Roasted Red Pepper Soup - 100.7 San Diego - True Variety -

Sam The Cooking Guy

Roasted Red Pepper Soup

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"It's the easiest thing ever. Put everything in a pot, get it all sauteed and warm, and then just blend it up. Boom. Soup. Or use a little less broth to keep it thicker and use it as a sauce. It's a twofer." 

Makes about 3 cups

Feel free to make this using fresh red peppers and going through the whole roasting, steaming, peeling, cleaning and chopping process. Or - you could just use the delicious ones that are already roasted and in a jar and be done in about 15 minutes. But it's up to you!


  • 1 small onion (yellow, red or white – it’s up to you), chopped small
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 28 ounces roasted red peppers, drained and cut into a large dice
  • 1/2 - 3/4 cups chicken broth, depending on thick or thin you like it
  • 1/4 tsp cayenne pepper
  • Salt & pepper to taste
  • Freshly chopped cilantro for garnish


  1.  Saute onions in olive oil in a pot over medium heat until softened, about 5 minutes
  2. Add peppers & garlic - cook about 2 minutes more
  3. Either use an immersion blender to blend into a soup right in the pot with about 1/2cup broth and cayenne, or put everything in a processor with 1/2cup of the broth, cayenne and process until smooth – add more broth if you like it thinner
  4. Season to taste with salt & pepper, then heat mixture in the pot
  5. Serve in bowls (hot or cold) with some fresh chopped cilantro, and a small grind of fresh pepper

Still hungry? Don't be! Check out more from Sam right here!  

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