Red Pepper Soup Red Pepper Soup

Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Equally delicious hot or cold, this fresh soup makes the most of your sweet pepper bumper crop! For a pretty presentation, swirl in yogurt and sprinkle with fresh thyme and cracked black pepper. To serve chilled, refrigerate the soup for about an hour.

  • Prep time 50 minutes
  • Total time 1 hour
  • Portion size 4 servings



In Dutch oven or heavy-bottomed saucepan, heat oil over medium heat; cook onion, thyme and garlic, stirring occasionally, until softened, about 6 minutes. Add red peppers, salt and pepper; cook, stirring occasionally, until red peppers are slightly softened, about 5 minutes. 

Stir in broth and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until red peppers are tender, about 20 minutes. Let cool for 5 minutes. Discard thyme.

Working in batches, purée mixture in blender until smooth. Return to Dutch oven; stir in vinegar. Cook over medium heat until warm. Divide among serving bowls; stir in yogurt (if using).

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 593 mg
  • Sugars 7 g
  • Protein 4 g
  • Calories 90.0
  • Total fat 4 g
  • Potassium 250 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 6.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 34.0
  • Vitamin C 332.0
Share X
Lunch & Dinner

Red Pepper Soup