You will never buy boxed roasted red pepper soup again. Promise. For two reasons:
- This is just as easy as opening a can
- It tastes SOOOO much better
When summer hits and red peppers are flooding the grocery stores at rock bottom prices, pick a few up and make this! Who cares if it’s hot outside. Soup is good at all times of the year. It doesn’t have any dairy in it, so it freezes well. I can’t think of a better time to stock the freezer than in the summer.
So, what happens when it’s winter time and red peppers are like $2.50/each? Well, use the jarred roasted bell peppers. I have made this with both fresh roasted bell peppers and jarred peppers, and it tastes amazing each time. There is a minor salt adjustment for the jarred, but that’s it and when using jarred peppers, it takes like 15 minutes to make this soup, no lie.
I had my monthly cooking class yesterday and this was definitely a favorite. I had two vegetarians in my group and I always show a lot of love to my vegetarian friends. I hold firmly to the belief that a plant based diet is the key to health and why not show how delicious vegetables are when mixed in the perfect combination.
This soup is vegan (which also means it’s vegetarian), gluten free, dairy free, nut free – but FULL of flavor.
- 3 Tablespoons extra virgin olive oil
- ½ cup diced carrots
- ½ cup diced sweet onion
- ¼ cup diced celery
- 2 whole roasted red bell peppers (jarred – drained- or roasted – instructions below)
- 1-14.5 oz can fire roasted diced tomatoes
- 1 cup vegetable broth
- ½ teaspoon salt (if needed)
- ¼ teaspoon red pepper flakes (optional)
- Black pepper and cilantro for garnish
- In a medium dutch oven or stock pot, add olive oil over medium heat
- Add chopped carrots, onions, and celery and sauté until translucent and soft
- Turn heat off and transfer veggies to a blender and add roasted peppers and tomatoes
- Blend until smooth or desired consistency
- Return blended soup to pot, add vegetable broth, and turn heat to medium low to reheat
- Taste to see if it needs salt, add ½ teaspoon salt if needed and red pepper flakes if desired
- Garnish with black pepper and cilantro