Roasted Red and Yellow Pepper Soup Duo
Want to impress your guests with a delicious soup that's also vegan, paleo, and gluten-free? Try this stunning roasted red and yellow pepper soup duo!
Ingredients
- 3 large red bell peppers
- 3 large yellow bell peppers
- 2 tablespoons olive oil, (extra virgin)
- 1 cup onion, (chopped)
- 3 cloves garlic, (minced)
- 4 cups low-sodium vegetable broth, divided
- 2 tablespoons sherry wine vinegar
- Kosher salt
- Freshly ground black pepper
- Fresh chives
Instructions
- Preheat oven to 475 degrees Fahrenheit (250 degrees Celcius)
- Line a baking sheet with parchment paper, then add the peppers.3 large red bell peppers, 3 large yellow bell peppers
- Broil the peppers in the oven, about 6 inches from the heat.
- When the peppers are black on top, use long-handled tongs to turn them.
- Continue this process until the peppers are blackened on all sides.
- Put the red peppers in one bowl and the yellow peppers in a separate bowl, then cover both with kitchen towels or cloth napkins and allow them to sit for 10-15 minutes.
- Peel and discard the skins, then remove and discard the seeds and stems. Return the peppers back to their bowls when finished, still keeping the red and yellow peppers separated.
- Heat the olive oil in a skillet over medium-low heat. Once hot, add the onion and garlic, then sauté for 5 to 10 minutes or until the onion is tender. Remove from heat.2 tablespoons olive oil, 1 cup onion, 3 cloves garlic
- Combine the yellow peppers, half of the onion mixture, and 2 cups of vegetable stock in a blender. Process until the mixture is completely smooth, then pour into a 2-3 quart saucepan.4 cups low-sodium vegetable broth
- Wash out the blender, then add the red peppers, the remaining onion mixture, and the remaining 2 cups of vegetable stock. Process until the mixture is completely smooth, then pour into a separate 2-3 quart saucepan.
- Bring both pepper mixtures to a boil, then cover and reduce the heat to low. Simmer for 10 minutes, then remove from heat.
- Add the vinegar, salt, and pepper to taste to the red pepper mixture only.2 tablespoons sherry wine vinegar, Kosher salt, Freshly ground black pepper
- Stir both soups, then pour about ½ a cup of each into separate measuring cups.
- Simultaneously pour the two pepper soups into either side of a soup bowl.
- Repeat until all of the soup has been poured into serving bowls.
- Garnish with fresh chives and serve
Notes
This recipe is for 5 servings of soup. Each serving is 1 cup total, a ½ cup of each soup.
If you don't want to use your broiler, you can also roast the peppers over the burner of your gas stove. Hold with long-handled tongs and rotate until all sides are blackened.
Leftovers can be stored covered in an airtight container for up to 4 days.
Nutrition Info Per Serving
Nutrition Facts
Roasted Red and Yellow Pepper Soup Duo
Serving Size
1 bowl
Amount per Serving
Calories
138
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
0
mg
0
%
Sodium
256
mg
11
%
Potassium
0
mg
0
%
Carbohydrates
20
g
7
%
Fiber
3
g
12
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
17
g
* Percent Daily Values are based on a 2000 calorie diet.