This roasted red pepper sippable soup recipe is best in late summer when bright red and yellow peppers hit the market, although we would happily eat it year-round.
We love serving this before a meal, topped with sourdough croutons, olive oil, and herbs. However we designed it to be conveniently sippable just like our bone broth is on its own. Enjoy this soup in a to-go mug while on the subway, at your desk, or even on a walk.
As with most of our recipes, this one is highly flexible. You can use garbanzo beans or any light-colored bean, use yellow or orange peppers instead of red, or add different herbs based on what you have around. In fact, this recipe is based on my Yellow Pepper Soup recipe from Salt to Taste but we upped the protein with beans instead of potato and Brodo instead of water. This soup is so delicious that you might want to make a double batch and freeze any extra or eat it for lunch throughout the week.
You may be tempted to skip the straining step. You will still have a delicious soup with lots of fiber (albeit with a few loose pepper skins), but we beg you to at least try straining it once. The silky smooth texture will take your soup from “home cook” to “chef” level.
Serves 3 to 4