Photo of Roasted red pepper soup by WW

Roasted red pepper soup

Points® value
Total Time
58 min
15 min
43 min
This recipe is brought to you by our friends at Robin Hood® Baking Family


Bell pepper

6 item(s), medium, large, red bell peppers

Crisco Canola Oil

2 tbsp(s)


1 medium, chopped


2 clove(s), large, chopped

Store-bought chicken stock

5 cup(s)

Fresh thyme

1 tbsp(s), chopped, or 1 tsp (5mL) dried

Carnation Evaporated milk

¾ cup(s)

Table salt

tsp(s), or to taste

Black pepper

tsp(s), or to taste

Sour cream

½ cup(s)


  1. Preheat broiler. Line a baking sheet with foil.
  2. Halve peppers lengthwise, discarding stems, seeds and ribs. Place skin sides up on prepared baking sheets. Broil until the skin on the peppers becomes blackened. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice.
  3. Heat oil on medium heat in a large saucepan or stock pot. Cook onions and garlic, stirring occasionally until tender, about 5 minutes. Stir in peppers, stock and thyme.
  4. Bring soup to a boil. Lower heat and simmer, uncovered, 25 minutes.
  5. Puree soup. Stir in evaporated milk. Heat, taste and adjust seasonings.
  6. Decorate each bowl of soup with sour cream.