It’s really starting to feel like winter here in Chicago. We had a big snow storm a few days ago, and although it was beautiful, it has made hibernating the only thing on my agenda (that and making soup!). It has been so cold and dreary this week that all I really want to do is lay on our couch, cuddle with my kiddos and fill up on this warm and hearty roasted red pepper soup.
We make a lot of soups in this house, a lot. But this is my first time making a red pepper soup and I’m so glad I did.
I know I say this a lot, but I honestly think this has to be the easiest soup recipe I’ve posted yet. Instead of roasting my own peppers, I used jarred red peppers and it saved so much time, while still giving all the flavor I was looking for.
To make the soup I sautéed up an onion, a few carrots, garlic and red pepper flakes. Then I added in the jarred red peppers, beans and stock. Let it all simmer and then blended it in my Vitamix. To finish, I drizzled a little extra virgin olive oil right on top and a few more red pepper flakes (I love when my soups have a little kick ;). The result was a soup that’s creamy (while still being dairy free), bright and balanced and with a great kick at the end.
The whole thing took less than 30 minutes and I had a dinner for JonPaul and I that was healthy, warm and so satisfying on these snowy days.
For more winter soup inspiration, try one of my other personal favorites, this dairy free roasted butternut squash soup.