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Roasted red pepper soup


  • 2 red peppers

  • 1 jar sun dried tomatoes packed in oil

  • 2 cups chicken broth

  • 2 cloves garlic

  • 1 large onion

  • ½ teaspoon salt

  • ½ tsp black pepper

  • ¼ teaspoon freshly ground black pepper

  • 1 cup almond milk (or other preferred milk)



  1. Preheat the oven to 200 degrees Celsius

  2. Slice the red pepper into chunks, remove seeds and top, then toss with a tsp olive oil, I mix it up in a plastic bag as its quicker and less messy

  3. Tip into a roasting pan and place in the oven for 20 minutes

  4. Drain the tomatoes and chop up the onion into chunks

  5. In a blender mix the onion, garlic, drained tomatoes and chicken broth

  6. I do my blending in bathes as my blender is a little small, once blended pour into a prepared pot

  7. Once the pepper is done blend that too and add to the pot with the other ingredients

  8. Add the milk, salt and pepper, then cook on the stove for about 10 minutes

  9. Taste and season as preferred.

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