With Shavuos approaching, we are on the hunt for recipes and ideas to make Yom Tov prep easier. Soups are great because they can be made in advance. Here’s a delicious one by Miriam Pascal, the Overtime Cook.

Roasted Red Pepper Soup:

Slightly based on a recipe from AllRecipes.com


4 medium red bell peppers

3 (small) cloves of garlic (or more, if you like it extra garlicky)

4 Tablespoons Olive Oil, divided

1 Teaspoon Kosher salt

1/4 teaspoon black pepper

2 onions (or 1 onion and 2 shallots)

1 15-oz can cannellini beans, drained

4 cups (32 oz) broth (vegetable or chicken)


Preheat oven to 350. Line baking tray with parchment paper.

Cut peppers in half and remove stems and seeds. Place on baking tray. Slice garlic thinly and spread over peppers. Sprinkle with 2 Tablespoons (half) of the oil, salt and black pepper. Place in oven and bake at 350 for approximately 40 minutes, until peppers are starting to brown.

Remove from oven and let cool. Make sure to save all of the contents of the tray (including the bit of oil) as it has a lot of flavor. (This part can be done in advance.) Cut peppers into large cubes.

Meanwhile, sautee onions in remaining 2 Tablespoons of olive oil until soft. Add diced roasted peppers, sliced roasted garlic and any drippings from the pan. Sautee an additional five minutes, or until soft. Add beans and broth and bring to a slow boil.

Using an immersion blender, or in small batches using a regular blender, puree the soup until creamy. If desired, add a bit of water to thin the soup.


(Source: Overtime Cook)


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