Thursday, December 14, 2017

Easy Roasted Red Pepper Soup

how to make roasted red pepper soup - gluten free and whole 30 compliant

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. 

This soup is gluten free and has an option to make it paleo, vegan AND Whole 30 compliant - this makes the soup perfect for just about everyone. So bring it to your potluck or as a side dish for family dinner and everyone will be able to enjoy it!

Last week, I wrote 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.  

Roasted Red Pepper Soup recipe #creativegreenliving

How to Make Roasted Red Pepper Soup


Ingredients

  • 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 tsp salt
  • Pepper to taste
  • 1/2 cup cream* (substitute coconut milk if you are vegan Whole 30 or paleo)
Optional garnishes:
  • 1/8 cup shredded Parmesan* (not for vegans or vegetarians)
  • 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.

Roasted Red Pepper Soup Nutritional Facts

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


Directions

  • 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. 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. 
  • 4) Remove from the heat and add the cream.
  • 5) 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!)
  • 6) Top with garnishes like parmesan, basil and olive oil and serve.
Roasted Red Pepper Soup #creativegreenliving

Roasted Red Pepper Soup #creativegreenliving




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.

Do you like this post? Subscribe to our weekly newsletter!
When you subscribe you can download our FREE Recycled Crafts E-book!

10 comments:

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

    ReplyDelete
  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.

    ReplyDelete
  3. If I'm making my own roast red peppers, approximately how many peppers would I need for 1.5 cups in this recipe?

    ReplyDelete
    Replies
    1. You would need 2-3 peppers depending on the size of the pepper

      Delete
  4. Great recipe that my non-healthy eating husband liked too. I didn't have enough carrots, so I added a small peeled, chopped apple to give body and sweetness

    ReplyDelete
  5. I've made this a couple times and we love it. But I am unsure whether or not to drain the jarred roasted peppers? I have been adding it and then I reduce liquid if I need to. Thanks.

    ReplyDelete
    Replies
    1. That's a great question. I would say just add the peppers but if it's too thick, you could also add some of the liquid from the jar.

      Delete
  6. Anyone making this soup for a vegetarian should be aware that parmesan cheese is not suitable for vegetarians. The addition of cheese or cream is unsuitable for vegans.

    ReplyDelete
    Replies
    1. Thank you, I did mark coconut cream as the vegan, whole 30 and paleo substitute for cream and you make an excellent point about the cheese so I have added a note next to the cheese to clarify that.

      Delete

I love comments! I may not be able to respond to each one but I promise I read them all.

Please note that comments on posts more than 10 days old need to be approved. If you don't see your comment right away don't panic! It's just waiting to be approved.

Thanks for stopping by!

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. My posts may contain affiliate links to products on Amazon. Thank you for supporting Creative Green Living.
Carissa's Creativity Space (creativecarissa.com) became Creative Green Living in February 2013. As such the watermarks on older posts may reflect the previous site name.