Roasted Tomato and Red Pepper Soup

This is one of my favourite soups. It can be made throughout the year with locally sourced ingredients. It freezes well and goes perfectly with grilled cheese sandwiches!

Course Soup


  • 2 Red Peppers, seeded, quartered and cut into 2” pieces
  • 4 Medium Tomatoes, quartered and cut into 2” pieces
  • 1 Small Onion, cut in ½” slices
  • 2 tbsp Crushed Garlic
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Ground Coriander
  • ¾ cup Water
  • 2 tbsp Whipping Cream
  • 1 tsp Fresh Lemon Juice
  • 1 ½ tsp Sea Salt
  • ¼ tsp Sugar
  • 2 tbsp Chopped Fresh Basil or Mint
  • ¼ cup Sour Cream or Yogurt


  1. Pre-heat oven to 450 F.

  2. In a large bowl, toss peppers, tomatoes, onion and garlic in olive oil and coriander.

  3. Transfer to a baking pan covered with parchment and bake until the vegetables start to soften and char, about 30 to 40 minutes.

  4. Purée the vegetables and any juices from the pan in a food processor or blender or transfer to a soup pot and use an immersion blender.

  5. Stir in the remaining ingredients except mint.

  6. Serve warm or cold.

  7. Stir in chopped mint just before serving and top with a dollop of sour cream or yogurt.

Recipe Notes

This soup can be served cold or at room temperature and is an excellent soup for a picnic. Any hearth style or rustic bread would be suitable accompaniment.

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