Roasted Bell Pepper & Garlic Soup


7 bell peppers

3 bulbs garlic

1-2 jalapeno peppers

1/4 cup olive oil (or more)



1 stick butter

1 yellow onion, diced

garlic, minced

5 cups vegetable broth

cajun seasoning




white pepper


1 loaf of french bread (baguette)

olive oil

italian seasoning


  1. Preheat oven to 400 degrees F. Cut bells and jalapenos in half, remove the seeds and membranes. Cut off the tops of the bulbs of garlic (leave skin on). Coat them all in olive oil. Season the garlic with salt and pepper and wrap in aluminum foil.

  2. Bake until soft 30-40 minutes. When done, remove and soak in an ice bath to remove the skins (peppers only)

  3. In a pot, melt the butter and saute the onion for 25 minutes on medium low. Add in the garlic and sauté for a few more minutes. Add in the herbs ( i like to wrap in cheesecloth to make removal easier but you can just drop them all in), peppers, and broth and bring to a boil for about 15 minutes.

  4. To make the croutons, cut the bread into small bite sized pieces, coat in olive oil and Italian seasoning. Bake at 400 until crispy.

  5. Remove the herbs and blend the soup until smooth. (if using a blender, blend in batches). Return to pot, bring to a simmer and season to taste.

  6. Stir in some heavy cream and serve topped with homemade croutons!

note: if you like it thicker, mix some flour with hot water and stir that in while it simmers!

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