Roasted Pepper Soup

When making a soup, I have seen a lot of additional ingredients being added like tomato paste, chopped tomatoes, heavy cream etc.  So I thought to make this very simple soup without any additional stuff.  I love the smell of roasted pepper.  So I thought to omit any tomato paste or tomato puree to make sure the soup definitely has that strong roasted pepper flavor.  Also I used just 2% milk instead of heavy cream.


  • 2 Bell peppers (1 orange and 1 red)
  • 2 teaspoons canola oil
  • Few rosemary sprigs (fresh is better, but since I did not have it, I used the dried one)
  • ½ cup chopped red onion
  • 250 ml Vegetable stock
  • ¼ cup 2% milk
  • Salt and freshly ground pepper to taste


  • Turn on oven to the broiler setting with temperature 450F.
  • Put the peppers in the broiler pan and roast until the skin is blackened and blisters are formed

  • Cool for a couple of minutes and peel off the skin (do not wash after washing since this will remove some of the flavorful oils from the pepper)
  • Chop the flesh into small pieces.
  • Add oil to a deep saucepan and when hot add onion and rosemary and cook on low flame for about 5 minutes.
  • Remove the rosemary sprig and discard
  • Now add the peppers and vegetable stock to the onion and bring to a boil
  • Cover and simmer for about 15 minutes
  • Let cool a bit and process the soup in a processor to a smooth puree.
  • Add soup back to the saucepan and add milk
  • Slowly heat for about 2 minutes
  • Season with salt and pepper
  • Serve hot (or chilled)
  • Yields: 2 servings.

One thought on “Roasted Pepper Soup

  1. hi Chelvi!
    okay!..I’m the kind of person that puts alot of stuff in soups!!
    but you’re right..simplicity is something to aim for in cooking!!
    I will try to stick to your recipe….!!!!
    I really thank you for the photos..i think they are always a good idea!

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