Roasted Red Pepper Soup Recipe

Ingredients

• 5 large red bell peppers, halved lengthwise and seeded
• 2 tablespoons olive oil, divided
• 4 medium carrots, peeled and cut into 1-inch pieces
• 1 large yellow onion, cut into 8 wedges
• 5 cloves garlic, peeled and left whole
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon black pepper
• 3 cups vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/4 cup fresh parsley, plus more for serving
• 1/2 teaspoon red pepper flakes
• 1 teaspoon fresh oregano leaves
• 1 teaspoon lemon zest
• Juice of 1 lemon

Instructions

1. 1

   Preheat the oven to 425 F.

2. 2

   Line 2 sheet pans with parchment paper.

3. 3

   Arrange the pepper halves skin-side up on one baking sheet and press them flat with your palm.

4. 4

   Drizzle the peppers with 1 tablespoon of the olive oil and brush to coat.

5. 5

   Roast for 20 minutes, until the skins have started to wrinkle and darken at the edges.

6. 6

   While the peppers roast, toss the carrots, onion, and garlic in a bowl with the remaining olive oil, ¼ teaspoon of the salt, and the black pepper.

7. 7

   Place the vegetables on the second sheet pan and add it to the oven for 20 more minutes.

8. 8

   When the peppers are done, let them cool for about 10 minutes.

9. 9

   Peel the skins from the peppers and discard them.

10. 10

    Transfer the cooked vegetables and red peppers to a blender with the broth and blend until smooth.

11. 11

    Add the beans, parsley, remaining salt, red pepper flakes, oregano, parsley, and lemon zest and blend again. (Pour some of the soup into a large pot if the blender is full.)

12. 12

    Pour the rest of the blended soup into the pot, add the lemon juice, and simmer until ready to serve.

13. 13

    To serve, ladle into bowls and top with chopped parsley.