Delicious Roasted Italian Pepper and Sundried Tomato Soup

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Prep Time5 min
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Cook Time40 min
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  • 2 Wholesum® Dolci Belles
  • 2 Tbsp olive oil
  • ¾ cup sundried tomatoes in olive oil
  • ¾ cup chopped spring onion
  • 1 tsp minced garlic
  • 1 cup vegetable stock
  • 1 tsp minced fresh dill
  • 1 tsp garlic powder
  • 2 tsp minced fresh basil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 3 tsp coconut sugar
  • Drizzle of heavy cream or coconut milk (optional)


      • Preheat oven to 400 degrees F.
      • Place peppers on a foil-lined baking sheet, drizzle with 1 Tbsp olive oil and season lightly with salt, pepper and 1 tsp coconut sugar.
      • Bake for 20 - 30 minutes until tender. Let peppers rest, then pull the skin and discard the stem and seeds.
      • In a sauté pan, heat 1 Tbsp olive oil over medium high heat.
      • Add chopped spring onion and garlic until tender and lightly browned.
      • Chop and incorporate roasted peppers and sundried tomatoes followed by vegetable stock. Cook for approximately 4 minutes on medium heat.
      • Transfer to a bowl and use hand blender or food processor to blend the roasted pepper mix.
      • Slowly incorporate remaining coconut sugar and seasoning to taste. Depending on desired thickness and creaminess, you can add more vegetable stock.
      • Serve warm and top with fresh herbs and drizzle of heavy cream or coconut milk if desired.
bowl of roasted Italian pepper soup with bread
bowl of roasted Italian pepper soup with bread
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