Roasted Pepper Soup – a delicious recipe with red pepper, celery, baby carrots, onion, red pepper, bay leaves. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
1.)
2
Start by chopping the onion into two halves, leaving the roots intact.
3
2.)
4
Chop the red pepper into two halves, and remove all of the seeds.
5
3.)
6
Cut the leaves off of the celery and leave the carrots whole.
7
4.)
8
Baste the vegetables with the olive oil and season them with salt and pepper along with a crushed bay leaf.
9
5.)
10
Heat your grill up to 350 degrees Fahrenheit and grill the vegetables until they are soft and tender.
11
The red pepper needs to be grilled until its skin is starting to blacken.
12
6.)
13
Remove the skin from the red peppers and chop them up along with all the other vegetables.
14
7.)
15
Add the vegetables and the spices into the pot of broth and let simmer for 30 minutes.
16
8.)
17
Strain out all the vegetables form the broth.
18
9) Add the soup into a food processor along with the pepper and some of the onion.
19
10.)
20
Blend until smooth.
128
kcal
Calories
1
g
Fat
25
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 red pepper, 12 stalk celery, 5 baby carrots, 1 Spanish onion, and more.
Yes, Roasted Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
