Roasted Red 

Pepper Soup

Sprouts had large red peppers on sale and I needed an easy dinner! This goes well accompanied by some avocado toast, a vegan grilled cheeze, or a side salad. 

• Easy

• Budget Friendly

• Comfort Food

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​​Ingredients:

5 large red peppers (stemmed, seeded, and roughly chopped)

1 Tbsp. avocado oil (or what cooking oil you prefer)

½ large onion chopped

2 Tbsp. minced garlic

2 Tbsp. flour

2 Tbsp. balsamic vinegar

2 cups vegetable stock

½ cup plant milk

Season To Taste: salt, pepper, red pepper flakes

1. Preheat oven to 400 degrees F.

2. Roast peppers for 30-40 minutes.

3. Remove peppers from oven and set aside.

4. Heat oil in a medium pot over medium heat.

5. Add onions and garlic.

6. Sauté until onion are translucent.

7. Add seasonings.

8. Add flour and cook for a bout 1 minute.

9. Stir in balsamic vinegar then add in vegetable stock (be sure to break up any clumps left from the flour)

10. Add roasted peppers to the stock and bring soup to a simmer.

11. Remove soup from heat and add plant milk.

12. Transfer soup into a blender or use an immersion blender to blend soup until smooth.

13. Taste, and add seasoning if necessary,

14. Serve.

15. Enjoy!

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