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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
7 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!

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6 Servings
11 Ingredients
7 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

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat vegetable broth #1 in a large stock pot over medium heat.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat vegetable broth #1 in a large stock pot over medium heat.
  2. Add onion, peppers, and celery, cook for 3 minutes.
  3. Add garlic and cook for another 3 minutes.
  4. Add tomatoes, tomato paste, and remaining broth, cover and bring to a boil.
  5. Reduce heat to simmer and cook for 25 minutes.
  6. Puree with an immersion blender or process in blender or food processor in small batches.
  7. Return to pan, add seasonings and heat through.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
120
Total Fat
0g
Saturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
Sodium
1250mg
Total Carbohydrates
24g
Fiber
10g
Sugar
4g
Protein
2g
WW Freestyle
0

Categories

shellfish-free, fish-free, gluten-free, dairy-free, gluten-free-dairy-free, whole30, traditional, nut-free, spring, summer, fall, winter, thm-e-meal, real-food, egg-free, low-carb, soup/stew/chili

Categories

shellfish-free, fish-free, gluten-free, dairy-free, gluten-free-dairy-free, whole30, traditional, nut-free, spring, summer, fall, winter, thm-e-meal, real-food, egg-free, low-carb, soup/stew/chili

7 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 🙂

    Reply

  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.

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  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? 🙂

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  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 🙂

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  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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  6. This has no oil so should freeze dry well. Will ×this by 10 when my peppers and tomatoes come on

    Reply