Soup is probably one of my favorite types of food to prepare and eat. It’s comforting on a cold winter day, soothes the soul when you are sick, and in most cases, is incredibly easy to make. I have been looking for a new spin on homemade tomato soup this winter and roasted red pepper soup seemed like the perfect place to start.
This version is so incredibly easy to make that you can easily pull it together in less than 30 minutes. I usually have either cooked millet or quinoa on hand for our lunches and to toss into dishes like this so that helps cut down on my prep time during the week. If you have never cooked millet before the process is really easy and a lot like cooking rice. The Kitchn has a great article all about millet and how to cook it; you can access it by clicking here.
This soup had my whole family raving and begging for seconds. Even our toddler was impressed and asking for more! The millet salsa is the perfect addition to the soup and gives it a fun mix of textures and flavors that all mix and mingle with the roasted red peppers like a match made in heaven.
What’s your favorite soup to make for your family?Print
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1/4–1/2 teaspoon crushed red pepper flakes, to taste
- 2 garlic cloves, sliced
- 4 jarred roasted red peppers, quartered
- 3 cups vegetable broth, ten Free and Vegan)”>preferably homemade
- 1 teaspoon kosher salt
- 1 batch millet salsa, recipe in post
- 1 lime, cut into wedges
- olive oil for drizzling.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and red pepper flakes. Cook, stirring occasionally until the onion is tender, about 6-7 minutes. Add the roasted red peppers and the vegetable broth. Bring to a boil, reduce the heat and simmer for 10-12 minutes.
- Use an immersion blender to puree the soup until smooth, and season with salt.
- Alternatively if you do not have an immersion blender, allow the soup to cool slightly then working in batches, puree the soup in a blender until smooth. Be careful to never fill the blender more than halfway each time so that the hot liquid and steam has room to expand. Reheat after blending and season with salt.
- To serve, divide the soup among 4 bowls, top with millet salsa, squeeze a lime wedge over each bowl, and lightly drizzle with olive oil.
- 1 cup cooked millet
- 1/4 cup diced red onion
- 1 firm, ripe avocado, halved, pitted, peeled and diced
- 2 tablespoons chopped fresh cilantro
- juice from 1/2 of 1 large lime
- 1/4 teaspoon salt
- In a small bowl, mix together the millet, red onion, avocado , cilantro, lime juice, and salt.