Roasted Bell Pepper Soup
Deep flavor from roasted red bell peppers mixed with tomatoes and creamy coconut milk for a wonderful soup on a cold day!
WW My Way Smart Points: 4 Green, 4 Blue, 4 Purple
Roasting the Peppers
To give this recipe its flavor, I roasted my bell peppers in the oven at 500 degrees for about 20 minutes. I kept them cooking until the skins were blackening and the peppers were soft.
Peeling the Skins
When I took the peppers out of the oven, I carefully covered the pan with foil and let them it like that for 10-15 minutes. I then took the foil off and let the peppers cool down on the counter until I could hold them comfortably in my hands. I then peeled the skin back from the pepper and cut out the stem and seeds.
Making the Soup Base
While my peppers were getting roasty, I got my soup pot out and poured in my can of crushed tomatoes, vegetable broth, coconut milk, tomato paste and all the spices and then brought the soup base to a boil. Once it was boiling I then reduced the heat to a simmer and let it simmer until the peppers were ready
Bringing it Together
When my peppers were all peeled, I added them into the soup base. I then used an immersion blender to blend up the red peppers. If you don't have an immersion blender, you can pour the soup mix into a regular blender and blend it up that way.
Serving it Up
Once I had my peppers all blended up, I spooned the soup into bowls and topped each once with some crushed ritz crackers for some crunch- just add additional points for the crackers