Roasted Bell Pepper Soup, with yellow bell peppers are roasted and then pureed with sauteed shallots, which are kin to the onion family, garlic, saffron and oregano.
Vegetable broth is used as the flavorful liquid base for this delicious vegetarian and vegan friendly soup that can be served both hot or cold.
This recipe was recently the Recipe of the Week on The Bikini Lifestyles Show on Talk Radio 790 KABC. Enjoy this episode which features the diet of the Los Angeles Lakers and LA Lakers’ Chef Sandra Padilla by downloading the free podcast here: Eat Like An NBA Athlete
Serving size: 1/2 cup
Saturated fat: 0g
*Note: Nutrition analysis calculated using CalorieCount.com recipe analyzer. Nutrient worthy notes, this recipe is a good source of niacin, phosphorous, potassium, iron, vitamins A, B6, C, and contains no cholesterol. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Roasted Bell Pepper Soup
Bell peppers make great soups! Here, yellow bell peppers are roasted and then pureed with sauteed shallots, which are kin to the onion family, garlic, saffron and oregano.
- 3 medium to large fresh yellow bell peppers, roasted (see notes)
- 1/2 tablespoon olive oil
- 2 medium shallots, diced
- 2 cloves garlic, diced
- juice of 1/2 lemon
- fine zest of 1/4 orange, about 1/2 tablespoon
- 1 1/2 quarts vegetable broth (low sodium preferred)
- 1 pinch saffron
- 2 tablespoons chopped fresh oregano leaves, plus a few for garnish
- pinch of sea salt
- pinch of black pepper
- To roast peppers: heat outdoor grill to high heat.
- Char peppers whole until black.
- Place peppers in a brown paper bag and fold to securely close.
- Let rest for 15 minutes then remove peppers and wipe off charred skins and scoop out seeds.
- If it is winter or you don’t have an outdoor grill, slice peppers in half and place on an unlined baking sheet.
- Place peppers under broiler and broil until skins are charred.
- Finish as instructed above.
- In a large saucepan pan, heat olive oil over medium heat.
- Add shallots and garlic and saute for one minute.
- Add lemon juce and orange zest and saute for one minute.
- Add vegetable broth, saffron, oregano, and roasted peppers.
- Heat until just boiling then reduce heat to low.
- Use an immersion blender to puree the soup OR working in batches, puree in a food processor until smooth.
- Serve as is or drizzle with a little flavor-infused olive oil such as blood orange or just extra virgin.
- Another serving option is to serve with a dollop of greek yogurt or sour cream (preferably lower fat).
- Garnish with a few fresh oregano leaves.