Red Pepper Soup

to Prep & to Cook

Yields 8 (8 servings × 1)

Red peppers are so plentiful and loaded with vitamin C.The perfect summer time soup.


salt and pepper, to taste

2 tablespoons dry sherry

2 tablespoons minced fresh cilantro

1/2 cup half and half

3-4 cups vegetable broth, adjust for consistency as desired

2 tablespoons tomato paste

1 tablespoon all-purpose flour

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 medium red onion, chopped

2 medium garlic cloves, minced

1 tablespoon olive oil

8 red bell peppers


Roast the peppers whole over an open flame burner or on grill. Evenly char the outside of each pepper by turning them frequently. Once completely black place peppers in a brown paper bag to cool. Once the peppers are cool enough to handle rub black chard skin off with your hands. It’s okay to leave some blackened bits on each pepper as it leaves a nice smoky flavor. Remove seeds and chop peppers. Heat the oil in a large Dutch oven and sauté the garlic until fragrant and opaque. Stir in the onion, increase the heat to medium and cook until the onion is tender, 2-3 minutes. Stir in the cumin and smoked paprika, cooking until fragrant, about 30 seconds. Add the tomato paste and flour, cook for 1 minute. Then, gradually whisk in 3 cups of broth, careful to smooth any lumps. Stir in the chopped roasted peppers. Bring the mixture to a simmer, and cook until the peppers are very tender, about 7 minutes. With a hand blender or food processor puree the soup. Stir in the half and half, sherry, and additional broth if needed. Heat the soup over medium-low heat until hot. Stir in the cilantro and season with salt and pepper.

Recipe by Sue