Roasted Pepper Soup
Making this soup was wonderful.
First of all, the colors! I got these peppers from the local farmers market and I chose them based on how bright and beautiful they were. Roasting these dudes made my whole house smell incredible, and once the roast was done the whole soup came together in a snap. The texture is rich, flavorful, and velvety and I ate a big bowl with roasted chickpeas and sauteed chard to round out the meal.
|Roasted Pepper Soup|| |
- 6-7 peppers. All kinds, medium sized. Feel free to also throw in one or two spicy ones if you like a kick
- ½ white onion
- 4 medium scallions
- ½ tablespoon coconut oil
- ¼ cup nutritional yeast
- 1 cup unsweetened almond, rice, or soy milk
- 1 tablespoon miso
- salt and pepper to taste
- Preheat oven to 500 degrees
- Wash peppers, put them on a parchment lined baking sheet, and roast for about 25 minutes (or until they start to wilt and the house smells great)
- Once the peppers are roasted slice up the onion and scallions and heat up the coconut oil in a skillet.
- Sautee until golden brown and soft
- Transfer sautéed onions to blender with the rest of the ingredients. Season with desired amount of salt and pepper.
- Blend until creamy and smooth!