Roasted Red Pepper Soup

21 days of Soup | March 23, 2016 | By



Roasted Red Pepper Soup
Serves 4
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
  1. 2 Tablespoons olive oil
  2. 2 cloves garlic, minced
  3. 1 medium onion, chopped
  4. 2 celery stalks, chopped
  5. 2 carrots, chopped
  6. 1 cup of white navy beans
  7. 3 tablespoons fresh parsley, finely chopped
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon basil
  10. 1/2 teaspoon cumin
  11. 3 cups low sodium or homemade chicken broth
  12. 1/4 cup heavy cream
  13. Salt and pepper to taste
  1. Cut the peppers in half and broil them on the top rack for 10 mins. Flip and repeat then set aside to cool.
  2. Meanwhile warm up olive oil in a large pot. Add garlic, onions, celery and carrots over med-low heat until all vegetables are soft.
  3. Add beans, parsley and spices. Remove from heat.
  4. When peppers are cool enough to handle, remove stems, seeds and charred skins. But save a few slices of pepper with skin on for garnish.
  5. With an immersion or upright blender puree the vegetables together adding broth for desired consistency. (I prefer thin and smooth.)
  6. Add heavy cream and garnish.
  1. Besides the obvious health benefits, the beans add a creamy taste and texture so you can keep the heavy cream to a minimum. This soup freezes great!
Grace, Truth & Lemons