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Roasted Red Bell Pepper Soup

Category: Soup

Difficulty: Easy

Prep Time: -  

Cook Time: -  

Servings: -

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3 medium-sized red bell peppers, cut into 1-inch squares
2 medium-sized onions, coarsely chopped
4 cloves garlic, chopped
1 medium-sized sweet potato, cut into small cubes
2 1/2 cups vegetable broth (you can make your own)
Salt and pepper to taste


Roast all ingredients, except vegetable broth, uncovered, in a baking pan at 400°F.

Stir occasionally until tender, about 25-30 minutes.

Blend in batches with the vegetable stock. Make sure the blender is not more than half full, and start on low. Enjoy!
This is a very easy soup to make. Roasting the peppers and sweet potato gives it an extra rich flavor that's delicious and full of vitamin A.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!