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Roasted Red Pepper Soup

This roasted red pepper soup recipe is so easy and so flexible. It comes out creamy but is gluten-free and dairy free, and can be made vegetarian as well. Instead of potatoes, use cassava! Instead of chicken broth, use vegetable broth. Don’t have celery or a carrot? No matter!

I’m on a new kick to discover how many different soups I can make featuring ingredients from the garden.  We’ve been growing these beautiful red peppers for years now. I used to just use them little by little in all of my dishes, but we are harvesting so many peppers day after day I needed to find a way to cook them in batches.

This soup is delicious and a great way to use our bountiful harvest. I hope you enjoy this simple recipe!

Recipe for Roasted Red Pepper Soup

Yield: 4 -6 servings

Equipment: Oven or toaster oven, blender or immersion blender

Ingredients

  • 1 tablespoons olive oil
  • 12-16 oz red pepper, stemmed and seeded
  • 1 stalk celery, roughly sliced
  • 1 small onion, roughly chopped
  • 1 carrot, roughly sliced
  • enough veggie or chicken broth to cover vegetables (~4 cups)
  • 2-3 medium potatoes, peeled and roughly chopped into chunks
  • 1 heaping tablespoon chopped garlic
  • 1 tablespoon butter
  • salt and pepper to taste

roasted red pepper soupSteps

  1. Coat the prepared peppers in 1 tablespoon of olive oil and roast them in the oven or toaster oven at 400 degrees Fahrenheit for about 30 minutes just until they start to blacken.
  2. If you are using regular sized red peppers – then you can peel the skin off. The peppers that grow well here are so small and have thin walls so it is useless to peel them, but of course even when blended with my immersion blender it is still a little stringy
  3. Heat 1 tablespoon butter in a medium to large pot and then sauté the roasted peppers, celery, onion, carrot, potatoes and garlic while stirring for about 5 minutes.
  4. Add broth just enough to cover vegetables and bring to a boil
  5. Then simmer until potatoes and carrots are cooked through
  6. Allow it to cool for at least 10-15 minutes
  7. Take out about 2 cups of the broth to start (and then add back in as you blend to reach your desired consistency)
  8. Then either use your immersion blender or transfer to your regular blender in batches and blend until smooth adding more broth as necessary.
  9. Reheat and season with salt and pepper to taste.

 

 

If you like this type of soup try my other recipes

 

Carrot ginger soup with coconut

 

Coconut red pepper and squash soup

 

Cauliflower Cheddar Soup (no milk or cream)

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