Joel makes this vegan Roasted Red Pepper and Tomato Soup for his special guest Elizabeth "Lady" Montano


4 – 5 large red bell peppers

1 large onion, chopped

3 – 4 garlic cloves

Salt and black pepper

Olive oil

1 tsp green seasoning or mixture of chopped fresh herbs

1 ½ cups Hunt’s Roasted Garlic and Onion Pasta Sauce

4 cups chicken or vegetable stock

2 tsp fresh chopped shadon beni

Extra chopped shadon beni or parsley for garnish


  1. Preheat oven to 400 degrees F.
  2. Cut the peppers in half or quarters depending on how large they are, removing the seeds. Place in a bowl. Add the chopped onions and whole garlic cloves. Season with a little salt and pepper and drizzle with olive oil. Place in the preheated oven and roast the vegetables for approximately 15 – 20 minutes. Remove.
  3. Place the roasted vegetables in a large saucepan along with green seasoning.
  4. Add the tomato sauce and chicken/vegetable stock and mix well. Season with a little salt and black pepper. Bring to a boil over medium high heat and let cook for approximately 15 minutes. Add the shadon beni and cook for just 1 – 2 minutes more.
  5. Puree the mixture in a blender until smooth. Place back in the same pot and reheat if necessary. Taste and adjust seasoning if necessary. Ladle into soup bowls and sprinkle with a little extra parsley. Serve hot.

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