Make an easy, beautiful bell pepper soup topped with chickpeas and mascarpone.
Since it has been chilly and rainy in San Francisco lately, I decided that soup recipe ought to be posted right about now. And since bell peppers are available year-round, they become my “weapon of choice.” You can make a big pot on the weekend and keep serving it throughout the week. This soup is yummy, easy and well-kept. You have no reason not to try it.
- Yield: 9 cups 1x
Ingredients
Scale
- 9 bell peppers (any red, yellow & orange but not green, cored & sliced)
- 1 onion (peeled & chopped)
- 1–2 cloves garlic
- 1 corn (cooked (about ¾ cup kernels))
- 6 oz. frozen artichoke heart
- 2 cups miso broth OR chicken broth
- olive oil (salt & pepper, as needed)
- 3 tbsp. mascarpone cheese (option)
- grated parmesan (as needed, to serve (option))
- crunchy chickpea or croutons (as needed, to serve (option))
Instructions
- Preheat the oven to 350F. Coat bell peppers with olive oil, sprinkle with salt & pepper, then roast for 20-30 minutes or until soften.
- Meanwhile, in a big pot over medium heat, add onion, garlic, and corn; cook until the onion is translucent. Add 2 cups broth and bring to boil; add frozen artichoke and let it simmer until soften. Add bell peppers and let it simmer for another 10-15 minutes.
- Let cool slightly. Blend in batches in the blender until smooth. Add more broth if needed. Season with salt & pepper if needed. Serve hot.
Notes
If you don’t mind the calories, mix in mascarpone & parmesan per your
liking after blending. Serve with crunchy chickpea or croutons.
- Category: Side
