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5 from 1 vote

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 sautéed shrimp, scallops, or even a fried egg yolk and a side salad.
Course Soup
Cuisine American
Keyword american, bell pepper, dairy-free, egg-free, nut-free, soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 189kcal
Author Jenny Ross

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

Calories: 189kcal | Carbohydrates: 11g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 2346mg | Potassium: 481mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2088IU | Vitamin C: 73mg | Calcium: 93mg | Iron: 2mg