Healthy Roasted Red Pepper Soup

Roasted Red Pepper Soup and Grilled Cheese Panini

Can I please just prepare you for the fact that these pictures are not really up to par for sharing? But the recipe is. It's hard to take pretty pictures of soup. 

Fire Roasted Corn Recipe

This recipe idea came from a Whole Foods magazine when we were in Boston earlier this month, and I knew I needed to re-create it and put some fresh, new ingredients, and since it's officially sweater weather, soup and grilled cheese is a must!

Roasted Red Pepper Soup Tutorial

The original recipe was pretty healthy, but I did make a few changes, like making my own roasted red peppers and roasted corn, along with subbing in some things we already have at home and use regularly. The panini is just an added bonus; you're welcome, Whole Foods. 


If you don't have a panini maker, these sandwiches still turn out pretty well toasted in a skillet, you just won't get the grill lines. You can also just keep as grilled cheese without adding the chicken if you're wanting to make a vegetarian meal, and the soup is already vegan!

Roasted Red Pepper Soup Recipe

I made enough of this to have it a second time throughout the week, and after trying it, I'm really glad I did! The recipe creates 4 servings, but can easily be doubled and you can even freeze some for next week/month.

Healthy Roasted Red Pepper Soup

Next up in the fall soup line-up is butternut squash, so keep your eyes peeled and your big spoons ready, I'll be sure to share! Enjoy!

Sweater Weather Red Pepper Soup

Roasted Red Pepper Soup & Grilled Cheese

Roasted Red Pepper Soup & Grilled Cheese


  • 1 16 oz package frozen corn
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1/2 tsp coconut oil
  • 2 roasted red peppers or 1 jar roasted red peppers (drained)
  • 1 quart low sodium vegetable broth
  • 1 white onion, diced
  • 1 T EVOO
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp red wine vinegar
  • 1 tsp chopped garlic
  • 1 tsp oregano
  • 1/4 tsp crushed red pepper (more to taste)
  • 1/4 tsp each sea salt and black pepper
  • Sandwich
  • 4 slices sprouted grain bread (we prefer Dave's Killer Bread or Ezekiel Bread)
  • 1 chicken breast, cooked and sliced, and divided in half
  • 2 slices cheese of choice
  • coconut oil spray


  1. If you're making home-made roasted red peppers, you'll want to make them before getting started (see instructions below)
  2. In a skillet, heat coconut oil and combine frozen corn, chili powder, and black pepper. Mix and cook on medium heat for 10 minutes, until corn is soft and roasted. Set aside.
  3. In a large saucepan, heat EVOO and add onions. Cook until browned and softened.
  4. Add in garlic, red peppers (drained) , and vegetable stock. Mix well and cook for 10 minutes.
  5. Add oregano, crushed red pepper, and almond milk, and move to a food processor. Blend until smooth and return to saucepan. Add in corn and red wine vinegar, and simmer on low for 5 minutes.
  6. Sandwich
  7. While soup is simmering, spray a panini maker or skillet with coconut oil, and put chicken and cheese between 2 slices of bread. Cook evenly on both sides until cheese is melted and bread is toasted.
  8. Roasted Red Peppers
  9. Pre-heat broiler to 500 degrees. Place 2 red peppers directly on top rack of oven. Allow to roast until skin is blackened evenly, turning every few minutes. Remove from oven and place in a large bowl, covered with a clean dish towel for 10 minutes. After 10 minutes, run the pepper under water and remove the skin and seeds at the same time (it should peel right off). Slice and store in refrigerator until use.

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