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Creamy Red Pepper Soup Recipe

Creamy Red Pepper Soup Recipe

This gorgeous orange-red soup brimming with vitamin C can be made with or without dairy to create a creamy and colorful meal that will perk up even the drabbest winter day.

Try serving Creamy Red Pepper Soup with a crisp salad and blue corn tortilla chips to complement its fiery color. You’ll receive a bounty of antioxidants in every mouthful of this flavorful soup.


2 medium potatoes, chopped into 1-inch pieces
6 cups good-quality vegetable broth
4 red or orange bell peppers, deseeded and chopped
1 large onion, minced
4 tablespoons olive oil
1/2 cup canned tomatoes, chopped
2 tablespoons oat, rice, or wheat flour
1 cup enriched rice milk or whole milk
1 scant tablespoon honey
1/2 teaspoon paprika
1/4 teaspoon cumin
2 tablespoons Port or dry sherry
Salt and freshly-ground pepper to taste
Chopped fresh parsley for garnish

1. In a large pot, cook the potatoes in 2 cups broth over medium heat, loosely covered, until very tender, about 30 minutes.

2. While potatoes are cooking, in a large heavy-bottomed pot, saute minced onion in 2 tablespoons olive oil over medium heat until softened but not browned. Add chopped peppers, chopped tomatoes, and remaining 4 cups of broth. Cook until peppers are very soft.

3. When potatoes have softened, puree in a blender with their broth and replace in pot. When peppers are soft, puree the pepper/tomato mixture in batches, adding it to the potato puree in pot.

4. Use the pot that the peppers cooked in to heat the remaining 2 tablespoons of oil. Stir in flour and cook over medium-high heat, stirring constantly, for about 2 minutes, then add milk or rice milk. Cook, stirring frequently, until this sauce thickens into a roux. When thick and creamy, add to puree in soup pot, stirring to combine.

5. Turn heat under soup to medium-low, and add honey, paprika, cumin, port, salt, and a few grindings of fresh pepper. Simmer 20 minutes, stirring occasionally.

6. Serve hot, garnished with fresh parsley.

Serves 8.

Read more: Food, All recipes, Soups & Salads

Adapted from The Whole Foods Allergy Cookbook, by Cybele Pascal (Vital Health Publishing, 2005). Copyright (c) 2005 by Cybele Pascal. Reprinted by permission of Vital Health Publishing.
Adapted from The Whole Foods Allergy Cookbook, by Cybele Pascal (Vital Health Publishing, 2005).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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The Whole Foods Allergy Cookbook

Two hundred gourmet and homestyle recipes for the food allergic now


+ add your own
5:25PM PDT on Apr 18, 2012

Yummy! I love this recipe. Thanks for sharing.

1:56PM PDT on Jun 4, 2011

I love red peppers! Thanks Annie!

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