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Roasted Pepper Soup


  • 2 large red peppers (or 1 jar of roasted red peppers)
  • 2 cups of cannellini beans, cooked (or 2 cans of cannellini beans, drained)
  • 1 red onion
  • 1 tablespoon of olive oil
  • 3-4 cups of water
  • 1 teaspoon white vinegar
  • salt & pepper
  • dry thyme
  • Traditional Balsamic of Modena to top soup (optional but highly recommended!)

Prep Time:

15 minutes

Cook Time:

45 minutes



Healthy and delicious soup!


  1. Heat oven to 375°F.
  2. Cut peppers into quarters, rinse off and remove seeds .
  3. Bake peppers on a baking pan for 15-20 minutes, until browned.
  4. Clean off the crispy, browned peel of the peppers.
  5. In a large pot, heat diced red onion in about one tablespoon of olive oil. Add in cooked, drained cannellini beans and stir over low flame for about 5 minutes.
  6. Add in the cleaned, roasted peppers + salt, pepper and thyme.
  7. Add 3-4 cups of water (enough to cover the other ingredients in the pot).
  8. Bring to a boil and leave to cook for 10 minutes.
  9. Using a food processor, puree all ingredients until smooth and uniform.
  10. Return the puree to the pot and heat on a low flame, adding a teaspoon of white vinegar.
  11. Cook about another 5 minutes to allow the flavors to blend.
  12. Serves 4 small portions or 2 large portions. Sprinkle just a few drops of traditional balsamic vinegar or balsamic condiment on top to garnish and exalt the flavor.
  13. Serve with toasted ciabatta or other crusty bread.