ROASTED BELL PEPPER SOUP

It’s super rare for California to drop below 60 degrees (at least where I live), so when it does get below 60, I jump on the opportunity to make all-the-soup. I really love soup, probably more than my family does, but they never complain; thank goodness!!  One of the things I enjoy about soup is that it gets my kids to eat a ton of veggies. In fact my Asparagus Soup is what got one of my kids to love asparagus.  So, if you are wanting your kids to eat more veggies, try making a soup outta it. Luckily my kids enjoy bell peppers, so I knew this roasted bell pepper soup was going to be a hit #whew!!

 While your peppers are roasting, reduce some balsamic. The reduced balsamic takes this soup TO THE MOON. It is so so good. It’s kind of funny how something as little as a drizzle of balsamic vinegar can totally make a dish come alive!!

If you can tolerate dairy, make yourself a grilled cheese sandwich to go with it.

ROASTED BELL PEPPER SOUP

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

  • 6-8 red bell peppers, sliced in half and de-seeded
  • 32 oz of vegetable broth (chicken broth works also)
  • 6 sun-dried tomatoes
  • 4-6 small yukon potatoes
  • 3 cloves of garlic, sliced in half
  • 1/2 yellow onion, diced
  • 2 stalks of celery, sliced
  • oil for peppers
  • drizzle of reduced balsamic
  • pinch of salt and pepper

Instructions

  1. Preheat oven to 450 degrees.
  2. Slice peppers in half and de-seed them. Slice potatoes either in half or in quarters depending on how big they are. Also slice your garlic.
  3. Put peppers skin side up, potatoes, and garlic on a baking sheet and drizzle oil all over it.
  4. Cook for 15 min, then flip the peppers and toss the potatoes. Remove the garlic and place into your soup pot. Roast for another 10 min, then remove.
  5. In your soup pot, cook up diced onion and celery with a little oil (along with the garlic) for 5 min.
  6. Add in your roasted peppers, potatoes, broth, and sun-dried tomatoes.
  7. Let come to a boil then reduce heat to med-low, cover and cook for 10 minutes.
  8. Once 10 minutes is up, take an immersion blender and blend everything together until smooth.
  9. Add in your salt and pepper to your liking.
  10. Ladle into a bowl and drizzle reduced balsamic vinegar all over the top

Notes

To reduce balsamic vinegar take 2 cups of vinegar and place into a small pot. Let come to a boil and then reduce heat to med-low. You want to have a light boil on it. Let cook for 10 min or until reduced by half and starts to thicken. Make sure, while it's cooking that your swirl the pot around a every once in awhile so that it doesn't burn.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://pretenditsadonut.com/2016/09/15/roasted-bell-pepper-soup/

This soup will freeze well and will keep in the fridge for about a week. This soup is delicious cold or hot and is pretty gosh darn perfect for fall!!

Tell me, are you a fan of soup any time of the year, or do you wait until it’s cold outside?

 

Whole30: yes

Paleo: no (because of potatoes)

6 comments

  1. Jess says:

    In your reducing balsamic vinegar instructions you say “To reduce balsamic vinegar take 2 cups of vinegar”. Do you mean balsamic vinegar or just regular white vinegar?

    • Pretend it's a Donut says:

      Either one of those would be fine, but would give different flavors. The sweet potato would make it a little more sweeter (obviously) and the parsnips would be more earthy tasting. I think both would be good, sweet potato would be easier/faster to cook up than a parsnip.

Leave a Reply