Roasted Red Pepper Soup



4 servings



2 red bell peppers, quartered, seeds and stems removed
1 lg. sweet onion, peeled and cut into 1/2-inch wedges
2 cloves garlic, peeled and halved
1/2 tsp. dried thyme
1 tsp. extra virgin olive oil
1 can (13-3/4 oz.) reduced sodium chicken broth
1 can (15-1/2 oz.) Italian style plum tomatoes with juices
1 can (11 oz.) corn kernels, drained
Freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves or
coarsely chopped basil leaves, optional


Preheat oven to 400°F. Combine peppers, onion, garlic and olive in a large baking dish. Bake 35 to 40 minutes, stirring occasionally until vegetables are tender and lightly browned. Cool slightly. Add chicken broth mixture with tomatoes. Transfer to a large saucepan. Add corn and simmer until heated through. Add pepper to taste, ladle into bowls and, if desired, garnish with fresh cilantro or basil.

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2 Recipe Reviews

Susie Chapman

Susie Chapman reviewed Roasted Red Pepper Soup on February 28, 2000

PRIMO !!! I made it a bit more robust by adding about 1& 1/2 c. small dry Ravioli and another can of broth. Simmered until the ravioli was done. It really warmed us up. Thanks for this cool site.


brmc reviewed Roasted Red Pepper Soup on February 17, 2005

This looks like a very good soup.