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Veggie Packed Roasted Red Pepper Soup - Lunch Version

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Veggie Packed Roasted Red Pepper Soup - Lunch Version

Kelly
The Cook
6 Servings
11 Ingredients
6 Comments

Soup is a fantastic way to get a hefty dose of vegetables into a convenient cup. After buying the organic carton brand of red pepper soup, I decided it was time to tackle it my own way. It’s not only delicious but it’s also gluten and dairy free! And it’s husband and toddler approved!

6 Servings
11 Ingredients
6 Comments

Ingredients

  • 2 cups Vegetable Broth #1
  • 1 ¼ cups dice Onion, Yellow
  • 5 cups drain Roasted Red Peppers, Canned
  • 2 cups dice Celery
  • 3 teaspoons mince Garlic, Cloves
  • 2 cups dice Roma Tomato
  • ¼ cups Tomato Paste
  • 2 cups Vegetable Broth #2
  • 2 tablespoons Thyme, Dried
  • ¼ teaspoons Cumin
  • 1 teaspoon Salt

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
Calories
1107
Total Fat
1.6g
Total Carbohydrates
19g
Fiber
4.3g
Protein
6.4g
THM Meal Type
E

6 Comments

Join the discussion
  1. quick and easy roasted peppers, no gas needed…cut in half (top to bottom) put skin side up on cookie sheet (I cover with foil) press down to flatten somewhat with your hand (for more even cooking). Put under broiler for a few minutes. Remove, put in ziploc bag for a few minutes, peel skins and use! So easy and strangely impressive to people that don’t know the trick 🙂

  2. I have also put the peppers in a small paper bag and folded it tight to loosen the black skins from the roasted peppers.

  3. I just put my peppers in a pan on med-high and they still charred that way too. (Did that with the garlic too – paper came off easy… I was looking for a roasted garlic taste.) And I never used a bag when I peeled mine. The skins still came off fairly easily with just my fingers. Maybe I had easy peppers? 🙂

  4. I made this last night. There was WAY too much Thyme.
    I had to make another batch with no thyme and mix it with the original soup.I would only add 1-2 TEASPOONS of thyme, 2 TABLESPOONS is far too much.Otherwise, its a really nice soup 🙂

  5. I listened to Melissa and used 2 teaspoons of thyme instead if tablespoons. This is very yummy. I know it’s freezable but I don’t think it will last to be frozen. This is even good as a cold soup.

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