Colorful Roasted Bell Pepper Soup

Recipe Collection: Soup

Colorful Roasted Bell Pepper Soup is a bright, vibrant, and bursting with flavor vegan masterpiece that showcases the natural sweetness of roasted bell peppers, complemented by a hint of lemon and aromatic spices. This American cuisine dish is perfect for any season, offering a light yet satisfying meal. Ideal for cozy dinners or as a refreshing starter, this soup can be enjoyed on its own or paired with crusty bread.

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Overview

This vibrant and flavorful soup combines the sweetness of roasted bell peppers with a hint of lemon and aromatic spices. It's a light yet satisfying dish perfect for any season. Enjoy the colorful presentation and the delightful taste of this simple, homemade soup.

Diet Type

Vegan

Allergies

None

Cuisine

American

Serving Size: 2

Cooking Time: 75 minutes

Ingredients

• 1 Whole green bell pepper
• 1 Large red bell pepper
• 1 Large orange bell pepper
• 1 Yellow bell pepper
• 8 Whole garlic cloves, peeled
• 0.5 Whole lemon, juiced
• 3 Cups vegetable broth
• 0.25 Teaspoons (tsp) garlic salt
• 1 Pinch ground black pepper, to taste
• 1 Teaspoon (tsp) fennel seed
• 0.25 Teaspoons (tsp) dried thyme

Steps

1. Preheat oven to 375°F (190°C). Halve all peppers, remove seeds, and prepare garlic.
2. Place halved peppers, cut side up, in a shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
3. Meanwhile, pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to a boil, cover, and simmer.
4. When peppers are done, remove from oven and set aside to cool. When cool enough to touch, peel skin from peppers.
5. Strain fennel seeds from broth and return to a boil. Add thyme and simmer for 15 minutes, reducing the amount of broth.
6. Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. In a blender, place remaining peppers, garlic, and 0.5 cup of broth. Blend just long enough to shred the peppers, but not puree them. You want to see the different colors.
8. 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.

Enjoy your colorful roasted bell pepper soup!