Roasted Pepper Soup

September 19, 2014

We’re nearing the end of September which means we’re inching our way to rainy season. It’s time to make the most of the last of the summer’s bounty as we transition into soup and comfort food season! This is a delicious simple soup highlighting bell peppers and tomatoes, best served very hot with crusty bread and soft cheese. The peppers and tomatoes are high in vitamin C and lycopene giving this soup some great health benefits too!


2 tbsp olive oil
1 red bell pepper, chopped
1 yellow pepper, chopped
1 small onion, diced
4 roma tomatoes, diced
1 tsp brown sugar
1 tsp black pepper
¼ cup low-sodium soy sauce
1 cup red wine or ¼ cup balsamic vinegar
1-2 cups water or vegetable stock (depending on desired consistency)
salt (to taste)
basil or parsley for garnish

Heat olive oil in a large stockpot over medium-high heat.
Add bell pepper and onions, stirring occasionally until onions begin to brown.
Add tomatoes, sugar, and black pepper, and saute until the edges of the vegetables just begin to blacken.
Add the remaining ingredients. Reduce heat to medium, cover, and cook for 15 minutes. Salt to taste and adjust thickness as necessary with extra stock or water.
Serve with baguette toasts and herbed goat cheese.