The Recipes

Roasted Bell Pepper Soup

Lord have mercy, I ran so late this morning.  I knew I had to get something out the door by 8:15 and was planning on being in the office no later than seven.  Of course, anxiety and stress woke me up at five, so I just got up and started working on my project at home.  The last thing I remember was just leaning my head against the back of the couch while waiting for the document to save.

Fast forward to 8 am, and I jolted awake and RAN through the shower.  Trying to keep with my healthy and frugal cooking ways, of course I had soup made.  I had planned on making a salad to go with it and even a fancy garnish for the top of the soup, but I was lucky to grab the soup and a yogurt and dash out the door.

Despite such a rough start to the day, when I heated up my soup, I couldn't help but get in a happy place.  Prettiest thing I've ever eaten?  Certainly not.  But it was a great little eating-at-my-desk moment of luxury.

Roasted Bell Pepper Soup

Serves: 1     Time: 30 minutes - really, not RRay 30 minutes     Difficulty: Pretty dang easy


- 1 red bell pepper

- 1/4 small yellow onion, diced

- 1 fresno chili, chopped, seeds and ribs removed

- 1 carrot, peeled and chopped

- 1 c. vegetable stock

- salt

- pepper

- olive oil


Preheat the oven to broil.  Put the bell pepper on the rack closest to the broiler and leave the oven door ajar.  Turn the pepper with tongs so that each side blisters and chars.  Transfer the pepper to a bowl and cover it with plastic wrap.  This will allow the steam to help lift the skin off of the pepper.

Heat 1 T. of oil in a pot.  Add the onion, carrot, and fresno chili.  Season with salt and let them soften for 6-7 minutes.

Once the pepper is cool enough to handle, remove the skin, seeds, ribs, and stem.  Roughly chop it and add it to the pot.  Stir, season with salt and pepper, and add in the stock.  Let the soup simmer for 20-25 minutes.  Transfer the soup to a blender, puree, and return it to the pot to warm it back through.