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Roasted Red Pepper Soup

Description: Soup made with roasted red bell peppers, tomatoes, and vegetables.
Yield: 4 Servings

Qty Unit Ingredient
2 Red Bell Peppers
Olive Oil
1/4 c. Onion
1/4 c. Celery
1/4 c. Carrot
2 tsp. Garlic (minced)
1 can (15 oz) Diced Tomatoes
2 oz Tomato Paste
2 c. Chicken Broth
1/4 Cumin
dash Red Pepper Flakes
2 Bay Leaves
Kosher Salt
Black Pepper
tsp. Basil


  1. Brush bell peppers lightly with olive oil
  2. Roast bell peppers over flame until they start to char
  3. Place bell peppers in a plastic bag to sweat
  4. Chop onion, celery, and carrot finely
  5. Sweat onion, celery, carrot, and minced garlic
  6. Remove skin, stem, and seeds from bell peppers
  7. Puree bell pepper with other vegetables and canned tomatoes
  8. Heat puree mixture with tomato paste and chicken broth over medium low heat
  9. Add cumin, red pepper flakes, bay leaves, salt, and pepper
  10. When soup is completely heated through, add basil and serve

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Copyright 2005-2009, Kevin Worcester