The Recipes

Roasted Red Pepper and Carrot Soup

All right, OneIfByFoodies: today is the soup day for this week.  If you've been cooking along, you know I like to make a soup or two each week to save money and stretch a meal so that I have leftovers to take to work for lunch.

Roasted Red Pepper and Carrot Soup


- 1/4 large red bell pepper
- 2 carrots, peeled and roughly chopped
- 1/4 onion, roughly chopped
- 2 garlic cloves, smashed and jackets discarded
- 1 c. vegetable stock
- salt
- pepper
- olive oil

Preheat the oven to 375 degrees.  

Scatter the onion pieces, red bell pepper, carrots, and garlic cloves onto a baking sheet or dish.  Drizzle everything with olive oil and season with salt and pepper.  Put in the oven and roast until all the vegetables are tender; approximately 45-50 minutes.

Transfer the vegetables to a blender and let them cool.  Add the stock and puree until smooth.  You can leave the soup as is, or strain it through a fine mesh sieve for a thinner consistency - your call.  Transfer the soup to a pot and heat through.  Taste and season with salt and pepper to taste.

Ladle into a bowl and finish with a drizzle of oil.  Feel free to garnish with fresh herbs or scallions.