Roasted Bell Pepper Soup

AuthorSweet Pea LivingDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr

INGREDIENTS
 3 tbsp Extra Virgin Olive Oil (EVOO)
 4 red bell peppers, cleaned and halved
 2 green bell peppers, cleaned and halved
 6 cloves garlic, peeled
 2 russet potatoes, cleaned, diced, and rinsed
 ½ head cauliflower, cut into florets
 1 tsp paprika
 ½ red onion, diced
 1 tsp thyme
 1 tsp crushed red pepper flakes
 4 cups vegetable broth
 2 tbsp hot sauce

INSTRUCTIONS
1

Place the bell peppers on a baking sheet, skin-side up. Broil on low for 10 minutes, until the skins are blackened.

2

Place blackened peppers in a sealed container. Let rest for 15-20 minutes. Then, remove the burnt skin (pinch them off with your fingers). Dice the peppers and set aside.

3

Preheat oven to 400 degrees. Place potatoes, cauliflower, and garlic on a large baking pan. Sprinkle with paprika and mix with 2 tablespoons EVOO. Place in oven and stir every 15 minutes for half an hour.

4

Heat 1 tablespoon EVOO in a large stock pot over medium heat. Cook the onion until tender, about 5-7 minutes.

5

Add the thyme and red pepper flakes.

6

Add half of the roasted bell peppers and half of the cooked cauliflower/potato mixture to the pot.

7

Add the vegetable broth. Purée to your desired consistency using a hand blender (optional). Then, add the remaining vegetables and hot sauce.

8

Season with salt and pepper, to taste. Serve garnished with veggie cheese and warm bread. Enjoy!

Ingredients

INGREDIENTS
 3 tbsp Extra Virgin Olive Oil (EVOO)
 4 red bell peppers, cleaned and halved
 2 green bell peppers, cleaned and halved
 6 cloves garlic, peeled
 2 russet potatoes, cleaned, diced, and rinsed
 ½ head cauliflower, cut into florets
 1 tsp paprika
 ½ red onion, diced
 1 tsp thyme
 1 tsp crushed red pepper flakes
 4 cups vegetable broth
 2 tbsp hot sauce

Directions

INSTRUCTIONS
1

Place the bell peppers on a baking sheet, skin-side up. Broil on low for 10 minutes, until the skins are blackened.

2

Place blackened peppers in a sealed container. Let rest for 15-20 minutes. Then, remove the burnt skin (pinch them off with your fingers). Dice the peppers and set aside.

3

Preheat oven to 400 degrees. Place potatoes, cauliflower, and garlic on a large baking pan. Sprinkle with paprika and mix with 2 tablespoons EVOO. Place in oven and stir every 15 minutes for half an hour.

4

Heat 1 tablespoon EVOO in a large stock pot over medium heat. Cook the onion until tender, about 5-7 minutes.

5

Add the thyme and red pepper flakes.

6

Add half of the roasted bell peppers and half of the cooked cauliflower/potato mixture to the pot.

7

Add the vegetable broth. Purée to your desired consistency using a hand blender (optional). Then, add the remaining vegetables and hot sauce.

8

Season with salt and pepper, to taste. Serve garnished with veggie cheese and warm bread. Enjoy!

Roasted Bell Pepper Soup
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