Roasted Pepper and Tomato Soup


Roasting peppers takes a little time, but once it’s done, this cool, colorful soup can be made in a snap. If desired, roast the peppers a day or two ahead and keep refrigerated.

  • serving (no garnish)Servings


  • 1/4 cup finely chopped red onion
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. minced jalapeño pepper (optional)
  • 1/4 tsp. salt
  • 1 cucumber, quartered lengthwise, seeded and diced
  • 3 medium red bell peppers
  • 2 1/2 cups tomato juice or mixed vegetable juice
  • 2 medium cloves garlic, peeled
  • 2 Tbs. vegetable oil
  • 2 Tbs. cider vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • Lime wedges for serving
  • 1 ripe large avocado, diced


  1. Preheat broiler. Place peppers on broiler pan and roast, turning often, until charred all over, about 15 minutes. Transfer to paper bag; let cool 5 minutes. Rub charred skins off with your fingers. Wipe last bits of skin off with paper towels (don’t worry if a little remains). Discard cores and seeds.
  2. While peppers are roasting, prepare garnish and combine in medium bowl.
  3. In food processor or blender, combine roasted peppers, tomato juice, garlic, oil, vinegar, salt and pepper; process at high speed until smooth. Refrigerate until ready to serve.
  4. Divide soup among bowls. Spoon garnish on top and serve with lime wedges.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 130
  • Carbohydrate Content: 16 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 26 mg