This 5-minute roasted pepper soup is everything you need on a chilly winter evening.
It’s comforting, delicious, and easy to whip! I created it for those days when I need to juggle work, Christmas shopping, and holiday cooking all at once while also remembering to feed myself.
I hope you love it as much as I do!
Key ingredients of my 5-minute roasted pepper soup:
Roasted peppers. To make it an actual 5-minute dish, I use jarred roasted peppers that you can find in the pickle/olives aisle of most supermarkets. It’s very convenient and MUCH cheaper than buying fresh peppers and roasting them. But if you have inspiration and spare 20 minutes, you can make your own roasted peppers:
Clean 5-6 bell peppers from stems and seeds, cut in half, rub with 3-4 tbsp olive oil. Place on a baking sheet and roast at 400 F for 45 min, until charred and completely soft. Remove skins and use them in any recipe.
Cream or coconut cream. To make this recipe vegan, use coconut cream or full-fat coconut milk. If using dairy cream, I recommend 20% fat to get the perfect texture.
Feta cheese. It adds satisfying saltiness and richness to the dish. I recommend goat/sheep feta in brine and highly recommend staying away from pre-crumbled feta. You can also use vegan feta to keep it vegan.
Maple syrup. This soup needs sweetness to balance out the acidity and saltiness of the main ingredients. However, if using homemade roasted peppers, you can skip the sweetener as they get naturally caramelized during roasting (jarred roasted peppers are usually preserved in brine, so they lose their sweetness and become more acidic).
More warming winter recipes:
Knowing that you use my recipes makes me so happy! If you end up making this 5-minute roasted pepper soup or any other recipes, please tag me @olesia.guts so I can see your creations!
Ingredients
- 1 lb roasted peppers - make your own* OR buy them ready to eat. This option is faster, easier, and surprisingly cheaper!
- 4 Tbsp heavy/coconut cream
- 1 cup any broth
- 3 oz feta, creamy preferred.
- 1 tsp maple syrup/sugar - optional, adjust to taste.
Instructions
- If using jarred peppers - drain them and rinse very well to get rid of all of the brine.
- Place peppers in a blender with the rest of the ingredients. Blend until very smooth.
- Heat through in a medium-sized pot and serve with a drizzle of extra virgin olive oil, microgreens and grilled cheese!
Notes
*Clean 5-6 bell peppers from stems and seeds, cut in half, rub with 3-4 tbsp olive oil. Place on a baking sheet and roast at 400 F for 45 min, until charred and completely soft. Remove skins and use them in any recipe.
