Looking for a yummy lunch or dinner? Want to make it in under 30 minutes? This Red Roasted Soup is for you! It couldn’t be more simple, and it’s definitely s crowd pleaser.
This soup was actually made on a whim and with few ingredients on-hand – that’s why there’s almost nothing to it! This past Easter, Brigette was visiting her family and they only had canned soup (boo), so she thought “why not make something fresh??”. So, she looked in the fridge, saw some red peppers and red onions, and thought “Yup!”. And voila! This Roasted Red Soup was born.
Don’t let the limited ingredients fool you though, what it lacks in amount of things it makes up for in flavour! The key is getting a nice roast on the veggies before blending. Trust us when we say your wallet and your mouth will be thanking you for this recipe!
Red Roasted Soup
- 2 Red Peppers Roughly chopped
- 1 Red Onion Roughly Chopped
- 2 tsp Olive Oil
- 3 cups Vegetable Broth
- 1/2 tsp Salt
Preheat oven to 350
Toss red peppers & red onions in olive oil, and lay on a baking sheet.
Put baking sheet in the oven for 20 minutes, mixing halfway through to ensure vegetables don't burn.
Remove from the oven and transfer vegetables to a blender or food processor, adding vegetable broth and salt.
Blend until smoothe.