If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
This is one super easy soup! It is perfect for those days when you have a busy day and not much time to cook You just put it all in a pot and let it cook away. There are only 4 ingredients (other than olive oil and salt)!
LA Notes: I buy my red peppers by the bag full at Costco (there are 6 in the bag). Also I use a whole can of tomato juice but if you like your soup thicker use less. I use an immersion blender to blend up the peppers and onions. If you don’t have one and need to use a regular blender let the mixture cool first before putting it in the blender or you’ll have a mess!
Roasted Red Pepper Soup
5-6 red peppers, quartered and seeded
2 large sweet onions, sliced
several garlic cloves, minced
1 large can of tomato juice
olive oil/kosher salt
Put the peppers, onions and enough olive oil to coat along with some kosher salt into a heavy pan. Bake until peppers are soft and skins just peel off (at least one hour)
Blend peppers and onions together. Add tomato juice to desired consistency and blend until smooth.
Popularity: 9% [?]
Print This Post
{ 2 comments… read them below or add one }
Leighanne…do you cook this on a stove top or bake in oven? And how much olive oil…just enough to cover the bottom of the pan or to cover the peppers and onions?Or just to coat them.If you cook it on the stove do you cover the pot and do you remove skins off peppers?Or does that mean their done when they start to peel off?
I know…I need you to draw me a picture!
Darlene »
You are so cute!! I do it in the oven in my big heavy roaster pan. I put in enough olive oil to coat the peppers and onions. I don’t remove the skins – I cook until they are soft and falling off and then I just blend it all up together. You can cover the pot or not – doesn’t really matter. Yum!!!