Roasted Bell Pepper Soup: Savory, Spicy, and Simple
Life can be hard. Therefore, it is important to relish every dopamine-producing activity we can. For me, that’s cooking at home. I love a quick and easy yet brag-worthy meal focusing on fresh ingredients. One such creation emerged one evening while I was apathetic about my meal choices. I had an assortment of colorful bell peppers left over from Halloween-party-prep in the produce drawer. Neighbors to the peppers were two old and nearly pitiful tomatoes. If you’ve seen the meme of “your veggies withering into nothing while they watch you order takeout again,” you’ll understand my desire not to be that person – again.
Thus, the idea for this roasted bell pepper soup was born! Using my ultra “souper” powers, peppers, garlic, and tomatoes have dedicated their lives to fighting food waste and the sources of hunger! (Okay, if you didn’t get the Powerpuff Girls reference there, I apologize for the tangent).
Anyway, I am an avid believer in not wasting time on my recipe posts, so here you go! I’ll ramble on about the joys of soup season some other time.
Roasted Bell Pepper and Tomato Soup
Equipment
- 1 Baking sheet
- Parchment paper
- 1 Blender standing or immersion
- 1 Soup pot
- 1 Cutting board
- 1 Knife
Ingredients
- Bell peppers any colors, small or large. The more you use, the more soup they will yield.
- 3 Heads of garlic Adjust to your preference
- 6 Roma tomatoes Any other tomato variety is fine, too
- 1-2 Onion Yellow or red onions work best
- 16 ounces Broth of choice Vegetable, beef, chicken, etc.
- 1 tsp Olive oil
- 1 tsp Salt/Pepper
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Cayenne pepper If you want it spicy; otherwise omit this, and the red pepper fl
- 1 tsp Red pepper flakes
Instructions
Roasting the veggies
- Preheat your oven to 400℉.
- Prepare your baking sheet by lining it with parchment paper. Remember to cut it to shape, so you don't waste any. (Things are expensive these days!)
- Cut bell peppers in half, and remove the seeds, then place the halves face down on the baking sheet.
- Peel and cut the onions into halves or quarters and place them on the baking sheet.
- To prep the garlic, take the whole head (meaning the whole thing with its multiple cloves) and chop off the top and bottom. Peel off the loose, papery skin, but you can safely leave the rest on. Place garlic heads upright onto the baking sheet.
- Cut the tomatoes in half, and place them face down onto the baking sheet
- Drizzle olive oil over the garlic and tomatoes. It's not necessary to coat the peppers, as we want the skin to get slightly charred.
- Bake the veggies at 400℉ for about 35 minutes or until the peppers look nice and soft.
Blending everything together
- Once the veggies are done cooking, let them cool slightly.
- Remember, adding hot items to a blender can be dangerous, so do not overfill the blender and allow the steam to vent in between pulses.
- Once cooled, remove the (now softened) garlic cloves from the skin, and place them into the blender. They should pop out of the garlic skin easily by hand.
- Add the rest of the roasted veggies to the blender.
- Add a drizzle of olive oil, the broth, and spices to the blender. Pulse a few times to help it along before blending until smooth and creamy.
- Taste test between blending sessions, and adjust the spices to your preference. Also feel free to adjust the amount of broth if you want a thinner consistency.
- Once you are happy with the taste and consistency, pour the blended soup into your soup pot and heat on medium-medium high until it is steaming and hot.
Notes
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