Roasted Red Pepper Soup

This is a comforting soup, with a gorgeous color and a wonderful creamy texture. Using canned roasted red peppers is easy and cuts down on time spent, but you can roast your own if you prefer.

1 cup sweet onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 – 28oz. can roasted red peppers (drained) equivalent to 4 large whole peppers
1 cup canned, chopped tomatoes, drained
4 cups water
2 tablespoons agave (helps take edge off tartness – add less if you prefer)
2 teaspoons dry sherry
½ cup sour cream
1 cup low fat milk
2 tablespoons cornstarch (mixed with ¼ cup water)
2 teaspoons sea salt
½ teaspoon pepper
1 teaspoon onion, granulated

  • Sauté onion and garlic in olive oil in pot on medium heat until tender, stirring often.
  • Add tomatoes, peppers and water. Bring to a boil and simmer for 30 minutes.
  • Add agave, seasonings and cornstarch mixture.
  • Heat for another 10 minutes, allowing it to thicken.
  • Remove from heat and blend with hand blender or upright blender. Add sour cream, milk and more seasonings if needed.

Serves: 4

Cooking time: 45 minutes

The Hidden Power of the Heart by FREE! E-Book, in a warm and friendly style, it combines wisdom with practical tools to develop your heart intelligence.
Click to receive this Free e-Book, The Hidden Power of the Heart.

14 Healthy & Hearty Soups
Red Pepper Jam
Super Spinach Enchiladas


Maria R
Past Member about a year ago

Thank you

Shailja Mukhtyar
Shailja Mukhtyarabout a year ago

personal portion- 1 red pepper & ? 2 tomatoes? will skip the onions - but add some cayanee pepper !!

Tiff S.
Tiffany S3 years ago


Angela K.
Angela K4 years ago

Thanks for sharing

Natasha Salgado
Past Member 4 years ago

It's just as yummy without the dairy! Thanks

Anna Wang
Anna Meng Wang4 years ago


Nils Anders Lunde
PlsNoMessage s4 years ago


Mm M.
MmAway M4 years ago

Keeper, Hope my tummy can handle this delight!

Carla van der Meer
Carla v4 years ago

sounds delicious.