Roasted Red Pepper Soup
Roasted red pepper soup is super easy when you use water-packed roasted red peppers. Use fresh vegetables when you can, use what works for you.
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people
- 6 large red peppers lhalved, roasted, seeds removed
- 1 tablespoon vegan butter
- 1 cup onion diced
- 4-6 garlic minced
- 1/2 cup carrots chopped
- 1 teaspoon sweet paprika
- 1 tablespoons tomato paste
- 1 tablespoon GF flour
- 6 cups vegan chicken broth
- 1 bay leaf
- 1/2 teaspoon oregano
- Salt and freshly ground pepper
Roast Red Peppers
Preheat oven to 450 degrees.
Cut peppers in half lengthwise. Remove stem, membrane, and seeds. Wash and dry.
Place peppers face down onto parchment or foil-covered baking sheet. Roast for 20 to 25 minutes.
Remove peppers from the oven. Using a large bowl add roasted peppers cover and let steam for 10 minutes. Carefully peel the skin from the peppers. Set aside and start the soup.
Using a large dutch oven, medium heat, melt butter. Add in the onions cook until translucent 5 to 8 minutes. Stir in the garlic add in the wine (optional) and cook down by half.
Stir in paprika, tomato paste, carrots, potatoes, vegan broth, roasted peppers, and oregano. Bring to a boil, reduce heat and simmer until vegetables are fork-tender, approximately 20 to 35 minutes.
Puree the soup with an immersion blender. Or let it cool slightly then carefully add the soup to a blender using small batches.
Re-heat the pureed soup. Salt and pepper to taste.
Garnish with fresh oregano and serve.
If the peppers are not chard, place under the broiler for a few minutes until blackend.
Top with crushed tortilla chips and/or hot sauce if desired. Super easy and can cook all day while you are busy having your day not worrying about dinner.
Serving: 1g | Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 732mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3669IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg