Roasted Red Pepper Soup


Soup is one of my favorite types of food to make because I just throw everything into the pot and call it a day. I never sauté vegetables when I’m making soup because it is just not necessary. I learned this a few years ago when I started following a fellow herbivore who is oil free. Not only is it less calories, it is easier. I top this soup with my favorite roasted chickpeas for a little extra protein and crunch. 

Roasted Red Pepper Soup
Serves 4
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  1. 8 roasted red peppers, either homemade or from a jar
  2. 1 15 ounce can fire roasted diced tomatoes
  3. 4 cups vegetable broth
  4. 1 onion, chopped
  5. 4 cloves of garlic, peeled
  6. 1 bunch green onions, whites and greens separated
  7. 2 Idaho potatoes, peeled and cubed
  8. roasted chickpeas
  1. In a large soup pot combine vegetable broth, diced tomatoes, garlic, onion, red peppers, white parts of green onions, and potatoes. Bring to a boil, reduce heat, simmer, covered until the potatoes are fork tender, 10-15 minutes.
  2. Use an immersion blender or food processor to blend until smooth.
  3. Top with chickpeas and green onions.
  4. Enjoy!

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