I was craving red bell pepper soup the other day and decided to try to make a healthy version of my favorite kind! I hate that many of the healthy recipes avoid making the soup creamy, so I tried to add all of my favorite elements of pepper soup. Guess what? It turned out really awesome and I had enough to freeze for lunches later this week. Feel free to subtract any ingredients that you do not like :)
4 roasted red bell peppers (or orange)
5 cups chicken stock
1/2 ripe pear
1/2 large white or yellow onion
1/3 cup green onions
1/3 cup almond milk (more or less to taste)
Thyme, salt, pepper, cayenne pepper (to taste)
Crushed red pepper (to taste)
Chop up and place the peppers, stock, pear, and onions in a pot on the stove. Heat until boiling then reduce the heat and simmer for 15-20 minutes. Once fragrant, place in a blender or food processor (I used the soup option on my vitamix) and blend until creamy consistancy. Add seasonings and almond milk to taste. Serve as is or add cooked bacon as a garnish. It is THAT EASY. Yum!
*Yields 6 servings
4 roasted red bell peppers (or orange)
5 cups chicken stock
1/2 ripe pear
1/2 large white or yellow onion
1/3 cup green onions
1/3 cup almond milk (more or less to taste)
Thyme, salt, pepper, cayenne pepper (to taste)
Crushed red pepper (to taste)
Chop up and place the peppers, stock, pear, and onions in a pot on the stove. Heat until boiling then reduce the heat and simmer for 15-20 minutes. Once fragrant, place in a blender or food processor (I used the soup option on my vitamix) and blend until creamy consistancy. Add seasonings and almond milk to taste. Serve as is or add cooked bacon as a garnish. It is THAT EASY. Yum!
*Yields 6 servings
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