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Carolyn Coffin Coaching

Improve your fitness. Preserve your health.

Roasted Red Pepper Soup

Course: Soups | Cuisine: Mediterranean | Dietary Restrictions: Dairy Free, Gluten Free, Grain Free, Nut Free

This soup is an excellent source of healthy micronutrients like vitamins A and C, folate and fiber. Plus it’s so darn delicious! You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavour that can’t be beat.

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Roasted Red Pepper Soup
Recipe type: Soup
Cuisine: Mediterranean
Prep time:  15 mins
Cook time:  60 mins
Total time:  1 hour 15 mins
Serves: 5-6 servings
 
Ingredients
  • 4 large red peppers, roasted and membranes removed (or jarred roasted peppers)
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 cups of chicken stock
  • Salt and pepper to taste
  • Optional garnish: Crumbled bacon
Instructions
  1. Preheat oven to 375°F.
  2. Place whole peppers on a parchment-lined baking sheet and roast uncovered for 20 minutes. Turn peppers and continue roasting for another 20 minutes or until the skin is blistered and loose.
  3. Remove peppers from baking sheet and place in a bowl. Cover with a lid or plastic wrap for about 10 minutes so the peppers sweat.
  4. Slice peppers in half. Remove seeds and peel skin (it should slip off). Cut peppers into large chunks and set aside.
  5. In a large saucepan, heat oil over medium heat. Add onions and garlic and sauté until very soft, about 8 minutes. Stir in roasted red peppers and continue cooking until peppers are very soft.
  6. Transfer mixture to a blender or food processor and purée, slowly adding chicken stock, until desired consistency is reached.
  7. Return soup to pot and simmer until warm. Add salt and pepper to taste.
  8. Serve with crumbled bacon as a garnish, if desired. This soup also freezes well.
3.5.3226

 

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