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Roasted Red Pepper Soup

Roasted Red Pepper Soup

  • Author: Catherine Haffey


This soup is rich in vitamin C, folate, and other minerals and antioxidants (capsanthin, quercetin, luteolin, etc.) which have been shown to aid in beating cancer.


  1. 4 large red peppers
  2. 1 large onion
  3. 4 fresh garlic cloves
  4. 1 can 14 0z. diced tomatoes
  5. 6 c good vegetable stock
  6. 1 8 oz. package shiitake mushrooms, stems removed and chopped both the tops and stems. Discard any hard part of the stems.
  7. 1/2 c diced celery


  1. Preheat oven to 500 broil. On cookie sheet lined with parchment paper, put red peppers and lightly coat with olive oil. Broil until skin is lightly charred. This should take between 7-15 minutes. Keep an eye on them to prevent burning.
  2. When skin is charred, take out of oven and cover with towel to let the skin wrinkle and cool to easily peel. Carefully, peel off the skin to reveal the fleshy part and seed. Roughly chop. Let cool.
  3. In large dutch oven pan, add 2 tablespoons olive oil over medium heat.Chop onion and garlic. Let sit for 5 minutes waiting for pan to get hot. Add the onions and garlic and cook for 3 minutes until translucent.
  4. Add the red peppers, seeds and juices all the pan. Season with ½ tsp salt and ¼ tsp fresh ground pepper.
  5. Add the celery and mushrooms to the onions, garlic and red peppers. Cook over medium high heat for 7 minutes or until tender.
  6. Add the broth and can of tomatoes.
  7. Bring to soft boil over medium high heat then reduce to simmer for 10 minutes, covered.
  8. Uncover and let cool before adding the soup to a high speed blender.
  9. You may have to do this in 2 portions to blend the soup until perfectly smooth and creamy.
  10. Taste for seasoning~ if desired, add more salt, pepper and 1 tbsp balsamic vinegar.
  11. Optional topping: sourdough croutons. Serve with simple salad. Enjoy!