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Roasted Red Pepper Soup

Serve this smooth, savory soup chilled in the summer or warm in the winter. The rich flavor of roasted red peppers goes beautifully with a crisp salad or a grilled cheese sandwich.


  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garilc, minced
  • 1/2 teaspoon dried Herbes de Provence
  • 3/4 ounce Fond de Poulet Gold® (or 1 1/2 ounces Veggie-Stock Gold®) dissolved in 4 cups hot water
  • 6 large red bell peppers, roasted, peeled, and seeded*
  • 1 medium red potato, peeled and diced
  • 1 tablespon balsamic vinegar
  • Salt and ground black pepper
  • Sour cream or Greek yogurt, for garnish
  • 3 tablespoons chopped fresh herbs such as basil, chives, tarragon, or parsley, for garnish


  1. Warm the oil in a soup pot over medium heat.  Add the onion and sauté until it is tender and translucent, about 5 minutes.  Add the garlic and Herbes de Provence and cook another minute.
  2. Stir in the diluted Fond de Poulet Gold®, then the roasted peppers and potato, and bring the mixture to a simmer.  Cook until the potatoes are very tender, about 20 minutes.
  3. Purée the soup in batches with a blender, then return it to the pot.  Bring it back to a simmer over medium-low heat.  Add the balsamic vinegar and season to taste with salt and pepper.  If you want to serve the soup chilled, cool the soup, then transfer it to a covered container and chill it in the refrigerator for at least 3-4 hours.  Serve the soup garnished with a dollop of sour cream or Greek yogurt and a sprinkle of chopped fresh herbs.

Additional Tips

*To roast peppers: Preheat the broiler. Place the peppers on a foil-lined baking sheet. Broil, turning as needed, until their skin is blackened and blistered on all sides.  Remove the peppers from the oven, place them in an airtight container, and cool at least 15 minutes (the heat from the peppers in the airtight container will create steam that helps loosen the skins.)  After they're cool enough to touch, slip the skin off the peppers, pull them apart, and remove the seeds and stem from each.

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Classic French Stocks and Sauces