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Roasted Red Pepper Sauce or Soup

Roasted Red Pepper Sauce is a very forgiving thing to make. If you want a stronger pepper flavor then add less tomatoes. The proportions do not have to be exact. I like a lot of onion and garlic. The tomatoes can be a sauce or crushed or whole. If you have a favorite variety of tomatoes use those.

Blend it all really well with a stick blender or food processor. The sauce should be very smooth. If you want a more chunky sauce I’d add some extra chopped roasted peppers at the end after the bulk of the sauce has been puréed

Another idea is to use this sauce as a soup! You can thin it out a bit with some broth if it’s too thick. I love it!!

Roasted Red Pepper Soup!


  • 2-4 Tbsp olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 5 12-oz jars DeLallo Grilled Piquillo Peppers in water, not drained or 2-4 cups roasted red peppers you make or any brand you purchase
  • 1/2 or 1 29-oz. can tomato puree or other canned tomato


  1. Sauté onion in olive oil over medium heat until translucent but not browned
  2. Add garlic and quickly saute, but do not brown.
  3. Add all the roasted and peeled red peppers or the peppers and liquid of the jars of the peppers and the can of tomato and combine.
  4. Puree with an immersion blender or a food processor.
  5. Return to stove top and simmer very low for 10 minutes. May burn easily.
  6. Voila! Serve over pasta or as a sauce with crusty bread sandwiches such as meatball sandwiches. Sprinkle with grated Parmesan cheese
  7. To use as a soup serve it hot and thin it out with a little broth if needed. Sprinkle with Parmesan and serve with crusty bread

NSF 11/09

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