Roasted red pepper soup with tomato



15 min


40 min



Roasted red pepper soup with tomato

Photo, Erik Putz.


  • 3 red bell peppers , halved
  • 2 tbsp butter or canola oil
  • 1 large onion , chopped
  • 4 garlic cloves , chopped
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika or paprika
  • 1 1/2 tsp salt
  • 1 796-mL can plum tomatoes
  • 1 cup water
  • 1/4 cup 35% cream


  • PREHEAT broiler. Place peppers cut-side down on a foil-lined baking sheet. Broil until tender and charred all over, about 10 min. Transfer to a bowl and cover tightly with plastic wrap. Let cool.
  • MELT butter in a large pot over medium. Add onion and cook, stirring until softened, 5 min. Add garlic, tomato paste, paprika and salt and cook, stirring, for 1 min. Add tomatoes and water and cook for 5 min.
  • PEEL charred skin from peppers and remove seeds. Add peppers to pot and cook 5 min. Purée soup in batches in a blender, then return to pot. Simmer on low until hot, about 6 min.
  • STIR in cream, then serve.


Chatelaine Quickies: Easy veggie soup

Nutrition (per serving)

  • Calories
  • 124,
  • Protein
  • 3 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 8 g,
  • Fibre
  • 3 g,
  • Sodium
  • 785 mg.
  • Excellent source of
  • vitamin C

Kitchen Tip: Top each bowl with a spoonful of cream, grated Parmesan cheese or croutons.

Kitchen Tip: Roasting red bell peppers is one way of drawing out the moisture while concentrating the natural sweetness for a delicious soup. Roasted peppers also make a great addition to salads, sandwiches or dips.