Give those sweet bell peppers a roast with creamy kid friendly sweet potatoes and carrots for a super smooth, velvety blended soup that the kids will ask for every time!
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First snowfall of the season, and a new kid favorite soup to warm up with!
The first snow of the season is quite possibly my kids’ most favorite day of the year. My little northern crew lives for fresh snow, and this weekend we got our first dusting, despite the fall trees not quite agreeing with the timing! We were visiting our new home, and the girls just had to make a snowman for the construction crew to enjoy this week. And with the plummeting temperatures around here, I hopped in the kitchen to play around with a new soup to the blog for you!
Weekly soup routine
During the cooler months of the year, I like to get a vegetable soup of some sort made every Sunday. Easy favorites like creamy broccoli soup (this one is in my cookbook, The Little Lunchbox Cookbook – it’s just like Panera!), this blended winter veggie soup done in the IP, and Copycat Campbell’s Veggie Soup are among some of our staples. Not only does this help me with an easy lunch for Sunday afternoons that I don’t have to think about, it also gives me soup to pull from for the week to fill up lunchbox thermoses…and fill up my soup mug during the week to get more healing bone broth in.
The Veggie Line-Up!
Sweet bell peppers may be the “star” of the show in this soup, but the real “secret weapon” lies in the sweet, creamy vegetables saddling up next to those peppers! Sweet potatoes and carrots are on most kids’ favorite veggie lists, and when you roast them, they get even sweeter. This veggie line-up also happens to be loaded with vitamins and minerals that the whole family needs to stay healthy and focused all winter long.
The Method :: Roasting the Veggies
To get the most kid friendly soup flavor for this soup, simply toss the veggies on a sheet tray with some olive oil and little bit of smoky paprika, salt, and pepper, and roast away. You’ll have the soup more than halfway done at this point, and completely hands free while it all roasts!
The Method :: Blending the Soup
Once the vegetables are done roasting, I dare you to snitch a little bite! You’ll have to hold yourself back from eating the whole sheet tray at this point, but I promise it will be worth the wait to quickly blend the soup up! Scoop the roasted vegetables into your blender, pour in some bone broth, and buzz away. I like to use the soup setting on my high powered blender for optimal smooth texture. Use whatever you have though! I didn’t always have one of these, and have made this soup using a regular blender, and an immersion blender works too.
The Method :: Finishing the Soup
After you blend the soup, pour it into a soup pan and stir in the coconut milk. You’ll want to warm the soup through from here, and season with salt and pepper to your taste once it has simmer a bit. If you like your soup to have a more “brothy” texture, add another cup of bone broth as well. You can ladle your roasted sweet bell pepper soup and finish with a swirl of coconut yogurt or olive oil too!
Freezer friendly?
Absolutely! That is the beauty of soups like this. That whole “cook once, eat twice” deal works well for blended soups, and this one is not any differently. Let your soup cool completely, and store in these freezer safe BPA free quart containers, or in these incredible BPA free silicone soup dividers – you can freeze in 1/2 cup portions, 1 cup portions, or 2 cup portions!
Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!
Ingredients
- 2 tbsp olive oil
- 4 large red, orange, or yellow bell peppers quartered and seeds scooped out (you can use a combo of those colors)
- 1 small/medium sweet potato cut into 1-inch wedges
- 2 medium carrots peeled, cut into ½ inch strips
- 2 small onions halved and then sliced into strips
- 3 cloves of garlic peeled (leave whole)
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp dried thyme
- ¼ tsp pepper
- 2-3 cups bone broth
- 1 cup coconut milk
Instructions
- Pre-heat the oven to 425 degrees. You’ll want to use a large, unlined baking sheet for the roasting.
- On a large sheet pan, toss the bell peppers, sweet potato, carrots, onions, and garlic with the olive oil, smoked paprika, sea salt, thyme, and pepper. Roast at 425 degrees for 20 minutes.
- Scoop the roasted veggies into a blender (high powdered blender, if possible, for optimal smooth texture), add 2 cups of bone broth, and blend until smooth. I use the “Soup” blending setting on my Blendtec pictured in this post.
- Pour the blended soup into a soup pot, add the coconut milk, and bring to a simmer for 5 minutes. Taste for salt and pepper to your preference. You can add more bone broth if you want a thinner soup.
- Garnish with swirls of coconut yogurt and/or olive oil if you wish.
