Red Pepper Soup

Posted January 20, 2021

prep time
Prep time
15 minutes
cook time
Cook time
an hour
total time
Total time
an hour


  • 5 bell peppers
  • 32 oz (1L) chicken stock
  • 1 head garlic
  • 1 large yellow onion
  • 4 tablespoons (60ml) butter
  • 4 tablespoons (60ml) flour
  • 2 teaspoons (10ml) salt
  • 2 teaspoons (10ml) sugar
  • 1 teaspoon (5ml) dried basil
  • 1/2 teaspoon (2.5ml) red chili flakes


  1. Roughly chop the peppers, garlic, and onion then add to a stock pot.
  2. Add the chicken stock, turn the heat up to medium high, and bring to a simmer.
  3. Drop the heat to low and simmer gently for 45 minutes.
  4. Empty contents of pot into a blender and blend on high until smooth. Then transfer to a separate container. (Depending on the size of your blender you may need to do this in batches to prevent it from overflowing.)
  5. Dry out the bottom of the stock pot with a paper towel.
  6. Put the stock pot on medium heat and melt the butter.
  7. Once the butter is melted, add the flour and whisk together for about 2 minutes until the roux is a lightly toasted color.
  8. Add the soup back into the pot along with the salt, sugar, basil, and red chili flakes.
  9. Taste for seasoning and adjust if necessary.
  10. Serve with a couple dashes of tobasco sauce and cheese crackers.