Cream of Roasted Red Pepper Soup

A sweet and smoky, creamy soup that comes together in no time. Serve with a wedge of crusty bread for a satisfying meal.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Makes: 7 servings
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All You Need

  • 1 tbsp (15 mL) olive oil
  • 1 cup (250 mL) diced onions
  • 3 cups (750 mL) deseeded roasted red peppers and Kitchen Basics No Salt Added Vegetable Cooking Stock
  • 2 cups (500 mL) water
  • 1 tbsp (15 mL) sugar
  • 1/3 cup (82 1/2 mL) tomato paste
  • 1/3 cup (82 1/2 mL) Club House Tuscan-Inspired Tomato & Herb Signature Blend
  • 1/2 cup (125 mL) whipping (35%) cream (optional)


  1. In a large saucepan on medium high heat, add oil and onions; sauté 3 minutes. Add remaining ingredients, except cream. Bring just to a boil.

  2. Reduce heat and simmer for 20 minutes. Add cream; simmer for 5 minutes more. Remove from heat.

  3. Carefully purée soup in a blender in small batches and serve.

  4. Chef’s Tip: Try using any grilled vegetable in place of or in combination with roasted red peppers.


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