Wednesday, January 13, 2016

Easy Roasted Red Pepper Soup

I make a lot of soup.  Soup is my go-to on cold days, hot days, or days when I am trying to stay within my grocery budget.  I particularly love a good pureed soup.  The flavors meld together so well, and the texture is velvety smooth after blending.  Also, a pureed soup coats a piece of dipping bread so evenly.  It is just divine!

This roasted red pepper soup is one of the finest soups that I have created in a while.  There is a rich, warm, almost sweet flavor from the roasted peppers and carrots, that is nicely balanced by the drizzle of olive oil and sprinkle of salty parmesan.  It is delicious.  

My last post was all about how to easily make your own roasted red peppers, so if you are feeling ambitious, you can make your own roasted peppers to put in this soup.  If you are not up to that, just buy yourself a nice jar of roasted red peppers.  It might not be as satisfying as making your own, but they will work just fine.  

This recipe will help you stick to your New Year's healthy eating resolutions, while still delivering a delicious flavor.  


  • 1 large onion, diced
  • 1 Tbsp olive oil
  • 4 medium carrots, washed and chopped*
  • 4 cups water
  • 1 1/2 cups (or a 12 oz jar) roasted red pepper* (learn how to roast peppers here!)
  • 1/2 tsp dried basil
  • 1/4 tsp ground thyme
  • 1/16 pepper
  • 1 tsp salt
  • 1/2 cup cream* (substitute coconut milk if you are Whole 30 or paleo)
Optional garnishes:
  • 1/8 cup shredded Parmesan*
  • sprinkle of dried basil
  • drizzle of olive oil
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.

Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.


  1. Heat your olive oil in a large pot or dutch oven, and add the onion. Stir around for 2-3 minutes until the onions begin to soften.  
  2. Add the carrots and stir for another 3 or so minutes.  
  3. Add the water, the roasted red pepper and the spices.  
  4. Bring the water to a boil, then reduce the temperature and let it simmer uncovered for 20 minutes or until the carrots are soft and can easily be pierced with a fork.  
  5. Remove from the heat and add the cream. 
  6. Using an immersion blender, puree the soup until it is smooth. (you can also carefully pour it into a blender with a glass jar - just be careful so you don't get burnt!)
  7. Top with garnishes like parmesan, basil and olive oil and serve.

About the Author: 

Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.    

Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.

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  1. This soup looks delicious! Thank you very much! :)

  2. How many people can I feed with this one pot of soup? It looks so good and I want to cook this for the family.


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