Last Updated on January 5, 2022
Must-try Red Pepper Soup Recipe
Red peppers are a must-have veggie that should be in your diet… unless you’re allergic of course.
Did you know that green peppers are just unripe red peppers? Green peppers have 50% of the vitamin C and 1/10th the Vitamin A that red peppers do. By switching to Red Peppers, you’ll get a sweeter taste and more health benefits compared to their green and orange peers.
That’s why I’m sharing my go-to roasted Red Pepper Soup Recipe with you, so you’ll have a fun new way to soak up all the peppery goodness.
3 Great Reasons to Eat Red Peppers Regularly:
1. Red Peppers have more than 200% of your daily Vitamin C intake
Vitamin C helps boost immunity, circulation, healing, and antioxidant activity. Vitamin C helps iron absorb properly in the body. Red bell peppers are also a great source of vitamin B6 and folate. Both can help prevent anemia.
TIP: Pair red peppers with iron foods for maximum absorption. Ideas include, pairing this red pepper soup recipe as a side dish for red meat, shellfish, or lentils. Red peppers combined with spinach and broccoli can help increase iron absorption.
2. Red bell peppers are High in free-radical-fighting Antioxidants & Lycopene. Vitamin A and C are powerful antioxidants, that help the immune system, vision, brain, and fight free radicals that cause premature aging, metabolic dysfunction, and disease.
Combining Vitamins A & C, increases antioxidants but Red Peppers also have lycopene, which makes them a superfood IMO.
Red Peppers are one of the top veggies highest in lycopene. Lycopene is the chemical that makes peppers and tomatoes the color red. Lycopene has been shown to help prevent different cancers including prostate and lung.
TIP: Have this Red Pepper soup when you’re sick or recovering to help you get better faster.
3. Red Peppers Can Boost Metabolism – without adverse reactions like other peppers can
Capsaicin is a chemical that can help boost metabolism. Unfortunately, foods high in capsaicin like paprika and chili peppers often have a potent flavor, can cause a burning sensation, and increase blood pressure, heart rate, and sweating.
Luckily, red peppers have a mild thermogenic effect that increases metabolism without increasing heart rate and blood pressure like hot chili peppers do. Red peppers also have a recessive gene that eliminates the burning sensation – so you can get more benefits without the burn.
That’s why my Pepper Soup Recipe is a must-try recipe!
Why Pepper Soup?
-
- Because soups are liquid, they’re easy for your body to digest and absorb nutrients quickly.
- It’s really important that you use truly healthy, clean, organic ingredients so you can soak up the nutrients not toxins.
- I always use and recommend using organic ingredients to avoid as many toxic chemical pesticides and other petrachemicals possible, which can affect cellular health and metabolic functions.
- TIP: You can save money on produce buying the Dirty Dozen Organic. The Dirty Dozen are the 12 produce items with the most chemicals. The Clean 15 are safer to consume if they’re not organic.
- Find out if your favorite fruits and veggies are on EWG’s updated Clean 15 and Dirty Dozen
Pepper Soup Recipe
This recipe is super simple to put together. Try putting this one together on the weekend, so that you can enjoy it as a lunch or dinner throughout the week!
INGREDIENTS
*organic ingredients recommended*
- 4 red peppers, peeled, cleaned and chopped
- 1 small red onion, chopped
- 2 cloves of garlic, peeled, and chopped
- 2 tablespoons of extra virgin olive oil
- 12 San Marzano cherry tomatoes
- 4 cups organic broth, vegetable, chicken, beef or bone will work here
- 1/8 cup fresh chopped basil
- Fresh black pepper and quality salt to taste
PREPARATION
- Preheat the oven to 350F.
- Prep and chop the peppers, onion, garlic, and basil.
- Line a large baking sheet with parchment paper.
- Add the peppers, onion, garlic, and tomatoes onto the baking tray.
- Drizzle oil over the veggies and place in the pre-heated oven.
- Roast for 15 minutes.
- After about 10 minutes, add the broth, basil, salt and pepper to a stockpot and over medium heat.
- When done, remove the vegetable tray from the oven and add to the stock.
- Bring to a boil and simmer for 10 minutes.
- Remove from heat and transfer to a blender.
- Blend the soup until smooth.
- Enjoy immediately.
Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 4 servings
Calories: 120 per servingI hope you like this recipe. Leave me a comment and let me know how your red pepper soup turns out. 🙂
Your Coach and Biggest Cheerleader
xxoo
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PEPPER SOUP RECIPE
Ingredients
- 4 red peppers, peeled, cleaned and chopped
- 1 small red onion, chopped
- 2 cloves of garlic, peeled, and chopped
- 2 tablespoons of extra virgin olive oil
- 12 San Marzano cherry tomatoes
- 4 cups organic broth, vegetable, chicken, beef or bone will work here
- 1/8 cup fresh chopped basil
- Fresh black pepper and quality salt to taste
Instructions
- Preheat the oven to 350F.
- Prep and chop the peppers, onion, garlic, and basil.
- Line a large baking sheet with parchment paper.
- Add the peppers, onion, garlic, and tomatoes onto the baking tray.
- Drizzle oil over the veggies and place in the pre-heated oven.
- Roast for 15 minutes.
- After about 10 minutes, add the broth, basil, salt and pepper to a stockpot and over medium heat.
- When done, remove the vegetable tray from the oven and add to the stock.
- Bring to a boil and simmer for 10 minutes.
- Remove from heat and transfer to a blender.
- Blend the soup until smooth.
- Enjoy immediately.
Nutrition
Here are some other popular soup posts, you’ll love.
- Must-try Soup Cleanse for Fitness & Health
- Healthy Chicken Soup
- Healthy Pumpkin Soup Recipe
- Coconut Shrimp Thai Soup
- Vegan Cream of Broccoli Soup
This soup rocks, and it is so filling. Thank you Christina
Yay! I’m glad you like it. : )
Can this soup be frozen?
Yep! I love making big batches to freeze leftovers for later. All of the soups will last about 3 days in the fridge. So if you can’t eat it all within 3 days, feel free to freeze the rest. xo
Oh. My. Freaking. GOSH!!!
I was grilling tonight and tossed all these veggies on the grill and made the soup after we finished dinner. And then I had to have SOUP! It is THAT GOOD. I may have added extra garlic and pepper but it is seriously delish!! This one will be a regular around our house now. It’s perfect to make and take camping.
Awwww yay! Thank you for your comment Lisa! You just made my day xoxoxo
Kroger has frozen, diced avocado. Tonight I tossed some in my soup to thaw while I ate my salad. Loved it. Great way to switch it up a bit.
YUM! I love avocado. I’ll try your tip – it sounds super yummy. 🙂