Roasted Red Pepper and Garlic Soup

Roasted Red Pepper Soup with Garlic

Author Leigh Anne Wilkes


  • 2 whole heads of garlic
  • 1 onion sliced
  • 1 tsp dried rosemary
  • 1 Tbsp olive oil
  • 4 red peppers seeded and quartered lengthwise
  • 1/4 cup fresh parsley, stems removed
  • 1/3 cup fresh basil leaves packed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 small jalapeno seeded and diced
  • 4 cups chicken broth
  • 2 Tbsp sugar
  • 1/3 cup half and half
  • 1-2 Tbsp fresh basil sliced
  • Parmesan Cheese freshly grated


  • Preheat oven to 425 degrees F.
  • Peel out layer from garlic and slice 1/4 inch off the top, exposing the cloves. 
  • Combine sliced onion and garlic in a small baking dish and drizzle with olive oil.
  • Place sliced peppers cut side down on a foil lined baking sheet.  Place onion/garlic mixture and peppers into oven and bake for 20-25 minutes until skin on peppers is browned and bubbly and garlic is soft.
  • Wrap peppers in foil and allow to sit for about 20 minutes.  When cool enough to handle remove the skins from the peppers.  Discard skins.  Press garlic 
  • Combine onion mixture, sweet peppers, parsley, basil, jalapeno, salt, pepper in a blender or food processor.  Blend until smooth.  Add in chicken broth and sugar.
  • Heat on stove and add in half and half.
  • Cool and refrigerate.  Flavors will combine as it chills.  Can be served immediately if desired but I like the flavor better the next day.