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Red Pepper Tomato Soup

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This soup starts off by roasting the peppers first which helps remove the skin. Doing this helps create a velvety texture!


  • 1 1/2 ounces chopped shallots
  • olive oil, as needed for cooking
  • 14 1/2 ounces reduced-sodium chicken or vegetable broth
  • 1 1/2 red bell pepper
  • 16 ounces peeled tomatoes
  • 1 tablespoon fresh basil, chiffinode
  • Salt and pepper, to taste
  • garlic powder, to taste
  • chile powder, as desired
  • 2 tablespoons sour cream, for garnish


  • 1. Preheat the Egg to 400º using a cast iron grate and direct heat. Grill the peppers until charred on all sides. Remove from the grill and put in a plastic bag. Once cool enough to handle, remove the outer skin and chop.
  • 2. Convert the Egg to indirect heat using a cast iron dutch oven. Cook shallots, stirring often, in oil until shallots are translucent, about 3 minutes. Add broth, red peppers, tomatoes and their juice. Cover and simmer until slightly thickened 5 to 10 minutes.
  • 3. With slotted spoon, ladle peppers, tomatoes, spices and shallots into a blender or food processor; whirl until smooth. Return puree to pan; stir into liquid. Add salt, pepper, and sugar to taste. Ladle soup into bowls. Spoon dollops of sour cream decoratively over soup; swirl with the tip of a knife through sour cream and garnish with fresh basil.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828