Smokey Roasted Red Pepper Soup

Smokey Roasted Red Pepper Soup


This is such a delicious, healthy and quick soup to make. And with only a few ingredients needed, you’ll be amazed at how quickly you can put this meal together. It’s packed with anti oxidant power thanks to the red bell peppers and tomatoes and the pinch of cayenne gives this soup the gentle kick it needs.


2 Multigrain Ciabatta
2 medium (de-seed, chopped) red bell pepper
1 large red onion, finely chopped
2 can (1 can = 14.5 ounce) chopped tomatoes
2 large (peeled) garlic cloves
3 tsp olive oil
1/2 + 1/4 tsp smoked paprika
(to taste) salt and pepper
1 pinch/es of cayenne pepper
For the croutons:
2 slices Multigrain Ciabatta
2 (peeled, crushed) garlic cloves
1 + 1/2 tbsp olive oil
salt and pepper


  • Pre-heat oven to 375 degrees Fahrenheit.
  • Place the bell peppers, onions and garlic cloves in a medium bowl. Drizzle the olive oil on top along with ½ teaspoon of smoked paprika, a bit of salt and pepper and the cayenne pepper.
  • Stir all together to well coat all the vegetables in the oil and spice mixture before spreading it all out on an ungreased baking tray, in one even layer.
  • Bake at 375 degrees Fahrenheit for 35 to 40 minutes, until well roasted and the peppers have a bit of blackened char on them.
  • Pull out of the oven and allow to cool slightly before handling.
  • While allowing the vegetables to cool and with the oven still on at 375 F, make the garlicky croutons now.
  • Cut the ciabattas in half lengthwise. Then cut each half into thirds and then into thirds again to give you equal size crouton chunks. Place into a medium bowl.
  • Add the garlic paste, olive oil and a generous bit of cracked black pepper and salt to the ciabatta chunks and stir all together well to coat the croutons as evenly as possible.
  • Place on an ungreased baking tray, spreading out evenly.
  • Bake at 375 F for 10 minutes until brown and crispy. Be careful to not burn or over-bake them, keeping in mind all ovens vary, so keep an eye on them.
  • Once cooked, turn off oven and set the croutons aside for later.
  • To finish the soup; add the roasted vegetables and the diced tomatoes into a blender and blend on high until all is well mixed and blended and no chunks remain.
  • Transfer this mixture to a medium soup pan and bring up to temperature on medium heat.
  • Add the remaining 1/ 4 teaspoon of the smoked paprika, a generous bit of freshly cracked pepper and salt. Stir well, taste and re-season if desired.
  • Serve warm with a nice sprinkling of the croutons.
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