#SoupSaturdaySwappers ~ Roasted Bell Pepper Soup
Welcome to the November 2019 Soup Saturday Swappers event, hosted by April at Veggies First, Then Dessert and led by Wendy of A Day in the Life on Farm! Today we're sharing soups made with any kind of peppers.
I've never made a roasted bell pepper soup before, but it's been on my "want to make" list for awhile - it's simple, cozy and comforting, and chock full of beautiful roasted vegetables. It would make the perfect accompaniment to a toasty grilled cheese sandwich for a cool fall afternoon!
Play with the flavor profile until you get what you're looking for - subbing basil for oregano would be a nice touch I think too. You have lots of options with this tasty blank canvas! I love the color that it created as well!
See all the delicious soups, perfect for the cooler weather, being shared with you today!
- Southwest Black Bean Green Chile Soup by Veggies First, Then Dessert
- Amish Stuffed Pepper Soup by Palatable Pastime
- Creamy Pepper Soup by A Day in the Life on the Farm
- Hatch Chile Soup by Sid's Sea Palm Cooking
- Roasted Bell Pepper Soup by Making Miracles
- Spicy Sausage, Bell Pepper, and Corn Soup by Karen's Kitchen Stories
- Beef Chilly Stew For One by Sneha's Recipe
Roasted Bell Pepper Soup from House of Yum
6 Bell Peppers
1 small onion, chopped
2 tablespoons olive oil
5 cloves of garlic, diced
4 cups of chicken stock
2 teaspoon salt
1 tsp garlic powder
1/2 tsp onion powder
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup sour cream
- Preheat oven to 425. Chop bell peppers into fourths, removing stem and seeds and lay out on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes, or until very tender and you see bits of brown.
- Meanwhile, heat 1-2 TBS olive oil in a nonstick skillet over medium heat, and saute the onion and pepper for about 10 minutes, until browned and tender.
- Combine the roasted peppers and the sauteed onions and garlic into a blender (I used my Vitamix). Blend together until creamy and smooth (be careful to keep top covered since liquid will be hot).
- Scrape mixture into a soup pot, and add in the chicken stock, additional salt (to taste), pepper (to taste), garlic powder, onion powder, and oregano. Cook, stirring gently until it comes to a low simmer and allow to cook about 10-15 minutes. Turn off heat and stir in the sour cream.
- Taste and adjust seasonings as needed.