Roasted Red Pepper Soup


This soup is wonderfully flexible! Want more bang for your buck? Add in 2 more cups of vegetable stock for a bigger serving size without increasing the calorie count. Want a thicker soup? Don’t puree the vegetables for as long before boiling the soup.  Don’t want your soup as creamy or want to cut down on calories? Ditch the milk!


  • 1 yellow onion
  • 2 red peppers
  • 8 roma tomatoes
  • 2 cloves of garlic
  • 3 tbsp olive oil
  • 2 c vegetable stock (4 cups if you would like to make a larger serving to help with calorie control)
  • 1/2 cup milk
  • 1 tsp red wine vinegar
  • Salt (to taste)
  • Pepper (to taste)
  • Oregano (1 1/2 tbsp. suggested)
  • Thyme (1 tbsp. suggested)
  • Optional – shredded cheese (sharp cheddar or gouda is best)


  • Preheat your oven to 400 degrees.
  • Chop up the veggies and garlic and add them to a large bowl. Add in olive oil and mix with your hands (yes this is messy but also ridiculously fun!).
  • When thoroughly mixed, add to a baking dish and spread out evenly. Bake at 400 degrees for 30 minutes. Remove from oven and allow to cool.
  • Once cooled, pulse your roasted vegetables through a food processor. Continue to do so until desired consistency is reached.


  • Transfer to a pot on your stove. Add in 2 cups of vegetable stock (again you can add 4 here if you would like to make the soup serving larger), red wine vinegar, milk (if desired), and your seasonings to reach your desired flavor.


  • Bring to a boil and reduce heat – simmer for 20 minutes.
  • Serve with your favorite shredded cheese and bread as desired.


This recipe yields four servings and freezes very well. Serve it in your favorite mug for a hug in a mug on a gloomy day.