Description

This vibrant Roasted Red Pepper Soup offers a comforting embrace that nourishes your body from the inside out. Packed with antioxidants and vitamins, it delivers an incredible density of nutrition while satisfying your cravings. The soup is creamy without dairy and focuses on clean, whole-food ingredients to support your immune system.

Ingredients

Scale

6 large Red Bell Peppers
2 tablespoons Extra Virgin Olive Oil
1 medium Yellow Onio
4 large Fresh Garlic Cloves
4 cups Low-Sodium Vegetable Broth
1 teaspoon Smoked Paprika
2 sprigs Fresh Thyme
Sea Salt and Black Pepper to taste

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Instructions

Preheat your oven to 400°F (200°C). Place the whole red peppers on a baking sheet lined with parchment paper. Bake for 30-40 minutes, turning occasionally, until the skins are charred and blistered
Remove the peppers from the oven and immediately place them in a glass bowl. Cover the bowl with a lid or silicone wrap for 10 minutes to steam and loosen the skins. Once cooled, peel off the skins, stems, and seeds
In a large pot over medium heat, add the olive oil and sauté the diced yellow onion until translucent, approximately 5-7 minutes. Add the minced garlic and cook for another 60 seconds until fragrant
Add the roasted pepper flesh, smoked paprika, and fresh thyme to the pot. Pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes
Use an immersion blender to process the soup until smooth. For a chunkier texture, blend only half of the mixture
Taste the soup and add sea salt and black pepper. If it's too acidic, add a teaspoon of maple syrup or honey
Ladle the soup into bowls and garnish with a sprig of fresh herbs or a drizzle of avocado oil

Notes

For a bit of heat, consider adding a pinch of red pepper flakes.

If you're short on time, jarred roasted red peppers can be a substitute.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 145 kcal
Sugar: 9g
Sodium: 360mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg