Author: Simple Foodie

Roasted Red Bell Pepper Soup

Roasted Red Bell Pepper Soup

Prep Time:
Cooking Time:
Servings: 4

Change to:
Roasted Red Bell Pepper Soup. A smooth and rich soup for that chilly lunch or supper.


red bell pepper 4 sliced in half and seeded
tomato 8 sliced in half and seeded
olive oil 1/2 cup
chicken broth 3 cups
sugar 1 tsp
salt 1 Tbsp to taste
black pepper 2 tsps to taste
Parmesan cheese 1/2 cup grated & to taste


  1. Preheat your oven to 450 degrees.
  2. Toss the red bell peppers and tomatoes with olive oil. Place cut side up on a baking sheet and place in the oven.
  3. Roast the red bell pepper and tomatoes uncovered for 40 minutes. You want the juice of the tomatoes to have evaporated leaving a dark brown residue. The edges of the tomatoes should be brown and tinged. Remove from the oven.
  4. Place the roasted red bell pepper and tomatoes in a stockpot over medium heat.
  5. Stir in the chicken broth, sugar, salt, and black pepper to taste.
  6. Bring to a boil and lower to a simmer. Cook for 30 minutes.
  7. In batches puree the soup in a blender.
  8. Pour the soup into soup bowls.
  9. Serve with crackled black pepper and parmesan cheese.