The weather is getting chillier outside and winter is getting closer.  The perfect time of the year for soup!  If you’re a soup lover like myself, this recipe is for you.  Feel free to get inventive with this recipe or follow it to a T.  I like to change up my herbs when I make things, mainly because it’s fun when food doesn’t always taste the same every single time.  Get your spatula ready and start cooking!


2 lbs (32 oz = 4 cups) Organic Sweet Peppers

1 Large Onion (white, yellow or Vidalia), chopped

3 Tbsp Sunflower Oil (or Olive Oil)

2 Cans (14.5oz) Organic Diced Tomatoes, with juice

2 Tbsp Organic Cane Sugar

1 Cup Organic Vegetable Broth

2 Bay Leaves

1/2 Tsp Garlic Powder

1 Tsp Ground Black Pepper

1 Tbsp minced Chives (or parsley)



  • Slice your sweet red peppers into strips, place them in a frying pan and blacken the skins once done let them cool a little bit.
  • Place them in a food processor (or blender) and puree until smooth.
  • In a large saucepan, add your oil and saute your chopped onion until clear and soft.
  • Add in your diced tomatoes, cane sugar, broth, bay leaves and seasonings, cook for 10-15 minutes on medium heat.
  • Add in the sweet red pepper puree and cook for another 15 minutes, remove from heat when done.
  • If you like a smooth soup, allow soup to cool and puree in food processor/blender.
  • Add your favorite garnish.
  • Enjoy!