By: Sarah Lohm, Dietetic Intern
If you ever find yourself staring at a fridge full of veggies with no plan, this recipe is for you! This Roasted Red Pepper Soup is an easy, feel-good way to turn odds and ends into something cozy and delicious. Perfect on its own or paired with a classic grilled cheese or toasted baguette, it’s a simple go-to for chilly days and easy lunches.
Roasted Red Pepper Soup
Ingredients
- 2 tbsp olive oil
- 3 red bell peppers
- 4 Roma tomatos
- 1 large carrot
- 1 medium sweet onion
- 1 garlic bulb
- 2 tbsp sun-dried tomatoes (jarred)
- 1 tsp fresh thyme leaves
- 1 tsp oregano
- 1/2 tsp paprika
- salt and pepper to taste
- 1/2 cup chicken broth (or water) (as needed)
Instructions
- Begin by pre-heating oven to 400°F
- Next, slice the bell peppers, tomatoes, carrot, and onion into halves or quarters
- Transfer the sliced vegetables and garlic cloves to a large baking sheet
- Drizzle the vegetables with olive oil and sprinkle with seasonings and herbs*Note: There's no need to mix; everything will come together once blended
- Bake at 400°F for about 30–35 minutes, until the vegetables are soft and tender
- Transfer the baked vegetables to a blender. Add the sun-dried tomatoes and blend until smooth, adding chicken broth as needed to reach your desired consistency. *Note: additional liquid may not be necessary
- Transfer the soup to a large pot and simmer over medium heat for 10–15 minutes
- Serve alongside grilled cheese or a toasted baguette, and enjoy!
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How These Ingredients Support You During the Winter!
While soup is often associated with comfort, it’s also one of the simplest ways to combine a variety of nutrient-rich ingredients into one dish. Here’s how our Roasted Red Pepper Soup helps to support you through colder months:
Chicken broth or Water: Adds warmth and hydration, often overlooked during the colder months, with broth providing additional minerals necessary for energy and day-to-day functions.
Olive Oil: Provides heart-healthy fats that help keep meals satisfying and support efficient nutrient absorption.
Red Bell Peppers & Tomatoes: Rich in antioxidants and vitamin C to help support immune health during cold and flu season.
Carrots and Sweet Onion: Add fiber and natural sweetness, supporting digestion, appetite signals, and overall comfort.
Garlic, Thyme, Oregano, and Paprika: Classic winter staples known for their immune-supporting and anti-inflammatory properties.
Sun-dried tomatoes: Add concentrated flavor along with antioxidants and potassium for energy support.
Let’s Make It!
Step One: Pre-heat your oven to 400 degrees F. Halve or quarter your vegetables, assemble on a baking dish, and drizzle with olive oil and spices. Bake for 30-35 minutes.
Step Two: Remove vegetables from the oven and add to a blender. Blend until smooth, adding chicken broth or water as needed to reach desired consistency.
Step Three: Simmer over medium heat for 10-15 minutes. Serve with a toasted baguette or grilled cheese, and enjoy!
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