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Red Pepper Soup with Sun Dried Tomatoes & Swiss Cheese


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Rate this recipe 4.8/5 (5 Votes)


  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 3 large red bell peppers, chopped (plus more for garnish)
  • 4 cups (1 L) vegetable stock
  • 1/4 cup chopped sun-dried tomatoes (plus more for garnish)
  • l tsp dried basil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup light cream or whipping cream
  • 2 slices Swiss cheese, chopped (plus more for garnish)



Step 1

Heat the oil in a medium-sized pot. Saute the onion, garlic, and red bell pepper for 5-6 minutes, or until the peppers are tender.

Add all of the remaining ingredients, except the cream and Swiss cheese. Bring to a boil then reduce the heat. Simmer for 10-12 minutes.

Using a hand blender, puree the soup until nice and smooth. Gently stir in the cream and Swiss cheese.

Garnish soup in bowls with raw red peppers, sun dried tomatoes and cheese if desired.


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