Creamy Paleo Roasted Red Pepper Soup

This paleo roasted red pepper soup is the perfect warm soup for a cold night. Dairy free and Whole30 friendly! Make a batch and freeze it for an easy weeknight meal.

Red peppers are such a versatile vegetable, aren't they? I love them for breakfast in a quiche or in egg muffin cups, I love them for lunch in this amazing Asian Chicken Salad from Tasty Thin, and I love them roasted - they get tender and sweet and are perfect on top of a paleo pizza crust - or, pureed up in this here paleo roasted red pepper soup.

And, I think if I had to pick a category of foods to eat for the rest of my life, soups and stews would be a the top of the list. They're so versatile, flavorful, and are easy to pack a bunch of veggies into. Broccoli soup, tomato soup, sweet potato soup. Yum, Yum, and more Yum. And now - paleo roasted red pepper soup!

I've looked for roasted red pepper soup in the store. If you're paleo, its really tough to find one that is not packed full of sugar and other additives. And if you're Whole30? Forget it. You have to make your own, no doubt about it.

If you want to make soup in the easiest way possible, get yourself an immersion blender. I promise you, it will make your most used kitchen tools list in no time.

This soup is the perfect warm meal for a cold night. It makes a bunch, so it's also great for freezing and having on hand as a last-minute meal!

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Recipe

Creamy Roasted Red Pepper Soup

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

This roasted red pepper soup is the perfect warm soup for a cold night. It's also great for freezing and having on hand as a last-minute meal!

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Ingredients

• 4 large red bell peppers
• 1 large sweet onion
• 1 head of garlic
• olive oil
• 4 c water
• ¼ c sundried tomatoes in oil
• 1 bay leaf
• 1 teaspoon oregano
• 1 ½. teaspoon salt
• ½ teaspoon black pepper
• ¼ c arrowroot powder

Instructions

1. Preheat the oven to 425°.
2. Cut the bell peppers in half and remove the ribs and seeds. Peel the onion, and cut both ends off the head of garlic, leaving the cloves intact.
3. Wrap the onion and garlic in foil, giving the garlic a healthy drizzle of olive oil.
4. Bake for 30 mins, or until the peppers have a good char and the onion and garlic are tender. If necessary, remove the peppers from the pan and roast the onion and garlic a few minutes more.
5. While the garlic and onion cool, in a large stockpot combine the water, bay leaf, oregano, salt, pepper, and sundried tomatoes in a pot over medium heat.
6. Chop the red peppers and onion into chunks. Squeeze the cloves of garlic out through the larger end and add all 3 to the pot.
7. Turn up the heat and bring to a boil, then reduce heat and simmer for an hour.
8. Remove the bay leaf from the pot, then using a blender, puree the soup in small batches until smooth.
9. Whisk in the arrowroot powder until the soup thickens.
10. Store in the fridge for up to a week, or freeze for up to 1 year!

Nutrition Information:

Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 73Saturated Fat: 1gSodium: 610mgCarbohydrates: 15gFiber: 3gSugar: 6gProtein: 2g

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