Reader recipe Roasted Red Pepper Soup
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Roasted Red Pepper Soup

Adapted from a banquet book so makes a bit, adjust as needed. Served to PC party at convention to rave reviews :)

By bdfoley

Source: bdfoley

  • rating starrating starrating starrating starrating star
  • Prep time 30min
  • Cook time 20min
  • Portion size 40


  • 4 L 4Lchicken stock
  • 2 lb 2lbred peppers
  • 2 units 2unitsshallotshallots, finely diced
  • 2 2cloves garlic, minced
  • 1 tsp 1tspolive oil
  • 1/4 cup 1/4cupcornstarch slurry
  • 1/2 oz 1/2ozliquid smoke
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Roast peppers whole on bbq until black, remove and wrap in plastic (saran wrap)until cool. When cooled the skin and seeds will peel off with ease. Puree in blender and add to stock. Saute shallots and garlic in oil and add, the 1/2 ounce of liquid smoke is optional but I prefer it. Let simmer for 15min or so to let flavours blend. Stabilize with slurry (cornstarch and water). A quick dollop of sour cream goes well with this soup. One of my favourites to impress.

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