Roasted red pepper soup

Quick and easy soup!

This soup has a bold flavour that is best enjoyed in small doses, hence the recommendation to serve it in shot glasses, demitasses or tiny bowls. Its vibrant red hue will add a bright pop of colour to any summertime menu, though it’s equally lovely at any time of the year. I’ve adapted this slightly from a version I saw in Bon Appetit magazine.


  • 1 500 mL (16 ounce) jar of roasted red peppers
  • 2 tablespoons (30 mL) red wine vinegar (or to taste)
  • 2 tablespoons (30 mL) white wine or water
  • 1/2 teaspoon (2.5 mL) kosher salt
  • 1/4 teaspoon (1.25 mL) black pepper
  • 4 tablespoons (60 mL) olive oil
  • lemon wedges
  • optional garnishes: minced parsley, crumbled feta


  • Put peppers and their juices, vinegar, wine or water, salt and pepper in a blender and puree until very smooth (you can also use an immersion or stick blender to do this).
  • Add the oil in a slow, steady stream and continue to puree to incorporate the oil.
  • Taste and adjust seasonings (vinegar, salt, pepper) to suit your tastes.
  • Pour into a glass jar with a tight lid and refrigerate until serving time.
  • When ready to serve, pour 1 – 2 ounces of soup into serving vessels.
  • Squeeze lemon juice over each serving and add a small sprinkle of garnishes, if using.

Recipe makes approximately 500 mL (2 cups) of soup.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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