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roasted red pepper soup

keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

Eat clean by creating your own roasted red pepper soup from scratch instead of buying the processed kind from the store. By eating clean, I mean that if you want to eat fresh, organic ingredients to stay healthy and reduce the amount of toxins and fat in your body, then you must focus on meals that are made from those types of ingredients, without the added creams or dairy, etc. You will love this super clean and healthy soup..... but if you need something more to please the family, add some garlic or cheesy bread for dipping.

yield 4 -6 servings
prep time 15 Min
cook time 40 Min
method Convection Oven

Ingredients For roasted red pepper soup

  • 6 lg
    red bell peppers
  • 1 c
    onion, chopped
  • 2 lg
    carrots, chopped
  • 1 c
    sweet potato, peeled and chopped
  • 2 clove
    garlic, minced
  • 4 c
    vegetable broth
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1 Tbsp
    fresh basil, chopped
  • pinch
    cayenne pepper
  • 1 tsp
    red wine vinegar
  • 1/4 c
    coconut milk, unsweetened
  • olive oil

How To Make roasted red pepper soup

  • 1
    Heat oven to 425 degrees F.
  • 2
    Cut the red bell peppers in half, de-seed and de-stem them. Place peppers on a cookie sheet and spray or rub with olive oil.
  • 3
    Roast the peppers until the skins turn black (about 20 minutes). 

  • 4
    Remove from oven, and place in a bowl, then cover bowl with saran wrap. Let stand for about 10 minutes.
  • 5
    When ready (and cool enough to handle), uncover peppers and peel away the skin. Discard the skin, and place the peppers in a bowl and set aside.

  • 6
    In a large pot, add 1 tbsp olive oil and heat over medium heat. Add the onions, carrots and sweet potato – sauté for about 5 minutes. Add garlic and sauté a minute longer.
  • 7
    Add the broth and seasonings, bring to a boil, then reduce heat to simmer. Simmer for about 20 minutes, or until vegetables are tender. 

  • 8
    Remove from heat and add red wine vinegar, basil and roasted red peppers.
  • 9
    In batches, transfer to a food processor and blend. Transfer to serving bowl.
  • 10
    Add coconut milk and stir to combine. Add any salt to taste, if needed. Serve while warm (with cheesy, garlic bread....hehe)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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