roasted peppers soup
This simple, tasty recipe started with several, various coloured peppers that were starting to wilt. I roasted them and stored them in the fridge without peeling them. This lightly textured healthy vegetable soup is very quick and delicious. I enjoyed the light texture of the finely chopped vegetables. It is a good starter soup. You could easily double the recipe for more servings.
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prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon neutral oil
- 1/2 medium roasted red pepper
- 1/2 medium roasted yellow pepper
- 1/2 medium roasted orange pepper
- 3 tablespoons finely chopped onion
- 3 cups chicken bouillon
- 3 dashes hot pepper sauce
How To Make roasted peppers soup
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Step 1Using a small chopper/blender, finely chop the roasted peppers.
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Step 2Fry the finely diced onion gently until opaque in a soup pot. Add chopped peppers. Mix and add the remaining ingredients.
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Step 3Simmer for 10 minutes. Taste for seasoning. Serve.
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Step 4Optional - blend the soup with a hand blender if you want a smoother soup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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