April 8, 2021
Roasted Bell Pepper Soup
Using pre-roasted bell peppers makes this soup come together quickly and easily. I like to serve it with a bit of sour cream for garnish. I like to serve this with sautƩed shrimp, scallops, or even a fried egg yolk and a side salad.
Servings: 4
Calories: 189kcal
Ingredients
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- 1/2 onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 1 tablespoon sweet paprika
- 1/2 teaspoon thyme dried
- 15 ounce jar roasted red bell peppers
- 1 cup cauliflower
- 2 cups chicken broth
- 2 teaspoons gelatin
- 1 tablespoon balsamic vinegar
- 1 tablespoon gluten-free soy sauce
- 1 teaspoon fish sauce
- 1/8 teaspoon cayenne optional
- 1/2 cup heavy cream or coconut cream for dairy-free
- sour cream for garnish, optional
Instructions
- Heat a large pot over medium-high heat. When hot, add the butter, onion, and celery. Cook until soft and translucent, about 5-10 minutes.
- Add the garlic and cook until fragrant, about 1 minute more.
- Add the tomato paste, paprika, thyme, and jarred bell pepper. Cook for another 3-5 minutes, stirring often.
- Add the cauliflower, chicken broth, gelatin, balsamic, soy, fish sauce, and cayenne and bring to a boil. Reduce heat to a simmer and cook until the cauliflower is soft when tested with a fork.
- Using an immersion blender, process the soup until it is completely smooth. Alternatively, you can transfer the soup to a stand blender for processing. Blend in the cream.
- Season to taste with salt and pepper and serve with a garnish of sour cream, if desired.
Notes
To make a fried yolk, place about 1/2 cup of pork rinds on a plate. Place yolks onto the pork rinds and gently turn to coat, pressing very slightly yo ensure they stick. Heat a small pan over high heat and add avocado oil so that there is a 1/4-inch layer of oil on the bottom of the pan. Add the coated yolks and cook briefly, about 30 seconds to 1 minute per side. Transfer to a paper towel lined plate and season with a bit of salt and sprinkle with a bit of fresh pork panko.
Nutrition Facts
Roasted Bell Pepper Soup
Amount per Serving
Calories
189
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Cholesterol
41
mg
14
%
Sodium
2346
mg
102
%
Potassium
481
mg
14
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
2088
IU
42
%
Vitamin C
73
mg
88
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
