roasted red pepper soup main

With only a few ingredients this yummy soup is quick and easy, plus it’s a Vitamin C powerhouse.  Serve with a sandwich or whole grain crackers and a green salad to make it a meal.


2 Red Bell Peppers
1 Onion – small
5 Garlic Cloves Garlic
Tomatoes – 6 medium or 4 large
1/2 cup Basil Leaves – fresh and loosely packed
1T Extra Virgin Olive Oil + more for roasting peppers, onions & garlic
1/2t Himalayan or Celtic Sea Salt
Dash of Pepper – fresh ground

DIRECTIONS: wash bell peppers, slice into quarters, removing the stems, seeds, and membranes. Slice the onion, discard ends and skin. Peel the garlic cloves.

Coat the vegetables with a thin layer of olive oil using an oil spray pump bottle or a basting brush. Arrange vegetables on a broiler pan and place them under the broiler. Roast the vegetables until each side is nicely browned about 5-10 minutes.

You can also grill the vegetables on the BBQ until they are browned on all sides. You can use a grilling basket to hold the vegetables while they roast. On the grill you may opt to roast the peppers whole and discard the skin, seeds, and membranes once cooled.

In the meantime, wash the tomatoes and basil. Remove the stems from the tomatoes and cut into fourths. Remove fresh basil leaves from stems and measure about 1/2C loosely packed leaves or use approximately one bunch, if that’s how you purchased them.

Put all ingredients in a food process or blender and process until smooth. Ladle into individual serving bowls and garnish with fresh basil. You can also drizzle a little olive oil in a spiral on top of the soup then add a fresh basil sprig in the center of it.


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