Roasted Red Pepper Soup

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Every fall our family gathers alongside some of our closest friends and we bond together over canning tomatoes. We wash, cut, mill and boil pounds of tomatoes from the summer season and then preserve the delicious liquid to eat throughout the winter months. This is a classic soup that celebrates our hard work with every bite, its a perfect soup for those fall months when the weather is cool and crisp.

This soup is packed with sweet roasted tomatoes and smoky roasted red bell peppers. It's thick and comforting. It's great on its own or delicious served with croutons, bread, or a grilled cheese sandwich


Field of dreams
  • 2 Garlic clove, pealed and diced

  • 4 Red bell peppers

  • 1x Canned Tomatoes (store brought is fine. Organic preferred)

  • 1 Small white onion diced (I prefer Spanish for the sweetness)

  • Basil fresh preferred, chopped

  • Salt & fresh cracked pepper for seasoning

  • 2 tbsp Olive oil

  • Fresh Croutons for garish


Half, remove core and seeds from red peppers, lay flat on baking sheet lined with parchment paper, drizzle olive oil and salt and pepper. Bake at 400 degrees for 10-15 minutes.

Heat a large stock with some olive oil and add diced onions, cook until tender, add garlic. Add canned tomatoes and roasted red peppers, heat on medium to low for 20-30 minutes. Remove soup from heat and add slowly to blender. Blend in small batches, garnish with fresh basil, croutons and little sour cream. Delicious and enjoy