Roasted Pepper & Tomato Soup


  • 3 red bell peppers
  • 1 teaspoon olive oil
  • 1 white onion, chopped
  • 8 large tomatoes – peeled, seeded and chopped
  • 4 cups chicken broth
  • 1 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon butter
  • 2-3 tablespoons of grewV Divine Salt & Pepper Blend
  • Sour cream or Greek yogurt (optional)
  • 1 cup grewV Croutons (optional)



To roast peppers: cut into quarters, remove seed and veins. Rub oil on peppers and place under the broiler or air fryer, until blackened, turn to get all sides. Chop peppers. Set aside one chopped pepper. Heat olive oil over moderate heat. Add onion and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved pepper), grewV Divine Salt & Pepper Blend. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken broth. Bring to boil, lower heat and simmer, partially covered, for 25 minutes or until vegetables are tender.

Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth.

Add puree back into broth.

Melt 1/8 teaspoon of butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boil. Lower heat and simmer for 10 minutes.

Ladle into bowls and add (optional) 1 tablespoon of sour cream or Greek yogurt to each bowl.