Roasted Bell Pepper Soup: A Flavorful and Easy Recipe

Ingredients

• 1 green bell pepper
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 yellow bell pepper
• 8 cloves garlic
• 0.5 lemon lemon
• 3 cups vegetable broth
• 0.25 teaspoon garlic salt
• ground black pepper to taste
• 1 teaspoon fennel seed
• 0.25 teaspoon dried thyme

Instructions

1. Preheat your oven to 375°F (190°C). Halve the bell peppers, remove the seeds, and peel the garlic cloves.
2. Arrange the pepper halves, cut-side up, in a shallow baking dish. Place a garlic clove in each pepper half and generously squeeze lemon juice over the peppers. Roast in the preheated oven for 1 hour.
3. While the peppers roast, pour vegetable broth into a 2-quart saucepan, add fennel seeds, and bring to a boil. Then, cover and simmer.
4. Once the peppers are roasted, remove them from the oven and let them cool. When cool enough to handle, peel the skin from the peppers.
5. Strain the fennel seeds from the broth and return the broth to a boil. Add thyme and simmer for 15 minutes to reduce the broth slightly.
6. Slice a 1-inch piece from each color of pepper and dice them. Set these aside for garnishing the soup later.
7. Combine the remaining peppers, garlic, and 1/2 cup of broth in a blender. Pulse until the peppers are shredded but not fully pureed, retaining the distinct colors. Pour the blended peppers into the remaining broth and stir well. Season with garlic salt and black pepper to taste. Garnish with the reserved diced peppers and serve.

Nutrition

• Calories: 157 kcal
• Fat Content: 2 g
• Fiber Content: 8 g
• Sugar Content: 14 g
• Sodium Content: 929 mg
• Protein Content: 6 g
• Carbohydrate Content: 34 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g