Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Roasted Red Pepper Soup

I've enjoyed making this flavorful sweet and spicy soup as an appetizer or lunch. You can make it vegetarian by using vegetable broth instead of chicken broth. I like it either way.

  • 4 sweet red peppers
  • 3 sweet potatoes or yams
  • 1 large onion
  • 4 cloves garlic
  • 4 tablespoons olive oil
  • 2 tablespoons Italian herb seasoning (rosemary and basil mix)*
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 - 2 cups cold water
  • 2 cups chicken broth
  1. Cut peppers into into 1-inch strips. Peel and slice yams. Coarsely chop up onion.
  2. Toss vegetables, peeled garlic, oil, Italian herbs, salt and pepper in large roasting pan.
  3. Roast (covered)  in 400° F for 45 - 60 minutes. Until tender.
  4. Stir 1 1/2 cups cold water into roasted vegetables to cool slightly, then blend in blender (in batches) to puree. (A
    n immersion blender works well too)
  5. Pour into cooking pot. Add chicken broth and a bit more water, to desired consistency. Bring to boil and simmer 5 minutes.
  6. Serve with sour cream. Serves 4-6
* I use Pampered Chef Rosemary Herb seasoning mix


  1. this sounds really good, tasting and light!!! Thanks..I cooked a broccoli light soup two days ago... I will try this..I love peppers...have a nice day, ciao Flavia

  2. One of my favorite little restaurants serves a red pepper soup that I love. Can't wait to try this.

  3. This does look and sound good. I had something similar once and I'm glad now to have a recipe.

  4. It IS delicious. Thanks for the recipe Anneliese.

  5. sounds yummy. I will have to try it soon.

  6. yum! I was hoping you'd post this soon! on the meal schedule for next week!

  7. I think it's a good idea to use vegetable stock. At least in my kitchen, the cook :) seems to reach for chicken broth for every soup pot. Now that's awfully expensive if I'm out of my own, and also perhaps not a good idea when one eats soup every day, as I do.

  8. Great soup, I bet the flavor is fantastic.

  9. I've been waiting for this recipe - what a yummy soup.

  10. i've made a soup very similar to this from the best of bridge and it was awesome.....a little squeeze of fresh lemon juice stirred in the pot at the end just ups the whole thing!! love your blog....

  11. Looks really yummy! I like to use my hand blender for soups like this - so easy just to stick it into the pot and go at it.

  12. Sounds fabulous and looks easy to make. I will be trying this soon!!


  13. Delicious! It's late but I could still go for a bowl of this pepper soup.

  14. I need to try this...My kids always ask me to make a pepper soup, and now here's the recipe..just at the right time of year.

  15. I made this soup yesterday and I loved it! I love the sweet potato in it.

  16. This is great since it doesn't use cream. Our son has to avoid all milk products so this is great!

  17. I made this yesterday. So yummy. The flavors blend so well and I love the sweet potato in there. Definitely a keeper in my recipe folder. Thanks.

    Ang Nickel

  18. I really enjoyed this yummy comfort food. is healthy and non-fattening!!

    Nutrition Facts
    Serving Size 222 g
    Amount Per Serving
    Calories 180Calories from Fat 131
    % Daily Value*
    Total Fat 14.6g22%
    Saturated Fat 2.2g11%
    Cholesterol 0mg0%
    Sodium 970mg40%
    Total Carbohydrates 9.6g3%
    Dietary Fiber 1.8g7%
    Sugars 4.4g
    Protein 4.0g
    Vitamin A 10% • Vitamin C 115%
    Calcium 4% • Iron 7%
    Nutrition Grade B+
    * Based on a 2000 calorie diet

  19. this is the best recipe for roasted pepper soup I have ever tasted. If you substitute vegetable broth for the chicken broth you can serve it to your vegan friends.

  20. This looks delicious, I am wondering though could you used jarred roasted red peppers to make things easier/ quicker if you have them on hand? How many would you use? Thanks!

  21. anonymous ... I have not used jarred roasted peppers for this. If you try it, please let me know if it turns out. The thing is ... you need roasted onion and yams as well.. so if you are putting a roaster in the oven.... you may as well put all of the ingredients in there.. and the aroma of the vegetables roasting is wonderful!
    You can roast ahead, like in the evening and the next day just blend and add the broth. It's ready.


Note: Only a member of this blog may post a comment.