Orange Bell Pepper Soup with Roasted Broccoli
Looking for a healthy bowl of comfort? This smoky, creamy orange bell pepper soup with roasted broccoli and pureed beans is dairy-free, gluten-free, and vegan.
Ingredients
- 3 large orange bell peppers, (stems and seeds removed, cut into 4 or 5 pieces each)
- 2½ tablespoons extra-virgin olive oil, (divided)
- 1 medium onion, (cut in half, then sliced)
- 1½ teaspoons white balsamic, (can substitute white wine or champagne vinegar)
- 1 clove garlic, (minced)
- 4 cups low-sodium vegetable broth
- 14 ounces no-salt-added white beans, (rinsed and drained)
- 1 teaspoon kosher salt, (plus extra for roasting broccoli)
- ¼ teaspoon freshly ground black pepper, (plus extra for roasting broccoli)
- ¼ teaspoon cayenne pepper
- 1½ teaspoons fresh thyme leaves, (divided)
- 3 cups roughly chopped broccoli florets, (about 1 head)
Instructions
- Preheat the broiler.
- Arrange the bell pepper pieces in a single layer on a baking sheet, skin side up. Broil until the skins are black and well-charred, about 8 minutes.3 large orange bell peppers
- Transfer the broiled pepper pieces to a heat-resistant bowl, cover, and let stand until they are cool enough to handle. Remove and discard the skins.
- Heat 1½ tablespoons of olive oil in a large pot over medium heat. Once hot, add the onion and vinegar, cover, and cook, stirring occasionally, until the onion has softened, about 8 minutes.2½ tablespoons extra-virgin olive oil, 1 medium onion, 1½ teaspoons white balsamic
- Uncover and sauté until the onions have caramelized, another 8 minutes or so.
- Add the garlic and 1 tablespoon of the broth. Cook until fragrant, about 1 minute.1 clove garlic, 4 cups low-sodium vegetable broth
- Add the bell pepper pieces, remaining broth, beans, 1 teaspoon of salt, ¼ teaspoon of black pepper, cayenne pepper, and 1 teaspoon of thyme leaves. Bring everything to a boil, then reduce the heat to medium-low and cover. Simmer until the peppers are very tender, about 25 minutes, stirring occasionally.14 ounces no-salt-added white beans, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon cayenne pepper, 1½ teaspoons fresh thyme leaves
- While the soup is cooking, preheat the oven to 425°F. Combine the florets, remaining 1 tablespoon of olive oil, and some salt and pepper in a large bowl. Transfer to a baking sheet and roast, stirring once halfway, for about 15 minutes or until the broccoli is tender and browned.3 cups roughly chopped broccoli florets
- Purée the soup in batches in a blender, with a food processor, or using an immersion (stick) blender.
- Ladle into bowls and garnish with broccoli and remaining ½ teaspoon thyme leaves.
Notes
This recipe is for 6 servings of soup.
If you can't find orange bell peppers, use red or yellow ones.
Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Nutrition Info Per Serving
Nutrition Facts
Orange Bell Pepper Soup with Roasted Broccoli
Serving Size
1 cup
Amount per Serving
Calories
180
% Daily Value*
Fat
7
g
11
%
Saturated Fat
0.8
g
4
%
Trans Fat
0
g
Polyunsaturated Fat
0.9
g
Monounsaturated Fat
4.2
g
Cholesterol
0
mg
0
%
Sodium
298.3
mg
12
%
Potassium
270.3
mg
8
%
Carbohydrates
23.7
g
8
%
Fiber
7.9
g
32
%
Sugar
8.4
g
9
%
Protein
7.1
g
14
%
Net carbs
15.8
g
* Percent Daily Values are based on a 2000 calorie diet.