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Home » Soup, Stews » Roasted Red Pepper Soup Recipe

Roasted Red Pepper Soup Recipe

February 16, 2016 by Angela Roberts 11 Comments

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Roasted Red Pepper Soup

Roasted Red Pepper Soup Recipe from Spinach TIger

This roasted red pepper soup recipe almost didn’t happen.

But sometimes, the heavens line up,  and what was going to be a lunch of leftovers suddenly becomes a worthy recipe.

After making sausage and peppers for a party, most of the peppers and onions were left over, and just as I was ready to pitch them, my Vitamix took hold, and a roasted red pepper soup recipe was born.

It’s been soup time around here, and so don’t miss the ones featured below, and wait till you see the cauliflower kale sausage soup that’s coming. I can’t get enough soup of all kinds, but the pureed ones are just so satisfying and usually super health and body loving.

The Health of It – Red Bell Peppers and Onions are High on the Must Eat List

This roasted red pepper soup recipe will fill you up and give you a big punch of healthy.

Red peppers deliver a large amount of Vitamin C, contain antioxidants, are high in Vitamin A, Vitamin B 6 and magnesium. Red bell peppers contain lycopene a cancer fighter, especially for the lungs and prostrate.

There is more good news. Red Bell Pepper is not a a hot pepper, but still stimulates the metabolism, creating a thermogenic effect, without the burn, stimulating weight loss.

Onions are a main staple of Italian food (actually more so than garlic), but I’ve always taken them for granted, never thinking about their nutrition value, only thinking about flavor. Onions are an excellent source of vitamin C, sulphuric compounds, phytochemicals and a flavonoid called quercetin. Onions contai  chromium, which assists in regulating blood sugar and onions help reduce inflammation. Maybe this is why Marcella Hazan put onions as a main ingredient in her famous tomato sauce. 

The Good Taste of Roasted Red Pepper Soup Recipe

This roasted red pepper soup has consistency of a creamy soup and yet there is no cream or cream substitute of any kind. I used just two ingredients, roasted red peppers and onions. You certainly could whisk in some cream or sour cream, but I didn’t find that necessary. I always find it remarkable how creamy roasted vegetables get all on their own when you have a super blender.

The Secret Ingredient

The secret ingredient is fennel (from the sausage flavor). But you can just as easily roast the peppers and onions with olive oil and some fennel seed, and if you dare, just roast a bulb of fennel along with the peppers.

Roasted Red Pepper Soup from Spinach Tiger

This roasted red pepper soup recipe is minimalist, just peppers, onions and a little bit of olive oil, making this a perfectly healthy, warming wintery soup. It all simply goes into the Vitamix (or similar type super blender) and in a few minutes, you have soup. I had used a variety of bell peppers including an orange, a yellow and two red. Never ever use green; they are too harsh for this recipe.  Do feel free to add in some heat. I used red chile flakes, but sriracha would work too.

Roasted Red Pepper Soup from Spinach Tiger

So tell me, do you make soups in your Vitamix or super blender? Share with me in the comments. I’m always interested in hearing from you.

Connect with me on instagram where I often sneak preview pictures of my next recipe.

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4.50 from 2 votes

Roasted Red Pepper Soup Recipe

Dairy Free, Vegan, Paleo Friendly Wintery warm roasted red pepper soup.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 2
Author: Angela Roberts

Ingredients

  • 3 large red bell peppers
  • 1 large sweet onion
  • 1 fennel bulb optional or
  • 1/4 teaspoon fennel seeds
  • 1 teaspoon olive oil
  • sea salt
  • freshly ground black pepper
  • red chile flakes

Instructions

  • Preheat oven to 400 degrees F.
  • Slice peppers into strips, remove all seeds
  • Slice onions.
  • Slice fennel bulb (if using).
  • Layer peppers and onions on a baking sheet with just enough olive oil to glisten.
  • Roast until peppers are soft about 30-40 minutes. Turn halfway through.
  • Blend in Vitamix adding salt and pepper to taste.
  • Garnish with red chile flakes.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Filed Under: Diabetic Recipes, Healthy Recipes, Paleo Primal, Soup, Stews, Vegetarian Recipes Tagged With: fennel seed, olive oil, onions, red bell pepper, red pepper flakes

« Caramel Frosting Recipe that You Can Pipe
The Fire Fly Restaurant, Green Hills Neighborhood, Nashville »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Abigail Murdock says

    August 11, 2016 at 3:09 am

    This food is incredible . How yummy and heathy it is! Maybe I will try it tonight! thanks and wait for the next posting!

    Reply
  2. Mary M. Martinez says

    April 6, 2016 at 9:58 am

    Wow, this looks goood.

    Reply
  3. Terri Steffes says

    February 18, 2016 at 8:38 am

    I love the simplicity of the recipe. We love fennel and I can just taste the combination right now.

    Reply
  4. [email protected] says

    February 17, 2016 at 4:42 pm

    This soup looks lovely! I will definitely give this one a try over the weekend.

    Reply
  5. Scarlet says

    February 17, 2016 at 11:28 am

    Healthy and yummy- my favorite combo.

    Reply
  6. Marisa Franca @ All Our Way says

    February 16, 2016 at 2:14 pm

    5 stars
    We just finished the soup that we had in the fridge — this will be our next soup. It looks delicious and you’re right red peppers are so good for us. And I am totally in love with fennel. If I could have I would have named one of my children fennel — I’m sure I would have never been forgiven. Can’t wait to make it.

    Reply

Trackbacks

  1. Seven Easy Weight Loss Paleo Soups - Spinach Tiger says:
    March 13, 2017 at 8:26 pm

    […] Roasted Red Pepper Soup (This is for the purist. The ingredients simple. Roasted red peppers, onions and fennel. This is the soup to eat before dinner to stave off over eating. Add in some Italian sausage and make this a complete paleo soup to lose weight. […]

    Reply
  2. Homemade Vegetable Beef Soup - Grain Free, Paleo Friendly - Spinach Tiger says:
    January 7, 2017 at 2:24 pm

    […] Roasted Red Pepper Soup, Vegan […]

    Reply
  3. The Easy Healthy Recipes of 2016 and My Most Popular - Spinach Tiger says:
    January 6, 2017 at 10:32 am

    […] Roasted Red Pepper Soup […]

    Reply
  4. Tomato Bisque Soup Recipe with Fresh Tomatoes - Spinach Tiger says:
    March 13, 2016 at 10:39 am

    […] Roasted Red Pepper Soup […]

    Reply
  5. The Honeysuckle Local & Social in Franklin, Tennessee says:
    February 25, 2016 at 9:24 pm

    […] One of the signature steaks is their dry-aged cowboy ribeye, which I almost ordered, but realized it would be too much with all the sides and starters. Instead I had filet mignon oscar. There are several choices for topping your filet, and  I loved the retro vibe of this dish. Of course, I did. I drink manhattans. Dry Aged Beef is one of calling cards of the Honeysuckle Social & Local The filet was cooked perfectly to order, tender, and the crab was sumptuous and sauce was heavenly. There is a nice picture of it on the Honeysuckle landing page.  […]

    Reply

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