This Roasted Red Pepper Soup is velvety smooth, a little spicy, and bursting with fresh ingredients that bring full flavor.
- 2 pounds red bell peppers, cut in half, seeds and veins removed
- 2 tablespoons avocado oil
- 1 yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh flat leaf parsley
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 teaspoon chili flakes
- 1/4 teaspoon freshly ground black pepper
- 32 ounces (4 cups) vegetable broth or stock
- Preheat your oven’s broiler.
- Place the pepper halves on a baking sheet lined with parchment paper or a silicone baking mat. Broil them for 10-15 minutes, until the skin is blackened.
- Transfer them to a container with a lid and allow them to cool. The steam will help make the skin super easy to remove.
- Once the peppers are cool enough to handle, simply pull the skins off.
- Meanwhile, heat the oil over medium heat in a large skillet. Sauté the onions, carrots, and celery until they are soft and starting to brown, about 10 minutes. Add the garlic and sauté another minute.
- Add the roasted peppers, sautéd vegetables, and the rest of the ingredients to a large blender. If you don’t have a large capacity blender, you’ll need to do this in batches.
- Blend the ingredients on high until you have a smooth, velvety soup. If you have a professional grade blender, you can continue to blend until the soup is hot and ready to serve. If you do not, transfer the soup to a stock pot and heat until hot throughout. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: recipes
- Method: oven
- Cuisine: American
- Serving Size: 1/4 of the recipe
- Calories: 171
- Sugar: 13.1 g.
- Fat: 7.9 g.
- Trans Fat: 0 grams
- Carbohydrates: 22.3 g.
- Fiber: 7 g.
- Protein: 3.4 g.
- Cholesterol: 0 mg.
Keywords: Roasted Red Pepper Soup