12/05/2025
What are you making for dinner?
This soup would be perfect on a chilly evening🍲🍲!
Roasted Red Pepper and Broccoli Soup
1 1/2 cup broccoli florets
2 garlic cloves., minced
3 red bell peppers
1 celery stalk
1 large leek (white and green parts chopped)
2 tbsp olive oil
1 oz Parmesan cheese
2 tbsp tomato paste
1 qt low-sodium chicken broth
1 cup basil, chopped fine
1 tbsp fresh thyme, chopped
kosher salt and black pepper
Directions: Preheat broiler, cut peppers in half and remove the seeds and white pith, lay them flat and broil for 7-10 min. until skin is charred. Cool then remove skin. Roughly chop and set aside.
Heat olive oil in a medium pot over medium heat. Add broccoli, garlic, celery, leeks and 1/4 tsp salt. Cook until vegetables are soft (approx. 7 minutes). Stir in thyme, basil and roasted peppers. Push the vegetables to one side of the pot and add the tomato paste to the other. Cook 2 minutes then stir with vegetables and increase heat to high. Add the chicken broth and 2 cups of water and simmer until soft (approx. 30 min).
Optional: Sprinkle with Parmesan cheese, fresh basil and black pepper.
(This soup can be left as chunky or blended smooth in a food processor.)