Roasted Red Pepper Soup

Yield: 8 servings


6 onions, chopped

3 garlic cloves, whole

8 red peppers

½ cup olive oil

1-2 tsp sea salt

1 tsp thyme

1 cup mushrooms, sliced

8 cups of chicken broth or vegetable broth


1. Wash red peppers to prepare for roasting.

2. Prepare your garlic for roasting; slice one end of the garlic clove off. Then wrap your garlic cloves in tin foil.

3. Peel and chop onions. There is no need to dice as the onions will be pureed eventually

Options for roasting your vegetables:


You can roast your red peppers on the grill in a barbecue. If grilling, pay close attention as it only takes 2-3 minutes per side of each pepper. The garlic wrapped in foil will take longer, about 15 minutes on the grill.

Convection oven:

If roasting in the oven also keep a close eye on the peppers, however there are various settings on your oven. If you have a convection oven, it will take approximately 5 minutes per side.

If roasting in the oven on convection setting, place your red peppers, cooking onions and garlic (wrapped in tin foil) on a tray. Roast the vegetables in the oven until red peppers become charred, approximately 15 minutes.

Broil setting in the oven:

If you prefer to place your oven setting on broil, it should be about 1-2 minutes per side for the red pepper. The garlic will have to be roasted on convection, as it will not cook properly at the broil setting.

5. Once your red peppers are cooked and charred, you need to remove the outer skin layer.

Easy techniques: Place all your cooked red peppers in a bowl and cover it with plastic wrap immediately after cooking. Let it sit for minimum 1 hour. Once peppers have cooled they will be easy to manage. Remove 1 pepper at a time from the bowl and peel the charred skin off each pepper. Also cut the peppers in half and remove any seeds within the peppers.

6. Add olive oil in a large pot on medium heat. Then add roasted onions and sauté for 3 minutes.

7. Add sea salt and thyme and stir well with a wooden spoon.

8. Add the peeled roasted red peppers to pot.

9. Also add any red pepper liquid left in the bowl to the soup mixture in the pot.

10. Remove garlic from foil. Remove the outer skin layer and add the garlic cloves to the pot.

11. Sautee for 1-2 minutes then add the broth. Cook for and additional 15 minutes on medium heat.

12. After the soup has fully cooked, place immersion blender in pot and puree contents until a smooth consistency forms.

13. Wash and slice the mushrooms. Add the mushrooms to the soup and simmer for an additional 10-15 minutes on medium heat.

14. Option: If you would like a spicy version you can add some dried hot red peppers.

15. Serve immediately or this soup can be stored in the refrigerator for 3-4 days.