Roasted Bell Pepper Soup Recipe

It’s official. It’s fall. I have a secret love affair with Fallon…oops, I mean fall. I have a love affair with fall (and  I love Jimmy Fallon too…hmm, funny how his name has the word fall in it). What’s not to love about fall and Fallon? Mock turtle necks, dramatic wreaths, pumpkins, the coziness from the smell of cinnamon based baking recipes and…soup! Ohhh la la. I love soup. Growing up, dinner was not complete without a serving of soup.

In honor of fall and the six bell peppers I bought from Costco, I thought I would try a new soup recipe. I have never made a roasted bell pepper soup and this one is such a treat!

Enjoy fall and enjoy this delicious recipe…it’s Paleo friendly, super healthy and it’s definitely a keeper as it’s made by yours truly:

Sammy’s Roasted Pepper Soup:
Preheat the oven at 375
Line a baking sheet with foil


  • 3 bell peppers* (I used yellow, orange, and red) remove the middle & cut into chunks
  • 4 stalks of celery, chopped
  • 4 Roma tomatoes, quartered
  • ½ or 1 whole yellow onion, cut into chunks
  • 1 shallot, chopped (this is not necessary, but I had some on hand and wanted to use it)
  • 2 T of minced garlic
  • 2-3 T of Avocado Oil (EVOO or any oil will do, but I stick to the high fat oils)
  • salt to taste
  • 2 C of Chicken broth (I used the broth I made and had in stock, but you can use any broth)


  • Mix lay the top 4 items onto the lined baking sheet
  • Add oil, mix
  • Mix in the minced garlic
  • Add salt to taste
  • Put it into the 375 degree oven, roast for about 35 min. (20 minutes into it, give it a good shake/ mix)
Lay all the vegetables on to the baking sheet.
Lay all the vegetables on to the baking sheet and set it into the oven at. Aren’t these colors so pretty?

While all that good stuff is in the oven, embrace the smell of the roasted vegetables. Tony yelled, “My eyes are burning from all those onions!” Just smile back if this happens, some people just don’t appreciate such deliciousness percolating. Put the broth in a pot and bring to a boil. When the vegetables are done, remove from the oven and transfer to your food processor, I use my Vitamix. Add the broth. Set to soup mode or blend until thoroughly pureed. Ladle into your favorite fall bowl…my go to fall soup bowl is this dainty bowl by Royal Stafford from Anthropologie. You can top it off with some truffle salt or some cheese (which wouldn’t make this Paleo friendly).  Enjoy your soup and your fall.


*Serious fact that I learned tonight: Red peppers pack the most nutrition (compared to other bell peppers) since they’ve been on the vine the longest. Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C. Yay for bell peppers!!

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