The Best Roasted Red Pepper Soup for Glowing Skin - Harvest Recipes

I can’t resist picking up those big packs of red peppers at Costco, but I often end up with more than I can use. That’s where this Roasted Red Pepper Soup shines—a perfect way to make the most of the harvest season! It’s loaded with hidden veggies and bursting with nutrients like vitamins A and C, potassium, and iron. Red peppers not only support heart health but also help you achieve glowing skin. This rich, comforting soup is ideal for cozy fall lunches or dinners, bringing warmth and vibrant color to your table. You’ve got to try it!

Roasted Red Pepper Soup

Total cooking time: 1hr   Serves: 4

Ingredients 

• 6-7 red peppers, remove seed and cut in half 
• 4 small sweet carrots, peeled (cut smaller if you’re using a reg carrot)
• 2 tomatoes, cut in half 
• 1 head of garlic, cut top off
• 1/2 onion, peeled and cut in half
• 1 tbsp chicken bouillon
• 4 cup water
• pinch of salt and pepper 
• sour cream for garnish 

Directions

1. Preheat oven to 375, line a baking tray with parchment 
2. Lay peppers face down, line carrots, tomatoes, garlic, and onions on a baking tray
3. Bake for 25 minutes, take out and let cool
4. Remove skin from peppers, add to a large soup pot 
5. Remove skin from garlic, add to the soup pot 
6. Remove skin from tomatoes, add to soup pot 
7. Add the rest of the veggies, water, and bouillon to the soup pot 
8. Bring to a boil and simmer for 10 minutes
9. Let cool and use an immersion blender or blender to blend veggies until smooth
10. When ready to serve bring it back to a simmer and serve it with sour cream 
11. Enjoy! 

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