Jonathan Vasquez’s Roasted Red Pepper Soup

If we get the house, Steve asked me what’s the first thing I’ll cook. I think it might be this soup. See the recipe and story here.

Jonathan Vasquez’s Roasted Red Pepper Soup

When I was suffering with a sinus and ear infection during the first few months of our California life, this soup helped a lot. Jonathan (of Hollister’s Brewery) was sweet enough to come out of the kitchen and tell me how to make it.

5 or 6 red peppers – fire-roasted, then tucked into a plastic bag to cool (peel them later)


Put all of these in a pan and slow roast them in the oven for about an hour:

2 carrots

1 onion

10 cloves garlic

5 sticks of celery

Juice and zest of 2 lemons

1 cup or so of dry white wine


Put these on to cook: chicken or veggie broth and red potatoes. Jonathan used white rice, but agreed that was not as healthy as potatoes and it certainly gave me a sugar spike, so we settled on red potatoes with the skin on for increased color, flavor and nutrition.

Once the potatoes are soft, and the vegetables are cooked, combine it all and blend for a creamy soup. You can add a 1/2 cup of cream at the end. Top with chopped, fresh basil and a few croutons.

fourteenergirl Written by:

A mother, sister, wife, and daughter who writes, knits, hikes, and practices yoga on the west coast. Loves a zippy chardonnay or a tart margarita!

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