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Spicy roasted bell pepper soup

San Francisco has been treating us as good as ever with sun, warm weather and tons of fun. It makes us always wonder why we left at all. We’re staying in a house in the Marina so we’re close to everything; the farmers market, restaurants, playground, walking along the bay etc etc. I’m still in awe over how easy it is to find good vegetarian food here. Some of the best vegan/vegetarian restaurants is in San Francisco. Cafe Gratitude, Greens and Millennium are just a few options. 
Our first night here we cooked dinner for friends and Noah’s godfather. I didn’t know what kind of kitchen I was going to cook in so when we grocery shopped on our way in to the city I decided to make a spicy soup and serve it with garlic bread. Soups are easy to make and require little kitchen appliencies. Lucky me the kitchen was awesome and so was my soup. I think it’s way to spicy for kids to eat  but by removing the jalapeno peppers it becomes child friendly and why not serve it with grilled cheese sandwiches. Mmmmmmm!!!!

3 red bell peppers

1 orange bell peppers
2 red jalaeno peppers
1-2 tbs olive oil
Herb seasoning
2 cups vegetable broth
1/2 cup tomato sauce
½ cup sour cream
Salt & pepper to taste
Ground chili pepper if you want more “heat” in the soup
Preheat oven to F420
Cut all peppers in half and remove seeds and stems. Place peppers on a baking sheet. Drizzle oil over and sprinkle herb seasoning. Rub the oil and seasoning all over peppers and arrange peppers cut side down. Bake for 20-30 minutes or until peppers are tender. Let them cool to be able to handle with your hands. Use a small knife to slice the skins of peppers. In some cases you might even be able to just pull them off. Place peppers flesh with broth and tomato sauce in a sauce pan and bring to a boil. Cook for 5 minutes. Remove from heat and combine with  sour cream, salt, pepper and ground chili if so wish in a blender. Mix until creamy and no lumps. Reheat soup. 

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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