Roasted Red Pepper Soup with Tomato & Carrot (V+GF)

Roasted Red Pepper Soup – a delicious and creamy soup, that’s a blend of roasted red peppers (baked or air-fryer) along with onions, tomato, carrot, bay leaf, and cloves. This nutritious soup is vegan, glutenfree and perfect for detox/cold winter days or a healthy pick me up a quick meal. Best Roasted Red Pepper Soup with tomato and carrots.

This Roasted Red Pepper Soup with Tomato and Carrot is a powerhouse of nutrients along with antioxidants.

It’s slightly tangy-sweet and has a delicious smokey flavor (as we char the veggies slightly).

Perfectly creamy to be served for brunches along with cucumber sandwiches (like I’m doing here) or serve as an appetizer or a healthy meal.

 This soup is super easy to make as we roast the veggies and then churn everything in a blender. Then simply sieve, pour and serve.

Also, you can make it with Red Bell Peppers or Mixed Peppers.

Infact, I have used 3 different cooking method to make this recipe:

Oven-Baked Red Pepper + Veggies Roast

Air Fryer Red Pepper + Veggies Roast

Skillet Sauteed Red Pepper + Veggies Roast

Roasted Red Pepper Tomato Carrot Soup

Another great thing about this soup is that it can be served both Hot or Cold !!!

That is one of my favorite things about Roasted Red Pepper Soup as you can have it all year round.

I would suggest making a big batch and storing in the fridge (to consume in 1-2 days) or freezer (upto a week).

It’s also known as Slimming or Detox soup.

Serves: 6 People

Serving Suggestion: 

Serve Chilled or Hot with bread

Tools Needed: 

Medium Baking Tray – Lined with foil
Blender
Sieve
Soup Bowl

Quick Roasted Red Pepper Tomato Soup

Ingredients for Roasted Red Pepper Soup

3 Medium Red Bell Pepper (Capsicum)
2 Medium Tomato – Optional
1 Small Carrot – optional

1 Large White Onion – Thickly Chopped 
2 Garlic Cloves 

½ Sprig Dry Thyme – You can use fresh thyme or rosemary or completely skip this step
1 Can Vegetable Broth (14oz) – You can use any broth or plain water
3 Tbsp Olive Oil – You may use any flavorless oil of choice
1 Tbsp Vegan Butter – Any butter is fine
1 Tsp White Vinegar – Optional (This is to give it a tangy taste)
2 Bay Leaf
½ Tsp Black Pepper Powder
Salt – As per taste
1.5 Tsp Italian Seasoning

1 Tsp Red Chili Flakes

How to Make Roasted Red Pepper Soup 

Roasted Red Pepper Soup Process

How to Make Roasted Red Pepper Soup

 

Roast Red Pepper Soup with Tomato and Carrot

  • Cut and deseed the peppers.
  • Chop onion, tomato, and carrot (if using).
  • In a large bowl, add all chopped veggies, bay leaf, garlic, thyme, salt, oil, and seasoning.
  • Mix everything nicely quote veggies with seasoning.

Pick Your Cooking Method :

  • Skillet: add the veggie mix in a hot skillet and let cook/char for 15-20 minutes (saute in between)
  • OvenNote: Preheat oven at 400 degrees, roast for 30 minutes in the oven and put on broil for 3min (for a charring smokey flavor).
  • Air Fryerroast for 15 minutes in an air fryer

Make the Roasted Red Pepper Soup:

  • Once the veggies are roasted, turn off the oven/air-fryer/skillet
  • Let the veggies cool completely.
  • Then transfer the roasted veggies to a blender jar, add broth/water and vinegar.
  • Blend this mixture to a smooth consistency and sieve for any extra pulp/fiber.
  • Heat butter in a pan,  pour the blended soup and give it one boil and turn off the heat.
  • Transfer the soup to a serving bowl and add the choice of topping.
  • Serve this soup hot or cold.

Detox Slimming Red Pepper Tomato Soup

Also, pair this deliciousness with Malbec Wine.

———————

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest / Instagram 

Best Roasted Red Pepper Soup with tomato and carrots.

 

:: You May Also Like ::

Healing Tomato Carrot Turmeric Soup (Vegan & Glutenfree) #immunity

Skinny Butternut Squash and Red Pepper Bisque (Vegan &  Glutenfree)

 

Yield: 6 Cups

Roasted Red Pepper Soup with Tomato and Carrot

Easy Roasted Red Pepper Soup

Roasted Red Bell Pepper Soup is a delicious and easy blend of roasted red peppers (baked, skillet or air-fryer) along with onions, hint of tomato, carrot, bay leaf, and cloves. This nutritious soup is vegan, glutenfree and perfect for detox/cold winter days or a healthy pick me up a quick meal.

Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

Ingredients

  • 3 Medium Red Bell Pepper (Capsicum)
  • 2 Medium Tomato – Optional
  • 1 Small Carrot - optional
  • 1 Large White Onion – Thickly Chopped 
  • 2 Garlic Cloves – Chopped
  • ½ Sprig Dry Thyme – You can use fresh thyme or rosemary or completely skip this step
  • 1 Can Vegetable Broth (14oz) – You can use any broth or plain water
  • 5 Tbsp Olive Oil – You may use any flavorless oil of choice
  • 1 Tbsp Vegan Butter – Any butter is fine
  • 1 Tsp White Vinegar – Optional (This is to give it a tangy taste)
  • 2 Bay Leaf
  • ½ Tsp Black Pepper Powder
  • Salt – As per taste
  • 1.5 Tsp Italian Seasoning
  • 1 Tsp Red Chili Flakes

Instructions

Roast Red Pepper Soup with Tomato and Carrot

  1. Cut and deseed the peppers.
  2. Chop onion, tomato, and carrot (if using).
  3. In a large bowl, add all chopped veggies, bay leaf, garlic, thyme, salt, oil, and seasoning.
  4. Mix everything nicely quote veggies with seasoning.

Pick Your Cooking Method :

  1. Skillet: add the veggie mix in a hot skillet and let cook/char for 15-20 minutes (saute in between)
  2. Oven: Note: Preheat oven at 400 degrees, roast for 30 minutes in the oven and put on broil for 3min (for a charring smokey flavor).
  3. Air Fryer: roast for 15 minutes in an air fryer

Make the Roasted Red Pepper Soup:

  1. Once the veggies are roasted, turn off the oven/air-fryer/skillet
  2. Let the veggies cool completely.
  3. Then transfer the roasted veggies to a blender jar, add broth/water and vinegar.
  4. Blend this mixture to a smooth consistency and sieve for any extra pulp/fiber.
  5. Heat butter in a pan,  pour the blended soup and give it one boil and turn off the heat.
  6. Transfer the soup to a serving bowl and add the choice of topping.
  7. Serve this soup hot or cold.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 228Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 274mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 4g

No Replies to "Roasted Red Pepper Soup with Tomato & Carrot (V+GF)"

    Leave a reply

    Your email address will not be published.