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How to Make Rainbow Roasted Pepper Soup - A Step-by-Step Guide

There's something truly magical about a bowl of Rainbow Roasted Pepper Soup. The vibrant colors and rich flavors of this dish make it a feast for the senses. From the deep reds of the roasted peppers to the bright orange of the butternut squash, this soup is a visual masterpiece that is as delicious as it is beautiful. The combination of sweet and savory flavors in this soup is sure to delight your taste buds and leave you craving more.

This recipe for Rainbow Roasted Pepper Soup is p...

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Ingredients

  • 1 green bell pepper
  • 1 large red bell pepper
  • 1 large orange bell pepper
  • 1 yellow bell pepper
  • 8 cloves garlic
  • ½ lemon
  • 3 cups vegetable broth
  • ¼ teaspoon garlic salt
  • ground black pepper to taste
  • 1 teaspoon fennel seed
  • ¼ teaspoon dried thyme

Information

  • Servings: 2
  • Yield: 2 servings

  • Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
  • Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
  • Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
  • When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
  • Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
  • Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
  • In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

    • Nutrition

    157 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 929mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 8g
    • Total Sugars: 14g
    • Protein: 6g
    • Vitamin C: 499mg
    • Calcium: 115mg
    • Iron: 3mg
    • Potassium: 755mg

    Categories

    Vegan recipes
    Gluten free recipes
    Dairy free recipes
    Low carb recipes
    Healthy recipes