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Roasted Red Pepper Soup


5 sweet red peppers
1 tablespoon olive oil
1 yellow onion, chopped
1 tablespoon mince garlic
2 (15 ounce) cans cannellini beans, drained and rinsed
3 ½ cup vegetable broth
Salt & pepper to taste
Preheat grill to high.


  1. Roast peppers whole until blackened all over on the grill.
  2. Once blackened, place in a bowl and cover with plastic wrap.
  3. Allow to steam for at least 10 minutes. Rub off the blackened skin of the peppers; do not rinse under water.
  4. Seed and chop peppers.
  5. In a large pot over medium heat, sauté the onion and garlic in the oil for 5 minutes.
  6. Now add the chopped roasted peppers and sauté for 2 to 3 more minutes.
  7. Next, add the broth and the beans, stirring well.
  8. Using an immersion blender, puree the soup and bring to a boil, then simmer over low heat for 5 minutes.