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Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish

This Roasted Red Pepper Soup is loaded with flavor and taste! In less than 75 minutes, you’ll be enjoying a hearty and creamy soup recipe that everyone will love. The fresh ingredients and herbs pair perfectly with the red peppers, tomatoes, and vegetable broth!


Fire-Roasted Red Pepper Soup:

1/4 cup olive oil, divided

1/4 cup minced garlic

1/2 cup diced onion

4 pounds red bell peppers

1 cup tomatoes, diced

2 tablespoons tomato paste

2 ounces chicken base

2 cups water

10 leaves basil, chiffonade

1 tablespoon chopped fresh thyme leaves

Salt and freshly ground black pepper

Cajun seasoning, to taste, about 1 tablespoon

For the Cilantro Cream:

1/4 cup sour cream

1/4 cup heavy cream

1/4 cup fresh cilantro leaves

Salt and freshly ground white pepper

For the Lime Grilled Seafood:

1/4 cup fresh lime juice

1/4 cup olive oil

2 teaspoons minced garlic

1 tablespoon minced chives

1 tablespoon Cajun seasoning

8 (U 16/20-count) shrimp

8 (U 30-count) scallops

8 ounces crabmeat, leg or lump

8 mussels

For the Corn Hash:

1 ear corn on the cob

1 -ounce onion, diced

1 tablespoon olive oil

2 ounces zucchini, diced

1 -ounce red pepper, diced

Salt and freshly ground black pepper

1 teaspoon chiffonade fresh basil leaves

  1. For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.

  2. Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.

  3. Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.

  4. For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.

  5. For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.

  6. For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.

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