Roasted Red Pepper Soup with Tomato


  • Prep Time15 mins
  • Total Time40 mins
  • Makes6 servings
Roasted Red Pepper Soup with Tomato

Photo, Erik Putz.

Chatelaine Triple Tested


  • 3 red bell peppers, halved

  • 2 tbsp butter or canola oil

  • 1 large onion, chopped

  • 4 garlic cloves, chopped

  • 2 tbsp tomato paste

  • 1 tsp smoked paprika or paprika

  • 1 1/2 tsp salt

  • 1 796-mL can plum tomatoes

  • 1 cup water

  • 1/4 cup 35% cream


  • PREHEAT broiler. Place peppers cut-side down on a foil-lined baking sheet. Broil until tender and charred all over, about 10 min. Transfer to a bowl and cover tightly with plastic wrap. Let cool.

  • MELT butter in a large pot over medium. Add onion and cook, stirring until softened, 5 min. Add garlic, tomato paste, paprika and salt and cook, stirring, for 1 min. Add tomatoes and water and cook for 5 min.

  • PEEL charred skin from peppers and remove seeds. Add peppers to pot and cook 5 min. Purée soup in batches in a blender, then return to pot. Simmer on low until hot, about 6 min.

  • STIR in cream, then serve.

Nutrition (per serving)

Calories 124, Protein 3g, Carbohydrates 14g, Fat 8g, Fibre 3g, Sodium 785mg.
Excellent source of vitamin C.

Kitchen Tips

  1. Top each bowl with a spoonful of cream, grated Parmesan cheese or croutons.
  2. Roasting red bell peppers is one way of drawing out the moisture while concentrating the natural sweetness for a delicious soup. Roasted peppers also make a great addition to salads, sandwiches or dips.

See more of our  best soup recipes.