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Roasted Red Bell Pepper Soup

This roasted red bell pepper soup is flavorful and so easy to make. Make some Herb and Cheese Scones and you have perfect weeknight meal.


1 Tablespoon Olive Oil

1 Yellow Onion, chopped

2 Carrot, chopped

2 Celery Stalks, chopped

1 Teaspoon Salt

½ Teaspoon Black Pepper

¼ Teaspoon Red Pepper Flakes

1 Teaspoon Minced Garlic

2 12 oz. jars Roasted Red Bell Peppers

1 28 oz. can crushed tomatoes

4 Cups Chicken or Vegetable Broth

¼ Cup Heavy Cream or Half & Half




1.   Heat the olive oil in a large heavy bottom pot over medium heat. Add the onions, carrots and celery and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper.

2.   Add the garlic, Italian Café Seasoning and roasted red peppers, and cook 2 more minutes.

3.   Add canned tomatoes and broth and bring mixture to a boil. Reduce the heat and simmer for 30 minutes.

4.   Turn off the heat. Use an immersion blender to puree the soup until smooth and completely blended. Or pour soup into a blender and blend until smooth. You might need to work in batches, so the blender doesn’t get too full.


5.   Stir in the heavy cream or half & half until well combined.


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