Smoky Bell Pepper Soup

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I wish I could go from fall straight to spring.  I have such a hard time with winter.  The cold does bad things to me.  It makes my old shoulder injuries ache almost daily.  Since I work with children I have a stuffy nose pretty much from November until mid-April.  I have a hard time staying warm, even when I wrapped up in blankets.  It’s not a good time of year for me.

Smoky Roasted Red Bell Pepper Soup

The one thing that does seem to keep me warm is eating and drinking hot foods and beverages.  If I could I would simply drink tea and coffee all day long, but I can only drink so much and the added caffeine isn’t good for me.  So most days I turn to some type of hot food for dinner.  My favorite is soup because it seems to warm my entire body from the inside out.

I have a huge collection of soup recipes that I rotate throughout the winter but I’m always up for something new.  When I saw this Smoky Bell Pepper soup I couldn’t wait to try it.  It was as good as it looked.  The soup has a strong roasted red pepper flavor with notes of garlic, nuts, and sherry vinegar.

Smoky Bell Pepper Soup  (adapted from Cooking Light, November 2013)
1 T. olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
8 garlic cloves, minced
1 t. smoked paprika
3 c. vegetable broth
1 (12 oz) bottle roasted red bell peppers, drained
1/4 c. almonds
1 slice sandwich bread
1/4 c. half and half
2 t. sherry vinegar
1 t. black pepper
Fresh parsley, chopped

1.  Heat a large saucepan or stock pot over medium high heat.  Add the oil to the pan and swirl.

2.  Add the onions and saute for 3 minutes, stirring occasionally.  Add in the red pepper, green pepper, and garlic cloves and saute for 3 minutes.

3.  Stir in paprika and cook for 1 minute, stirring continuously.  Add in the chicken broth and roasted red peppers.  Bring to a simmer.

4.  Pour the bell pepper mixture into a food processor.  Add in the almonds, sandwich bread, and half and half.  Blend until smooth.

5.  Pour back into the saucepan and add the cream.  Stir until combined.  Heat soup for 5 minutes or until heated through.  Stir in vinegar and pepper.  Garnish with parsley.

Smoky Red Bell Pepper Soup


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