Roasted Red Pepper & Carrot Soup

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Looking for easy and delicious comfort food without guilt? This soup is simple and healthy with a smooth texture and deep, rich flavor. Carrots and red peppers are rich in vitamins A and C for boosting immunity. Vitamin B6 improves mood and boosts energy. Fiber and potassium aid digestion and are important for blood pressure control.

Whether as a simple healthy lunch or comfort for the winter sniffles, tomato soup is the answer.
The ultimate comfort food… A hot bowl of creamy tomato soup served with a grilled cheese sandwich. This Roasted Tomato Basil Soup recipe is freezer-safe. I always make extra, then freeze it in a ziplock bag for another night. It will keep about 6 months frozen.
Freezing is easy to do. Add cooled soup to storage bag, lay flat, remove air bubbles and freeze.
To defrost, simply place the bag on a large plate in the refrigerator and allow it to defrost overnight.

This quick and easy Red Cabbage & Kale Coleslaw makes a great side dish! Made with a light dressing and roasted pumpkin seeds for extra crunch!

Roasted Red Pepper & Carrot Soup

This soup is simple and healthy with a smooth texture and deep, rich flavor. Carrots and red peppers are rich in vitamin A and C for boosting immunity. Vitamin B6 to improve mood and boost energy. Fiber and potassium aid digestion and important for blood pressure control.
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Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 3

Equipment

  • Blender or Food processor

Ingredients
  

  • 4 large carrots, peeled and chopped
  • 2 large red bell peppers, deseed, and cut into 4 pieces
  • 1 small yellow onion, cut into large pieces
  • 3 cloves garlic, sliced
  • 2 tablespoons butter
  • 2 bay leaves
  • 3 cups vegetable stock
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh basil, minced or 2 teaspoons dry
  • salt and pepper to taste
  • fresh chopped chives and seasoned croutons (opitional)

Instructions
 

  • Broil red pepper for 5- 6 minutes until skin is blistered. cook and rotate until all sides are blistered and blackened.
    Remove from oven. Let the peppers cool, so you can peel the blackened skin. Shake and let them rest for 5-10 minutes. This will make it easier to remove the skin. Remove stem and seeds.
    Meanwhile, in a large saucepan, cook the carrots and onion in butter over medium heat until the onion is tender and translucent. Stir in the stock, garlic, lemon juice, basil, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Cool for 10 minutes. Remove bay leaves and discard.
    In a blender or food processor, puree carrot mixture and roasted pepper in small batches. Return to the pan, heat through. Serve immediately and top with chives and croutons.