Roasted Red Pepper Soup


Do you ever buy too many peppers and have no clue what to do with them? This happens to me ALL THE TIME. Or do you ever want an hour away from the kids and need an excuse to plug your earphones in and listen to music? This happens to me ALL THE TIME. Well, it looks like you need this soup in your life.

Lately I have been buying big bags of organic red peppers from Costco and not using them up in time. AND lately I just need to hang out by myself in the kitchen and putz around. This brings me to this soup.

Roasted red pepper soup is delicious but takes a little extra time to make. Therefore I save this lil recipe for weekends when the hubby is home and is entertaining the kiddo. Thank goodness he loves this soup, it gives me an excuse to chill in the kitchen, cook and listen to music without interruptions.

Lets get to the cooking part, I love to roast red peppers with onions and garlic to give the soup that extra delicious flavor. This actually saves me little bit of time as I don’t have to saute onions later in the game. So the peppers, onions and garlic go straight into the oven for a nice tan. When the peppers are done the messy part comes into play, the peeling of the skin.. Not fun, but a necessary step.

Once all the dirty work is done, off we go to the soup pot. Now I know I said this soup is easy to make, it does however take a little more prep and cooking time, we are making a roasted red pepper soup after all. Trust me all the work is worth it.

All the delicious flavors are hard to beat. The rich earthy taste of cumin and paprika, the smell of roasted veggies… we’re just trying to make a soup taste amazing, no big deal.

Once you’re done with the hard part of cooking and pealing and blending, its time to dress up your soup. Secret weapon here is homemade or store bought croutons paired with creamy goat feta, or regular feta if you prefer. Once your topping are on, dig in!

I really hope you enjoy this somewhat “quick” and easy soup. It reminds me of the good old days when I had more than 30 minutes in the kitchen. Nowadays with the kiddo and one on the way this is something I like to make while the hubby is home. He hangs out with the kid and I get to hangout in my kitchen without being interrupted every 5 minutes. So take some time off mamas, tell the hubby you’re making a delicious gourmet soup and just take off. Don’t forget your earphones and a good tune to help out with the cooking process… ahhhh yeah, now that sounds nice.

Print Recipe
Roasted Red Pepper Soup
Prep Time 40 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 7 red peppers cut in half
  • 1 large yellow onion sliced
  • 6 garlic cloves
  • 2 medium carrots
  • 2 celery stalk
  • 1 tbsp Coconut oil for roasting
  • 2 tbsp tomato paste
  • 4 cups chicken broth or vegetable broth
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp himalayan salt
  • 2 bay leaves
Prep Time 40 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 7 red peppers cut in half
  • 1 large yellow onion sliced
  • 6 garlic cloves
  • 2 medium carrots
  • 2 celery stalk
  • 1 tbsp Coconut oil for roasting
  • 2 tbsp tomato paste
  • 4 cups chicken broth or vegetable broth
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp himalayan salt
  • 2 bay leaves
Instructions
  1. To roast peppers, onions and garlic: Preheat oven to 450F. Cut peppers in half, remove the seeds and membranes. Slice onion into discs, add garlic cloves and brush everything with coconut oil. Bake in the oven for about 25 minutes or until peppers are wrinkly.
  2. Remove peppers from the oven and cover pan with foil for about 10 minutes. Once peppers cool remove the charred skin and discard.
  3. Place roasted veggies in a soup pot along with carrots, celery, broth, tomato paste and all the spices. Simmer on medium low heat for about 20 minutes.
  4. Once the veggies are cooked through remove the bay leaf. Using an immersion blender blend the soup until creamy. At this point you would add cream for a creamy soup or leave as is like I always do. I finish the soup with some goat feta and gluten free croutons.

2 thoughts on “Roasted Red Pepper Soup

    1. You could leave them on, but i find that the skin gives the soup a little more of a bitter taste so i like to remove it. I will admit I have been lazy in the past and left it on…. still delicious.

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