Roasted Red Pepper & Poblano Soup (Vegan, GF)

It has been raining all week and it’s put me in the mood for a good, creamy, bistro inspired soup. You know something to dip a sandwich in… but more flavorful than classic tomato soup and maybe something with a little kick to it.

This soup meets all of those requirements and more… It is under 10- ingredients and can be made in under 30 minutes!

Start by roasting the peppers, simply brush the peppers outer skin with olive oil, pop them into the oven, and broil on high, on the top rack for 5 minutes each side.

While the peppers are cooling saute onions and garlic adding some wine in after the onions are soft and translucent and garlic is fragrant.

While waiting for the wine to reduce peel off the outer skin of peppers, cut off tops and scrape out seeds *The peppers will be super juicy so this should be fairly easy* and roughly chop.

Add chopped roasted peppers and vegetable broth into sauce pan with the wine and onions. Use a hand beater to make soup as smooth as possible. Bring to a simmer and add salt and pepper to taste and coconut milk for creaminess if desired.

As you can see this soup has few steps and is pretty simple to whip up, I hope you love it.

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If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

4 Red Bell Peppers

2 Poblano Peppers

2 Tbsp Olive Oil, Divided

1/2 Red onion, finely diced

3 Cloves Garlic, minced

1/2 Cup dry white wine (I use Sauvignon Blanc)

2 Cups Vegetable Broth

Salt & black pepper to taste

2 Tbsp Coconut milk *Optional, for creaminess*

Directions:

Brush peppers with olive oil (takes about 1 tbsp). Place peppers on a baking sheet and broil on high in oven on top rack for 5 minutes, carefully flip peppers over and broil an additional 5 minutes. Remove from oven and set aside.

In a three quart sauce pan, saute onion and garlic in 1 tbsp olive oil, until onions are softened and translucent. Add in white wine and simmer on low heat until liquid is slightly reduced, about 5-8 minutes.

Meanwhile peel outer skin off of the peppers, cut off tops, remove seeds, and roughly chop.

Stir chopped roasted peppers and vegetable broth into sauce pan with the wine and onion mixture. Use a hand beater to make soup as smooth as possible. Bring to a simmer add salt and pepper to taste and coconut milk for creaminess if desired.

Serves: 4

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Enjoy!

 

 

 

 

 

 

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2 Comments Add yours

  1. This looks delicious!

    Like

    1. Thank you! I hope you try the recipe sometime!

      Liked by 1 person

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