Red Pepper Tomato Soup

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Dinner, Lunch

Submitted by:

Marnie Feelius of the Organic Food Council of Manitoba Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook or follow us on Twitter and tag your post #ThinkCanadaOrganic

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  •  4 large red peppers
  • 2 Tbsp. organic butter or coconut oil
  • 1 large red onion, chopped (yellow is ok)
  • 2-3 garlic cloves, minced
  • 4 cups vegetable stock (homemade or organic
  • 796ml can crushed tomatoes (organic)
  •  1 Tbsp. lemon juice
  • salt to taste
  • 1 tsp. ground pepper
  • fresh basil for garnish


  • Preheat oven to 375 degrees Fahrenheit.
  • Rub whole peppers in olive oil. Place on a bakingsheet and roast until skins are blackened in spots and puffed. Move to a bowl and cover with plastic wrap to steam the peels away from the flesh.
  • In a large soup pot, melt butter and saute onions and garlic until soft.
  • Remove cooled peppers from bowl and peel off skins. Discard stems, seeds and skin, reserving only roasted flesh. This is fun!
  • Add red pepper chunks to onions and garlic. Add stock and crushed tomatoes, cover and simmer 20 minutes. Let cool for 30 minutes. Dance while you wait, have a kitchen party.
  • Remove from heat to cool a bit and add lemon juice.
  • Danger alert: Hot liquids in a blender can cause thetop to pop and spray scalding liquid. So, in a blender or food processor, whirl 1/3 of the warm or cool (not hot) mixture at a time until smooth.
  • Season with salt and pepper. Garnish with basil and croutons.
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