Spicy Roasted Red Pepper Soup

Spicy Roasted Red Pepper Soup

Living in NYC, you tend to become what one would call a “food snob.” Rightfully so, the restaurants in this city are amazing. Hence why I need to balance them with a clean eating blog… 😉

However, my mind was blown with how good the food was on my honeymoon. If you are thinking about traveling to St. Martin or Anguilla, do it. Forget how amazing the beaches are and order yourself tuna tartar for every meal of every day.


The inspiration for this Spicy Roasted Red Pepper Soup came from a restaurant called Veya in Anguilla. They brought out the cutest little bowl of roasted red pepper soup as a starter. It was one of the best things I had all trip. 


I added some heat to this recipe, as I tend to like my soups on the spicier side. This Spicy Roasted Red Pepper Soup is, of course, gluten free, dairy free and super low in fat and calories! Save all of that for the good restaurants 🙂 


Spicy Roasted Red Pepper SoupSpicy Roasted Red Pepper SoupSpicy Roasted Red Pepper Soup

Spicy Roasted Red Pepper Soup
  1. 4 large bell peppers
  2. 1/2 red onion, chopped
  3. 3 gloves of garlic, chopped
  4. 1/3 cup of chopped carrots
  5. 1 can of cannelloni beans, drained and rinsed
  6. 1/2 vegetable bouillon cube
  7. 1 teaspoon of hot sauce/Sriracha
  8. 1 teaspoon dried thyme
  9. Extra virgin olive oil
  1. Line a baking sheet with tin foil.
  2. Cut the tops off the peppers, remove seeds, and then cut peppers into quarters.
  3. Lay the peppers onto the baking sheet face down. Press the pepper slices down/pull then bottoms apart so they lay flat.
  4. Turn the broiler on high and place the baking sheet on the top rack. Broil for 15 minutes. The skins should be charred.
  5. Remove from oven and set aside to cool.
  6. In a medium sauce pan, drizzle extra virgin olive oil over medium heat.
  7. Add onions and garlic and sauté for 2-3 minutes.
  8. Add carrots and sauté.
  9. Add cannelloni beans and mix through.
  10. While the vegetables and beans are sautéing, use your fingers to peel off the black/charred skin from the peppers.
  11. Once the skin from the peppers are removed, add the teaspoon of dried thyme and teaspoon of hot sauce to the pot and mix through.
  12. Fill the pot with water, just covering the beans. Add the bouillon cube.
  13. Mix in the peppers and then cover the pot and bring to a boil.
  14. Simmer for an additional 10 minutes.
  15. Remove cover and use an immersion blender or pour the soup mixture into a standing blender.
  16. Blend until creamy. Add additional water if too thick.
  17. Add additional hot sauce to taste.
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