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
˝ cup sour cream
1 cup low fat milk
2 tablespoons cornstarch (mixed with Ľ cup water)
2 teaspoons sea salt
˝ 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

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Shailja Mukhtyar

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

Tiff S.
Tiffany S1 years ago


Angela K.
Angela K2 years ago

Thanks for sharing

Natasha Salgado
Past Member 3 years ago

It's just as yummy without the dairy! Thanks

Anna Wang
Anna Meng Wang3 years ago


Nils Anders Lunde
PlsNoMessage s3 years ago


Mm M.
MmAway M3 years ago

Keeper, Hope my tummy can handle this delight!

Carla van der Meer

sounds delicious.

Lisa Millar
Past Member 3 years ago

Tasty thanks