This Roasted Red Pepper Soup is so much better than the store bought carton varieties. With only a handful of ingredients, it is as easy as roasting some veggies and using a blender.
I love the color of this soup. I used a couple huge red peppers and then some yellow and orange mini sweet peppers as well. If you use all red peppers the color will be darker.
My trick to increasing the nutrients in this soup is to use Vital Proteins Chicken Bone Broth Collagen. I’ve made bone broth from scratch in the past but it can be time-consuming. It is much, much easier to just add a couple scoops of Organic Chicken Bone Broth Powder right into my soup.
Adding collagen into this roasted red pepper soup can turn it from a side into a meal. The protein in the collagen will help you feel full until the next meal time rolls around.
I enjoy this roasted red pepper soup with a salad on the side.
How to roast red peppers
For a more intense flavor, you can roast the peppers longer and char the skin under the broiler. I just roasted these until they softened. Don’t worry about the skin either. You won’t even know it’s there after you puree this.
This is a great way to use up peppers if they are past their prime. No one will notice slightly wrinkly peppers in a pureed soup.
Once the peppers are done you just need to blend them with the other ingredients. Easy peasy. I just dissolve my Vital Proteins Chicken Bone Broth Collagen in the hot broth and proceed with the recipe.
The bone broth collagen has a very mild flavor. It works well to add to any soups, sauces, or savory beverages. I love having soup for lunch, especially in the fall and winter, and just adding in a single scoop really boosts the nutrition. You can even add it into store-bought or previously made homemade soup.
Ingredients for the Roasted Red Pepper Soup
2.5 lb sweet peppers
1 lb chopped cauliflower
2 cups chicken broth
2 cups heavy cream or half and half
1.5 tsp salt
1 tsp sugar-free sweetener such as my sweetener blend
I hope you enjoy this Roasted Red Pepper Soup!
- Put the sweet peppers on a large baking sheet. Roast at 400 degrees for 30 minutes or until softened and slightly browned.
- Meanwhile, add the cauliflower and broth to a large stock pot. Simmer over medium until the peppers are done. Stir in the bone broth collagen.
- Add the peppers, cauliflower, half the broth, and the remaining ingredients to a blender. Process until smooth. Add back to the pot and heat until hot.
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