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 Comment Add yours

  1. Nakshatra says:

    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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