Red pepper soup

It’s been really cold out lately and I’m starting to think maybe winter wasn’t such a good time to cut myself off from eating meat. Luckily, I have a few soup recipes that should keep me warm and comforted until spring.

Well, I don’t have much to say about this recipe other than the fact that it’s tasty, easy to make, and it freezes really well. So here it is, Red Pepper Soup……



2 TBSP of Olive oil

1 medium onion, diced

1 large carrot, diced

1 stick of celery, diced


4 to 5 cloves of garlic, minced

1 tbsp of tomato paste

4 to 5 red bell peppers

2 TSPS paprika

2 medium russet potatoes, diced

3 cups of vegetable stock

black pepper

2 bay leaves

a few sprigs of fresh thyme

chopped basil to garnish


1. Heat up your olive oil over medium heat in a soup pot, and add your onion, celery and carrot. Cook until they start to soften and then add a tsp of salt. Stir often, and when the carrot and celery are tender add your tomato paste and garlic.

2. Once your tomato paste has darkened add the peppers, paprika, and another 1/2 tsp of salt. Stir often and cook until the peppers are tender.

3. Add the potatoes, stock, and stir in your bay leaves and thyme.

4. Simmer for about 45 minutes until the potatoes are cooked and the vegetables are tender.

5. Ladle the soup into a food processor or blender and puree working in batches. Strain the soup through a strainer and help it through with your ladle  or a spatula.

6. Now you can return the soup to the heat and add some salt and pepper to taste. I like a lot of black pepper!

Garnish with chopped basil and serve!



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