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