Zucchini and Roasted Bell Pepper Soup Recipe

Name: Zucchini and Roasted Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 medium onion, chopped; 3 medium zucchini, peeled and diced; 2 stalks celery, sliced; 2 medium cloves garlic, minced; 2 medium red bell peppers, halved lengthwise; ⅓ cup drained soft tofu; 1 tsp. salt; 1/4 tsp. freshly ground pepper; Chopped fresh basil and/or chives for garnish (optional)

Servings: persons

1 Tbs. olive oil
1 medium onion, chopped
3 medium zucchini, peeled and diced
2 stalks celery, sliced
2 medium cloves garlic, minced
2 medium red bell peppers, halved lengthwise
⅓ cup drained soft tofu
1 tsp. salt
1/4 tsp. freshly ground pepper
Chopped fresh basil and/or chives for garnish (optional)

1
In large saucepan, heat oil over medium heat.
2
Add onion and cook until golden, about 8 minutes.
3
Add zucchini, celery and garlic and cook, stirring occasionally, 5 minutes.
4
Add 4 cups water and bring to a boil over high heat.
5
Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.
6
Meanwhile, preheat broiler.
7
Place pepper halves, skin side up, on broiler rack and broil until skins are blackened, about 9 minutes.
8
(Alternatively, using tongs, roast peppers, skin side down, directly over gas flame.)
9
Wrap in paper bag and refrigerate until cool, about 15 minutes.
10
Peel peppers.
11
Transfer to blender or food processor, add tofu and puree until smooth.
12
Remove to bowl and set aside.
13
Transfer zucchini mixture (in batches if necessary) to blender or processor and puree until smooth.
14
Return mixture to saucepan, then stir in roasted pepper puree, salt and pepper.
15
Reheat over medium heat, thinning with more water as needed.
16
Serve hot, garnished with basil if desired.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 medium onion, chopped, 3 medium zucchini, peeled and diced, 2 stalks celery, sliced, and more.

Yes, Zucchini and Roasted Bell 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.

Zucchini and Roasted Bell Pepper Soup

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