Sheet Pan Roasted Red Pepper Soup
From a sheet pan to the blender, this soup is easy with little mess to clean up. For dairy-free use canned coconut milk, or regular dairy half and half or cream as perferred. For low histamine be sure to use a low histamine broth. The recipe is on this site. For a spicy soup see notes below.
Servings: 6 Yield about 7 cups
Calories: 161kcal
Equipment
- Sheet pans
Ingredients
- 5 large red bell peppers about 3 pounds
- 1 medium brown or sweet onion peeled and sliced into chunks
- 3 large whole garlic cloves peeled
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups chicken or vegetable broth
- 1 cup coconut milk or dairy milk
Instructions
- Pre-heat the oven to 425°F. Line a half sheet pan with parchment. Snap any green stem off the top, then slice peppers in quarters from top to bottom and remove the seeds.
- Lay the peppers cut side down on the half sheet pan. Place the onions and garlic to a shallow baking dish and drizzle with the olive oil and stir to coat. Place vegetables in the oven and roast until the peppers have blackened skin, about 30 minutes. Check the onions at 20-25 minutes or when you smell them. They should be browned and soft. Remove the pans from the oven.
- Cover the peppers with foil or another sheet pan upside down to steam the peppers and make the skin easy to peel off. Allow them to stand 10 minutes. Remove the cover and peel as much of the skin off as posible with your fingers. Don't worry about getting everyone last bit. Place all of the veggetables in a blender with the paprika, broth, salt and pepper then puree smooth. Add the coconut or dairy milk and blend a bit more to combine. Adjust the thickness with more broth or milk and serve hot or cool completely. Soup will last in the refrigerator 4 days or freezes well.
Notes
For Low Histamine:
If you are histamine intolerant, freeze finished soup in portions immediately. If you can't handle coconut milk, use a safe non-dairy "milk" to puree your soup or just use all low histamine chicken or vegetable broth. The soup won't be as thick and creamy but it still tastes delicious.
Nutrition
Calories: 161kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 229mg | Potassium: 484mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4526IU | Vitamin C: 177mg | Calcium: 28mg | Iron: 2mg