just put them in a blender with some canned chicken broth (or home made with no flavors from spice or veggies). Butterball canned chicken broth is really good). Add spices you like and you're done.

      If you want to thicken a little, you can use baked russet potatoes or the old roux method.

      Another recipe I use is actually a roasted red pepper dip that you thin out with cream. (And the "dip" good on pasta, too)

      Roasted red peppers
      Neufchatel cheese (low fat cream cheese)
      white pepper
      blend it all in a food processor or blender and add cream or chicken broth to thin.

      If you like more of a bisque texture, leave some of the roasted red peppers out of the mix and dice them really small, then add to the soup.

      You can add other flavors as you like it, including carmelized onions, or green onions, or tomato, garlic, tobasco, cayenne, poblano chile, basil - whatever you like.

      But, for a straight up roasted red pepper flavor, just use those. Real simple.

      Or, if you like a recipe to follow, see link below and leave out the rosemary (a very strong falvor, IMO) and the tomato paste (or not).


      1. Hi. We were served a fantastic roasted red pepper soup at some friends' house... it was from "Vegetarian Food for Everyone", or similar title by Deborah Madison. They said that is one of their favorite cookbooks, and everything they have tried in it is great. If that red pepper soup is any indication, they're right!

        2 Replies
        1. re: JennBenn

          I've made that soup; it is quite good, and IIRC, quite straightforward. Try checking the book out of your local library for the recipe.


          1. re: Smokey
            La Dolce Vita

            I second this. Deborah Madison's recipe is fantastic. Since I am not a vegetarian, I usually use a good quality chicken stock in place of the vegetable stock she calls for. Whatever you want to use as stock, this is a gem of a recipe.

        2. I'm late in the game here. We serve this every year at Thanksgiving over a quinoa salad and it's fantastic. Just as good on it's own.

          Shopping list:
          3 of each: yellow and orange peppers (I use red)
          2 red peppers
          1 bunch leeks
          1 bunch scallions
          3-4 cloves garlic
          fresh tarragon
          3 cups vegetable broth

          Roast peppers at 425* until skin on outside begins to char (you will
          need to rotate them to char the skin evenly). Once roasted, place
          in a bowl covered with plastic wrap. Leave them alone to sweat.

          Chop leeks and garlic and cook in olive oil until translucent. Add
          tarragon, salt and pepper to taste. Pour in vegetable broth and

          Return to peppers. Peel off skin (it should come off easily after
          roasting and sweating). Natural oils and juice will drain out.
          SAVE THIS and add to the broth mixture. Dice the peeled and
          de-seeded peppers. Add them to the broth and simmer for 5 minutes.
          Transfer peppers to a food processor or blender and puree.
          Gradually add the liquid. Once desired consistency is reached,
          return soup to pan.