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Roasted red pepper puree with evoo and garlic croutons

Easy to make soup that also doubles as a sauce for grilled chicken or fish.


  • 2 tbl olive oil
  • 2 each yellow onion diced rough
  • 2 tbl finely chopped garlic
  • 1 cup white wine
  • 6 cups flavorful chicken stock
  • pinch How to do it
  • 1 ½ cup peeled and medium diced How to do it
  • 8 roasted red peppers, peeled and seeded
  • 1 tbl kosher salt
  • ½ tbl black pepper
  • 2-3 ounce lemon juice
  • 2 cups garlic croutons
  • ¼ cup Lodestar California extra virgin olive oil


  1. Prepare the peppers by charring the skin over an open flame, peel and discard, stem, seeds and skin.
  2. Use a medium size sauce pot, heat the olive oil along with the garlic and diced yellow onion, sauté until golden in color.
  3. Add the wine and reduce by half. Add the chicken stock, diced potato and oregano, simmer for about 20 minutes. Add the prepared peppers and simmer 5 more minutes.
  4. Now its time to finish the soup, the first step is to strain the chicken stock, reserve all the ingredients and transfer the solids to a blender. Slowly process the peppers, onions and garlic smooth, using the reserved chicken stock to adjust the consistency until it has a soup like texture. Sometimes it requires more stock, sometimes less. You may need to do this in batches.
  5. Transfer the soup back to the pot, reheat to a simmer and season with salt, pepper and lemon juice.
  6. Serve in pre-heated soup bowls, finish with a large handful of garlic croutons and a healthy drizzle of extra virgin olive oil.
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