Red Pepper Tomato Soup

Ah, a classic! Especially when the tomatoes are fresh and Alberta grown. 



  •  4 large red peppers
  • 2 Tbsp. organic butter or coconut oil
  • 1 large red onion, chopped (yellow is ok)
  • 2-3 garlic cloves, minced
  • 4 cups vegetable stock (homemade or organic)
  • 796ml can crushed tomatoes - or 8 fresh roma tomatoes
  •  1 Tbsp. lemon juice
  • salt to taste
  • 1 tsp. ground pepper
  • fresh basil for garnish


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Rub whole peppers in olive oil. Place on a baking sheet and roast until skins are blackened in spots and puffed. Move to a bowl and cover with plastic wrap to steam the peels away from the flesh.
  3. In a large soup pot, melt butter and saute onions and garlic until soft.
  4. Remove cooled peppers from bowl and peel off skins. Discard stems, seeds and skin, reserving only roasted flesh. This is fun!
  5. Add red pepper chunks to onions and garlic. Add stock and crushed tomatoes, cover and simmer 20 minutes. Let cool for 30 minutes. Dance while you wait, have a kitchen party.
  6. Remove from heat to cool a bit and add lemon juice.
  7. Danger alert: Hot liquids in a blender can cause the top to pop and spray scalding liquid. So, in a blender or food processor, whirl 1/3 of the warm or cool (not hot) mixture at a time until smooth.
  8. Season with salt and pepper. Garnish with basil and croutons or crackers.


Think Canada Organic