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Home » Soups & Stews » Orange Bell Pepper Soup with Roasted Broccoli

Orange Bell Pepper Soup with Roasted Broccoli

Posted by: Shelby Kinnaird / Gluten-free, Soups & Stews, Vegan / October 5, 2017

Jump to Recipe Print Recipe

Are you taking the October Unprocessed challenge like I am? Then you’ll love this recipe for Orange Bell Pepper Soup with Roasted Broccoli.

Orange Bell Pepper Soup with Roasted Broccoli

The challenge started October 1, well, October 2 for me. Not that I cheated on Day 1, but rather I forgot that September ended on Saturday. I was a bit distracted by my Hokies losing to Clemson. Oh well.

What is October Unprocessed?

For those unfamiliar with October Unprocessed, you pledge to go an entire month without eating processed food. The food you eat must pass the kitchen test, meaning a person with reasonable skills in a home kitchen should be able to reproduce it using whole-food ingredients. So, a protein bar containing cashews and dates would pass the kitchen test, but one containing soy protein isolate, inulin (from chicory root), and pyridoxine hydrochloride would not.

About Orange Bell Pepper Soup with Roasted Broccoli

So far, I’ve learned one of the easiest ways to eat unprocessed is to make a big pot of vegetable soup. Cook once, eat for several meals. This orange bell pepper soup is perfect. It has a nice smoky flavor from the roasted vegetables and a creamy texture from the puréed beans. No dairy in sight!

If you really want to get into the unprocessed spirit, cook your own dried beans and make your own vegetable stock.

Other Unprocessed Soups and Stews

If you are looking for other soups and stews for October Unprocessed, check these out:

  • Creamy Cauliflower Soup with Brussels Sprouts
  • Moroccan Eggplant Stew
  • Cold Melon Soup with Ginger
  • Summer Vegetable Bean Soup (Provençal Pistou)
Recipe Card
Orange Bell Pepper Soup with Roasted Broccoli
5 from 1 vote

Orange Bell Pepper Soup with Roasted Broccoli

Smoky, creamy soup featuring roasted vegetables and pureed beans that's dairy-free, gluten-free, and vegan
Prep Time:25 minutes
Cook Time:40 minutes
Total Time:1 hour 5 minutes
Author:Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RD
Servings:6 servings
Review Print

Ingredients

  • 3 large orange bell peppers stems and seeds removed, cut into 4 or 5 pieces each
  • 1 1/2 tablespoons plus 1 tablespoon extra-virgin olive oil divided
  • 1 medium onion cut in half, then sliced
  • 1 1/2 teaspoons white balsamic white wine, or champagne vinegar
  • 1 clove garlic minced
  • 4 cups vegetable broth
  • 14 ounces no-salt-added white beans, rinsed and drained 1 can
  • 1 teaspoon kosher salt plus extra for roasting broccoli
  • 1/4 teaspoon freshly ground black pepper plus extra for roasting broccoli
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons fresh thyme leaves divided
  • 3 cups roughly chopped broccoli florets about 1 head

Instructions

  • Preheat broiler. Arrange bell pepper pieces in a single layer on a baking sheet, skin side up. Broil until skins are black and well-charred, about 8 minutes. Transfer pepper pieces to a heat-resistant bowl and cover. Let stand until cool enough to handle. Remove the skins and discard.
  • Heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add onion and vinegar, cover, and cook, stirring occasionally, until the onion has softened, about 8 minutes. Uncover and sauté until the onions have caramelized, another 8 minutes or so.
  • Add garlic and about 1 tablespoon of the broth. Cook until fragrant, about 1 minute. Add bell pepper pieces, remaining broth, beans, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 1 teaspoon of thyme leaves. Bring to a boil, then reduce heat to medium-low, cover, and simmer until peppers are very tender, about 25 minutes. Stir occasionally.
  • While the soup is cooking, roast the broccoli. Preheat oven to 425°F. Combine florets, remaining 1 tablespoon olive oil, and some salt and pepper in a large bowl. Pour onto baking sheet. Roast, stirring once halfway, for about 15 minutes or until broccoli is tender and browned.
  • Purée the soup in batches in a blender or food processor (follow manufacturer's directions for hot ingredients) or using an immersion (stick) blender.
  • Ladle into bowls and garnish with broccoli and remaining 1/2 teaspoon thyme leaves.

Recipe Notes

If you can't find orange bell peppers, use red or yellow ones.
Watching sodium? The nutritional values for this recipe were calculated assuming your vegetable broth is homemade (zero sodium) and your beans are no-salt-added. If you use packaged broth or regular canned beans, watch the sodium counts. You can also cook your own dried beans (without salt) and/or reduce the amount of kosher salt in the recipe.

Nutrition Info Per Serving

Nutrition Facts
Orange Bell Pepper Soup with Roasted Broccoli
Amount Per Serving (1 cup)
Calories 178 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg0%
Sodium 446mg19%
Potassium 359mg10%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 8g9%
Protein 6g12%
Vitamin A 2750IU55%
Vitamin C 190.6mg231%
Calcium 60mg6%
Iron 2mg11%
Net carbs 19g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: American
Keyword: comfort food, orange bell pepper soup
Did you make this recipe?Click here to leave a comment & star rating!
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  1. Sean Mahan says

    October 16, 2017 at 9:01 am

    I love trying different soup recipes, especially when they mix different veggies and ingredients. This looks so delicious!

    Reply
    • Shelby Kinnaird says

      October 17, 2017 at 10:11 am

      Thanks, Sean! Hope you enjoy this one.

      Reply

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