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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.

 

Shopping for red peppers

 

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.

 

2 Red Peppers on a blue background

 

3. Red Peppers Can Boost Metabolism – without adverse reactions like other peppers can

Capsaicin is a chemical that can help boost the metabolism. Unfortunately, foods high in capsasin 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 the 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 Red Pepper Soup Recipe is a must-try recipe!

 

Roasted Red Pepper Soup Christina Carlyle

 

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

     

    Free Download of the updated EWG 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 serving

    I 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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    Pin this recipe to Pinterest so you’ll have it forever.

    Red Pepper Soup Recipe Christina Carlyle

 

Roasted Red Pepper Soup Christina Carlyle
Print Recipe
5 from 1 vote

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!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Course: Appetizer, Soup
Keyword: Red Pepper, soup
Servings: 4
Author: Christina Carlyle

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

Serving: 1cup | Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg
Tried this Recipe? I Wanna SeeSnap a photo, share it on Instagram and tag me with @christina_carlyle or tag #ChristinaCarlyle so we can connect

 

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