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Spicy Red Pepper Soup
Serves 4 | Prep Time: 10-12 minutes | Cook Time: 40 minutes
This soup relies on sheet pan roasting, making the soup really easier to prep and clean up.
Ingredients
- 6 red bell peppers, seeds removed and chopped
- 6 tomatoes; or 1-15oz can crushed tomatoes
- 1 garlic bulb, top trimmed and wrapped in foil
- 1-2 fresno pepper, halved and stemmed (if you don’t want spicy omit it)
- 2 shallots, peeled and halved
- 4 tablespoons olive oil
- pinch of sea salt & pepper
- 1 tablespoon smoked paprika
- 2 teaspoon dried oregano (or 1 tablespoon fresh)/
- 4 cups water
- 1 tablespoon chicken/ or vegetable bouillon; optional (I like Better Than Bouillon)
- 1 big bunch spinach, clean and washed
- sea salt & pepper to taste
- Optional: fresh torn bread or croutons
Chef Tips
If using canned tomatoes, place in the pot with the water and roasted veg.
Preparation
Step 1
Set oven to 425F.
Slice the top off the garlic bulb and rub the top with 1 teaspoon olive oil and add a pinch of sea salt. Wrap in foil. Add all ingredients to sheet pan and roast for 35-40 minutes until soft.
Add to a pot along with water and bouillon. Be sure to remove the stem from the fresno pepper and squeeze out the garlic cloves. Use an immersion blender (or blender) to smooth everything together and bring to a gentle simmer and cover for 10 minutes. Lastly, fold in spinach and stir just until wilted.
