Jan's Roasted Red Pepper Soup

Jan's Roasted Red Pepper Soup Recipe
James Carrier
A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread.


Makes about 7 1/2 cups; 4 or 5 servings

Recipe from


Nutritional Information

Calories 311
Caloriesfromfat 61 %
Protein 8.1 g
Fat 21 g
Satfat 13 g
Carbohydrate 26 g
Fiber 4 g
Sodium 690 mg
Cholesterol 61 mg


2 red bell peppers (about 1 lb. total), rinsed
1 onion (about 1/2 lb.), peeled and finely chopped
1/4 cup (1/8 lb.) butter or margarine
1 cup grated carrots
1/4 cup all-purpose flour
2 cups fat-skimmed beef broth
2 cups half-and-half (light cream)
1 can (15 oz.) tomato sauce
About 1/4 teaspoon hot chili flakes
Salt and pepper


1. Rinse the peppers and cut them in half lengthwise. Remove and discard stems, seeds, and veins. Lay peppers, cut sides down, in a 10- by 15-inch pan. Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes. When the peppers are cool enough to handle, pull off and discard skins; chop peppers.

2. In a 3- to 4-quart pan over medium-high heat, stir onion in butter until limp, about 3 minutes. Stir in peppers and carrots.

3. Add flour and stir about 1 minute. Add broth, half-and-half, and tomato sauce; stir until mixture boils and is slightly thickened, about 10 minutes.

4. Stir in chili flakes and salt and pepper to taste.

Jan Claire, Oakhurst, California,


May 2000
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