Roasted Bell Pepper Soup

  • Paleo, Gluten Free, Vegan Paleo, Gluten Free, Vegan
  • Serves 6 Serves 6
  • 20 minutes20 minutes


  1. 1½ tablespoons olive oil
  2. 1 medium onion, chopped
  3. 2 cloves garlic, crushed
  4. 1 teaspoon fresh thyme
  5. 1 teaspoon rosemary
  6. ¼ teaspoon ground black pepper
  7. 1 cup roasted red bell peppers 
  8. 2 cups vegetable stock


  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook 5 minutes, stirring occasionally. Add the garlic, thyme, and rosemary and cook for a minute, stirring constantly.
  2. Add the black pepper, red bell pepper, and vegetable stock; bring up to a boil and then turn the heat down, cover the saucepan, and simmer 10 minutes.
  3. Cool the soup slightly and then puree using a blender. Heat over low heat until warm.Taste and season.

Nutritional Value

Kcal: 148

Protein (g): 3

Fat (g): 9.1

Carbohydrates (g): 13.5

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Roasted Bell Pepper Soup