Roasted red pepper soup with tomato

Prep 15 min
Total 40 min
Serves 6



red bell peppers, halved
2 tbsp
butter or canola oil
large onion, chopped
garlic cloves, chopped
2 tbsp
1 tsp
smoked paprika or paprika
1 1/2 tsp
1 796-mL can
plum tomatoes
1 cup
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.


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.



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

Chatelaine Quickies: Easy veggie soup

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