Roasted Red Pepper Soup

Roasted Red Pepper ~ Super Soups

 Here are five more reasons to increase your red pepper consumptio

1. They contain almost 300 percent of your daily vitamin-C intake.

Besides being a powerful antioxidant, vitamin-C is also needed for the proper absorption of iron.

If you're iron deficient, try combining them with your iron source for maximum absorption.

2. They're a great source of vitamin-B6 and magnesium.

This vitamin and mineral combination shows a decrease in anxiety, especially related to pre-menstrual symptoms.

Vitamin-B6 is also a natural diuretic, so try stocking up on them to reduce bloating and prevent against hypertension.

3. They help support healthy night vision.

They're high in vitamin-A, which helps to support healthy eyesight, especially night vision.

4. Packed with antioxidants.

The combined effects of vitamin-A and C create a great antioxidant capacity.

And with lycopene in the mix, the red bell pepper becomes a top notch superfood.

Lycopene is what makes tomatoes and peppers red.

They are one of the highest veggies in lycopene.

Which has been successfully tested in the prevention of many cancers including prostate and lung.

5. Burn more calories.

Recent research has shown that these sweet super vegetabless can activate thermogenesis and increase metabolic rate.

They do not contain capsaicin, which is what makes peppers hot and causes us to sweat.

But they do have a mild thermogenic action that increases our metabolism.

Without increasing our heart rate and blood pressure like the hot variety.

With all that being said, there's nothing like a hot bowl of healthy soup on a cool autumn or winters evening.

Homemade soups allow the cook complete control over what goes into each recipe.

And the methods and techniques used to create delicious and nutritious dishes.

A cooking-show demonstration inspired us to create this soup.

Which we serve with an awesome crusty French bread.

This soup is just bursting with color and flavors, it's so amazing!

And it's a delicious blend of healthy vegetables.

You could use roasted red veggies from a jar, but it's definitely worth the effort to roast them yourself!

It does take a little bit of time for the roasting process.

But that smoky flavor is well worth the time and effort!

And these super veggies are among the highest sources of anti-oxidants and nothing could be any easier than this recipe.


2 red, bell peppers (about 1 lb. total), rinsed

1 onion (about 1/2 lb.), peeled and finely chopped

1/4 c. (1/2 lb.) butter or margarine

1 c. grated carrots

1/4 c. all-purpose flour

2 c. fat-skimmed beef broth

2 c. half-and-half (light cream)

1 can (15 oz.) tomato sauce

About 1/4 tsp. hot chili flakes

Sea salt


# 1 Rinse the red-bells and cut them in half lengthwise.

Remove and discard stems, seeds, and veins.

Lay red-bells, cut sides down, in a 10- by 15-inch pan.

Broil 4 to 6 inches from heat until skins are blackened all over, about 12 minutes.

When the they're cool enough to handle.

Pull off and discard skins and then chop coarsely.

# 2 In a 3 to 4 quart pan, over medium-high heat, stir onion in butter until limp, about 3 minutes.

Stir in red-bells and carrots.

# 3 Add flour and stir about 1 minute.

Add broth, half-and-half, and tomato sauce then stir until mixture boils and is slightly thickened, about 10 minutes.

# 4 Stir in chili flakes, and salt to taste.

And, it's ready to enjoy!

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