Roasted Red Pepper Soup

Prep Time: 20 Min Servings: 4 servings Difficulty: very easy


  • 3 Large red bell peppers
  • 1 tsp Balsamic vinegar
  • 2 Plum tomatoes, halved lengthwise
  • 3⁄4 tsp Salt
  • 1 Onion, quartered
  • 1/8 tsp Black pepper
  • 3 Large garlic cloves
  • 1 tbsp Heavy or whipping cream
  • 1 tbsp Canola oil
  • 1⁄4 cup Basil, for garnish
  • 15 oz. Reduced sodium chicken broth


  1. Preheat oven to 425ºF.
  2. Toss peppers, tomatoes, onion and garlic with oil. Spread on broiler pan in a single layer. Roast 20 minutes until vegetables are tender and caramelized.
  3. Transfer vegetables to saucepan and add broth. Bring to a simmer, cover and cook for 10 minutes.
  4. Transfer to a blender add vinegar, salt, and pepper and puree.
  5. Add cream to blender and pulse jet to blend. Return to saucepan until warm through.
  6. Garnish with a small nest of basil or pesto in centre of soup if desired before serving.

Nutritional information per serving: Protein 3.5g Total fat 6g Carbohydrates 14g Calories 118 Sodium 86.4mg Cholesterol 4.5mg


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