Creamy Red Pepper Soup

Festively-colored sweet peppers are a healthy addition to your regular diet -- try turning them into this delicious soup for a new way to enjoy them!

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We're already in the throes of summer around here, but still not quite ready to give up our weekly soups yet (hello, easy dinner!)

This peppery version is a great transition-season choice, as it feels light and breezy, despite having a creamy texture!

What You Need

1 diced onion

3 minced garlic cloves (or a handful...)

5 diced, large red peppers (I actually used orange and yellow, too)

4 cups chicken broth

1 cup frozen chopped spinach

1 Tablespoon salt


What You Do

1.  Cook your onion and garlic in a bit of oil until soft and then add in your peppers and cook until it's as soft/done as you want. 

2. Throw in the spinach, salt and broth and bring to a boil, then reduce to a simmer for 20 minutes.

3. Puree in a blender until smooth and then sprinkle with some basil.

Have you ever enjoyed peppers in soup? I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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