There are over a dozen kinds of soup in my freezer, but this one is my favorite.

Like the best roasted pepper soups, it is mostly roasted peppers. From there, you only need a few other ingredients to whip up something that's as nourishing as it is comforting—a smoky-savory-sweet triple threat.

The yield is purposefully big—don't halve it—so you'll have leftovers to freeze for the cold weeks and months to come. You can thank yourself later.

Get the Recipe

Yours,

Emma Laperruque

Food Editor, Grabbing a Spoon

Your Ingredient List: Peppers, Onions, Nuts, Feta, Paprika

Easy Peasy


Swing by my kitchen and let's get cozy. Our soup starts with fresh bell peppers for the loudest flavor—and thanks to a proudly lazy technique, there's no fussy peeling involved.

Let's Cook

One for the Books

Signed Copy: Big Little Recipes Cookbook, by Emma Laperruque


The Big Little Recipes cookbook is a happy mix of community favorites (like bean chili) and new go-tos (like anchovy-buttered pasta). Right now we've got a batch of signed copies—perfect for that upcoming birthday, anniversary, or, my favorite, just-thinking-of-you.