Roasted Pepper Soup

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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“While living in Lake Charles, Louisiana, I had a few friends visiting from Austin, Texas. I offered to cook dinner for these guys, but to my surprise, they soon let me know that they were vegetarian. This was a first for me, but not a problem. My creativity led me to this Roasted Pepper Soup, which is great served as an appetizer, or as the main dish.”


  • 2 green bell peppers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 jalapeño peppers
  • 1 tomato
  • water
  • salt
  • sugar
  • 1 quart Fat Free Half & Half
  • 3 cups milk
  • rice, white or brown
  • Parsley for garnish


Step 1

Preheat oven to 425 degrees.

Step 2

Place all the peppers and tomato on a baking sheet and bake until the skin of the peppers starts to blacken. Don't be afraid to burn them; the skin of the peppers will crumble off, leaving a soft pepper underneath.

Step 3

Once these vegetables are softened, place them inside of a blender with about 1 cup water, and blend until liquified.

Step 4

Next, add this blended mixture to a fairly deep pot and add a few pinches of salt to taste. Cook for about 5 minutes.

Step 5

Add the entire quart of half & half to the mixture. Bring the mixture to a boil on a medium-high heat.

Step 6

Once the soup is at a boil, add 3 cups of milk. Bring to a boil again. Lower heat to low and add about 1/3 cup of sugar to the pot. Stir and let cook on low for about 10 minutes.

Step 7

To serve, use an ice cream scooper and place a few scoops of rice onto a plate. Brown rice is a healthier alternative to white rice.

Step 8

Ladle the soup around and over the rice. Garnish with fresh parsley.

Step 9

To add a little more "Cajun" to this dish, or to add more protein, throw a few sautéed shrimp into the soup. This works well for a bit more texture.

Recommended Sides: Try this with Spinach Salad laced with Strawberries, along with a nice piece of sourdough, or buttered French bread.


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