Roasted Red Pepper Soup

Roasted Red Pepper Soup

No Photo

Have you made this?

 Share your own photo!

Clare Z


Yummy, yummy, yummy. I lost an old soup recipe that I had while living in San Francisco 20 years ago! I couldn't find it, but I came up with this one. It might be even better! I loved it them, I love it now.


★★★★★ 2 votes

30 Min
30 Min


  • 1 medium
    eggplant, sliced
  • 8
    garlic cloves, peeled
  • ·
    extra virgin olive oil, (evoo)
  • 1 medium
    yellow sweet onion, diced
  • 2-14 oz
    cans swanson chicken broth
  • 1-16 oz
    jar mezzetta roasted bell peppers, drained
  • 1-28 oz
    can diced tomatoes, undrained
  • 1 tsp
  • ·
    dash of cayenne pepper
  • 1 c
    buttermilk (or 1 cup skim milk & 4 tbls buttermilk powder)
  • ·
    garnish: with a dollop of classico traditional basil & pesto sauce and parmesan cheese

How to Make Roasted Red Pepper Soup


  1. Pre-heat oven 425. Place oven rack low in oven. Line a cookie sheet with tin foil and spray with Pam. Peel and slice eggplant the short way into 1" slices. Place the eggplant on cookie sheet in single layer. Brush eggplant lightly with EVOO. Place garlic cloves off to one side of the cookie sheet. Roast for 20 minutes. Take out and set aside until ready to use. Once cooled cut the peel off the eggplant and add the eggplant and garlic to the soup.
  2. While eggplant and garlic are roasting, saute diced yellow onion and small amount of EVOO in large soup pot, stirring occasionally, until transparent and slightly carmalized.
  3. Add chicken broth to the onions in the soup pot, along with roasted eggplant and garlic, drained roasted red peppers, undrained diced tomatoes, turmeric and cayenne pepper. Bring to boil, then down to simmer, cover and simmer for 30 minutes.
  4. Take off heat and add the buttermilk, stir. Cool soup long enough to be able to put in blender to cream the soup. Work in batches. When finished heat soup back up in soup pot.
  5. Serve soup with a dollop of Classico's Traditional Basil Pesto sauce on top along with fresh parmesan cheese (if you don't have the sauce fresh basil will do).

Printable Recipe Card

About Roasted Red Pepper Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

Show 1 Comment & Review

12 Restaurant-Style Fried Rice Recipes

12 Restaurant-Style Fried Rice Recipes

Make restaurant-style fried rice at home! It may sound and look intimidating, but preparing fried rice is quite simple. A great way to use leftover white rice, too. From chicken fried rice to vegetable fried rice to fried rice with egg, these recipes will have your family thinking you ordered takeout.

17 Sweet and Savory Butternut Squash Recipes

17 Sweet and Savory Butternut Squash Recipes

All hail fall’s favorite veggie – butternut squash! Well, technically it’s a fruit because of its seeds but most treat it a vegetable. Come cooler weather this sweet and nutty winter squash first makes an appearance on our produce shelves. Super versatile, butternut squash can be stuffed for a main meal, incorporated into a quick […]

15 Chicken Recipes Big on Buffalo Flavor

15 Chicken Recipes Big on Buffalo Flavor

Buffalo wings are a necessity on game day. But this spicy, tangy, and buttery sauce can be used on more than just wings. It can transform bland chicken into something very flavorful. And how to use that Buffalo chicken? From pasta to soup and egg rolls to chicken rolls, you can use it in many […]