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Roasted Red Pepper Soup
Melanie - Gather for Bread
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course
Soup
Servings
6
Ingredients
1x
2x
3x
4
large red bell peppers
2
teaspoons
olive oil
1
onion
chopped
1
large clove garlic
minced
1 1/2
teaspoons
smoked paprika
1
teaspoon
thyme
1
teaspoon
parsley
1
teaspoon
cumin
1
carrot peeled and chopped
1/4
teaspoon
salt
1/8
teaspoon
ground black pepper
1-
quart
low-sodium chicken broth
Instructions
Preheat oven to 475. Slice bell peppers in half. Discard stems and seeds. Place on a lined baking sheet. Roast for 30-45 minutes or until blackened.
Heat oil in medium saucepan over medium heat. Add onion and carrot and cook until carrots are softened about 5 minutes. Add garlic and cook 1 minute.
Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.
Using a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper. Serve hot
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