11/05/2025
You can thank my husband for this recipe…. He could tell I was vibing in the kitchen & he liked this one so much he reminded me to write down what I was doing 😆
Roasted Red Pepper Soup:
Ingredients:
Roasted veggies:
3 red peppers, quartered
6 Roma tomatoes, halves
1 yellow onion, diced
1 head of garlic + two more for grating
1 tbsp smoked paprika
1 tsp pepper
1.5 tsp salt
-1 tbsp olive oil
4 cups veggie or chicken broth
4 celery stocks, diced
3 carrots, diced
1 leek, diced
1/2 cup dry white wine
1 tbsp almond flour
2 bay leaves
3 sprigs thyme
2 teaspoons dried basil
1/2 cup cottage cheese
1/4 cup plain Greek yogurt
1 tsp champagne vinegar
-fresh oregano
Garnish
Heavy scream
Smoked Gouda and thyme croutons (following video)
fresh basil
Directions:
1. Heat the oven to 475 degrees Fahrenheit and cut up your red pepper, tomatoes, and onion, and chop garlic in half and add it to a baking dish and season with smoked paprika, salt, and pepper. Roast the veggies and garlic for 30-35 minutes.
2. In a heavy-bottom pot, heat olive oil and add chopped carrots, leeks, celery, and 2 cloves of grated garlic and flour, and cook for 5-6 minutes.
3. Deglaze the pan with 1/2 cup of white wine and reduce the liquid until it’s nearly gone.
4. Add Broth, roasted veggies, roasted garlic head, bay leaves, thyme, dried basil. Cover and cook on low/medium for 30 minutes.
5. Using an immersion blender, blend all soup contents.
5. In a food processor, blend cottage cheese, Greek yogurt, and champagne vinegar and add to the pot.
7. Garnish with croutons, basil, and heavy cream.
