Red Pepper Soup

I am extra-specially-excited to share this recipe with you today because I have just made this spectacular red pepper soup in anticipation of having my friends Christine and Dirk, who care deeply about food, over for dinner. It’s so lovely and silky and has the perfect combination of sweet and slightly tangy and it makes you feel like you’re doing pliés with a very long flowing ribbon against a perfectly impressionist out-of-focus background.

I first had this soup at a baby shower for my friend Heidi. It was a lovely shower, where instead of gifts she requested blessings written on pretty cards for the baby. Now, having gone to many showers, I am actually quite skilled at baby shower games — including the ones, strangely, that you win by chance — and probably should have reported all those winnings as taxable income. But now that my friends aren’t having so many babies anymore, I’m a little more out of practice, so I was happy to try out this new format. With the close-knit and cozy nature of the shower, and the very personal and heartfelt nature of the blessings, there wasn’t a dry eye in the room. For me, especially, since I was probably over-hydrated after having at least four helpings of this soup. See if you can get away with less than four.

Sadly, I don’t know to whom to attribute this recipe. It was passed along by the woman who prepared it, Shannon, who got it from a cooking course she took.

Here’s a quick snapshot of what you’ll need:

Red Pepper Soup Ingredients

Ok, you’ll need a few other things that aren’t pictured, but I forgot to put them in the family picture. Sorry.

Start by slicing up all the veggies and fruit.

Sliced Peppers

Sliced pears

Heat up butter and olive oil in a pot, and throw in all the veggies and fruit. Don’t be alarmed if the pot looks very full, as the they’ll wilt down a bit. Add in 1/2 tsp crushed red pepper. Start the mood music.

Veggies in pot

You’ll want to cook until the veggies are soft, about 10-15 minutes. Add in 4 cups chicken stock and 1 tsp honey, and cook for another 30 minutes. Add in the salt and pepper and adjust to taste.

Blend it in batches til it’s all silky smooth. Garnish with a dollop of sour cream, or greens.

Yeah, I know, this is just a picture of my blender. I took it, so I'm putting it in.

This really is one of my all-time favorite soups. What are yours?

Red Pepper Soup



  • 8 red peppers
  • 3 carrots, peeled
  • 3 shallots, peeled
  • 1 clove garlic, peeled
  • 4 pears, peeled and quartered
  • 1 TBSP olive oil
  • 4 TBSP (1/2 stick) unsalted butter
  • 4 cups chicken stock
  • 1/2 tsp crushed dried red pepper
  • 1 tsp honey
  • 2 tsp salt / ground pepper to taste
  • Optional: sour cream, herbs to garnish


Slice the peppers, carrots, shallots, and garlic. Heat olive oil and butter in a large pot over medium heat. Add in vegetables, garlic, dried red pepper  and pears (at first I typed “bears”. You definitely want “pears” for this one.). Cook until softened, about 10-15 minutes, stirring occasionally.

Add in the chicken stock and honey, and cook for another 30 minutes.

Puree the soup in a blender and pour back into the pot. Reheat over low heat, garnish with a dollop of sour cream or herbs, and serve.

Serves 4-6.



  • Patricia
    March 20, 2012 - 8:37 PM | Permalink

    I’ve actually daydreamed about this soup a few times– maybe because it conjures up fond memories! So glad you shared the recipe!

    • March 20, 2012 - 11:24 PM | Permalink

      Thanks Patricia! Wasn’t it wonderful? I know there was another soup that day too but I can’t recall what it was. I’m glad to know I’m not the only one to daydream about soup!

  • March 22, 2012 - 5:21 PM | Permalink

    Wow! All those gorgeous red peppers! This sounds like a fantastic recipe! What a great recipe to make for your friends!

    • March 22, 2012 - 8:16 PM | Permalink

      Thanks Jill! They said they liked it, but of course they had to — however, the important thing is that *I* liked it. A LOT. 🙂

  • April 19, 2012 - 6:16 AM | Permalink

    I love red pepper soup, yours look immensely colourful.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.

    • April 19, 2012 - 8:29 AM | Permalink

      Thanks for stopping by and for the invitation Debs! I appreciate it! Will have to check out your soup event — love soups.

  • dooner
    April 28, 2012 - 12:43 PM | Permalink

    what exactly is a “red pepper”? Is it a red bell pepper? I think most “green” peppers become red peppers if left on the plant long enough. This article didn’t help too much, LOL:

    • April 28, 2012 - 2:27 PM | Permalink

      Hi Dooner! Sorry for the confusion — it’s just a red bell pepper (you’re right — green bell peppers will become red ones eventually!). Hope this helps, and thanks for stopping by!

  • Jc3
    April 30, 2012 - 8:00 AM | Permalink

    I saw this receipe highlighted in last week’s “Whats Cookin” subscription… I jumped right to this one… I CANNOT WAIT to make it. In fact, with a little luck, and slight devaition from my afternoon trip into town today…it will likely be on the table for supper tonight…

    • April 30, 2012 - 8:59 AM | Permalink

      Thanks so much for visiting and I hope you enjoy it as much as I do!

  • New England Fans
    May 1, 2012 - 11:25 AM | Permalink

    This is delicious.
    For the studio audience: This makes about 12 cups of soup. Following our long winter weight gain, we are looking for healthier (e.g. “DIET”) options. Although this one fits into the calorie counter easilly, it is rich and delicous. We substituted non-fat greek yogurt instead of sour cream (works on potatoes too). A 2 cup portion for lunch was VERY filling and equated to 4 Weight Watcher points! YEEHAA!. It was a perfect lunch. I do wish the pears I bought had been closer to ripe, rather than the rocks I bought… This is a keeper. Thanks for the post.

    • May 1, 2012 - 11:34 AM | Permalink

      Thanks so much for the detailed review! So glad it fit into your plan and that you enjoyed it!

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Connect with Facebook