Spicy Roasted Red Pepper Soup

Name: Spicy Roasted Red Pepper Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 medium Potatoes (skin peeled and diced); 1 Onion (chopped); 3 Bell Peppers (whole); 2 cloves garlic (minced); 8 cups Vegetable Broth; 1 tbsp Chili Peppers (minced, (optional)); Salt and Black Pepper to taste; 1-2 tbsp vegetable oil

Jan 5, 2018

Spicy Roasted Red Pepper Soup

This soup is easy to make, filled with simple and fresh ingredients, and packed with nutrients and flavour. The peppers make this soup a great source of vitamin C, the perfect immunity boost for cold and flu season.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Dishes, Soups

Servings servings

Ingredients

4 medium Potatoes skin peeled and diced
1 Onion chopped
3 Bell Peppers whole
2 cloves garlic minced
8 cups Vegetable Broth
1 tbsp Chili Peppers minced, (optional)
Salt and Black Pepper to taste
1-2 tbsp vegetable oil

Instructions

Preheat oven to 375F. Place whole red peppers on baking sheet and bake for 20 minutes or until the pepper skins begin to wrinkle.
Remove from oven and set aside to cool.
Heat vegetable oil in pot on medium-high heat and add minced garlic and onion. Sauté for 3-4 minutes or until the onions begin to soften. Add 8 cups of vegetable stock, diced potato, and chili peppers.
Bring to a boil then, lower to medium-low heat and simmer for 35-40 minutes.
Peel red pepper skin and remove seeds. After the soup has been simmering for 35-40 minutes, add red peppers and continue to simmer for 5-10 minutes.
Remove from heat and use a hand blender to puree until a smooth and creamy consistency is reached.
Taste and adjust seasoning as needed.