- 1 green bell pepper
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 yellow bell pepper
- 8 cloves garlic
- 1/2 lemon
- 3 cups vegetable broth
- 1 tsp Beau Monde Seasoning
Preheat oven to 375 degrees F (190 degrees C), halve all peppers (remove seeds) and peel garlic. Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour. Meanwhile pour vegetable broth into a 2 quart sauce pan. Bring to boil, cover and simmer. When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers. Strain fennel seeds from broth and return to a boil. Add 1/2 tsp Beau Monde Seasoning and simmer 15 minutes, reducing amount of broth. Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing. In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add remaining 1/2 tsp Beau Monde Seasoning to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.
More Soups to Make Ahead
- Split pea soup, healthy and easily homemade
- Pumpkin soup in a pumpkin tureen with a healthy twist
- Tomato basil soup, a versatile year round recipe
- Not your average chicken noodle soup, minestrone con pollo
- Lentil and barley soup, quick, healthy and hearty
Photo Credit: Area Voices
