ROASTED RED PEPPER SOUP (light, creamy, and dairy-free)
With so many of you making — and raving about — our cauliflower soup, we knew you needed this one! Just like the cauliflower soup, this roasted red pepper soup proves that simple vegetables can turn into something truly crave-worthy with the right balance of flavors.
This is hands-down the most delicious roasted red pepper soup. It’s perfectly balanced by sweet carrots and savory leeks — no acidity from tomatoes and no heaviness from potatoes. Just a subtle sweetness, layered aromatics, and a silky texture that feels indulgent, but isn’t.
It’s the kind of soup that leaves you wanting more — and the good news is, it’s light yet satisfying, meaning you can enjoy seconds (or even thirds) without feeling weighed down.
With 3 months still left of winter (I know, I know), you’re going to want to add this to your roster of warming comfort food that will still keep you on track towards your health and wellness goals.
INGREDIENTS: (makes 4 servings)
3 red bell peppers, seeds and core removed, cut into large pieces (each pepper should yield about 4 pieces)
2 tbsp olive oil
2 medium carrots, peeled and diced
1 large leek or 2 small leeks, white and light green parts only cut into half moon slices
32 oz vegetable stock
1/2 tsp cumin
1.5 tsp kosher salt, and more to taste
freshly ground black pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees.
Place peppers on a lined baking sheet. Coat in a teaspoon of olive oil and face peppers flesh-side down. Cook for 25 minutes, until tender. When they are done, place in a bowl and cover tightly with foil for 20 minutes. This will allow the skins to be removed more easily. Once 20 minutes has passed and peppers have cooled, peel skin off the peppers.
While peppers are cooking and cooling, prep carrots and leeks. Pour the rest of the olive oil into a large pot, add carrots and leeks and sauté for 5-10 minutes.
Once peppers are peeled, add to pot with stock, cumin, and salt. Bring to a boil and reduce to simmer. Let simmer for 20-30 minutes.
Allow soup to cool and transfer to a high-speed blender. Season with salt and pepper, to taste. When ready to serve, move back to the pot to reheat.
4Q Journaling Guide: This counts as a non-starchy vegetable.