Roasted peppers, mellow garlic, and rich sundried tomatoes come together in this deeply flavorful, smooth soup. It does take some time and effort to roast the peppers, but the result is absolutely worth it. A surprising addition of white kidney beans adds natural thickness and extra body without any cream. Roasting the peppers and garlic a day or so ahead makes for a perfect comforting lunch or an easy weeknight dinner.
This vibrant bowl brings warmth, colour, and a touch of rustic charm to your table.
Serves 6
Ingredients:
6 red or red and orange bell peppers - seeded and sliced into quarters
1 large or 2 small heads of garlic - top 1/4 inch removed
4 tbsps olive oil - divided
1 large yellow onion, diced
1 large carrot, diced
4 cups chicken stock
1 cup white kidney beans - drained and rinsed
3-5 sprigs fresh thyme or 1/2 tsp dried thyme leaves
juice of 1/2 lemon
for optionbal garnish - fresh chopped basil, firm salty cheese - like feta or cotija
Directions:
1. Preheat oven to 400 degrees, line a large baking tray with foil and brush or spray with olive oil
2. Place the cut garlic bulbs in foil and drizzle with olice oil, seal in foil, place on tray
3. Arrange pepper pieces, cut side down on the oiled tray, brush or spray them with more olive oil - place in preheated oven for 40-45 minutes
4. Once peppers are roasted, remove from the oven and allow to cool sufficiently to handle them -
5. Remove skins from peppers and squeeze out garlic (pick out green sprouts, if there are any)
6. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsps olive oil and saute onion and carrot for 15 minutes over medium heat (6 out of 10)
7. Add chicken stock, peppers, roasted garlic, kidney beans and thyme - bring to a boil
8. Simmer, uncovered, 20 minutes at low heat (2-3 out of 10) to meld flavours, then remove thyme stems, if using
9. Blend with an immersion blender in the Dutch oven, or in batches in a countertop blender - Stir in lemon juice
10. Serve in bowls and garnish with chopped basil and cheese, if using
Notes:
Removing the pepper skins is an extra step, but well worth it for a silky finished texture.
The white kidney beans help to thicken the soup without affecting the flavour, they also add protein and fiber.
If using a countertop blender, be extremely careful, as the soup will be very hot! Work in small batches and let it cool a bit first
Nutrition Facts:
Servings: 6
Calories 161
Total Fat 10g 13% Saturated Fat 1.4g 7% Cholesterol 0mg 0% Sodium 531mg 23% Total Carbohydrate 16.6g 6% Dietary Fiber 3.8g 14%
Total Sugars 6.4g Protein 3.6g Calcium 62mg 5% Iron 1mg 6% Potassium 322mg 7%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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