Roasted Red Pepper Soup
  1. Preheat oven to 400°F

  2. Add bell peppers, tomatoes, onions and garlic to a large parchment-lined sheet pan. Drizzle with olive oil and season with all the spices

  3. Roast for 40–50 minutes, until the veggies are soft and nicely charred on top

  4. Transfer roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skins

  5. Add brown sugar, balsamic vinegar and 2 cups vegetable broth. Blend until smooth, adding more broth as needed to reach your desired consistency

  6. Heat it up in a pot or microwave and adjust seasonings as you see fit!

  7. Serve topped with a drizzle of chili oil, coconut milk, fresh herbs and sourdough. Enjoy!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

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