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Roasted Red and Yellow Pepper Soup Duo
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5 from 1 vote

Roasted Red and Yellow Pepper Soup Duo

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!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soups and Stews
Cuisine: American
Keyword: easy dinner recipes, roasted red pepper soup
Servings: 5 servings
Calories: 138kcal
Author: Diabetic Foodie

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 vegetable stock divided
  • 2 tablespoons sherry wine vinegar
  • Kosher salt and freshly ground pepper
  • Fresh chives

Instructions

  • Line a baking sheet with parchment paper, then add the peppers.
  • Broil the peppers 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.
  • 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.
  • 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.
  • 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.

Notes

This recipe is for 5 servings of soup. Each serving is 1 cup total, a ½ cup of each soup.
If you don't want to use your broiler, you can also roast the peppers over the burner of your gas stove. Hold with long-handled tongs and rotate until all sides are blackened.
Leftovers can be stored covered in an airtight container for up to 4 days.

Nutrition

Serving: 1bowl | Calories: 138kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 256mg | Potassium: 0mg | Fiber: 3g | Sugar: 8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 17g