Orange Bell Pepper Soup with Roasted Broccoli

Are you taking the October Unprocessed problem like I’m? Then you definitely’ll love this recipe for Orange Bell Pepper Soup with Roasted Broccoli.

orange bell pepper soup with roasted broccoli - Orange Bell Pepper Soup with Roasted Broccoli

The problem began October 1, properly, October 2 for me. Now not that I cheated on Day 1, however reasonably I forgot that September ended on Saturday. I used to be somewhat distracted via my Hokies dropping to Clemson. Oh properly.

What’s October Unprocessed?

For the ones unfamiliar with October Unprocessed, you pledge to head a whole month with out consuming processed meals. The meals you consume should go the kitchen take a look at, which means an individual with affordable talents in a house kitchen will have to be capable to reproduce it the usage of whole-food elements. So, a protein bar containing cashews and dates would go the kitchen take a look at, however one containing soy protein isolate, inulin (from chicory root), and pyridoxine hydrochloride would now not.

About Orange Bell Pepper Soup with Roasted Broccoli

To this point, I’ve discovered probably the most absolute best tactics to consume unprocessed is to make a large pot of vegetable soup. Cook dinner as soon as, consume for a number of foods. This orange bell pepper soup is best. It has a pleasant smoky taste from the roasted greens and a creamy texture from the puréed beans. No dairy in sight!

If you happen to in reality wish to get into the unprocessed spirit, prepare dinner your individual dried beans and make your individual vegetable inventory.

Different Unprocessed Soups and Stews

In case you are searching for different soups and stews for October Unprocessed, take a look at those out:

Orange Bell Pepper Soup with Roasted Broccoli


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Smoky, creamy soup that includes roasted greens and pureed beans that is dairy-free, gluten-free, and vegan


Recipe sort: Soups & Stews

Serves: 6


  • three huge orange bell peppers, stems and seeds got rid of, reduce into four or five items every
  • 1½ tablespoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1 medium onion, reduce in part, then sliced
  • 1½ teaspoons white balsamic, white wine, or champagne vinegar
  • 1 clove garlic, minced
  • four cups vegetable broth
  • 1 (14 ounce) can no-salt-added white beans, rinsed and tired
  • 1 teaspoon kosher salt plus more for roasting broccoli
  • ¼ teaspoon freshly flooring black pepper plus more for roasting broccoli
  • ¼ teaspoon cayenne pepper
  • 1½ teaspoons contemporary thyme leaves, divided
  • three cups more or less chopped broccoli florets (about 1 head)


  1. Preheat broiler. Organize bell pepper items in one layer on a baking sheet, pores and skin aspect up. Broil till skins are black and well-charred, about eight mins. Switch pepper items to a heat-resistant bowl and canopy. Let stand till cool sufficient to take care of. Take away the skins and discard.
  2. Warmth 1½ tablespoons olive oil in a big pot over medium warmth. Upload onion and vinegar, quilt, and prepare dinner, stirring infrequently, till the onion has softened, about eight mins. Discover and sauté till the onions have caramelized, any other eight mins or so.
  3. Upload garlic and about 1 tablespoon of the broth. Cook dinner till aromatic, about 1 minute. Upload bell pepper items, last broth, beans, 1 teaspoon salt, ¼ teaspoon black pepper, cayenne pepper, and 1 teaspoon of thyme leaves. Carry to a boil, then scale back warmth to medium-low, quilt, and simmer till peppers are very gentle, about 25 mins. Stir infrequently.
  4. Whilst the soup is cooking, roast the broccoli. Preheat oven to 425°F. Mix florets, last 1 tablespoon olive oil, and a few salt and pepper in a big bowl. Pour onto baking sheet. Roast, stirring as soon as midway, for approximately 15 mins or till broccoli is gentle and browned.
  5. Purée the soup in batches in a blender or meals processor (observe producer’s instructions for warm elements) or the usage of an immersion (stick) blender.
  6. Ladle into bowls and garnish with broccoli and last ½ teaspoon thyme leaves.


If you’ll’t to find orange bell peppers, use purple or yellow ones.

Looking at sodium? The dietary values for this recipe had been calculated assuming your vegetable broth is do-it-yourself (0 sodium) and your beans are no-salt-added. If you happen to use packaged broth or common canned beans, watch the sodium counts. You’ll be able to additionally prepare dinner your individual dried beans (with out salt) and/or scale back the volume of kosher salt within the recipe.

Diet Knowledge

Serving dimension: 1 cup Energy: 178 Fats: 7g Saturated fats: 1g Carbohydrates: 24g Sugar: 8g Sodium: 446mg Fiber: 5g Protein: 6g Ldl cholesterol: 0mg