This dish supports balanced everyday eating with simple ingredients.
It offers steady energy while remaining light but satisfying.
Roasted red peppers bring natural sweetness and deep flavor.
Onion and garlic add warmth without heaviness.
A simple soup that fits naturally into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Roasted Red Pepper Soup
Roasted red pepper soup with green onion. A simple plant-forward soup with rich flavor and smooth texture.
Ingredients
Equipment
soup pot with lid
Baking Sheet
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Place whole red peppers on a baking sheet.
- Roast for 20-25 minutes until skins are charred.
- Remove, cool, peel, and remove seeds.
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft.
- Add garlic and cook for 1 minute.
- Add roasted peppers and vegetable broth.
- Simmer for 10 minutes, then blend until smooth.
- Serve topped with sliced green onions.
Nutrition
Notes
• Roast peppers until well charred for best flavor
• Blend carefully while hot
• Add cream or plant milk for a richer texture if desired
• Blend carefully while hot
• Add cream or plant milk for a richer texture if desired