Roasted Red Bell Pepper Zucchini Noodle Soup
Roasted Red Pepper Zucchini Noodle Soup: A Mediterranean Delight
Looking for a vibrant, healthy, and flavorful soup to warm you up? Our Roasted Red Pepper Zucchini Noodle Soup is the perfect choice! This Mediterranean-inspired recipe is packed with nutrients, easy to make, and incredibly satisfying. The sweetness of roasted red peppers combined with the freshness of zucchini noodles and aromatic herbs creates a symphony of flavors that will tantalize your taste buds.
We’ve taken a classic soup and given it a healthy twist by swapping traditional noodles for zucchini noodles (zoodles!). This not only reduces the carb count but also adds a delightful texture and a boost of vitamins. Roasting the red peppers brings out their natural sweetness and adds a smoky depth to the soup that you won’t be able to resist.
This soup is perfect for a light lunch, a cozy dinner, or even a healthy appetizer. It’s also a great way to sneak in some extra vegetables into your diet. Plus, it’s naturally gluten-free and can be easily adapted to be vegan.
What makes this soup special?
- Roasted Red Peppers: Roasting the peppers intensifies their flavor and adds a beautiful sweetness.
- Zucchini Noodles: A healthy and delicious alternative to traditional noodles.
- Fresh Herbs: Rosemary and tarragon add a fragrant and aromatic touch.
- Mediterranean Flavors: A light and refreshing taste that transports you to the sunny shores of the Mediterranean.
Tips for the Perfect Soup:
- Roasting the Peppers: Don’t be afraid to let the peppers get slightly blackened – that’s where the flavor is!
- Zucchini Noodles: If using pre-made zucchini noodles, be careful not to overcook them, as they can become mushy. Add them during the last few minutes of cooking.
- Herb Freshness: Fresh herbs make all the difference! If you don’t have fresh herbs, you can use dried, but use about half the amount.
- Broth Quality: Use a good quality vegetable or chicken broth for the best flavor.
Frequently Asked Questions:
Q: Can I use other vegetables in this soup?
A: Absolutely! Feel free to add other vegetables like carrots, celery, or spinach.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Add the zucchini noodles just before serving.
Q: Is this soup vegan?
A: To make this soup vegan, simply use vegetable broth instead of chicken broth.
Q: Can I freeze this soup?
A: Yes, but the zucchini noodles may become a bit mushy when thawed. It’s best to freeze the soup without the noodles and add them when reheating.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread, a side salad, or a grilled cheese sandwich.
Roasted Red Pepper Zucchini Noodle Soup
Ingredients
- 1 medium to large red bell pepper quartered and deseeded
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1/2 small to medium onion sliced
- 1 large celery stalk chopped
- 1 cup mushrooms about 3 large ones, sliced
- 4 cups vegetable broth or chicken broth
- 1 sprig rosemary about 1/2 teaspoon chopped
- 1 1/2 tablespoon tarragon chopped
- 1/4 teaspoon salt more as needed
- 1 medium to large zucchini spiralized or sliced
Instructions
- Preheat the oven to 400F. Line a 9x9inch baking pan with foil and drizzle olive oil on the bottom. Place the quartered red bell peppers on the baking pan, and roast the red bell peppers for 15 minutes, turn them over, and roast the other side for another 15 minutes. The red bell peppers will appear slightly blackened and will have softened. Allow the red bell peppers to cool before slicing them into smaller pieces.
- While the red bell peppers are roasting, prepare the rest of the ingredients.
- Add olive oil to a medium to large pot, and allow them to warm for about a minute before adding the sliced onions, chopped celery, and sliced mushrooms.
- Once the vegetables have softened, pour in the broth. Add the rosemary, the tarragon, and salt. Season with more fresh herbs and salt as needed.
- Let the soup simmer before adding the zucchini noodles and the roasted red bell peppers. Combine the ingredients well.
- Remove the pot from heat.
- Serve the soup warm in bowls.
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