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.
Roasted Red Pepper Soup
Recipe type: Soup
Serves: 5-6 servings
- 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
- Preheat oven to 375°F.
- 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.
- 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.
- Slice peppers in half. Remove seeds and peel skin (it should slip off). Cut peppers into large chunks and set aside.
- 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.
- Transfer mixture to a blender or food processor and purée, slowly adding chicken stock, until desired consistency is reached.
- Return soup to pot and simmer until warm. Add salt and pepper to taste.
- Serve with crumbled bacon as a garnish, if desired. This soup also freezes well.