Why have only one soup when you can have two. This roasted bell pepper soup combines a sweet yellow soup with a spicy and tangy red soup. Enjoy them separately or together.
Bell peppers
Bell peppers are part of the nightshade family of plants specifically the Capsicum Annuum species. Unlike chili pepper bell peppers are not spicy in any way because they lack the capsaicin compound.
This fruit is an amazing food packed full of wonderful vitamins like As and C, they also have a lot of beneficial antioxidants that can reduce inflammation and reduce oxidative stress that can cause so many health problem.
For this recipe it uses the red and yellow peppers but you could also use some orange peppers along with the reds if you wanted to. It is interesting to not that while red bell peppers are thought to be the most nutrient rich it is the yellow that have the most vitamin C. Making this soup very nutritious.
One this to keep in mind when it comes to vitamin C, it not only depletes with heat it is also water soluble. So always wash the fruit when whole and for this recipe keep the pieces nice and large hence retaining the most vitamin C you can.
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Tools
- Chopping board and a sharp knife
- Measuring cups and jug
- Large mixing bowl
- Two roasting pans
- Two medium to large saucepans
- Countertop blender or a stick immersion blender
Ingredients for the bell pepper soup
- Red and yellow bell peppers, try to go by weight rather than size for the recipe. This is because the amounts can vary from three to six peppers depending on their size.
- Yellow cooking onions.
- Celery sticks.
- Yellow sweet potato, if you struggle finding the yellow fleshed sweet potato then use a yam in its place.
- Tomatoes, just medium sized slicing tomato or Roma tomatoes work well.
- Chicken broth or bouillon, if you would prefer for this soup to be vegetarian then just use a vegetable broth in its place.
- Tomato paste.
- Turmeric.
- Paprika, which fun fact is dried bell pepper powder.
- Chili flakes, if you don’t want any spice then just omit this.
- Whipping cream.
- Olive oil.
- Salt and black pepper to season and to taste.
How to make the roasted bell pepper soup
You are technically making two soups so if you wanted to you could make one and not the other. So make sure to follow the recipe for each soup separately.
Begin with washing the vegetables thoroughly. Also peel the yellow sweet potato or yam and the onions.
Preheat the oven to 400F, 200C
Begin with the yellow soup, roughly chop into large pieces the onion, celery, sweet potato and yellow peppers.
Place these into a mixing bowl. Add it the olive oil turmeric salt and pepper, give it all a good mix to coat all of the vegetables in the oil and spices.
Tip the vegetables into a roasting pan, don’t worry if the vegetables have to be crowded in the pan.
Do the same for the red pepper soup, roughly chop the onion, celery, tomatoes and red peppers. Using the same mixing bowl add the vegetables along with the paprika, chili flakes, salt and pepper.
Mix them well and add to another roasting pan.
Place the pans into the preheated oven and roast for around 45 minutes. Or until they are soft and slightly charred.
Blend and serve
Now you have two options, the counter top mixer or the stick mixer, for the stick blender add the yellow pepper soup to one saucepan and the red in another. Add the broth and the tomato paste to the red pepper soup and blend. For a countertop mixer blender add each soup separately and blend until lovely and smooth before adding to the saucepans.
Add the whipping cream and over a medium low heat bring back up to temperature. Do not bring it to a boil.
To serve these soups together it is simple, ladle the red soup into the bowl first then carefully add the yellow soup to the other side. You can use a knife to create a swirl design down the centre.
It can be garnished with crumble feta, goat cheese or a spring of parsley.
Serve hot with some warm crusty bread.
Store the soups in the fridge for up to a week, it can also be frozen for a month.
Roasted Bell Pepper Soup
Two soups in one what could be better. Make and serve together or individually. The yellow soup is sweet while the red is a little tangy and spicy, they make the perfect compliments.
Ingredients
Yellow pepper soup
- 1 Medium cooking onion
- 1 Celery stalk
- 780g Yellow bell peppers, see note below.
- 1 Yellow flesh sweet potato, see note.
- 1 tsp Turmeric
- 1/2 tsp salt, plus more to taste
- 1/2 tsp Black pepper, plus more to taste
- 2 tbsp Olive oil
- 1 1/2 Cups (375ml) Chicken broth, see note.
- 1/2 Cup (125ml) Whipping cream
Red pepper soup
- 1 Medium cooking onion
- 1 Celery stalk
- 780g Red bell peppers, see note
- 2 Medium sized tomatoes
- 1/2 tsp Red pepper flakes, optional
- 1 tsp Paprika
- 2 tbsp Olive oil
- 1/2 tsp Salt plus more to taste
- 1/2 tsp Black pepper plus more to taste
- 1 tbsp Tomato paste
- 1 cup (250ml) Chicken broth, see note
- 1/2 Cup (125ml) Whipping cream
Instructions
- Begin with washing the vegetables thoroughly. Also peel the yellow sweet potato or yam and the onions.
- Preheat the oven to 400F, 200C
- Begin with the yellow soup, roughly chop into large pieces the onion, celery, sweet potato and yellow peppers.
- Place these into a mixing bowl. Add it the olive oil turmeric salt and pepper, give it all a good mix to coat all of the vegetables in the oil and spices.
- Tip the vegetables into a roasting pan, don't worry if the vegetables have to be crowded in the pan.
- Do the same for the red pepper soup, roughly chop the onion, celery, tomatoes and red peppers. Using the same mixing bowl add the vegetables along with the paprika, chili flakes, salt and pepper.
- Mix them well and add to another roasting pan.
- Place the pans into the preheated oven and roast for around 45 minutes. Or until they are soft and slightly charred.
- Now you have two options, the counter top mixer or the stick mixer, for the stick blender add the yellow pepper soup to one saucepan and the red in another. Add in the broth and the tomato paste to the red pepper soup and blend until smooth. For a countertop mixer blender add each soup separately and blend until lovely and smooth before adding to the saucepans.
- Add the whipping cream and over a medium low heat bring back up to temperature. Do not bring it to a boil.
- To serve these soups together it is simple, ladle the red soup into the bowl first then carefully add the yellow soup to the other side. You can use a knife to create a swirl design down the centre.
It can be garnished with crumble feta, goat cheese or a spring of parsley. Serve warm crusty bread.
Store the soups in the fridge for up to a week, they can also be frozen for up to a month.
Notes
- 780g of peppers is around 3 large to 6 small.
- You can use vegetable broth in place of chicken
- If you struggle to find yellow sweet potatoes you can use a yam in its place
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 420mgCarbohydrates: 24gFiber: 4gSugar: 11gProtein: 5g
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