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Roasted Red Pepper Soup

URL: https://www.loveandlemons.com/roasted-red-pepper-soup/

Ingredients

The soup

  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 small fennel bulb, coarsely chopped
  • 3 medium carrots, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 3 jarred roasted red bell peppers
  • ¼ cup cooked cannellini beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • ½ to 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes (optional)

For serving (optional)

  • 1 jarred roasted red pepper, diced
  • to taste finely chopped parsley
  • to taste pinches of red pepper flakes
  • to taste microgreens
  • 1 warm baguette

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat and cook the onion with salt and pepper until translucent.
  2. Add the garlic, fennel, carrots, and thyme, cooking until the carrots begin to soften.
  3. Stir in the balsamic vinegar, red peppers, beans, tomato paste, broth, and salt, then simmer until the carrots are tender.
  4. Blend the soup until smooth, adding the remaining olive oil and adjusting seasoning as needed.
  5. Serve with olive oil drizzled on top and any desired garnishes.

Nutrition Facts (estimated)

Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
500mg
Cholesterol
0mg

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