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Want to impress your guests with a delicious soup that’s also vegan, paleo, and gluten-free? Try this stunning roasted red and yellow pepper soup duo!
When it comes to beautiful meals that will impress guests with their presentation, most of us don’t think of soups.
This roasted red and yellow pepper soup duo may change that! We achieve a beautiful half-and-half look by cooking the soups separately and carefully pouring them into a bowl at the same time.
And besides the presentation, the soups also taste amazing! The smoky roasted pepper flavor is irresistible.
Looking for a fun appetizer option? Pour the soups into shot glasses instead of bowls for an hors d’oeuvre that everyone will be talking about!
How to make roasted red and yellow pepper soup duo
Does making two soups at the same time sound complicated? It’s actually quite simple since you can make them at the same time following almost the same instructions!
In fact, the only “extra” step involved is pureeing them separately.
Step 1: Line a baking sheet with parchment paper, then add the peppers.
Step 2: Broil the peppers about 6 inches from the heat.
Step 3: When the peppers are black on top, use long-handled tongs to turn them.
Step 4: Continue this process until the peppers are blackened on all sides.
Step 5: Put the red peppers in one bowl and the yellow peppers in a separate bowl, then cover both with kitchen towels or cloth napkins and allow them to sit for 10-15 minutes.
Step 6: Peel and discard the skins, then remove and discard the seeds and stems. Return the peppers back to their bowls when finished, still keeping the red and yellow peppers separated.
Step 7: Heat the olive oil in a skillet over medium-low heat. Once hot, add the onion and garlic, then sauté for 5 to 10 minutes or until the onion is tender. Remove from heat.
Step 8: Combine the yellow peppers, half of the onion mixture, and 2 cups of vegetable stock in a blender. Process until the mixture is completely smooth, then pour into a 2-3 quart saucepan.
Step 9: Wash out the blender, then add the red peppers, the remaining onion mixture, and the remaining 2 cups of vegetable stock. Process until the mixture is completely smooth, then pour into a separate 2-3 quart saucepan.
Step 10: Bring both pepper mixtures to a boil, then cover and reduce the heat to low. Simmer for 10 minutes, then remove from heat.
Step 11: Add the vinegar, salt, and pepper to taste to the red pepper mixture only.
Step 12: Stir both soups, then pour about ½ a cup of each into separate measuring cups.
Step 13: Simultaneously pour the two pepper soups into either side of a soup bowl.
Step 14: Repeat until all of the soup has been poured into serving bowls.
Garnish with chives, then enjoy your beautiful presentation of roasted pepper soup!
Roasting the peppers
Using the broiler for something else? Or simply don’t want to use the broiler method? No problem! You can easily roast the peppers over an open flame instead.
Use long-handled tongs to hold one pepper at a time over a gas stove burner. Rotate the pepper until all sides are blackened.
Just like with the broiler method, make sure to put the red peppers in one bowl and yellow peppers in a separate bowl. Cover bowls with kitchen towels or cloth napkins.
Repeat until you’ve roasted all of the peppers.
Storage
This recipe makes 5 cups of soup total, about 2.5 cups of each soup. If you have any extra, it can be stored covered in the refrigerator for up to 4 days.
I recommend storing the soups in separate containers so you can still create the beautiful presentation with your leftovers!
Other vegetarian soup recipes
Rich and hearty soups are a great way to enjoy peppers and other vegetables. They’re wonderful as a side or a main course! Here are a few of my favorite vegetarian soup recipes I think you’ll enjoy:
- Orange Bell Pepper Soup with Roasted Broccoli
- Black Bean Soup with Cilantro-Lime Cream
- Creamy Cauliflower Soup with Brussels Sprouts
I have also put together a roundup of low-carb soup recipes for even more inspiration.
When you’ve tried this soup duo, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Roasted Red and Yellow Pepper Soup Duo
Ingredients
- 3 large red bell peppers
- 3 large yellow bell peppers
- 2 tablespoons olive oil, (extra virgin)
- 1 cup onion, (chopped)
- 3 cloves garlic, (minced)
- 4 cups low-sodium vegetable broth, divided
- 2 tablespoons sherry wine vinegar
- Kosher salt
- Freshly ground black pepper
- Fresh chives
Instructions
- Preheat oven to 475 degrees Fahrenheit (250 degrees Celcius)
- Line a baking sheet with parchment paper, then add the peppers.3 large red bell peppers, 3 large yellow bell peppers
- Broil the peppers in the oven, about 6 inches from the heat.
- When the peppers are black on top, use long-handled tongs to turn them.
- Continue this process until the peppers are blackened on all sides.
- Put the red peppers in one bowl and the yellow peppers in a separate bowl, then cover both with kitchen towels or cloth napkins and allow them to sit for 10-15 minutes.
- Peel and discard the skins, then remove and discard the seeds and stems. Return the peppers back to their bowls when finished, still keeping the red and yellow peppers separated.
- Heat the olive oil in a skillet over medium-low heat. Once hot, add the onion and garlic, then sauté for 5 to 10 minutes or until the onion is tender. Remove from heat.2 tablespoons olive oil, 1 cup onion, 3 cloves garlic
- Combine the yellow peppers, half of the onion mixture, and 2 cups of vegetable stock in a blender. Process until the mixture is completely smooth, then pour into a 2-3 quart saucepan.4 cups low-sodium vegetable broth
- Wash out the blender, then add the red peppers, the remaining onion mixture, and the remaining 2 cups of vegetable stock. Process until the mixture is completely smooth, then pour into a separate 2-3 quart saucepan.
- Bring both pepper mixtures to a boil, then cover and reduce the heat to low. Simmer for 10 minutes, then remove from heat.
- Add the vinegar, salt, and pepper to taste to the red pepper mixture only.2 tablespoons sherry wine vinegar, Kosher salt, Freshly ground black pepper
- Stir both soups, then pour about ½ a cup of each into separate measuring cups.
- Simultaneously pour the two pepper soups into either side of a soup bowl.
- Repeat until all of the soup has been poured into serving bowls.
- Garnish with fresh chives and serve
