Roasted Bell Pepper Soup


4 Bell Peppers - red, orange and yellow

Garlic Powder

Onion Powder

Olive Oil

Kosher Salt



1 Large Onion, diced

2-3 Large Carrots, diced

3-4 Stalks of Celery, diced

1 Carton of Vegetable Broth

1C Water


Slice up peppers and spread evenly on baking sheet. Drizzle with olive oil and sprinkle with salt, onion powder and garlic powder. Roast at 375˚F for about 25 minutes.

Meanwhile dice up an onion, 2-3 carrots, and 3-4 stalks celery. Sweat in large pot with 2T olive oil until soft but not browning.

Remove peppers from oven and add to pot. Add in one carton vegetable broth and an additional cup of water.

Season with salt, pepper, garlic powder, onion powder, sweet paprika, to taste and a dash of oregano.

Bring to a boil and simmer 40-45 minutes. Remove from heat and blend soup with an immersion blender.