Roasted Red Pepper Soup w/ Cilantro Oil
  • 8 red/yellow/orange peppers, quartered and seeded
  • 6 tomatoes, quartered and seeded
  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 2 cups vegetable broth
  • 1 Tbs. honey
  • salt & pepper to taste
Cilantro Oil
  • 1 bunch fresh cilantro (about 1 cup leaves + additional for garnish)
  • ⅓ cup olive oil
  • juice of ½ lemon
  • pinch sugar
  • kosher salt to taste
  1. Turn oven on to broil and place top oven rack about 6 inches from the heat source. Line 3 baking sheets with parchment paper. Distribute the peppers on two of the sheets (skin side up), the tomatoes on the other (skin side up).
  2. Broil the peppers, one sheet at a time, until blackened and charred. Remove and place in tightly covered bowl for 15 minutes (this allows the peppers to continue steaming, and makes the skins easy to remove).
  3. Broil the tomatoes, until starting to wrinkle and blacken. Remove from oven to cool slightly, then remove skins. (I wear gloves to do this, especially if I've had a recent manicure!).
  4. Heat olive oil in large saucepan over medium high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add peppers, tomatoes, broth and honey and stir together. Using an immersion blender, puree the soup until it is smooth. (Alternatively, you can carefully transfer the soup to a blender. Cover the lid with a dish towel while blending, as hot liquids tend to find their way out of a blender!)
  5. Season to taste with salt and pepper.
  6. For cilantro oil, mix fresh chopped cilantro, olive oil, lemon and sugar in a mini-food processor or shake vigorously in a glass jar. Add salt to taste.
  7. Place soup in bowls, and drizzle about 1 Tbs. of Cilantro Oil over each serving. Garnish with cilantro leaf.
Recipe by Raisin & Fig at