Jan's Roasted Red Pepper Soup

James Carrier

A cooking-show demonstration about roasting peppers inspired Jan Claire to create this soup, which he serves with crusty French bread.

Yield: Makes about 7 1/2 cups; 4 or 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 61%
  • Protein: 8.1g
  • Fat: 21g
  • Saturated fat: 13g
  • Carbohydrate: 26g
  • Fiber: 4g
  • Sodium: 690mg
  • Cholesterol: 61mg


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