Ingredients for Roasted Bell Pepper Soup
- 4 tablespoons olive oil
- 2 leeks
- 6 cups vegetable broth
- 1.5 lbs sweet potatoes
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 tablespoons fresh chopped dill
- 1 teaspoon dried oregano
- salt, to taste
- freshly ground black pepper, to taste
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How to Make Roasted Bell Pepper Soup
- Preheat oven to 400°F (200°C). Halve and deseed 2 large red bell peppers and 2 large yellow bell peppers. Toss with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes, or until softened and slightly charred.
- While peppers roast, finely chop 2 leeks (white and light green parts only) and saute in 2 tablespoons olive oil in a large pot over medium heat until softened, about 5 minutes.
- Peel and chop 1.5 lbs sweet potatoes (or yams). Add the roasted bell peppers, sweet potatoes, and 6 cups vegetable or chicken broth to the pot with the leeks.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until sweet potatoes are tender.
- Carefully use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in 1 teaspoon dried oregano.
- Ladle soup into 4 bowls and garnish with 2 tablespoons fresh chopped dill.
- For a vegan version, substitute vegetable broth for chicken broth.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
7g
Carbs
10g
